Hawaiian Enchiladas Food

HAWAIIAN ENCHILADAS

Steps:

• Drain pineapple well and discard juice.
• Steam carrots about 3 minutes, until crisp and tender.
• Mix together pineapple, carrot, apricot, chicken, almonds and 1 ½ cups cheese into a dish.
• Make a straight cut down tortillas, about 1" from edge.
• Discard the small pieces.
• Spoon filling equally among tortillas, parallel to cut edge.
• Starting with cut edge, tightly roll up each tortilla and place seam side down in a greased 9 x 13 x 2 baking dish.
• Mix together flour, mustard, and salt.
• Add small amount of milk and stir until smooth.
• Stir together flour mix, remaining milk and beaten eggs.
• Pour over filled tortillas in baking dish. Cover and refrigerate 8 - 12 hours.
• Remove from refrigerator and let stand at room temperature for 30 minutes.
• Preheat oven to 350ºF.
• Cover loosely with aluminum foil and bake 25 minutes.
• Remove foil and bake another 10 minutes.
• Remove from oven and spread sweet and sour sauce on each enchilada.
• Sprinkle remaining ½ cup cheese over all.
• Bake another 5-10 minutes until cheese is melted.

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.

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.