Enchiladas Cremosas Recipes

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SIMPLE PERFECT ENCHILADAS



Simple Perfect Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish

Steps:

  • In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
  • While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
  • In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
  • Preheat the oven to 350 degrees F.
  • Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
  • Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
  • Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

ENCHILADAS SUIZAS



Enchiladas Suizas image

This dish has a nice bite to it with lots of cheese. It is equally delicious with cooked pork or beef.

Provided by Lisa Civitillo Blok

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 6

Number Of Ingredients 17

2 tablespoons butter
⅔ cup chopped Spanish onion
2 tablespoons all-purpose flour
1 ½ cups chicken broth
1 cup chopped green chile peppers
1 clove garlic, minced
¾ teaspoon salt
1 dash ground cumin
12 (8 inch) corn tortillas
canola oil for frying
1 cup shredded Monterey Jack cheese
1 cup shredded mild Cheddar cheese
2 cups shredded, cooked chicken breast meat
1 cup heavy cream
¼ cup chopped green onion
½ cup sliced green olives
1 pint cherry tomatoes

Steps:

  • Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.)
  • In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. Combine the cheeses and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.
  • After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.
  • Bake uncovered in preheated oven for 20 minutes. Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.

Nutrition Facts : Calories 737 calories, Carbohydrate 42.3 g, Cholesterol 136.1 mg, Fat 52.1 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 22.4 g, Sodium 977.4 mg, Sugar 2.5 g

ENCHILADAS CON CARNE



Enchiladas Con Carne image

There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you're fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)

Provided by Sam Sifton

Categories     casseroles, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)

Steps:

  • Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
  • Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
  • Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
  • Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
  • When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
  • Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
  • Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.

Nutrition Facts : @context http, Calories 756, UnsaturatedFat 31 grams, Carbohydrate 41 grams, Fat 50 grams, Fiber 6 grams, Protein 38 grams, SaturatedFat 16 grams, Sodium 851 milligrams, Sugar 5 grams, TransFat 1 gram

ENCHILADAS ROJAS



Enchiladas Rojas image

The finish on these enchiladas is more authentic than their melted-cheese-topped brethren -- crumbled queso fresco, diced white onion, and pickled jalapeno slices finish off this earthy, fragrantly spiced dish.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 1h15m

Yield Makes 12

Number Of Ingredients 14

3 ancho chiles (about 2 ounces total)
1/8 teaspoon ground cinnamon
1 whole clove, crushed
1/8 teaspoon dried oregano, preferably Mexican
2 teaspoons fresh thyme leaves
3 black peppercorns, crushed
1 tablespoon sesame seeds, toasted
1/4 cup unsalted roasted peanuts
1/2 cup diced white onion, plus more for serving
1/4 cup plus 2 tablespoons safflower oil
Coarse salt
12 corn tortillas (6-inch)
1 recipe Carnitas for Enchiladas Rojas, kept warm
Crumbled queso fresco, sliced pickled jalapeno, and fresh cilantro leaves, for serving

Steps:

  • Toast chiles in a dry medium skillet over medium-high until fragrant and blistered, 1 to 2 minutes a side. Wipe skillet clean. Remove and discard chile stems and seeds; transfer chiles to a bowl. Cover with 3 cups hot water and let soak 15 minutes. Remove chiles, reserving liquid.
  • Blend chiles, cinnamon, clove, oregano, thyme, peppercorns, sesame seeds, peanuts, onion, and 1 1/2 cups reserved liquid until smooth. Heat 2 tablespoons oil in skillet over medium-high. Add sauce and cook, stirring constantly, until thickened, 5 minutes. Add 1 cup reserved liquid; bring to a boil. Season with salt; keep warm.
  • Heat 1 tablespoon oil in another skillet over medium. Gently fry tortillas one at a time, using 1 tablespoon oil for every 3 tortillas, until pliable, about 30 seconds a side. Remove each with tongs, letting oil drip back into skillet, and dip into sauce, turning to fully coat. Transfer to a plate.
  • Place a heaping 1/4 cup carnitas in center of a tortilla. Roll tightly and place, seam-side down, in a 9-by-13-inch baking dish. Repeat with remaining tortillas, arranging them in dish in 2 rows. Pour remaining sauce over enchiladas. Top with queso fresco, onion, jalapeno, and cilantro; serve.

