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
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 MOCK ENCHILADAS
Make and share this Mom's Mock Enchiladas recipe from Food.com.
Provided by laurenpie
Categories < 60 Mins
Time 50m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown meat with onion in oil; drain. Add coffee, salt, chili powder and 1 can tomato sauce; simmer 10 minutes.
- Spread 2 tsp cream cheese on each tortilla, fill with meat, roll up and place in 9" X 13" casserole dish.
- Pour second can of tomato sauce and 7 ounces of water over top of enchiladas. Top with cheese. Bake at 350 degrees for 25 minutes.
Nutrition Facts : Calories 607.3, Fat 29.9, SaturatedFat 14.7, Cholesterol 145.8, Sodium 1815.6, Carbohydrate 37.7, Fiber 6.9, Sugar 8.8, Protein 48.7
MY MOM'S ENCHILADAS
Steps:
- Preheat oven to 350°F. Brown hamburger meat and diced onion; drain. As hamburger meat is cooking, heat the chili.
- Take a flour tortilla and spoon in hamburger meat, some enchilada sauce, green onions and some shredded cheese. Place in baking dish. Continue till all hamburger meat is used.
- Top with heated chili, remainder of enchilada sauce, remainder of chopped green onions and shredded cheese.
- Cover with foil and bake for 20 minutes. Remove foil and continue baking for approximately 10 minutes, or until all cheese is melted and enchiladas are heated through. Serve with Mexican rice, salsa and sour cream, if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
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