CHEESE ENCHILADAS
The BEST Cheese Enchiladas recipe uses corn tortillas, red enchilada sauce, and plenty of cheese! This meal is easy, delicious, and made in just 30 minutes!
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Warm corn tortillas on a hot skillet for a few seconds on each side.
- Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end).
- Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.
- Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
- Serve with a side of Mexican Rice.
Nutrition Facts : Calories 278 kcal, Carbohydrate 17 g, Protein 14 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 50 mg, Sodium 766 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHEESE ENCHILADAS
Authentic, homemade Cheese Enchiladas made with corn tortillas, a flavorful blend of Monterey Jack and Cheddar, and a creamy, Tex-Mex enchilada gravy made extra savory thanks to beef broth and the perfect blend of Mexican spices.
Provided by Kelly Anthony
Categories Dinner Main Course
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F and have ready a greased 9x13" baking dish. Combine both the Monterey Jack and Cheddar cheese in a mixing bowl and set aside.
- Add the butter to a large sauté pan over medium heat. As soon as the butter has melted, add sprinkle in the flour and whisk to combine. Add the beef broth in one big splash at a time, whisking well after each addition. Add the chili powder, cumin, salt, pepper, and paprika and whisk to combine.
- Allow the mixture to come to a simmer, and reduce the heat as needed to maintain it. Simmer for about 5-7 minutes, stirring occasionally, until slightly thickened. Remove from the heat, ladle a scant cup of sauce across the bottom of the casserole dish, and set the remaining sauce aside.
- Working in batches of 4, wrap the corn tortillas in a damp paper towel and place them on a microwave-safe plate. Microwave for about 30 to 45 seconds, or until very pliable and soft.
- As the corn tortillas come out of the microwave, stuff them with about 2 tablespoons of cheese, roll tightly, and place seam-side down in the casserole dish in two rows of six. Pour the remaining sauce over the enchiladas and top with the remaining cheese.
- Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 5 minutes. Allow to cool for about 10 minutes, then serve and enjoy!
Nutrition Facts : ServingSize 2 g, Calories 509 kcal, Carbohydrate 30 g, Protein 24 g, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 94 mg, Sodium 945 mg, Fiber 4 g, Sugar 1 g
AUTHENTIC MEXICAN ENCHILADAS
This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g
AUTHENTIC TEX-MEXICAN ENCHILADAS
Authentic enchilada recipe from San Antonio. The Enchilada Gravy recipe will make 3 quarts so use as much as you like then refrigerate or freeze the rest. Cook time includes time to make Enchilada Gravy and Chili con Carne. Prep time is the time to make the Enchiladas. Enchiladas can be frozen fully assembled then thawed and heated in the oven. This recipe looks complicated but it is so easy, just throw everything into two pots and simmer while rolling up the tortillas! Substitute store-bought enchilada sauce for the Tex-Mex lovers, the enchilada gravy is some heavy stuff!
Provided by MommyMakes
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Make Enchilada Gravy Sauce.
- Heat oil in large stockpot (at least 3 qt).
- Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a "dough" consistency, don't be scared once the water is added it will thin into a thick gravy.
- Stir in chili powder, cumin, garlic, salt and pepper.
- Cook roux, stirring constantly, for at least 2-3 minutes. If you do not thoroughly cook the roux it will taste like flour mixed with oil.
- Gradually add the water, stirring until smooth.
- Boil gently for 15 minutes.
- Meanwhile make the Chili con Carne.
- Brown the ground beef in a large skillet.
- Add the garlic, cumin, bay leaf, salt and pepper.
- Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry.
- Add the chili powder and 1 cup of water and bring to a simmer.
- Simmer for 10 minutes, then remove the bay leaf and add the beans if using.
- Meanwhile make the Enchiladas.
- Preheat oven to 350°F.
- Soften tortillas, fill with American cheese and roll up.
- Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne.
- Top with Pico de Gallo and more cheese to taste.
- Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.
