Enchilada Pancakes Food

PANCAKE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Combine the pancake mix, milk, oil, and eggs in a bowl. Mix until smooth. Heat a greased skillet or griddle over medium heat. Add 1/3 cup of the pancake batter to the pan. When bubbles form and the bottom is lightly browned, flip the pancake over. Set the cooked pancakes aside. Combine the ground beef and onion in a skillet over medium-high heat. Cook until the beef is no longer pink, stirring to break up the meat. Drain off any excess grease. Add the chili powder and 1 1/2 cups of the cheese to the beef. Mix well and remove from the heat. Pour 1/2 cup of the enchilada sauce into an 8x8 baking dish. Place 1/3 cup of the meat mixture on each pancake. Roll up jelly roll style and place seam side down in the baking dish. Pour the remaining enchilada sauce over the top of the filled pancakes. Sprinkle with the remaining cheese. Place the pan in the oven and bake uncovered at 350 degrees F for 20-25 minutes or until heated through and the cheese is melted. Serve hot.

SONORAN ENCHILADA PANCAKE

Steps:

• In small bowl heat enchilada sauce in microwave about 1/2 -to 1 minutes, depending on microwave.
• In pan on stove, heat oil and dip one tortilla at a time. Sprinkle cheese in between layers or on top, as you like.
• Put on plate-tortilla.
• Put on sauce.
• Put on tortilla.
• Put on sauce.
• Put on tortilla.
• Put on sauce.
• Fry egg and put on top.
• Garnish with your favorite hot sauce, or thinly sliced green onion bottoms.

ENCHILADA SAUCE

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add the garlic and saute for 1 to 2 minutes.
• Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
• Mix together and then stir in the water.
• Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
• Use in place of canned enchilada sauce.

MINCED MEAT ENCHILADAS

Steps:

• Preheat the grill to medium. Heat 1 tbsp oil in a pan and soften the onion and garlic for 5 mins. Add the red and yellow pepper and soften for a further 7 mins. Mix through the paprika and chili flakes until all the vegetables are coated.
• Dry fry the minced meat in a pan on a medium heat until it is browned all over, breaking apart large chunks with a fork as you go. Mix through 1 packet of taco spice, covering all the meat. Add the meat to the vegetables along with a tin of chopped tomatoes. Season well with salt and pepper.
• Heat the meat and vegetable mix on a low heat for 5 mins, stirring occasionally until it is well combined. Meanwhile, warm the tortillas in the microwave for 35-45 seconds.
• On a chopping board, carefully spoon the filling into each tortilla, wrap and place in an ovenproof dish side by side.
• Mix one small tub of natural yoghurt with the 50g grated cheese of your choice and pour over the top of the enchiladas. Place under the grill for approximately 5 minutes until the cheese and natural yoghurt is melty. ( don't place them too close to the top as the enchiladas will burn!) Remove from the grill and serve with green salad!

ENCHILADAS - NEW MEXICO STYLE

Steps:

• Heat the oil in a large skillet over medium heat. Add the chicken pieces, and cook until browned. Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
• In a separate skillet over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.
• To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person. Top stacks with a fried egg, if desired.