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
MEXICAN ENCHILADAS RECIPE
Steps:
- Warm the oil over very low heat in a heat-proof shallow dish or skillet. You want it very warm but not burning hot.
- Keep another heat-proof dish or skillet over low heat to keep the tortillas warm.
- Dip each tortilla in the warm oil for 5 to 8 seconds until the tortilla is warmed through and pliable.
- Put the homemade or purchased enchilada sauce in a shallow dish or bowl so that you can easily dip the tortillas in it.
- Do the same with all the tortillas.
- Fold one side over, then the other side.
- Turn the enchilada over, seam side down, so the tortilla stays closed, and place it in the baking dish.
- Repeat with each tortilla until you have filled the dish. Depending on the amount of filling of used and the size of the tortillas, you will use between 10 and 14 tortillas.
- Serve and enjoy!
Nutrition Facts : Calories 257 kcal, Carbohydrate 15 g, Cholesterol 20 mg, Fiber 2 g, Protein 7 g, SaturatedFat 5 g, Sodium 514 mg, Sugar 3 g, Fat 19 g, ServingSize 14 enchiladas, UnsaturatedFat 0 g
DELICIOUS GROUND BEEF ENCHILADAS WITH HOMEMADE SAUCE
Authentic Enchilada sauce is not tomato based. This recipe is delicious. Serve with one of the great spanish rice recipes here on Food.com and my Easy and Delicious Borracho Beans (Recipe #441035) and you have a great meal.
Provided by Sooz Cooks
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Enchilada Sauce: In a medium saucepan heat butter, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder, cumin and garlic powder and cook for 30 seconds. Slowly add chicken broth and stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Add salt and adjust as desired. Sprinkle cheese over top of sauce and stir in until melted.
- Enchiladas: While enchilada sauce is simmering, brown ground beef and onion. Season with garlic powder, salt, pepper and Worchestershire sauce. Stir in 1-1/2 cups of the cheese.
- In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
- Dip tortillas in enchilada sauce, coating both sides (one at a time).
- Fill each tortilla with a large spoonful of meat mixture.
- Roll tortilla and place seam side down in pan. Continue until meat mixture is gone.
- Pour remaining enchilada sauce over tortillas and top with remaining cheese.
- Bake in 350 degree oven for 20 minutes. Allow to sit for 5 minutes before serving.
- Serve with desired garnishes.
Nutrition Facts : Calories 631.7, Fat 38.5, SaturatedFat 20.1, Cholesterol 117.5, Sodium 1408.1, Carbohydrate 38.3, Fiber 4.3, Sugar 3, Protein 34
BEEF ENCHILADAS WITH HOMEMADE SAUCE
Beef enchiladas with homemade sauce. Top with black olives, mashed avocado, and fresh cilantro!
Provided by Heather Marie
Categories World Cuisine Recipes Latin American Mexican
Time 1h7m
Yield 4
Number Of Ingredients 17
Steps:
- Heat vegetable oil in a saucepan over medium heat. Add flour; cook and stir using a wooden spoon until smooth, 1 to 2 minutes. Mix in chili powder and cook until fragrant, about 30 seconds. Stir in chicken stock, tomato paste, oregano, cumin, and salt; bring to a boil. Reduce heat and simmer enchilada sauce until thickened and smooth, about 15 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Heat olive oil in a separate skillet over medium heat; cook and stir onion, green chiles, and green bell pepper until softened, 5 to 10 minutes. Mix in ground beef and black beans. Stir in 1/2 of the enchilada sauce; cook and stir 1 to 2 minutes.
- Spoon beef mixture evenly onto the center of each tortilla and roll tortilla around filling. Place tortillas, seam-side down, in the baking dish. Cover tortillas with remaining enchilada sauce and Mexican cheese blend.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
Nutrition Facts : Calories 815 calories, Carbohydrate 62.2 g, Cholesterol 112.6 mg, Fat 44.5 g, Fiber 15.9 g, Protein 48.7 g, SaturatedFat 15.3 g, Sodium 2560.1 mg, Sugar 10.9 g
ENCHILADA SAUCE WITH CHOCOLATE
This is a great, authentic enchilada sauce, without tomato sauce.
Provided by Allrecipes Member
Categories Sauces
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
- Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.
Nutrition Facts : Calories 42.9 calories, Carbohydrate 6.1 g, Fat 2.2 g, Fiber 1.7 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 34.6 mg, Sugar 1.7 g
BEEF ENCHILADAS
Make and share this Beef Enchiladas recipe from Food.com.
Provided by Susie in Texas
Categories Tex Mex
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat in a skillet, stirring to break into crumbles.
- Add bell peppers and cook for 2 minutes.
- Drain and add taco seasoning with 1/2 cup water.
- Simmer uncovered for 5 minutes or until sauce gets thick, strirring occasionally to prevent sticking on the botoom.
- Spoon about 1/3 cup cup meat mixture evenly down center of each tortilla.
- Sprinkle with 2 tbsp cheese.
- Roll up and place seam side down in greased 13x9-inch baking dish.
- Spoon salsa evenly over enchiladas.
- Cover with foil and bake at 375 degrees for 18 minutes or until heated through.
- Uncover and sprinkle with remaining cheese.
- Bake until cheese is melted.
- Serve lettuce, tomatoes and sour cream on the side.
Nutrition Facts : Calories 666.5, Fat 37.6, SaturatedFat 18.9, Cholesterol 126.3, Sodium 1762, Carbohydrate 44.9, Fiber 5.1, Sugar 10.3, Protein 37.9
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