Frances Fantastic Enchiladas Food

CHEESE ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
• Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
• Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
• Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
• Let the mixture cool slightly, then transfer to a blender and puree until smooth.
• The sauce will keep in the refrigerator for up to a week and can also be frozen.

FRANCES' FANTASTIC ENCHILADAS

Steps:

• Brown ground beef in skillet and drain excess grease - set aside.
• Mix together olives, green onions, and 2/3 of the cheese - set aside.
• Wrap about 6 tortillas in a damp (not too wet) kitchen towel.
• Heat the tortillas in a microwave, high, for about 1-1/2 to 2 minutes. This will make them soft for rolling.
• Now create an assembly line - 1) tortillas; 2) place enchilada sauce in a pie pan about 1 inch deep; 3) ground beef; 4) olive, green onion, cheese mixture; 5) 9x12 casserole dish; 6) one plate on which to roll the enchiladas.
• Spoon just enough enchilada sauce to lightly cover the bottom of the casserole dish.
• Place one tortilla in the enchilada sauce, flip to cover both sides - place it on your rolling plate.
• In middle of tortilla, add a strand of ground beef and olive/green onion/cheese mixture.
• Roll and place in casserole dish with fold side down. Keep going until all tortillas are gone.
• Add remaining sauce and cheese across the top.
• Bake at 420 for 20 minutes.
• Serve with a dollop of sour cream on top.

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.

BEEF PICADILLO ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil, the onion and pepper and cook, stirring, until soft, about 5 minutes. Add the ground beef, five-spice, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the tomatoes, olives and raisins. Bring to a simmer and cook until thickened, about 2 minutes. Season with salt and pepper.
• Heat the remaining oil in a small skillet over medium heat. Once the oil is shimmering, heat the tortillas, one at a time, in the hot oil until they bubble and darken slightly, about 10 seconds per side. Drain on paper towels. Spread about 1/2 cup ground beef picadillo mixture on the bottom of a 9 -by-13-inch baking dish. Put about 1/4 cup picadillo and 1 tablespoon Cheddar down the center of each tortilla. Roll tightly and lay them in the baking dish, seam side down. Spoon the rest of the picadillo over the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas until the tortillas are slightly crisp and the cheese is melted, about 10 minutes.

ENCHILADAS FRESCOS

Steps:

• For the Ancho chile salsa, place the chiles in a dry frying pan over moderate heat. Toast, turning frequently, until the skin blisters and darkens very slightly, 3 to 5 minutes. Remove from the heat.
• Bring the water and vinegar to a boil in a medium saucepan. Add the chiles, remove from the heat and let soak 20 minutes to soften.
• Place the garlic, half the diced onion, the oregano and cumin in a blender or food processor. Add the chiles and soaking liquid. Blend until smooth. The salsa may be made a day or 2 ahead and then refrigerated.
• Preheat the oven to 350 degrees F.
• Pour the vegetable oil into a large skillet and heat over medium heat. One at a time, dip the tortillas in the chile salsa and shake off any excess. Transfer the tortillas, one at a time, to the hot pan and saute 10 seconds on each side. Drain on a rack.
• Lay all of the tortillas out on a counter. Reserve 1/4 cup of the grated cheese. Divide the remaining cheese into 12 portions and spoon onto the lower half of each tortilla. Divide the remaining diced onion evenly and sprinkle over the cheese. Roll up each tortilla to form a tube.
• Arrange the enchiladas on a baking tray, seam side down, and bake 3 to 5 minutes or until heated through. With a spatula, transfer the warm enchiladas to a serving platter. Place about a spoonful of Ancho chile salsa over each enchilada. Sprinkle with the reserved cheese and serve, passing the extra salsa at the table.
• In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoons at a time, until a test piece does not crack.
• Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
• Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
• When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.

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

Steps:

• Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
• Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

ENCHILADAS FANTASTICO

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!

TURKEY ENCHILADAS FANTASTICAS RECIPE - (5/5)

Steps:

• 1. Cook ground turkey until loses pink color in skillet 2. Add picante, spinach, cumin and salt to pan 3. Cook for 5 minutes or until liquid evaporates 4. Add cream sheese, stir until just melted. Remove from heat. 5. Spoon mixture into tortillas, roll up and seam sides 6. Combine tomatoes, remaining picante, cumin and spoon over enchiladas 7. Bake at 350 for 20 minutes until hot. 8. Sprinkle with toppings before serving