AUTHENTIC MEXICAN ENCHILADAS
This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
- Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
- Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g
ENCHILADAS ROJAS
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
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 DIVORCIADAS
To simplify, choose just one of the sauces and make a double recipe. You'll end up with a harmonious batch of enchiladas verdes or rojas, accordingly.
Provided by Daniela Soto-Innes
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat oil in a large saucepan over medium. Cook onion and garlic, stirring occasionally, until starting to soften, about 5 minutes. Add chiles and cook, stirring occasionally, until onion is lightly browned and vegetables are soft, about 5 minutes. Add tomatillos and cook, stirring occasionally, just until starting to soften, about 3 minutes. Add cilantro and 1 1/2 cups water. Bring to a boil, reduce heat, and simmer until tomatillos soften, 20-25 minutes. Let cool slightly; transfer to a blender. Purée until smooth; season with salt. Return salsa verde to saucepan and keep warm until ready to use.
- Heat oil in a large saucepan over medium. Cook onion and garlic, stirring occasionally, until starting to soften, about 5 minutes. Add both chiles, tomatoes, and 1 1/2 cups water. Bring to a boil, reduce heat, and simmer until tomatoes and chiles soften, 20-25 minutes. Let cool slightly; transfer to a blender. Purée until smooth; season with salt. Return salsa roja to saucepan and keep warm until ready to use.
- Place chicken, bay leaves, and allspice in a small pot and pour in water to cover by 1"; season lightly with salt. Bring to a boil, reduce heat, and simmer gently until chicken is nearly cooked through (an instant-read thermometer inserted into the thickest part of chicken should register 145°F-150°F), 20-25 minutes from the time water starts simmering. Let chicken cool at least 1 hour (it should be just warm). If you have the time, cover and chill up to 12 hours.
- Remove chicken from broth. Pull meat from bones and shred; discard skin and bones. Place meat in a large saucepan and pour in just enough broth to cover. Set aside any remaining broth for another use. Gently reheat chicken over medium-low; season with salt.
- Meanwhile, mix crème fraîche and queso fresco in a small bowl to combine.
- Heat oil in a small skillet over medium-high until hot but not smoking. Submerge each tortilla in oil long enough to soften but not so long that they fall apart, 5-10 seconds each. Transfer to a rimmed baking sheet lined with paper towels to drain.
- Working one at a time, fill each tortilla with about 1/3 cup shredded chicken and roll up tightly. Place 3 tortillas each, seam side down, into bowls. Ladle 1/2 cup of each sauce on opposite ends of enchiladas. Top with a big spoonful of crème fraîche mixture and scatter onion over.
- Chicken can be poached and shredded 3 days ahead. Place in a small bowl and pour in broth to submerge; cover and chill.
FARMERS MARKET ENCHILADAS
These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden-yellow summer squash, eggplant and corn all taste great here, too. -Elisabeth Larsen, Pleasant Grv, Utah
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large bowl, combine zucchini, poblano, mushrooms and tomatoes; drizzle with oil and sprinkle with cumin, salt and cayenne. Toss to coat. Divide vegetable mixture between 2 lightly greased 15x10x1-in. baking pans. Roast 15 minutes; rotate pans top to bottom. Roast an additional 10 minutes or until vegetables are tender. Return to bowl and cool slightly., Stir in Monterey Jack cheese, 1/2 cup queso fresco, 1/4 cup cilantro and lime juice. Place a scant 1/2 cup vegetable mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining queso fresco., Bake, uncovered, until enchiladas are heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.
Nutrition Facts : Calories 346 calories, Fat 17g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 780mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 18g protein.
QUESO BEEF ENCHILADAS
I like all Tex-Mex food and especially enjoy queso, I'll have to admit my husband prefers red enchilada sauce to this receipe, but I love it and good for a change.
Provided by chef1303
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown crumbled hamburger meat with 1 cup of chopped onion, garlic, when brown add picante sauce to taste, salt& pepper.
- In microwave melt the cheese for sauce with picante sauce, making as mild or hot as you like, can also control the heat by the type of picante sauce you purchase.
- Soften the corn tortillas in hot oil, or if you prefer in a canned enchilada sauce.
- In casserole dish assemble enchiladas---tortilla, meat mixture, chopped onion, grated cheese, either fold in half or roll with seam down.
- Cover with the queso sauce, top with sliced green onions, cover dish with foil and bake aproximately 25-30 minutes, this time may vary, depending on how hot all your ingredients are by the time you assemble the dish.
ENCHILADA STUFFED SHELLS RECIPE BY TASTY
Here's what you need: jumbo pasta shell, olive oil, white onion, green chile, chicken, cumin, garlic, pepper, salt, ricotta cheese, queso fresco, monterey jack cheese, fresh scallions, green enchilada sauce
Provided by Tasty
Categories Dinner
Yield 12 shells
Number Of Ingredients 14
Steps:
- Bring water to a boil. Cook the pasta shells until al dente. Drain, rinse with cold water, and set aside to cool.
- Pour the oil in a pan, then add the onions and cook on medium heat until softened. Add the green chiles, chicken, and spices and stir to combine. Cook on low heat for an additional 3-4 minutes.
- Place chicken mixture in a bowl. Add ricotta, queso fresco, and monterey jack and stir until all ingredients are well combined.
- Stuff each shell with a large spoonful of the mixture.
- Preheat the oven to 375°F (190°C).
- Coat the bottom of a baking dish with a thin layer of green enchilada sauce. Place the pasta shells in the dish in a single layer.
- Cover with the rest of the enchilada sauce and some additional queso fresco and monterey jack.
- Bake for 30 minutes (or until the cheese has melted and the sauce begins to bubble around the edges). Top with scallions.
- Enjoy!
Nutrition Facts : Calories 137 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 10 grams, Sugar 2 grams
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