Restaurant Style Enchiladas Recipe 375

RESTAURANT-STYLE ENCHILADAS RECIPE - (3.7/5)

Steps:

• SAUCE: Combine all the dry ingredients in a medium saucepan. Slowly add enough of the chicken broth to make a thin paste, then add the rest of the broth while whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens. Once the sauce thickens, stir in the tomato sauce and heat through. ENCHILADAS: Thaw meat and set aside. Chop onion. Grind spices if necessary. Preheat oven to 350°F. Coat 9×13 casserole dish with cooking spray. Cook the beef and onion in a large skillet over medium heat until meat is no longer pink. Drain the fat and discard. Stir in cottage cheese, sour cream, chilies, cumin, coriander, garlic powder, and thyme. Remove from heat and stir in 1/4 cup of shredded cheese. Divide meat mixture into six equal portions (about 3/4 cup each). Spoon one portion down the center of a flour tortilla. Roll up tortilla and place seam down in 9×13 casserole dish. Repeat until all six tortillas are filled. Pour enchilada sauce over top, and bake at 350°F for 30-35 minutes, or until heated through. Remove dish from oven, and sprinkle with 1/2 cup shredded cheese. Bake for 5 more minutes, or until cheese is melted. Use a wide blade spatula, or a pair of spatulas to dish out these flavorful enchiladas. You might want to ladle out some of the enchilada sauce from the casserole dish and pour it over the enchiladas.

MEXICAN ENCHILADAS RECIPE

Steps:

• Warm the oil over very low heat in a heat-proof shallow dish or skillet. You want it very warm but not burning hot.
• Keep another heat-proof dish or skillet over low heat to keep the tortillas warm.
• Dip each tortilla in the warm oil for 5 to 8 seconds until the tortilla is warmed through and pliable.
• Put the homemade or purchased enchilada sauce in a shallow dish or bowl so that you can easily dip the tortillas in it.
• Do the same with all the tortillas.
• Fold one side over, then the other side.
• Turn the enchilada over, seam side down, so the tortilla stays closed, and place it in the baking dish.
• Repeat with each tortilla until you have filled the dish. Depending on the amount of filling of used and the size of the tortillas, you will use between 10 and 14 tortillas.
• Serve and enjoy!

MEXICAN CHICKEN ENCHILADAS (RESTAURANT STYLE)

Steps:

• Place thawed chicken into a 7-10 qt pot. Pour fresh water into pot until the water covers all the chicken + 6 inches more of water. Place pot on burner.
• Put in the 5 bay leaves, 3 tbsp garlic, 1/2 of a onion, 2 1/2 tsp salt, 1 tbsp red pepper flakes.
• Boil on medium-high ( covered ) for 1 hour 20 min or until chicken falls off bone easily.
• Once chicken is cooked, place into a very large bowl. Place in fridge for 20 min to cool down for easy handling.
• While cooling down, drain half the broth and boil the rest uncovered.
• Take chicken out of fridge, begin shredding apart each piece by hand, discarding fat, bones, and knuckles. Make sure you have discarded all of the bones and knuckles.
• Add the lettuce, 2 whole chopped onions, 1 1/2 C pepper jack and 1 1/2 C colby jack cheese, powdered garlic, pepper, salt, chili powder, 1 can olives. Mix until well incorperated. Set Aside.
• Spray lightly 3 13x9 inch pans ( or 4-5 8x8 pans) with cooking spray.
• Pour in all enchilada sauce into pot with boiled broth, mix, turn down heat to medium-low.
• Get another person to assist you.
• Place and single corn tortilla on a wide spatula, place lightly into sauce, leave in no more than 5 seconds. Place tortilla into greased pan, fill with 1/4 c chicken mixture, roll up as tightly as you can without tearing.
• Repeat process until all tortillas and pans are used. Make sure each enchilada is place tightly, and close to eachother.
• Pour remaining sauce, cheese, and olives all over prepared enchiladas, cover with tin foil.
• Place in oven at 350 F for 35 min, broil HI the last 5 minutes uncovered.
• Cool, uncovered for 10 minutes.
• Serve with sour cream, salsa, green onions.

CHEESE ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
• Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
• Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
• Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
• Let the mixture cool slightly, then transfer to a blender and puree until smooth.
• The sauce will keep in the refrigerator for up to a week and can also be frozen.

CHEESE AND BEEF ENCHILADAS

Steps:

• Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
• Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas.
• Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.

AUTHENTIC BEEF ENCHILADAS

Steps:

• In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
• In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
• Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
• Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
• In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
• As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
• Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
• Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese.
• Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).
• Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
• Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
• Makes: 6 servings.

CARNITAS ENCHILADAS

Steps:

• Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.
• Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.
• Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.
• Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.
• Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.
• When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.
• Bake uncovered in the preheated oven for 20 minutes.
• Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 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.