Gourmet Enchiladas Food

CHICKEN ENCHILADAS

Steps:

• Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
• Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
• Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
• Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
• Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

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.

GOURMET SHRIMP ENCHILADAS

Steps:

• Filling:
• Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside.
• Sauce:.
• Heat half and half with cream cheese until melted and smooth (I use the microwave).
• In a separate small bowl combine tomatoes, onion, parsley, salt, and pepper.
• To assemble:.
• Lightly oil a shallow casserole large enough to hold 8 enchiladas in one layer. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. On the center of each tortilla, place about 3 Tbls. filling mixture. Roll up and place seam-side down in casserole. Pour remaining cream cheese sauce over the enchiladas. Cover with tomato mixture and sprinkle with fontina cheese. Bake at 475 degrees for 10-12 min., until filling is hot and bubbling.

RESTAURANT-STYLE ENCHILADAS RECIPE - (3.7/5)

Steps:

• SAUCE: Combine all the dry ingredients in a medium saucepan. Slowly add enough of the chicken broth to make a thin paste, then add the rest of the broth while whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens. Once the sauce thickens, stir in the tomato sauce and heat through. ENCHILADAS: Thaw meat and set aside. Chop onion. Grind spices if necessary. Preheat oven to 350°F. Coat 9×13 casserole dish with cooking spray. Cook the beef and onion in a large skillet over medium heat until meat is no longer pink. Drain the fat and discard. Stir in cottage cheese, sour cream, chilies, cumin, coriander, garlic powder, and thyme. Remove from heat and stir in 1/4 cup of shredded cheese. Divide meat mixture into six equal portions (about 3/4 cup each). Spoon one portion down the center of a flour tortilla. Roll up tortilla and place seam down in 9×13 casserole dish. Repeat until all six tortillas are filled. Pour enchilada sauce over top, and bake at 350°F for 30-35 minutes, or until heated through. Remove dish from oven, and sprinkle with 1/2 cup shredded cheese. Bake for 5 more minutes, or until cheese is melted. Use a wide blade spatula, or a pair of spatulas to dish out these flavorful enchiladas. You might want to ladle out some of the enchilada sauce from the casserole dish and pour it over the enchiladas.

MAKEOVER GOURMET ENCHILADAS

Steps:

• In a large skillet, cook the beef, turkey and onion over medium heat until meat is no longer pink; drain. Stir in the cottage cheese, sour cream, chiles, cumin and coriander; set aside., For sauce, in a large nonstick skillet coated with cooking spray, saute onion until tender. Stir in the tomato sauce, salsa, chili powder, oregano, garlic powder and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened., Place a heaping 1/2 cup meat mixture down the center of each tortilla. Roll up and place seam side down in two 13-in. x 9-in. baking dishes coated with cooking spray. Pour sauce over top., Sprinkle one dish with 6 tablespoons cheese; cover and freeze for up to 3 months. Bake the remaining dish, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted., To use frozen enchiladas: Thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 35-40 minutes or until heated through.

BEST SEAFOOD ENCHILADAS

Steps:

• In a large skillet, cook the seafood and onion in butter over medium heat 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside., In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat. , Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

GOURMET ENCHILADAS

Steps:

• Preheat oven to 425 degrees.
• Wrap tortillas between 2 damp paper towels and microwave on High for 30 seconds.
• Carefully remove them from the microwave (they will be hot).
• Place one tortilla in a 13x9x2 pan that has been sprayed lightly with non-stick cooking spray.
• Place about 2 Tbl. of chicken and 3 Tbl. of rice along the center of the tortilla, then roll it and leave it in the pan seam-side down.
• Repeat for all 7 remaining tortillas.
• (The enchiladas should nicely fill the pan from end-to-end, with open space on each side.) Pour the black beans evenly over the top of the enchiladas.
• Repeat with the corn.
• Sprinkle the cheese over all.
• Top with green chiles.
• Pour the chicken broth or water over all.
• Bake for 15-20 minutes, or until cheese is melted and liquid in pan is absorbed.
• Serving suggestion: On the table, offer non-fat sour cream, shredded cheese, shredded lettuce, chopped tomatoes, and chopped onion as additional toppings.

CHICKEN ENCHILADA MARINATED CHICKEN- HOMEMADE GOURMET

Steps:

• Mix first three ingredients together in a gallon zip top bag by zipping bag closed and squishing until ingredients are well mixed. Add chicken pieces and shake until chicken is coated.
• Marinade overnight if using the next day.
• If freezing, squeeze out excess air and freeze. (Make sure you are using a freezer bag if you are freezing.).
• Broil, grill or bake chicken pieces until meat is fork tender and juices run clear. Broil or grill on medium-high heat about 10 minutes on each side, or bake at 350F for 30-45 minutes.

SEAFOOD ENCHILADAS

Steps:

• Combine first 6 ingredients, mix well.
• Place about 1/2-2/3 c filling on tortilla and roll up.
• Place seam side down in 9 by 13 pan.
• Combine 1-1/2-2 c sauce and 1 c sour cream in sauce pan on stove till warm and well blended.
• Spoon sauce over enchiladas, and sprinkle with cheese.
• Bake in 350° oven till cheese is melted and it looks bubbly, approx 20-30 minute.
• Garnish with sliced avocados.