BREAKFAST ENCHILADAS
Draped in gooey cheese and a savory sauce, these enchiladas are a popular option at any holiday brunch. Chorizo gives the hearty filling a Southwestern kick. -Tahnia Fox, Trenton, Michigan
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain., In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup of each cheese., Spread 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons enchilada sauce over each tortilla; place 2 tablespoons egg mixture down the center. Roll up and place seam side down in prepared dish., Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with green onion.
Nutrition Facts : Calories 409 calories, Fat 23g fat (9g saturated fat), Cholesterol 209mg cholesterol, Sodium 1177mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
ENCHILADAS WITH RED SAUCE
Make and share this Enchiladas with Red Sauce recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Mexican
Time 2h3m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Brown ground beef and large chopped onion in a large skillet, stirring until meat crumbles.
- Drain and return mixture to skillet. Add flour and next 5 ingredients, stirring well.
- Add stewed tomatoes; stir well.
- Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes, stirring occasionally.
- Pour 1 1/2 cups red sauce into a 13x9" baking dish.
- Set aside. Wrap tortillas in aluminum foil.
- Heat at 350F for 12 to 15 minutes or until softened.
- Combine 1 cup chopped onion and 1 cup sliced olives.
- Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls onion-olive mixture down center of tortilla.
- Top with 1/4 cup meat mixture. Roll tortilla tightly, and place in prepared dish, seam side down.
- Repeat with remaining tortillas.
- Pour remaining 2 1/2 cups red sauce over tortillas.
- Cover and bake at 350F for 15 minutes.
- Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes.
- Top enchiladas with sour cream.
- Red Sauce:
- Cook crushed garlic in butter 1 to 2 minutes, stirring often. Gradually stir in flour.
- Cook, stirring constantly, 1 minute. Gradually add tomato sauce and broth; add seasonings.
- Cook over medium heat, stirring constantly, until smooth and thickened.
Nutrition Facts : Calories 1511.8, Fat 127.7, SaturatedFat 59.9, Cholesterol 223.7, Sodium 2704.7, Carbohydrate 62.7, Fiber 11, Sugar 12.1, Protein 34.3
BEEF ENCHILADAS WITH RED SAUCE
I adapted a recipe I found in our local newspaper's recipe section. Cooking time refers to the actual baking time.
Provided by Librarybaker
Categories One Dish Meal
Time 50m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 14
Steps:
- Brown the ground beef until almost completely done. Add the garlic and onion and cook until softened. Drain. Add the salsa, 1 cup of the cheese, and 2 tablespoons of the enchilada sauce. Stir until the cheese is melted.
- In a separate pan, heat the oil. Add the flour to make a roux. Cook until bubbly (about 3 minutes).
- Add the remaining enchilada sauce, the whipping cream, and the cumin. Let cook until thickened (about 5 minutes), stirring frequently.
- Pour 1 cup of this sauce in a greased, 13x9" baking pan.
- Take the tortillas and place 3 tablespoons of the beef filling on the tortilla. Roll it into the traditional enchilada shape and place together in the pan with the rolled ends underneath. Pour the rest of the sauce over the rolled enchiladas.
- Cover the baking pan with foil and bake at 350 degrees for 30 minutes.
- Remove the foil and sprinkle with the remaining cheese.
- Bake, uncovered, for 5 to 10 minutes more.
- If desired, garnish each serving with the sour cream, olives, and/or green onions.
Nutrition Facts : Calories 586.4, Fat 36.6, SaturatedFat 14.3, Cholesterol 89.1, Sodium 977.1, Carbohydrate 38.5, Fiber 4.7, Sugar 2.3, Protein 26.8
MEXICAN CHEESE ENCHILADAS WITH RED SAUCE
This recipe is a traditional Mexican recipe. It takes a little time, so a set of extra hands is always helpful. A lot of the dried chilies can be found at your local Hispanic market or even Jewels carries a lot of Hispanic ingredients now. You will need a blender or food processor for this recipe. We like to make this recipe for birthdays, Sunday dinners, or just because we crave it. You may also substitute cheese for another filling such as shredded chicken or ground beef. Hope you enjoy!
Provided by loveisme79
Categories Cheese
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Take your dried chilies, cut them open and remove all the seeds (you may want to use gloves if your particularly sensitive). Put the chilies in a deep heat resistant bowl.
- Fill a medium sized saucepan with water and bring to a boil.
- Pour the boiling water over the chilies, cover the bowl with a lid or plate and let it sit for 10-15 minutes until the chilies are soft.
- Add the chilies, cumin, salt, garlic, onion, and chicken broth into the blender. Puree the ingredients until it looks clear and smooth. Add more broth if it looks a little too thick.
- Take a deep sauce pan and add just a tablespoon or so of oil into it. Strain the sauce into the saucepan. (This is optional, but I like to do this to keep the skins of the chilies out of the sauce). Then let the sauce simmer for about another 5 minutes, and taste it! If you feel it needs more salt, now is the time to add it.
- Let the sauce cool down.
- Heat the 1/4 cup of oil and take your tortillas and fry them one at a time for about 30- 40 seconds. (You don't want them to get crispy as this will make it difficult to roll). A big metal spatula is what I use for this step. You may also need to add more oil depending on the level of the oil as you fry your tortillas.
- Take your tortilla, dip them in the cooled sauce, and fill them with the Chihuahua or Mexican shredded cheese and onion filling. Start from the edge and roll it tightly. Now place on a baking dish.
- Preheat your oven to 350°F Keep doing steps 7 & 8 until you have made about 24 enchiladas.
- Take your garnish cheese and drizzle all over the enchiladas and bake until the cheese has melted. Serve with sour cream and avocado slices.
Nutrition Facts : Calories 875.9, Fat 53, SaturatedFat 29.2, Cholesterol 150.7, Sodium 1750.4, Carbohydrate 61.6, Fiber 10.1, Sugar 9.5, Protein 42.8
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