ENCHILADAS FRESCOS



Enchiladas Frescos image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 6 appetizers, 4 as an entree

Number Of Ingredients 13

6 Ancho chiles, wiped clean, stemmed and seeded
2 cups water
1/2 cup white vinegar
4 garlic cloves, thinly sliced
1 1/2 red onions, diced
1 tablespoon dried oregano
1/4 teaspoon ground cumin
1 cup vegetable oil
12 large Corn Tortillas, recipe follows
6 ounces Panela cheese, grated (1 1/2 cups)
4 cups finely ground deep yellow masa harina
2 3/4 cups cold water
1 teaspoon salt

Steps:

  • For the Ancho chile salsa, place the chiles in a dry frying pan over moderate heat. Toast, turning frequently, until the skin blisters and darkens very slightly, 3 to 5 minutes. Remove from the heat.
  • Bring the water and vinegar to a boil in a medium saucepan. Add the chiles, remove from the heat and let soak 20 minutes to soften.
  • Place the garlic, half the diced onion, the oregano and cumin in a blender or food processor. Add the chiles and soaking liquid. Blend until smooth. The salsa may be made a day or 2 ahead and then refrigerated.
  • Preheat the oven to 350 degrees F.
  • Pour the vegetable oil into a large skillet and heat over medium heat. One at a time, dip the tortillas in the chile salsa and shake off any excess. Transfer the tortillas, one at a time, to the hot pan and saute 10 seconds on each side. Drain on a rack.
  • Lay all of the tortillas out on a counter. Reserve 1/4 cup of the grated cheese. Divide the remaining cheese into 12 portions and spoon onto the lower half of each tortilla. Divide the remaining diced onion evenly and sprinkle over the cheese. Roll up each tortilla to form a tube.
  • Arrange the enchiladas on a baking tray, seam side down, and bake 3 to 5 minutes or until heated through. With a spatula, transfer the warm enchiladas to a serving platter. Place about a spoonful of Ancho chile salsa over each enchilada. Sprinkle with the reserved cheese and serve, passing the extra salsa at the table.
  • In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoons at a time, until a test piece does not crack.
  • Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
  • Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
  • When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.

ENCHILADAS VERDES CON POLLO AS MADE BY CUCO RECIPE BY TASTY



Enchiladas Verdes Con Pollo As Made By Cuco Recipe by Tasty image

Recording artist Cuco teams up with Tasty to make his favorite recipe: Enchiladas Verdes Con Pollo. If you like your enchiladas spicy, increase the number of serrano peppers.

Provided by Betsy Carter

Categories     Lunch

Time 55m

Yield 6 servings

Number Of Ingredients 14

1 lb medium tomatillo, husks removed
½ medium white onion, halved
1 serrano pepper, stemmed
3 cloves garlic
water, as needed
½ bunch fresh cilantro, leaves and soft stems roughly chopped, plus more leaves for garnish - about 1 cup (40 G)
1 tablespoon kosher salt
½ cup low sodium chicken stock
¼ cup vegetable oil, divided
12 thick slices corn tortilla
3 cups shredded rotisserie chicken
5 oz queso fresco, crumbled
¼ medium white onion, finely chopped, for garnish
2 tablespoons mexican crema, for garnish

Steps:

  • Add the tomatillos, onion, serrano peppers, and garlic to a medium saucepan. Pour in enough water to just cover. Bring to a boil over medium-high heat and cook until the vegetables are very tender and the tomatillos have changed color, 8-10 minutes.
  • Use a slotted spoon to transfer the cooked vegetables to a blender and discard the cooking liquid. Purée the vegetables until broken down. Add the chopped cilantro, salt, and chicken stock. Blend the salsa until smooth. It should be speckled and thick.
  • Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. When the oil is shimmering, add the salsa verde to the pan. Bring to a boil, then reduce the heat to maintain a strong simmer. Cook until the salsa deepens in color and thickens slightly, about 10 minutes, stirring occasionally. Pour the salsa into a medium bowl and set aside. Wipe out the pan with a paper towel.
  • Heat the remaining 2 tablespoons of vegetable oil in the same pan over medium-high heat. Working 2 at a time, fry the tortillas for 1 minute per side, until starting to brown but not completely fried. They should be crisp around the edges but still pliable enough to roll. Transfer the tortillas to a paper towel-lined baking sheet to drain.
  • Set a rack in the center of the oven and turn on the broiler.
  • Spread ½ cup of the salsa verde over the bottom of a 9 x 13-inch (22 x 33 cm) baking dish.
  • Assemble the enchiladas: Dip a tortilla in the remaining salsa verde so both sides are coated. Place the tortilla on a flat surface and add about 4 tablespoons of shredded chicken to the center. Roll tightly. Place the filled tortilla, seam-side down, in the baking dish. Repeat with the remaining ingredients.
  • Pour any remaining salsa over the top of the enchiladas, then sprinkle with the queso fresco.
  • Broil the enchiladas until the cheese is just melted, 2-4 minutes.
  • Serve the enchiladas warm with the diced onion, Mexican crema, and cilantro leaves for topping
  • Enjoy!

