Frances Fantastic Enchiladas Food

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FANTASTIC SHREDDED BEEF ENCHILADAS



Fantastic Shredded Beef Enchiladas image

I got this recipe from Allrecipes.com and it is wonderful! It is a bit time-consuming, but worth the effort. I usually make this for company or for special occasions.

Provided by Northern Cook

Categories     Mexican

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 17

3 lbs boneless beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, Diced
1 (4 ounce) can green chili peppers, diced
1 (4 ounce) can jalapeno peppers, diced**
1 tablespoon all-purpose flour
2 cups sour cream
3 cups monterey jack cheese, shredded & divided
1 cup olive oil
20 (6 inch) corn tortillas
lettuce, shredded (optional)
tomatoes, diced (optional)
salsa (optional)

Steps:

  • Place roast in a large saucepan with a tight-fitting lid. Cover roast with water and simmer on low for 30 minutes. Increase heat to medium/high and brown roast on all sides. Once the water has boiled away and the roast is browned, add beef broth, vinegar, chili powder and cumin. Cover tightly, reduce heat to low and simmer for 1 1/2 to 2 hours or until beef falls apart. Shred the beef. Place shredded beef back into saucepan with all the juices and cool to room temperature.
  • In a large skillet, saute onion util soft. Mix in flour and green chilies. Stir for 2 minutes to cook off the flour taste. Stir in sour cream and 2 cups of the Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is melted and mixed thoroughly. Set aside and let cool.
  • In a large heavy skillet, heat the olive oil. Fry the tortillas in the hot oil for 30 seconds on each side. Drain on paper towels.
  • Preheat oven to 375 degrees. Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with the same amount of the beef mixture (yes, this will be juicy and messy). Roll up and place seam side down in baking dish. Repeat for each tortilla, until you are out of filling. Sprinkle with remaining Monterey Jack cheese.
  • Bake in pre-heated oven for 30 minutes or until cheese is melted and bubbling.
  • **Note: If you prefer a milder dish, omit the 4 ounce can of jalapeno peppers and replace it with another can of diced green chilies.
  • I serve each enchilada on a bed of shredded lettuce sprinkled with diced tomatoes. I top each enchilada with a dollup of sour cream and serve with a side of salsa.

ENCHILADAS FANTASTICO



Enchiladas Fantastico image

Make and share this Enchiladas Fantastico recipe from Food.com.

Provided by Cujo4x

Categories     Black Beans

Time 45m

Yield 12-24 serving(s)

Number Of Ingredients 9

12 -24 corn tortillas
2 (29 ounce) cans tomato sauce
1/2-1 lb shredded mexican cooked pork
1 lb queso fresco or 1 lb monterey jack cheese
1 (24 ounce) can black beans
2 (8 ounce) cans black olives
5 -10 tablespoons chili powder
2 teaspoons crushed black pepper
1 cup corn oil

Steps:

  • Let us begin by shredding the entire brick of cheese. If you are as crazy about cheese as I am, you might even shred a few cups more.
  • In a large bowl combine the shredded pork, half the cheese, Black Beans, and one can of the olives. Add a little pepper, maybe some salt and chili powder to taste.
  • In another large bowl put two cans of Tomato sauce, and add a generous amount of Chili Powder. (No kidding that's all real enchilada sauce is).
  • In a deep sided pan place the corn oil and bring to a high enough heat to deep fry.
  • A rookie mistake is failing to cook the tortillas prior to use. This is why the tortillas break apart when you try to roll them. All tortillas require cooking prior to use, they come only partially cooked normally. One by one take your corn tortillas and place then in the oil. when the tortillas are still limp, but on the verge of becoming stiff, lift them out and drop them in the bowl of enchilada sauce to cool.
  • Here comes the messy part. Take the tortilla dripping with enchilada sauce and place it on a cutting board. Scoop up the shredded pork and cheese mixture and add it in a thick line across the tortilla. Roll the tortilla into a tube and place in a square/rectangular baking dish or pan.
  • Repeat.
  • When the pan is full of lovely enchiladas, poor the sauce from the bowl over the whole affair, but don't drown it.
  • Add the rest of the cheese and olives on top.
  • Bake in oven at 350°F for approx 15-20 minutes.
  • Use a spatula to remove the enchiladas two at a time to a plate. Garnish with sour cream if desired.
  • Recommended side dish: Refried Beans and Spanish style rice of course!

Nutrition Facts : Calories 433, Fat 26.8, SaturatedFat 4.2, Cholesterol 15.5, Sodium 1107.5, Carbohydrate 38.6, Fiber 10.9, Sugar 6.3, Protein 14.1

ENCHILADAS



Enchiladas image

This is a combination of all the different Enchiladas that I have tasted over the years, I just put together all the best parts and created the perfect (how we like them) Enchiladas.

Provided by Cheryl Barber

Categories     Meat

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
2 tablespoons plain flour
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon ground cumin
2 cloves garlic, crushed
700 ml passata (a tomato puree)
250 ml chicken stock
800 g beef mince
1 tablespoon oil
1 onion, chopped
1 red pepper, chopped in small dice
1 green pepper, chopped in small dice
8 flour tortillas
400 g cheddar cheese, grated

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.

Nutrition Facts : Calories 678.4, Fat 46.5, SaturatedFat 19.9, Cholesterol 124.5, Sodium 985.7, Carbohydrate 30.2, Fiber 3.7, Sugar 7.3, Protein 35.2

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