Nutrition Facts : Calories 740.8, Fat 50.5, SaturatedFat 9.6, Cholesterol 51.4, Sodium 1955.8, Carbohydrate 52.4, Fiber 6.4, Sugar 1.1, Protein 21.9
AUTHENTIC ENCHILADA SAUCE
Great sauce and very authentic enchiladas. If you want a hotter sauce, just add some cayenne pepper when it's done. Ancho and pasilla chile peppers are dried chiles, and may be available at your grocery store, or a Mexican market.
Provided by Bill Echols
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chile peppers on a cookie sheet and roast in the oven until slightly toasted. (Note: When you can smell them, they're done.)
- Remove from the oven and slit them open. Remove the seeds and veins, then put them in a bowl with boiling water to cover. Allow them to sit for 30 minutes, then remove them from the water, reserving the water. Scrape the pulp from the insides of the chile peppers and discard the skins. (Note: The skins will give the mixture a bitter flavor.) Return the pulp to the water and set aside for later.
- In a large saucepan over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes, or until onion is tender. Add the flour and mix well. Add the stock, stirring until thickened, and then add the reserved chile pulp mixture. Finally, add the oregano and the cumin.
- In a blender or food processor, puree the mixture until smooth. Season with salt to taste.
Nutrition Facts : Calories 71.1 calories, Carbohydrate 6.5 g, Cholesterol 11.7 mg, Fat 4.7 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 335.7 mg, Sugar 0.7 g
AUTHENTIC MEXICAN ENCHILADAS VERDES
My sister-in-law was born and raised in Mexico City. She taught me how to make these. They take some time, but for those of us who love to cook and enjoy the fruits of our labor - this will be a real treat. You will need a blender or food processor for the sauce. This recipe makes 24 enchiladas. Enough for a crowd, or to freeze. If you are going to take this much time, you may as well have plenty! It can be halved, if you prefer. The sauce and stuffing can be prepared in advance.
Provided by PanNan
Categories Chicken
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Prepare sauce: Heat water in large pot to boiling.
- Add tomatillos, 2 onion halves, 6 garlic cloves, and 7 serrano chiles.
- Simmer uncovered 30 minutes.
- Let cool slightly, then drain, reserving about 1 cup cooking liquid.
- Place solids in blender or food processor.
- Add remaining onion half, 4 garlic cloves, 3 chiles, the cilantro, and about 1/2 cup cooking liquid.
- Process until smooth.
- Heat oil in medium saucepan.
- Add onion slices and saute until lightly browned.
- Stir in sauce and season with salt.
- Simmer uncovered until slightly thickened, about 30- 45 minutes.
- If sauce thickens too much, thin it with remaining cooking liquid.
- Meanwhile, when the sauce ingredients are simmering, prepare stuffing.
- Heat 2 qt water in large pot to boiling.
- Add chicken, onion, garlic, and salt to taste.
- Simmer just until chicken is cooked through, about 30 minutes.
- Let cool, then remove chicken from liquid.
- Remove and discard skin and bones; shred meat.
- Prepare tortillas: When the sauce is nearly ready and the stuffing is ready, heat small amount of oil in skillet over medium heat.
- Cook tortillas one at a time, turning once, just until flexible but not crisp, about 20 seconds each.
- Drain on a thick layer of paper towels wrapped up inside a clean cloth kitchen towel (or tortilla warmer).
- This will drain them and keep them soft and warm.
- Heat oven to 3500°F.
- Coat two 13x9 baking pans with vegetable oil.
- Dip each tortilla in sauce.
- Fill tortillas with shredded chicken and roll up.
- Arrange a dozen filled tortillas in each pan.
- Top with green sauce.
- Spoon creme fraiche (or sour cream) over sauce.
- Sprinkle chopped onion and cilantro over the top.
- Sprinkle cheese over all.
- Bake for 25 minutes.
- Broil briefly if the top needs some browning.
- Serve hot with refried beans.
- Note:.
- To freeze: Prepare recipe through step 26. Place rolled enchiladas on a baking sheet and freeze until firm. Transfer to a freezer bag. Seal, label and freeze. Place sauce in a second freezer bag and place both bags in a larger bag. Seal and freeze.
- To serve: Thaw in fridge overnight. Complete assembly and bake as directed in recipe.
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