Drews Killer Enchiladas Food

KILLER ENCHILADAS

Steps:

• Sautee onions in a pan. Once they are done, add boca meat and heat on the stove at medium heat.
• Add taco seasoning with a little bit of water -- let meat soak it up.
• Add beans and rotel to the mixture.
• Meanwhile, spray a square baking pan.
• Lay out the four tortillas and add a slice of cheese to each.
• Divide meat/bean mixture among the tortillas. Wrap them and put in the baking dish.
• Pour the enchilada sauce over the enchiladas. Cover with aluminum foil and bake for 20-30 minutes.
• Use any of the optional toppings once you have plated the enchiladas. I also like to add a little sugar free honey to the top for a sweet and spicy taste!

DREW'S KILLER ENCHILADAS

Steps:

• Preheat oven to 350F. Combine the chicken, shrimp, pepper, spinach, garlic, yogurt, sriracha, lime, salt & pepper in a bowl (*feel free to add a little bit of extra shredded cheese to the mix). Spoon the contents into the tortillas, roll and put them in a glass pan (with the seam side facing down). Pour the enchilada sauce over the filled tortillas and sprinkle the mexican cheese on top. Bake 25-30 minutes until cheese is gold and bubbly.

ENCHILADAS VERDES

Steps:

• Preheat oven to 400 degrees.
• To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeno, if desired.
• To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).

ENCHILADAS

Steps:

• Preheat oven to 450.
• Heat grape seed oil and dip tortillas in them.
• Spray a 13X9 inch pan with cooking spray.
• Mix cream cheese, corn, black beans, and refried beans together and distribute among the 6 tortillas.
• Roll tortillas up and place in baking pan.
• Pour salsa on top along with cheese.
• Let cook about 20-25 minutes.

ENCHILADAS

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.

KILLER CHICKEN SOUR CREAM ENCHILADAS

Steps:

• Preheat oven to 400°F.
• In a pot, mix chicken, 1 cup cheese, onion, green chiles, tomatoes, garlic, salt, and pepper. Cook over low heat until mixture is hot, stirring occasionally. Remove from stove.
• In a 9x13" baking dish, place 1 cup sour cream in bottom of dish.
• Fry tortillas in oil until soft, not crisp, and drain on paper towels.
• Fill each tortilla with chicken mixture then roll up and place in a baking dish (seam side down). Or if you are lazy like me just make layers instead of rolling each enchilada. Repeat with all 12 tortillas.
• Pour remaining chicken mixture over top, cover with sour cream, and sprinkle with remaining cheese.
• Bake for 30 minutes or until hot and cheese is melted.

THE BEST ENCHILADAS

Steps:

• In a large saucepan lightly brown the ground beef with the minced onion and garlic add in salt, pepper, ground cumin, and some jalapeño juice.
• When meat is light brown, drain fat from beef.
• Put meat back on stove and add both cans of diced tomato with green chilies and cilantro simmer until tomatoes are soft.
• At this point you may add some diced jalapeños, or just add more jalapeño juice (i like it hot!) add tomato sauce and enchilada sauce.
• Simmer on med-low heat with saucepan covered.
• While meat is simmering, you can start to cook the tortillas.
• Heat up canola oil in a pan on med-high heat.
• Add one tortilla at a time, sprinkling both sides with chili powder.
• Cook until outer ring is harder and the middle part of the tortilla is a bit softer (as long as the tortilla is no longer brittle) continue until all 30 tortillas are cooked.
• You may want to wipe off the oil after you remove them from the stove.
• Also, if the heat is too high, the chili powder may turn black, but this will not really affect it's taste, so don't worry, just turn down the heat a lil'!
• By the time all the tortillas are done, the meat should be perfect!
• (It should look kinda soupy) in a large square pan scoop a bit of the meat sauce and spread all over (lasagna pan is fine) lay a tortilla down and fill with meat and cheese (try not to get too much sauce with the meat) carefully roll up tortilla and place against the side of the pan.
• Start at the end of the pan and work your way across.
• After you can no longer fit any more rolled up tortillas in the pan, use the remainder of the meat sauce and cheese for the topping heat up oven to 400°F.
• Place in oven for about 20-30 mins or until cheese is melted and light brown and the tortilla edges that stick up from the sauce are a bit hard turn off your oven.
• For those that like onions on top of your enchiladas, you may add them at this time and place pan back into the oven (make sure oven is turned off!) if you have any meat sauce left, you may enjoy it over some home made Mexican rice!
• Tabasco sauce, salsa, and/or sour cream is perfect for the topping.
• Enjoy with some saltines!