Grandma Lupes Enchiladas Recipes

CHEESE ENCHILADAS WITH CHILI GRAVY

Steps:

• To make the gravy, heat the lard or oil in a pot over medium-high heat. Whisk in the flour and stir until it's lightly browned and fragrant, about 30 seconds to a minute.
• Whisk in the chili powder, cumin, garlic powder, oregano, salt, and pepper until well combined. Pour in the broth, then whisk with the flour until well blended. Continue to whisk until the sauce thickens, about 3-5 minutes. Taste and adjust seasonings.
• Turn the heat to low and let the gravy simmer for 15 minutes. Add more broth or water to thin the sauce if it's too thick.
• Meanwhile, to make the enchiladas, preheat the oven to 450° F.
• Pour the vegetable oil into a baking dish or large cast-iron skillet. Place the tortillas in the baking dish (it's okay if they overlap) and make sure they are covered with the oil. Place uncovered in the oven as it heats for 3 to 5 minutes, or until the tortillas are soft and warm. Remove the tortillas from the baking dish and cover. Pour 1/2 cup of chili gravy into the dish.
• To assemble the enchiladas, take a tortilla and place 1/4 cup of the shredded cheese and 1 tablespoon of the onion down the center then roll it. Place the rolled tortilla in the baking dish, seam side down. Continue with the remaining tortillas.
• After assembling the enchiladas, evenly pour over them the rest of the chili gravy. Sprinkle on top the remaining cheese and onions. Bake uncovered for 10 minutes or until the sauce is bubbly and cheese has melted.
• Serve warm with pickled jalapeños on the side.

GRANDMA'S ENCHILADAS

Steps:

• Cut chicken into small pieces and add enough water (or chicken broth) to cover.
• Season water with sea salt, garlic powder, chili powder, cumin, oregano, sage, lemon juice & bay leaves.
• Some of the seasonings might seem like a lot but when you're boiling you have to make the water strong so the flavor gets into the chicken.
• Bring to a boil & cover, you don't want to boil too hard or all your water will evaporate.
• Let boil for 60 minutes or until chicken falls apart easily.
• While chicken is boiling, sauté onion in a small skillet, remove from skillet & set aside.
• Using the same skillet, add ½ cup oil & heat to medium/high, sprinkle with some salt.
• fry corn tortillas until lightly browned but not crispy (about 10 seconds per side), add more oil if needed until all tortillas are cooked.
• Once chicken is done reserve 2 cups chicken broth and shred chicken.
• Preheat oven to 350.
• Put chili sauce in a wide bowl or sauce pan.
• Using tongs, dip cooked tortillas in chili sauce and layer the bottom of a 6x9 size casserole dish (should fit 2 across & 3 down).
• Add a layer of chicken, cheese, onions and sprinkle with chicken broth (I usually use a turkey baster).
• Repeat until the dish is full...this size dish should fit 3 layers. (tortilla, chicken, cheese, onion & broth).
• Sprinkle top of dish with more chili sauce and bake at 350 for 20-25 minutes. usually i turn the broiler on for a minute or two at the end to get the top crispy.
• Let stand 5 minutes before serving.
• i serve with shredded lettuce & diced tomato topped with taco sauce.
• Note: for a lower fat version, use low fat cheese & heat tortillas on the stove top instead of frying....the dark rings give them more flavor than steaming. For smaller dishes cut tortillas in half to fit one single later across the bottom.

GRANDMA KAY'S CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish.
• Place the chicken breasts in a saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until the chicken is no longer pink in the center, about 15 minutes. Remove from the pan, drain, and shred with two forks. Place the shredded chicken into a bowl and mix with 8 ounces of Colby-Monterey Jack cheese and canned green chilies.
• Spoon about 3 tablespoons of chicken mixture in a line down the center of each tortilla and fold the tortilla in half, enclosing the filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place the rolls into the prepared baking dish with the seam sides down.
• In a bowl, whisk together the soup, half-and-half, chicken broth, and about 1/3 of the 2nd package of shredded Colby-Monterey Jack cheese. Pour the sauce over the enchiladas, sprinkle remaining Colby-Monterey Jack cheese over the casserole, and let stand for 10 to 15 minutes.
• Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown, about 25 minutes.

COOK'S GRANDMA'S ENCHILADAS

Steps:

• Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until just smoking. Cook half of beef, turning occasionally, until well browned all over, about 8 minutes. Transfer to large bowl. Repeat with remaining oil and beef.
• Pour off all but 1 tablespoon fat from pot. Add onions and ½ teaspoon salt and cook over medium heat until softened, about 8 minutes. Stir in chili powder, cumin, coriander, cayenne, and ¼ teaspoon pepper and cook until spices darken, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce and wine and bring to boil.
• Add browned beef, along with any accumulated juices, to pot. Transfer pot to oven and cook, covered, until meat is fork-tender, 2 to 2½ hours. Transfer beef to large bowl. Strain sauce through fine-mesh strainer, discarding solids, and set aside. (You should have about 2 cups sauce.).
• Increase oven temperature to 375 degrees. Spread ¾ cup sauce over bottom of 13- by 9-inch baking dish; set aside. When beef is cool enough to handle, shred into bite-sized pieces. Add 1 cup cheese and additional ¼ cup sauce and toss to combine.
• Heat tortillas in the microwave for about 1 minute. Arrange warm tortillas on work surface. Place 1/3 cup beef mixture in center of each tortilla. Roll tightly and arrange, seam-side down, in prepared baking dish.
• Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Cover with foil and bake until cheese is melted and enchiladas are heated through, 20 to 25 minutes. Serve.

