Easy And Simple Enchiladas With Ranchero Gravy Food

CLASSIC BEEF ENCHILADAS

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
• Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
• Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

EASY ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
• Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

SIMPLE PERFECT ENCHILADAS

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

EASY AND SIMPLE ENCHILADAS WITH RANCHERO GRAVY

Steps:

• 1. Preheat oven to 350 degrees F. Place rack in center of oven. Grease a large casserole dish. Set aside.
• 2. Pour prepared enchilada sauce into a large saucepan. Stir in prepared beef gravy. If the sauce isn't as spicy as you like, add chili powder to taste. Bring to boil, simmer 10 minutes.
• 3. In a large bowl, combine cooled shredded chicken, 1 bunch chopped green onions, 1-1/2 cups cheddar cheese, and taco seasoning, if using. Set aside.
• 4. Wrap corn tortillas in damp paper toweling. Heat in microwave on medium-high for several seconds just till warm. Keep wrapped in paper towels as you work. Rewarm in micro as needed to keep tortillas pliable.
• 5. Pour a couple of cups of enchilada sauce into the bottom of the baking pan.
• 6. Fill each corn tortilla with about 1/4 cup chicken mixture. Wrap the best you can and start layering enchiladas, seam down, in the baking pan over the sauce. Repeat procedure till pan is full. Pour another couple of cups of sauce over top of the enchiladas. Spray a large piece of foil with vegetable spray. Cover casserole dish with sprayed side down, tightly sealing foil.
• 7. Bake about 45 minutes till heated through. Remove from oven. Remove foil and pour more sauce over all as desired. Sprinkle top with remaining cheese. Return to oven and bake uncovered another 10-15 minutes till cheese has melted, but not browned.
• 8. Let sit 5 minutes before dishing up each serving plate. I allow 2 enchiladas per person. Offer on the side more of the enchilada sauce, sour cream, remaining bunch of chopped green onion, shredded lettuce, tomato, and sliced black olives for the top.

SIMPLE PERFECT ENCHILADAS

Steps:

• For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• For the meat: In a large skillet over medium-high heat, add the oil. Brown the ground beef with the onions. Drain the fat, and then add the green chiles. Add the salt and stir to combine. Turn off the heat and set aside.
• For the rest: In a small skillet over medium heat, lightly fry the tortillas in canola oil just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9 by 13-inch baking dish. Dip each tortilla into the sauce. Set the sauce-soaked tortillas on a cookie sheet. Onto each tortilla, place some of the meat mixture, black olives and green onions. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam-side down in the baking dish. Repeat with the rest of the tortillas. Stir the cilantro into the sauce and ladle a little sauce over the top. End with a generous sprinkling of cheese.
• Bake the enchiladas until bubbly, about 20 minutes. Sprinkle extra chopped cilantro over the top. Serve with beans and/or rice.

AUTHENTIC MEXICAN ENCHILADAS RANCHERAS

Steps:

• Gather the ingredients.
• Place dried red chile in a bowl and cover with hot water. Soak for 10 to 20 minutes.
• When chile is softened, remove stem. Cut the chile lengthwise. Use a spoon to scrape out the seeds and white stringy areas and discard. Cut chile into long pieces about 1/4 inch across, and then cut the strips into 1/4-inch-size pieces.
• Heat two tablespoons of oil or lard in a large saucepan over medium heat.
• Add onion and pepper and cook until they begin to soften, about 3 minutes.
• Add tomatoes, chile, garlic, cumin, and oregano and cook for an additional five minutes, stirring. Add salt and pepper, to taste. Cover pan and keep it over low heat to stay warm while you prepare the tortillas. Note: If you prefer a smooth version of the sauce, you can use a handheld immersion blender to blend it in the pan until it reaches your desired consistency. If using a jar-style blender, let the sauce cool to near room temperature before attempting to blend it. You can then reheat the sauce over low heat.
• Add remaining cooking oil to a medium-sized frying pan to coat the bottom. Heat cooking oil over medium-high heat.
• Place a tortilla in the hot oil, and cook for about 10 to 15 seconds. Flip it over and add 1/4 cup cheese down the center. The cheese will begin to melt. Cook the tortilla for about another 10 seconds.
• Flip it over and add 1/4 cup cheese down the center. The cheese will begin to melt. Cook the tortilla for about another 10 seconds.
• Remove it from pan and place on absorbent paper to absorb some of the oil.
• Wrap one side over cheese, and then the other side, so that cheese is now rolled up inside of tortilla.
• Quickly cook another tortilla and cheese, transfer to paper towels, and then place on a serving plate. Repeat process until all tortillas have been cooked, adding more oil as necessary.
• To serve, pour about 1/2 cup of sauce over pairs of enchiladas. These enchiladas are great plain or topped with cream, guacamole , and/or a sprinkle of chopped fresh onions and fresh cilantro leaves. Serve alone on the plate on alongside some Mexican rice and/or beans.

CHEESE ENCHILADAS WITH CHILI GRAVY

Steps:

• Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.
• Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine, then continue whisking for another minute or so, until roux becomes fragrant.
• Add chicken broth, slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.
• Heat oven to 450 degrees.
• Prepare the tortillas: In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
• Using a ladle, put about 1/2 cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.
• Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.

MEXICAN GRAVY OR ENCHILADA SAUCE

Steps:

• In a large frying pan, melt the butter.
• While that's melting, mix the dry ingredients, then slowly add them to the melted butter, stirring CONSTANTLY.
• Gradually add the broth (there will be some sizzling & hissing), stir until smooth; when it begins to bubble, add the tomato sauce.
• This will be thick and is ready to use now or can be transferred to a crock-pot to keep it warm.
• Use "as is" or add to other recipes.

QUICK AND EASY ENCHILADAS

Steps:

• To Make Chicken Mixture: In a medium skillet heat oil. Add onion and saute until translucent. Add tomato, chicken and salt and pepper to taste. Cook until heated through. Set aside.
• To Make Cheese Mixture: Mix together rancherito cheese and Romano cheese.
• Pour tomato sauce into a shallow dish or bowl. In a separate medium skillet, heat oil. One by one, dip corn tortillas in tomato sauce, covering both sides. Then slip carefully into hot oil in skillet. Fry for only about 30 seconds on each side. Set on clean dish and fill with chicken mix and a sprinkle of cheese mix. Roll up. Repeat until all tortillas are filled OR filling runs out, whichever comes first. Top with shredded lettuce, diced tomato and sour cream and serve.