End Zone Enchiladas Food

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.

MY FAVORITE CHICKEN ENCHILADA RECIPE

Steps:

• Preheat the oven to 350.
• In a large non-stick skillet saute the 1/2 cup diced onions and 3 chopped garlic cloves in the oil over medium heat. About 5 minutes until the onions are slightly translucent.
• Add the 3 cups cooked chicken, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp garlic powder, pinch red pepper flakes, 1/4 cup chopped cilantro and 1/3 cup enchilada sauce. Stir to coat the chicken with all the seasonings and sauce.
• Prepare a 9x13 glass baking dish by pouring the remaining 2/3 of the opened can of enchilada sauce to the bottom of the pan.
• Now set up an assembly line for your enchiladas. Tortillas, chicken filling, 1 cup of shredded cheese, and the prepared pan.
• Place a few spoonfuls of chicken down the center of one tortilla and top with a few pinches of cheese. Roll the tortilla over the filling and lay it, seam side down, in the prepared pan. Continue this process until all the tortillas and filling are used. You will have 10-12 enchiladas.
• Top the rolled enchiladas with the remaining can of sauce, remaining cup of cheese and all the green onions.
• Cover the pan with foil and place in the preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and the sauce is bubbling.
• Let the Chicken Enchiladas cool for about 5 minutes before serving.

ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
• In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
• Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F. Spray a 9x13 baking dish with cooking oil spray. Set aside.
• In a large bowl, combine the shredded chicken meat, 1 (10-ounce) can of the enchilada sauce, the diced green chilies, taco seasoning, salt, black pepper and 1 cup of the crumbled cotija cheese. Using a large spoon, mix to combine.
• Fill and roll each tortilla by placing ½ to ¾ cup filling onto one side of the flour tortilla (you will want to create a line of chicken filling about an inch offset from the center) and start rolling from the end that has the filling.
• Place the filled and rolled tortilla, seam side down, into the prepared baking dish starting at one end. You will repeat this until all the flour tortillas are filled, rolled, and placed into the baking dish.
• Slowly and evenly pour the second (10-ounce) can of enchilada sauce onto the tops of the filled and rolled tortillas. Do not go all the way to the open edges of the chicken enchiladas. Leave about 1 inch of the edges of the enchiladas without sauce.
• Top the sauce-covered chicken enchiladas with the cheddar and jack shredded cheese. Make sure you get an even layer.
• Bake uncovered for 30 minutes or until bubbling and the cheese is melted.
• Garnish your baked chicken enchiladas with a few slices of jalapeño, a sprinkle of the remaining ¼ cup cotija cheese, chopped cilantro, and a few avocado slices.

END-ZONE ENCHILADA CASSEROLE

Steps:

• Preheat oven to 375.
• Coarsely crumble 6 cups chips into very large mixing bowl; add onion, beans, sauces and 1 1/2 cups cheese; stir to combine; spoon into 13x9 pan or casserole dish; bake for 20 minutes.
• Spread sour cream over top of casserole, then sprinkle with remaining chips and cheese; bake for another five minutes--cheese will be melted and bubbly.
• Serve immediately.
• VARIATIONS: Add some black olives, substitute some of the sauce with salsa, serve with shredded lettuce or place on a bed of lettuce.
• HEARTY VERSION: Brown some hamburger, mix with the sauces -- .

CHICKEN-AND-CHEESE ENCHILADAS

Steps:

• Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
• Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
• Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

ENCHILADAS

Steps:

• Step #1 - The SauceIn a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.Step #2 - The MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.Step #3 - TortillasHeat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp - about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.Step #4 - AssemblyPreheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

END ZONE ENCHILADAS

Steps:

• In a large pot add chicken. Add water to cover chicken along with salt, pepper and lemon pepper. Bring to boil then lower heat to medium and cook chicken for 1 1/2 hrs. Remove chicken from pan and allow to cool. Chop up chicken and place in a large bowl. Set to the side. Prepare the enchilada sauce as directed on the package. Open and drain cans of olives. Place in bowl and set aside. Add 1/2 cup of enchilada sauce and cheese into chopped chicken. Heat up a small skillet with oil(any kind) Spray aluminum pan with Pam. Fry tortillas on both sides. Dip in enchilada sauce.Add spoonful of chicken into tortilla. Roll tortilla and place in pan seam side down. Repeat in rows of eight. After pan is full pour remaining sauce over the enchiladas, sprinkle remaining cheese on top and add olives. Place in oven at 350 degrees for 15 to 20 minutes. Garnish with sour cream, chopped green onions and salsa of your choice. ENJOY!

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!