GRANDMA'S ENCHILADAS RECIPE - (4.6/5)

Steps:

• 1. BROWN BEEF Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until just smoking. Cook half of beef, turning occasionally, until well browned all over, about 8 minutes. Transfer to large bowl. Repeat with remaining oil and beef. 2. COOK AROMATICS Pour off all but 1 tablespoon fat from pot. Add onions and ½ teaspoon salt and cook over medium heat until softened, about 8 minutes. Stir in chili powder, cumin, coriander, cayenne, and ¼ teaspoon pepper and cook until spices darken, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce and wine and bring to boil. 3. BRAISE BEEF Add browned beef, along with any accumulated juices, to pot. Transfer pot to oven and cook, covered, until meat is fork-tender, 2 to 2½ hours. Transfer beef to large bowl. Strain sauce through fine-mesh strainer, discarding solids, and set aside. (You should have about 2 cups sauce.) 4. MAKE FILLING Increase oven temperature to 375 degrees. Spread ¾ cup sauce over bottom of 13- by 9-inch baking dish; set aside. When beef is cool enough to handle, shred into bite-sized pieces. Add 1 cup cheese and additional ¼ cup sauce and toss to combine. 5. ASSEMBLE Spray tortillas on both sides with cooking spray and arrange on rimmed baking sheet. Bake until they are warm and pliable, about 1 minute. Arrange warm tortillas on work surface. Place 1/3 cup beef mixture in center of each tortilla. Roll tightly and arrange, seam-side down, in prepared baking dish. 6. BAKE Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Cover with foil and bake until cheese is melted and enchiladas are heated through, 20 to 25 minutes. Serve. ASSEMBLING ENCHILADAS Sandwiching the filled, rolled tortillas between layers of sauce is a key to an integrated, well-seasoned dish. 1. Spread 3/4 cup of sauce evenly over bottom of dish. 2. Fill tortillas, roll tightly, and place seam-side down over sauce in baking dish. 3. Pour remaining 1 cup sauce over enchiladas to coat evenly. 4. Sprinkle enchiladas with cheese and cover dish tightly with foil before baking.

GRANDMA LUPE'S ENCHILADAS

Steps:

• Heat chile pieces in hot large skillet for about 1 minutes, till fragrant/ blister. Add 6 cups of hot water. Soak chiles until tender at a a simmer, be sure they are submerged for 15 minutes. Let cool for 15 more minutes. Drain chiles. Working in batches if necessary, carefully puree chiles, garlic and 2.5 C of clean water in blender until very smooth. Towards the end add the seasonings. Adjust seasonings as needed. Strain by pressing through sieve. Simmer sauce for 15 minutes or so add water or chicken broth as needed and check seasonings. Can make this a day ahead and refrigerate. Filling Saute hamburger, sausage, diced onion, jalepeno add garlic towards the end. Season salt/ pepper. Assembly: Preheat oven 350. Take about 1/3-1/2 of sauce pour into a bowl. Place flour tortilla in sauce and lightly rub with sauce. Lightly fry in a teflon pan with a small amount of canola oil. Add oil little by little as needed. Place meat mixture in middle, add some cheddar cheese and roll up. Put in pan with seam down. Place filled pan in 350 degree oven for 15-30 minutes.

MY GRANDMOTHER'S ENCHILADAS

Steps:

• 1. Cook the roast the previous day and chill. Also note that you can make as many of the wrappers as you wish but it will take more of the flour, water, egg and salt mixture. The next day, put the meat through your meat grinder for a fine grind.
• 2. The wrappers are made by mixing the ingredients and pouring a little into a small frying pan. They are just like crepes. Cook them on low on one side only until the top is dry, then turn them out with the uncooked side down on the waxed paper.
• 3. Mix the sauce ingredients as follows. Saute your onion and pepper in a frying pan, then add the tomato sauce and chili powder. Thicken with a little flour.
• 4. In another pan, mix your meat with enough of the sauce to moisten it but you don't want it soupy.
• 5. Put a scoop of the meat mixture onto the cooked side of the wrappers and fold them up square.
• 6. Now, put a small amount of oil in a frying pan, enough to cover the pan, and fry the wrappers (this will be the side that is yet uncooked). You brown them on one side and then turn them over and brown them on the other side.
• 7. Serve on a plate and cover them with as much as the sauce as you like.
• 8. Now you have my secret recipe. Hope it's worth the work to you. Enjoy.