Neisd Enchilada Wednesday Recipes

NEISD ENCHILADA WEDNESDAY

Steps:

• North East Independent School District - NEISD 11 hrs · After making it all the way to SWEDEN, back by popular demand! Here is a step-by-step video guide to making the now WORLD FAMOUS NEISD ENCHILADAS! #theNEISDway STEP ONE - The Enchilada Sauce Combine: 3 ounces flour 2 1/2 teaspoons salt 1 teaspoon cumin 1/2 teaspoons black pepper 2 2/3 tablespoons chili powder 1 teaspoon granulated garlic 1/2 teaspoon oregano Mix dry ingredients together. Heat two-thirds cup oil in saucepan. Add seasoning and mix together. Slowly add two cups of water and whisk to prevent clumps. Simmer for 30-45 minutes. STEP TWO - The Enchilada Chili Combine: 1/3 cup flour 1/2 tablespoon salt 1/4 teaspoon granulated garlic 1 3/4 teaspoons onion powder 1/2 tablespoon cumin 1/4 teaspoon black pepper 1 1/4 tablespoons chili powder Mix dry ingredients together. Brown 12 ounces of ground beef on stove top. Stir in the seasoning mix and cook two more minutes. Add 2 1/2 cups of water. Add 1 1/4 cup canned tomatoes (with juice). Add 2 1/4 ounces of tomato paste. Mix together, bring to a boil, then reduce heat. Simmer for 30 minutes. STEP THREE - The Enchiladas Steam 36 corn tortillas Place 1/2 ounce of cheese on each tortilla Arrange in greased pan Pour the enchilada sauce Top with cheese Bake at 350 degrees for 15 minutes or until cheese is bubbly Top with chili

SIMPLE PERFECT ENCHILADAS

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

ENCHILADA SAUCE

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add the garlic and saute for 1 to 2 minutes.
• Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
• Mix together and then stir in the water.
• Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
• Use in place of canned enchilada sauce.

ENCHILADAS - NEW MEXICO STYLE

Steps:

• Heat the oil in a large skillet over medium heat. Add the chicken pieces, and cook until browned. Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
• In a separate skillet over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.
• To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person. Top stacks with a fried egg, if desired.

NEISD ENCHILADA WEDNESDAY

Steps:

• North East Independent School District - NEISD 11 hrs · After making it all the way to SWEDEN, back by popular demand! Here is a step-by-step video guide to making the now WORLD FAMOUS NEISD ENCHILADAS! #theNEISDway STEP ONE - The Enchilada Sauce Combine: 3 ounces flour 2 1/2 teaspoons salt 1 teaspoon cumin 1/2 teaspoons black pepper 2 2/3 tablespoons chili powder 1 teaspoon granulated garlic 1/2 teaspoon oregano Mix dry ingredients together. Heat two-thirds cup oil in saucepan. Add seasoning and mix together. Slowly add two cups of water and whisk to prevent clumps. Simmer for 30-45 minutes. STEP TWO - The Enchilada Chili Combine: 1/3 cup flour 1/2 tablespoon salt 1/4 teaspoon granulated garlic 1 3/4 teaspoons onion powder 1/2 tablespoon cumin 1/4 teaspoon black pepper 1 1/4 tablespoons chili powder Mix dry ingredients together. Brown 12 ounces of ground beef on stove top. Stir in the seasoning mix and cook two more minutes. Add 2 1/2 cups of water. Add 1 1/4 cup canned tomatoes (with juice). Add 2 1/4 ounces of tomato paste. Mix together, bring to a boil, then reduce heat. Simmer for 30 minutes. STEP THREE - The Enchiladas Steam 36 corn tortillas Place 1/2 ounce of cheese on each tortilla Arrange in greased pan Pour the enchilada sauce Top with cheese Bake at 350 degrees for 15 minutes or until cheese is bubbly Top with chili