Nutrition Facts : Calories 412 calories, Carbohydrate 14 grams, Fat 27 grams, Fiber 1 gram, Protein 27 grams, Sugar 6 grams

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From feastingathome.com


ENCHILADAS ROJAS: AUTHENTIC MEXICAN RECIPE - MARICRUZ AVALOS …
2020-12-15 The Step By Step Recipe. 1.-. Prepare the chicken filling. Place the chicken in a medium-size stockpot. Add garlic, onion, bay leaves, oregano, thyme, and salt. Cover with plenty of water and cook until chicken becomes tender (about 1 hour). Strain the broth and set aside.
From maricruzavalos.com


ENCHILADAS CREMOSAS/ CREAMY ENCHILADAS - YOUTUBE
you will need:chickensour creamtomatillosjalapenoschile serranocilantroonionslimesgarlic cloveschicken bouillon queso frescoqueso cotijaseasoning saltgarlic ...
From youtube.com


CHEESE ENCHILADA RECIPE (& VIDEO!) - THE BEST CHEESE ENCHILADAS
2021-12-24 Heat the mixture using medium heat. Then gradually add in the water. Stir until the sauce is the consistency that you like. Go ahead and preheat the oven to 350 degrees. You will need a 9×13 casserole dish. Add a small amount of the homemade enchilada sauce to the bottom of the baking pan.
From eatingonadime.com


ENCHILADA RECIPES | BBC GOOD FOOD
Chicken & bean enchiladas. 66 ratings. A family dinner that delivers four of your 5-a-day - tender chicken, red pepper and black beans, wrapped in tortilla, baked in …
From bbcgoodfood.com


ENCHILADAS CON SALSA CREMOSA DE JALAPEñO - COOKIDOO® – THE …
Ingredients. 100 g de queso manchego, en trozos 60 g de cebolla ; 1 diente de ajo, pelado
From cookidoo.international


ENCHILADA RECIPES CHICKEN, CHEESE & MORE | TASTE OF HOME
This slow-cooker shredded chicken enchiladas recipe is my husband and I's favorite dish. You can modify it to suit your... Black Bean and Cheese Enchiladas. 6 reviews. Picante sauce gives lots of zip to the tasty filling in these meatless black bean and cheese enchiladas. Each generous... Onion & Green Chile Enchiladas. 14 reviews. When we have guests, they lobby …
From tasteofhome.com


ENCHILADAS ESPECIALES TACUBA STYLE (RICK BAYLESS) RECIPE
Jan 11, 2019 - Enchiladas Cremosas de Pollo, Estilo Cafe Tacuba RICK BAYLESS SPINACH ENCHILADA HE IS ONE OF MY FAV CHEFS I LOVE WATCHING HIM ON PBS this is made to my taste to be quicker i use his green sauce and heat with milk and flour and butter that way you avoid the chilies lol and and just whirl up some spinach with it great s… Jan 11, 2019 - …
From pinterest.co.uk


ENCHILADAS ROJAS (RED ENCHILADAS) - MEXICAN RECIPES BY
2022-02-08 Add enough water to cover the chiles. Cover and cook on medium heat for about 20 minutes or until very soft and pliable. Rest chiles in the water for another 10 to 15 minutes to cool off and finish hydrating the chiles . 4. Transfer chiles to a blender or food processor and add 2 cups broth. Puree for about 1 minute.
From muydelish.com


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