My Dads Enchiladas Recipes

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CHUCK'S ENCHILADAS



Chuck's Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 17

12 ounces ground beef
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 small yellow onion, finely diced
32 ounces low-sodium beef broth
Two 14-ounce cans whole tomatoes
1 tablespoon tomato paste
1 tablespoon chili powder
2 teaspoons paprika
2 teaspoons ground cumin
6 dashes hot sauce, such as Cholula
Kosher salt
1/4 cup cornstarch
Twelve 6-inch flour tortillas
8 ounces Cheddar cheese, grated
8 ounces jack cheese, grated
6 ounces processed cheese, grated

Steps:

  • In a large skillet over medium-high heat, cook the ground beef, garlic powder, black pepper and onion, crumbling the beef as you cook it, until well browned, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Pour off any excess grease but do not clean the skillet.
  • To the same skillet, add the beef broth, tomatoes, tomato paste, chili powder, paprika, cumin, hot sauce and some salt. Smash the tomatoes into small bits as you stir. Bring the mixture to a boil, then reduce to a simmer. Use an immersion blender to puree the sauce. Simmer for 1 hour.
  • After 1 hour, mix the cornstarch with 1/4 cup water in a small bowl. Add the slurry to the sauce. Raise the heat to medium high and let it boil and thicken for 3 minutes. Return the beef to the pan and stir.
  • Preheat the oven to 350 degrees F. Soften the tortillas in the microwave, wrapped in a paper towel, for 15 to 45 seconds, depending on your microwave.
  • Mix together all 3 cheeses in a bowl. Place a couple of tablespoons of cheese in the center of each tortilla, making a line down the center. Roll each tortilla up and place it seam-side down in a 9-by-13-inch pan. Once all the tortillas are in the pan, spoon or ladle the sauce over the top of them. Top with the leftover cheese and bake until bubbly, about 18 minutes.
  • To make ahead: Assemble the tortillas in the pan and cover with plastic wrap. Put the cooled sauce in an airtight container. Keep the extra cheese for topping in another container. Throw everything into the fridge. When ready to cook, top the tortillas with the sauce and cheese and bake!

DAD'S FAVORITE CHICKEN ENCHILADAS



Dad's Favorite Chicken Enchiladas image

My dad was raised in Phoenix, Arizona, so he knows his way around Mexican food. The one thing that he will complain about in the huge international smorgasbord that is the Houston restaurant scene is the distinct lack of "REAL Mexican food", just a lot of TexMex. Nothing wrong with TexMex, but compared to the stuff in Arizona, it's a little... unbalanced. So when he said that my enchiladas were the best he had ever tasted, I took that as the true compliment it was. This is easy but time consuming, real cooking times are explained in the recipe. You can cook the using a skillet or a crock pot. You could even use leftover chicken by skipping to the rolling - but I would season the chicken with 1/2 cup stock and a quarter of the spices listed.

Provided by CraftScout

Categories     Chicken

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup vegetable oil
4 tablespoons chili powder (RZ is making me misspell it, I mean dried and ground ancho, chipotle, or cayenne)
2 tablespoons garlic powder
1 tablespoon ground cumin
2 lbs boneless skinless chicken
2 cups chicken stock (optional)
1 (16 ounce) jar enchilada sauce
24 flour tortillas (no, not corn!)
2 cups colby-monterey jack cheese (whatever you prefer) or 2 cups monterey jack cheese (whatever you prefer)

Steps:

  • Add oil and spices to a large one gallon bag. Mix thoroughly. Add chicken. Squoosh around to coat the chicken evenly. Yup, technical term, "squoosh". If you can, stick this in the fridge overnight. If not, don't sweat over it.
  • At this point you can freeze the meat, add the packages of tortillas, and have an OAMC meal. Simply defrost everything later and assemble. Do not assemble this and then freeze, flour tortillas do not freeze well in the presence of liquid.
  • Now, you can dump the spiced chicken in the crockpot for 6 hours on low. Or you can brown the chicken in a big skillet on medium high heat - 4-5 minutes each side, then add chicken stock and simmer about 20 minutes until the chicken about falls apart.
  • Remove chicken from cooking vessel to a large bowl. Reserve 1/2 cup of the cooking liquid. Shred the chicken using two forks or your hands (or just look at it hard if you used your crockpot). Add the reserved cooking liquid and stir to combine.
  • Preheat oven to 350°F Prep a 9x13-inch baking dish by pouring 1/2 cup enchilada sauce in the bottom and "Rolling" it around the bottom to evenly coat.
  • Spoon about 1/4 cup of the chicken onto the bottom third of a tortilla, roll tight, and place in the pan, seam side down. Continue until you have filled the dish or run out of chicken. Pour on the rest of the enchilada sauce, and sprinkle on the cheese.
  • Bake at 350°F for about 20 minutes, or until the cheese is all melted and the sauce is bubbly and thick.
  • Real Cook times: 20 to 30 minutes of work time (how fast can you roll them?); 6 hours cooking (if you use a crock pot) or 30 minutes cooking (if you use the stovetop); and 20 minutes in the oven.

