FOLD-OVER TORTILLA BAKE
Here's something a little different to shake up taco night. But don't reserve this zippy dish for a weeknight-it's perfect for potlucks and serving company, too. something a little different from the usual tacos. It's special enough for potlucks or dinner guests. -Deborah Smith, DeWitt, Nebraska
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook ground beef and onion until beef is no longer pink, breaking it into crumbles; drain. Stir in the tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Pour half the meat sauce into a 13x9-in. baking dish. Set aside. , Wrap the stack of tortillas in foil; warm at 350° for 8-10 minutes. Spread each warm tortilla with cream cheese and top with chiles. Fold tortillas in half. Arrange folded tortillas over meat sauce; pour remaining sauce over top. , Cover and bake at 350° for 15 minutes. Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer. If desired, top with cilantro.
Nutrition Facts : Calories 473 calories, Fat 25g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 1138mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein.
ENCHILADAS
A friend of mine gave me this recipe for ground beef enchiladas and it is delicious!
Provided by Donna
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
- In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
- Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.
Nutrition Facts : Calories 755.4 calories, Carbohydrate 48.5 g, Cholesterol 149.8 mg, Fat 46 g, Fiber 3.8 g, Protein 36.3 g, SaturatedFat 21.5 g, Sodium 638.9 mg, Sugar 1.3 g
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.
FOLD-OVER ENCHILADA BAKE
This is a very rich and fairly easy recipe to make. It can be heated up to your taste. We like a lot of heat in our food. You can scale the heat down to your own liking. This would be a great dish to take to pot-lucks. I found this recipe in Taste of Home's Casserole Cookbook and made changes for our liking. Served with spanish rice and a green salad this makes a great dinner. This dish can be made ahead, add additional bake time after refidgerated.
Provided by Ranch mom
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large skillet, cook beef, onion, garlic, and hot peppers over medium heat until the meat is no longer pink; drain well. Stir in tomatoes, enchilada sauce, taco seasoning, cumin salt and pepper. Salt and pepper can be adjusted to your taste. Bring to a boil, reduce heat; cover and simmer for 20 minutes. The longer you simmer, the better the sauce gets, water can be added if gets too thick. Pour half of the sauce into a greased 13-in. X 9-in. X 2 inches baking dish; set aside.
- Stack totillas and wrap in foil: warm at 350 oven for 15 minutes. I put my tortillas in wax paper and heat in the microwave for 1 minute to save time. Spread tortillas with cream cheese, chopped green chilies and minced onion, top it with a light layer of grated cheese, fold in half.
- Arrange folded tortillas over the meat sauce; pour remaining sauce on top. Cover and bake at 350 oven for 25 minutes or until hot. Uncover and sprinkle with grated cheese and sliced olives. Bake 5 minutes longer or until cheese is melted. Take out and add sliced green onions.
- Let sit for 5 minutes.
- Serve with sour cream and chopped cilantro.
Nutrition Facts : Calories 686, Fat 40.9, SaturatedFat 19.7, Cholesterol 118.2, Sodium 1536.2, Carbohydrate 47.8, Fiber 4.7, Sugar 8.7, Protein 33.3
FOLDED ENCHILADAS
In our take on south-of-the-border street food, corn tortillas are softened in broiled tomatillo salsa and then topped with cotija cheese, sliced radish, and shredded red cabbage.
Provided by Martha Stewart
Categories Casserole Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Heat broiler, with rack in top position. Place tomatillos, chiles, onion, and garlic on a rimmed baking sheet and broil until skins are blistered and chiles are soft, 4 minutes, flipping halfway through. Remove from oven and reduce heat to 400 degrees. When cool enough to handle, peel garlic and chiles and seed chiles. Transfer, along with tomatillos and onion, to a food processor; puree with 1/2 cup water until smooth. Season with salt and pepper. (To store sauce, refrigerate in an airtight container, up to 3 days.)
- Wrap tortillas in foil and heat in oven, 5 minutes. In a large, straight-sided skillet, heat oil over medium-high. Add sauce and bring to a boil. Remove from heat. Working with one tortilla at a time, add to skillet and press to coat with sauce, then fold into quarters. With a metal spatula, transfer to a platter. Top tortillas with remaining sauce, cabbage, sour cream, radishes, and cheese. Serve immediately.
Nutrition Facts : Calories 268 g, Fat 11 g, Fiber 7 g, Protein 7 g
FASTEST-EVER ENCHILADAS
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.
- Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.
- To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.
- Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
- Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.
FRIED ENCHILADAS
Make and share this Fried Enchiladas recipe from Food.com.
Provided by Karen From Colorado
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cook 1/2 cup onion in the 1/4 cup water for 5 minutes or until tender.
- Stir in 1 1/4 cups of the tomatoe puree, the chopped peppers, and 1/4 teaspoon salt.
- Heat to boiling.
- Reduce heat and simmer, covered, for 10 minutes.
- Uncover and simmer for 2 to 3 minutes longer or until thickened slightly.
- Set aside.
- Cook pork and 1 cup of onion in a skillet until pork is brown and onion is tender.
- Drain off fat.
- Stir in remaining 1/2 cup tomatoe puree, potatoes, and 1 1/2 teaspoon salt.
- Heat through.
- Set filling aside.
- Beat egg whites until stiff peaks form.
- Beat egg yolks and 1 tablespoon water.
- Add flour and 1/4 teaspoon salt to yolks.
- Beat for about 3 minutes until thick and lemon colored.
- Fold in whites.
- Spoon about 1/4 cup of the filling onto each tortilla; roll up.
- Dip filled tortillas into egg mixture, making sure ends are covered.
- Cook in hot fat for about 2 minutes per side or until browned.
- Drain on paper towels.
- Re-heat sauce.
- Arrange enchiladas on a serving platter.
- Pour sauce over.
- Garnish with lettuce and cheese.
Nutrition Facts : Calories 522.6, Fat 24.7, SaturatedFat 7.7, Cholesterol 197, Sodium 980.3, Carbohydrate 46.9, Fiber 6.7, Sugar 6.4, Protein 29.5
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