Homemade Enchiladas Food

ENCHILADAS

Steps:

• Heat skillet on medium flame, add oil and saute onions. Once the onions are sauteed, add the garlic, cumin powder, hot sauce and beef. Saute until the beef is heated, then add the chopped cilantro and season with salt and pepper.
• Preheat oven to 350 degrees.
• Lay out a tortilla, add a layer of dirty rice, beef, and cheddar. Roll up the tortilla and place in a casserole dish. Repeat process with the remaining tortillas. Once all the tortillas are stuffed and in the casserole dish, pour the tomato sauce over the top, and sprinkle the rest of the cheddar cheese over the sauce. Bake casserole for 20 to 30 minutes until heated through and the che

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.

MEXICAN ENCHILADAS RECIPE

Steps:

• Warm the oil over very low heat in a heat-proof shallow dish or skillet. You want it very warm but not burning hot.
• Keep another heat-proof dish or skillet over low heat to keep the tortillas warm.
• Dip each tortilla in the warm oil for 5 to 8 seconds until the tortilla is warmed through and pliable.
• Put the homemade or purchased enchilada sauce in a shallow dish or bowl so that you can easily dip the tortillas in it.
• Do the same with all the tortillas.
• Fold one side over, then the other side.
• Turn the enchilada over, seam side down, so the tortilla stays closed, and place it in the baking dish.
• Repeat with each tortilla until you have filled the dish. Depending on the amount of filling of used and the size of the tortillas, you will use between 10 and 14 tortillas.
• Serve and enjoy!

HOMEMADE ENCHILADA SAUCE

Steps:

• In a medium saucepan heat oil, add flour and cook for 1 minute while stirring. Add chili powder and cook for 30 seconds while stirring.
• Stir in broth, tomato paste, oregano, cumin, and salt to taste. Bring to a boil, reduce heat to low and cook for 15 minutes. Use in your enchilada favorite recipe.

EASIEST BEEF ENCHILADAS EVER!

Steps:

• Brown meat and onions in large skillet.
• Add 1 cup enchilada sauce and 1 cup cheese.
• Mix well.
• Put filling along center of each tortilla.
• Roll up and place seam side down in a 9x13 pan.
• Pour remaining sauce over.
• Sprinkle remaining cheese over.
• Bake at 350F degrees for about 30 minutes till cheese is bubbly.

ENCHILADAS

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.

HOMEMADE ENCHILADAS

Steps:

• roux: whisk the flour and water together.
• sauce: place all the sauce ingedients in a sauce pan and whisk together. begin to heat on medium heat. once the mixture starts to warm- whisk in the roux and let heat on very low heat 15-20 minutes.
• enchiladas: mix 1/2 the enchilada sauce in with the cooked ground chuck. place meat in tortilla and fold to somewhat close. lay in casserole dish seam side up. continue until all meat and tortillas are used up. spoon the remaining sauce over the center of the assembled enchiladas and top with 1/2 of the cheese.
• bake at 350 for 15 minutes or until cheese has melted.
• serve with sour cream, lettuce and tomatoes and the extra cheese. plus anythng else you desire.

HOMEMADE ENCHILADA SAUCE

Steps:

• Heat oil with cornstarch in saucepan over medium heat. Cook for 1 minute.
• Add in chili powder and cook for another minute.
• Gradually stir in the broth, mixing well with a whisk to make sure you get out the lumps.
• Stir in the remaining ingredients.
• Simmer until thickened on low.

EASY ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
• Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

HOMEMADE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until the cheese melts, about 5 minutes. Stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture.
• Divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.
• Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.

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.