My Mothers Enchiladas Recipes

MOM'S HALIBUT ENCHILADAS

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.

AUTHENTIC MEXICAN ENCHILADAS

Steps:

• Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
• Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

EASY ENCHILADAS

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 ENCHILADAS

Steps:

• Preheat oven at 350 degrees F. Spray bottom of 8 1/2 x 11 baking dish with cooking spray. Cook ground beef and add taco seasoning according to package directions.
• Put enchilada sauce in microwave safe measuring glass and heat until warm to touch. Pour sauce into pie tin, or other shallow dish large enough for a tortilla shell. Dip, one by one, each tortilla shell into enchilada sauce on both sides, and then put in baking dish.
• Fill tortilla with about 1/3 cup of taco seasoned meat, olives, and some cheese. Roll tortilla and push to one side. Continue this assembly until your dish is full or you are out of mixture and tortillas. Once all of your tortillas are rolled, cover them with about 1/4" layer of cheese. Pour the remainder of enchilada sauce over the cheese, making sure to get in between the enchiladas.
• Bake for 30 minutes or until the cheese is thoroughly melted.

MOM'S ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°F.
• Warm refried beans. Combine with ground beef.
• Cover bottom of casserole dish with one layer of corn tortillas.
• Spread green sauce over tortilla layer until completely covered.
• Spread a third of the beef/bean mixture on top of sauce/tortilla layer.
• Top layered combo with shredded jack cheese.
• Repeat layering combo (steps 3-6) two more times.
• Cover casserole with one layer of corn tortillas.
• Top with remaining green sauce and cheese.
• Cook until casserole is warmed and cheese is melted.

MY MOTHER'S ENCHILADAS

Steps:

• Prepare filling: Over medium heat, saute beef with garlic, salt, vinegar, cognac, and chili powder until meat is brown. Add drained kidney beans and set aside.
• Prepare tomato sauce: Heat oil and saute garlic and onion. Remove from heat. Stir in flour until smooth.
• Dissolve bouillon cube in boiling water. Add to onion/garlic mixture, then add tomato puree and vinegar.
• Return to heat and bring to a boil. Add green chiles, cumin, salt and pepper. Simmer, uncovered, about 5 minutes.
• Preheat oven to 350.
• Place 1/3 cup of meat filling in tortilla; roll up and place in a 13x9x2 baking dish.
• Pour tomato sauce over all, and sprinkle with cheese. Bake for 25 minutes.