PIONEER WOMAN'S FAVORITE ENCHILADAS
Make and share this Pioneer Woman's Favorite Enchiladas recipe from Food.com.
Provided by Lakerdog2
Categories Meat
Time 1h20m
Yield 14 enchiladas, 6 serving(s)
Number Of Ingredients 17
Steps:
- Make the sauce first - In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.
- Meat- Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
- Preheat oven to 350.
- Tortillas - Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp-about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.
- Assembly - Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
- Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.
Nutrition Facts : Calories 844.8, Fat 59.1, SaturatedFat 20.6, Cholesterol 136.4, Sodium 2760.6, Carbohydrate 36.6, Fiber 6.5, Sugar 12.1, Protein 42.4
ENCHILADAS
A friend of mine gave me this recipe for ground beef enchiladas and it is delicious!
Provided by Donna
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
- In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
- Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.
Nutrition Facts : Calories 755.4 calories, Carbohydrate 48.5 g, Cholesterol 149.8 mg, Fat 46 g, Fiber 3.8 g, Protein 36.3 g, SaturatedFat 21.5 g, Sodium 638.9 mg, Sugar 1.3 g
PANEER ENCHILADAS
Make and share this Paneer Enchiladas recipe from Food.com.
Provided by Charishma_Ramchanda
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut paneer into 1" long and 1/2" thick pieces.
- Saute in 1 tbsp of oil till light brown.
- Keep aside.
- Heat 2 tbsps of oil in a pan and saute onion till translucent.
- Add chopped green chillies, chopped tomatoes and sugar.
- Simmer for 10 minutes on slow flame.
- Stir in fresh cream, lemon juice and half cup of grated cheese.
- Let the cheese melt.
- Soften tortillas in the sauce.
- Place the paneer and chopped spring onion and a tablespoons.
- of the sauce.
- Roll, place seam side down and place in a baking dish.
- Top it with remaining sauce and grated cheese.
- Bake at 350 deg C till cheese melts and sauce begins to bubble.
Nutrition Facts : Calories 680.1, Fat 52.4, SaturatedFat 26.6, Cholesterol 140.3, Sodium 345.4, Carbohydrate 44.3, Fiber 6.1, Sugar 5.2, Protein 12.6
TOASTED TOMATO-PANEER SANDWICHES
Paneer is perfect for this toasted sandwich recipe-the cheese is creamy but doesn't melt completely into the spiced tomato sauce. Upgrade your grilled cheese.
Provided by Rachel Gurjar
Time 55m
Yield Makes 6
Number Of Ingredients 19
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook paneer in a single layer, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook on other side until golden brown, about 2 minutes. Transfer to a medium bowl; let cool slightly, then crumble into bite-size pieces. Set aside.
- Add onion, garlic, jalapeño, ginger, cumin seeds, and mustard seeds to same pot and cook (still over medium), stirring often, until onion is softened and translucent, about 5 minutes. Add coriander, cayenne, and turmeric and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomatoes, salt, and 1 cup water. Bring to a simmer, then reduce heat to low and stir in reserved paneer. Cover pot and cook, stirring occasionally, until sauce is slightly thickened, 15-20 minutes.
- Spread a slice of bread with ½ cup sauce. Top with some of the red onion, cheddar, and cilantro (about a sixth of each); close up sandwich with another slice of bread. Repeat with remaining ingredients to make 5 more sandwiches.
- Melt 1 Tbsp. butter in a small nonstick skillet over medium. Cook 2 sandwiches, pressing down occasionally on them with a spatula to ensure good contact with the pan, until underside is golden brown and crisp, about 3 minutes. Turn sandwiches over and cook until other side is golden brown and cheese is melted, about 3 minutes. Transfer to a plate. Repeat process two more times with remaining butter and sandwiches.
- Slice sandwiches in half and serve with ketchup.
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