EASY ENCHILADAS
Easy Enchiladas couldn't be any easier to make. Make them as spicy as you wish and the recipe is a cinch to add ingredients to.
Provided by huddlenet.com
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Grate cheese and chop onion. Set aside. Fry tortillas in 1/4 cup oil to soften (don't over-fry!). Drip on paper towels. Set aside.
- Remove pan from heat. Add 1/4 cup oil to oil in frying pan.
- Add chili powder, salt, garlic powder, water and flour in a bowl or salad dressing shaker. Mix until smooth - no lumps!
- Put pan back on high heat. Add mixture, stirring constantly. Don't let it get stiff - add water if necessary. If "slimy" looking, add more flour. Remove from heat.
- Drag tortillas through sauce and place in baking pan. Add cheese, onions and meat if desired; roll. Pour remaining sauce over rolled enchiladas and sprinkle with cheese.
- Bake 10 minutes or until cheese is melted.
MOM'S GRILLED ENCHILADA SANDWICHES
Make and share this Mom's Grilled Enchilada Sandwiches recipe from Food.com.
Provided by The Spice Guru
Categories Lunch/Snacks
Time 15m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- COMBINE the MOCK ENCHILADA FILLING ingredients in a small bowl (you may add more or less of any of the ingredients to suit your own flavor and consistency preferences, or add 1 small seeded diced pickled jalapeno pepper and 1 teaspoon finely minced fresh cilantro or a pinch of crushed oregano for a more piquant flavor).
- SPREAD the MOCK ENCHILADA FILLING over one slice sourdough bread; TOP with remaining slice bread to make a sandwich.
- REPEAT sandwich-making process until all of the filling is used (you can make as many as 5 sandwiches, or use more filling on fewer sandwiches).
- PLACE 1 teaspoon of butter in a griddle or skillet, per every one sandwich placed, over low heat until butter melts.
- PLACE sandwich(es) onto preheated griddle.
- SWIRL sandwich(es) around evenly in melted butter in skillet until evenly coated.
- COVER with a lid.
- GRILL sandwich(es) slowly over low heat until golden and crisp on one side; GENTLY turn sandwiches over with a spatula; COVER; GRILL until the other side is golden and crisp.
- REPEAT grilling process for remaining sandwiches.
- SERVE immediately and ENJOY (I like to serve mine with taco sauce on the side for dipping)!
Nutrition Facts : Calories 262.2, Fat 21.6, SaturatedFat 10.5, Cholesterol 50.5, Sodium 604, Carbohydrate 6.2, Fiber 0.9, Sugar 1.6, Protein 11.6
SHREDDED BEEF ENCHILADAS
This is a great (time-consuming, but worth it) recipe. I keep losing it so I thought I'd post it on the web. Enjoy.
Provided by Allrecipes Member
Categories Beef Enchiladas
Time 2h15m
Yield 10
Number Of Ingredients 13
Steps:
- Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
- In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
- In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
- Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
- Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.
Nutrition Facts : Calories 576.9 calories, Carbohydrate 30.1 g, Cholesterol 112.3 mg, Fat 38 g, Fiber 4.4 g, Protein 30 g, SaturatedFat 18.6 g, Sodium 666.8 mg, Sugar 2.2 g
MOM'S SIT SANDWICH (AKA SQUISHY SORTA MUFFULETTA)
From my Family Recipe Box, Mom loves this sandwich! "This sandwich is a 'smashing success'... in more ways than one. It's a great traveler." You must admit, it is pretty amusing. :) From the Family Recipe Box, dated 3/1/85. The sandwich keeps well, chilled, and is good for taking along on picnics and camping trips.
Provided by Julesong
Categories Lunch/Snacks
Time 2h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut loaf of bread in half horizontally and hollow out the soft bread from both halves, leaving a shell about 3/4-inch thick.
- Reserve soft bread for another use.
- In small bowl, combine artichoke liquid with mayonnaise and spread onto bread shells.
- In bottom half, layer ingredients at least three times until mounded high, beginning and ending with tomatoes.
- Place top half of bread over mound of ingredients.
- Wrap entire loaf tightly with plastic wrap.
- This must be assembled at least 2 hours before serving, but can be assembled up to 8 hours before serving.
- Refrigerate.
- Before serving, place sandwich (wrapped in plastic) on a hard surface and SIT ON IT! This smashes the ingredients together and makes it easier to serve. Do not omit this step, strange as it seems, as this step is what makes the sandwich delicious.
- Slice the loaf into wedges or slices to serve.
- Note: I usually roughly chop the artichoke hearts, myself. Also, regarding the artichoke juice mixture: you can add only half of it to the mayo, if you like - how much of the spread you're going to need depends on the size of loaf you've gotten.
- Note #2: other good additions I've made to the sandwich include strips of roasted red and yellow pepper, whole fresh basil leaves (placed on top of the tomatoes) or pesto into the mayo, pepperoncini and/or sliced sweet red cherry peppers, pancetta, and more salami or other hard sausage than the recipe calls for.
- Note #3: any leftover mayo mixture, by the way, makes a great salad dressing! I once accidentally used the juice from a jar larger than the recipe called for and the mixture was far more than I needed -- so to thicken it up a bit I added a bit of lowfat sour cream, and made the leftover mixture (much to my husband's delight) available as salad dressing. Yum!
MOM'S HALIBUT ENCHILADAS
My mom from Alaska brings us delicious fresh halibut several times a year, and this is my favorite recipe for using it. It's rich, creamy, and wonderful!
Provided by Michelle Smith Wuscher
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place halibut in a 9x13 inch baking dish. Sprinkle with seafood seasoning and lemon juice. Dot halibut with butter slices.
- Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
- Remove pan from oven and cool halibut slightly. Flake into bite sized pieces in the baking dish.
- Combine mayonnaise, sour cream, and cream cheese in a large bowl.
- Carefully stir in flaked halibut, diced green chiles, green onions, parsley, salt, and black pepper.
- Spoon filling onto tortillas in a line down the center, and roll them around the filling into a cylinder shape.
- Grease a 9x15 inch baking dish.
- Place rolled tortillas seam sides down in the prepared baking dish.
- Pour heavy cream over rolled tortillas, using as much as needed to cover.
- Top with mozzarella and Parmesan cheeses.
- Bake in the preheated oven until cheese is browned and bubbling, about 45 minutes.
Nutrition Facts : Calories 807.4 calories, Carbohydrate 33.3 g, Cholesterol 150.5 mg, Fat 58.1 g, Fiber 2.1 g, Protein 37.2 g, SaturatedFat 23.3 g, Sodium 1056 mg, Sugar 1.6 g
GRILLED ENCHILADA QUESADILLAS
Short-cut steps, like pre-seasoned frozen chicken breast strips and pre-blended and shredded cheese make this snappy dish go together fast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat closed contact grill for 5 minutes.
- Meanwhile, in large bowl, combine chopped chicken strips, cheese, roasted pepper strips and sour cream; toss to mix. Spread 4 tortillas with enchilada sauce. Spread chicken mixture evenly over enchilada sauce. Top with remaining tortillas.
- When grill is heated, place 1 quesadilla on bottom grill surface. Close grill; cook 3 to 5 minutes or until golden brown and cheese is melted. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with salsa.
Nutrition Facts : Calories 460, Carbohydrate 39 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 2 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Quesadi11a, Sodium 810 mg, Sugar 3 g
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