Banana Enchilada Food

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CALIFORNIA STYLE ENCHILADAS



California Style Enchiladas image

I was taught this by a Hispanic person in Los Angeles, I planned to keep it in the family, but I figured what the heck. The method I was taught was rather bland, so I built on to it over the years which includes replacing corn tortillas with flour. Now I live in the southeast, and friends come for miles when they hear this is on the dinner menu. If placed in the fridge, it is even better the next day after the flavors have time to blend together.

Provided by Delete Account

Categories     Meat

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs ground beef
8 medium size flour tortillas
2 cups mexican cheese (If 4 blend is not available, mild cheddar will work)
1 (2 ounce) can Old El Paso green chilies (or other brand)
1 bunch green onion
1/2 onion
1 garlic clove (Minced)
1 teaspoon oregano
1 (8 ounce) can of hunt's chopped tomatoes, sour cream and shredded lettuce (optional for topping)
3 (8 ounce) cans enchilada sauce (Old El Paso Recommended)

Steps:

  • Combine Beef, onions, oregano, garlic, the thick part of the green onion and green chili's into frying pan and cook until beef is browned; Drain but do not rinse. Preheat oven to 350 degrees.
  • Place a thin layer of enchilada sauce into about a 9x13 baking dish, just enough to fill the bottom.
  • Place 1/4 to 1/2 cup of beef mixture into tortilla. Roll as you would a burrito and place into baking dish. Repeat 8 times until baking dish is full.
  • Pour remaining enchilada sauce into baking dish, ensuring no tortilla is visible upon doing so. Dish will be near 2/3 full of sauce, this is okay.
  • Top wraps with any remaining beef mixture, spread evenly.
  • Spread cheese over baking dish, ensure each wrap has been topped with cheese. Its not uncommon to create an entire layer of cheese over top of the wraps.
  • Spread remaining green onions over cheese layer.
  • Bake in oven for about 20 minutes, until sauce is warmed and cheese is melted.
  • Scoop each out onto a plate with a spatula or large spoon, top with sauce from pan if desired.
  • Top with tomatoes, lettuce and sour cream if desired. Best served with refried beans and Zateran's Spanish rice.

Nutrition Facts : Calories 553.7, Fat 31.8, SaturatedFat 13.8, Cholesterol 111.8, Sodium 1336.9, Carbohydrate 32.5, Fiber 3, Sugar 4.7, Protein 32.9

ENCHILADAS



Enchiladas image

This is a combination of all the different Enchiladas that I have tasted over the years, I just put together all the best parts and created the perfect (how we like them) Enchiladas.

Provided by Cheryl Barber

Categories     Meat

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
2 tablespoons plain flour
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon ground cumin
2 cloves garlic, crushed
700 ml passata (a tomato puree)
250 ml chicken stock
800 g beef mince
1 tablespoon oil
1 onion, chopped
1 red pepper, chopped in small dice
1 green pepper, chopped in small dice
8 flour tortillas
400 g cheddar cheese, grated

Steps:

  • First make the sauce.
  • Heat oil in a saucepan.
  • Add flour, chilli powder, oregano and cumin and cook over a medium heat, stirring constantly, until golden brown.
  • Add garlic and passata and mix to combine.
  • Stir the stock into the tomato and chilli mixture and bring to the boil, reduce heat and simmer for 10 minutes, or until sauce reaches the required consistency.
  • Turn off heat.
  • (The sauce can be stored in an airtight container in the fridge for up to 2 weeks.) Make the enchiladas.
  • Brown the mince in a dry frying pan (or wok) and then put the mince in a colander to drain off any excess fat.
  • In the same pan heat the oil and fry the onion and peppers until soft.
  • Return the cooked mince to the pan and add approximately⅓ of the sauce and stir to combine the mixture.
  • You can add more chilli powder to the meat at this point if you want to spice it up more.
  • Add salt and pepper to taste.
  • Assemble the enchiladas.
  • Divide the meat and sauce mixture equally between the 8 flour tortillas, fold in the sides and secure with a cocktail stick to stop them from unfolding.
  • Place in a lightly greased baking tin.
  • You can usually only fit four in a tin; use 2 tins or freeze some of the enchiladas.
  • Pour the remaining sauce across the middle of the enchiladas and then remove the cocktail sticks.
  • Put the grated cheese over the part of the enchiladas covered by the sauce.
  • Cover loosely with tin foil and bake in the oven at Gas Mark 5 for 30 minutes.
  • Serve with salad, saffron rice and french stick.
  • To freeze individually place each enchilada on a piece of tin foil, add sauce, remove cocktail stick then wrap in the foil and place in the freezer.
  • To cook unwrap the enchilada while still frozen and place in a baking tin, let the enchilada defrost and then add grated cheese, cover with foil and cook at Gas Mark 5 for 30 minutes.

Nutrition Facts : Calories 678.4, Fat 46.5, SaturatedFat 19.9, Cholesterol 124.5, Sodium 985.7, Carbohydrate 30.2, Fiber 3.7, Sugar 7.3, Protein 35.2

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