Nutrition Facts : Calories 629.4, Fat 26.9, SaturatedFat 9.3, Cholesterol 102.5, Sodium 1439.7, Carbohydrate 55.4, Fiber 5.4, Sugar 6, Protein 40.7

DAD'S WEEKNIGHT CHICKEN ENCHILADAS



Dad's Weeknight Chicken Enchiladas image

When Dad's in the kitchen, he makes every minute count! Case in point, these cheesy chicken enchiladas. 15 minutes of prep time and 20 minutes in the oven.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 5

3 cups shredded cooked chicken breasts
1/2 tsp. ground cumin
1 jar (16 oz.) TACO BELL® Thick & Chunky Medium Salsa, divided
1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses, divided
12 flour tortillas (6-in.)

Steps:

  • Heat oven to 350°F.
  • Mix chicken, cumin and 1/2 cup each salsa and cheese in bowl.
  • Spread 1/2 cup of the remaining salsa onto bottom of 13x9-inch baking dish. Spoon chicken mixture down centers of tortillas; roll up. Place, seam sides down, in baking dish. Top with remaining salsa and cheese.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 420, Fat 15 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 1120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 34 g

MY DAD'S ENCHILADAS



My Dad's Enchiladas image

Number Of Ingredients 6

2 pounds 15% ground chuck
2 onions, diced, divided
Velveeta cheese, 6 1/4 inch slices, slice each into 4 equal strips (1 per enchilada)
3 dozen corn tortillas
corn oil
2 (15-ounce) cans of chili

Steps:

  • Brown the burger and about half of the onions in a large frying pan. When meat is totally browned, drain and set aside to cool. In a small skillet heat about 1/4 cup corn oil. Using tongs, fry one tortilla in the oil for about five seconds on each side. If the tortilla starts to bubble up and harden you've fried it too long. Keep it limp. Using the tongs, place the tortilla on a flat surface like a cutting board and place two tablespoons burger onion mix and one strip cheese on the tortilla. Roll it up and place in a twelve inch Dutch oven or the casserole dish seam side down. My wife Vickie and I do this as a team, one frying the tortillas and one rolling. Repeat until all the enchiladas are layered in the pot. Add the rest of the onions to the chili pour the over the enchiladas. Sprinkle left over hamburger on top. You can also spread some of your favorite grated cheese on top. Put 16 coals on top and 8 coals underneath and cook, usually about 30 minutes. Yum! Or...preheat your kitchen oven to 350°. Same amount of time. Top with any hot sauce. I like Sriracha sauce. Note: The tortilla will be very hot after it is fried. I keep a small bowl of ice water nearby or leave the cold water trickling in the kitchen sink to cool my fingers. You'll learn fast how to handle them.

Nutrition Facts : Nutritional Facts Serves

DAD'S FAVORITE CHICKEN ENCHILADAS



Dad's Favorite Chicken Enchiladas image

This is my Dad's favorite meal. It's great with a tossed salad. To make things easier, I started using shredded rotisserie chicken meat.

Provided by scfl76

Categories     Chicken

Time 35m

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 9

2 cups cooked chicken, cubed
3 tablespoons butter
1/4 cup flour
2 cups chicken broth
1 cup sour cream
2 cups grated cheddar cheese
12 fajita-sized flour tortillas
1 cup chopped onion
hot sauce, to taste

Steps:

  • In saucepan, melt butter. Stir in flour, then broth; cook until thick and bubbly.
  • Remove from heat and add sour cream and half of cheese. Add hot sauce to taste.
  • Stir 2/3 cup of sauce into chicken. Add onions.
  • Fill tortillas with chicken mixture, roll up, and place in 9x13 pan.
  • Pour remaining sauce over enchiladas. Sprinkle with remaining cheese.
  • Bake at 350 degrees for 25 minutes.

Nutrition Facts : Calories 584.5, Fat 34.1, SaturatedFat 18.1, Cholesterol 109.8, Sodium 981.9, Carbohydrate 39.2, Fiber 2.5, Sugar 4.1, Protein 29.4

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