Momma Lindas Enchiladas Food

LINDA'S ENCHILADAS (REVISED)

Steps:

• Place chicken in a large skillet and pour in enough water to cover; add Parmesan cheese and 2 chopped cloves of garlic. Bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. Remove skillet from heat, reserving 1/2 cup water mixture from the skillet. Transfer chicken to a work surface and shred using 2 forks.
• Combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup Mexican cheese blend. Cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. Slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. Remove pot from heat and stir shredded chicken into cream cheese sauce.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-low heat. Place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. Spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling.
• Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange filled tortillas in the enchilada sauce. Pour remaining enchilada sauce over filled tortillas.
• Mix sour cream and milk together in a bowl until thin enough to pour. Pour sour cream mixture over filled tortillas; top with remaining Mexican cheese blend.
• Bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes.

EASY BEEFY CHEESY ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350degrees F.
• For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)
• For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)
• To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.

LINDA MCCARTNEY'S OH-BLA-DI ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• For the sauce, place all ingredients except the cornstarch mixture in a small saucepan.
• Bring to a boil, reduce heat, cover and simmer for 20 minutes.
• Add the cornstarch mixture.
• Cook, stirring, until thickened.
• While the sauce is simmering, prepare filling by combining tofu, onion, chili powder, cumin, garlic powder, pepper and picante sauce.
• Put a small layer of spinach down the center of each tortilla.
• Top with 3 to 4 heaping teaspoons of tofu mixture and roll up the tortillas.
• Line 13" x 9" baking dish with filled, rolled tortillas.
• Top with sauce and bake for 20-25 minutes or until bubbling.

MOMMA'S CREAMY CHICKEN ENCHILADAS

Steps:

• Place shredded chicken in bowl, add 2/3 cup of shredded cheese and set aside.
• In med. saucepan, melt butter and add diced onions letting cook on med-low heat until tender.
• Add flour, cumin and cayanne pepper.
• Whisk in stock and bring to a simmer. Add cream cheese and stir frequently until melted. Remove from heat and stir in sour cream and diced green chilis.
• Spread some of the sauce on bottom of 11 x 7 baking dish.
• Add enough sauce to chicken/cheese to moist consistancy.
• Spread small amount of sauce on flour torilla.
• Add chicken filling. Roll and place seam side down in baking dish.
• Pour remaining sauce over top of enchiladas, covering them.
• Sprinkle with remaing shredded cheese and cover with foil.
• Bake at 350 deg. for 20 minutes, remove foil and cook for 10 minutes more. (or until bubbly).

MOMMA LINDA'S ENCHILADAS

Steps:

• Brown the ground beef with the taco seasoning. Drain the fat and set it aside.
• Wrap the tortillas in foil (loosely) and place in a 150* oven ONLY to warm, NOT to bake!
• In a saucepan, place the chili and bring it to a slow simmer... do not boil the chili! Set it aside.
• In a separate saucepan, place the beans and heat just boiling stage. Using a hand mixer, beat the beans until they become a "paste" texture. (Lay a kitchen towel over your hand to keep the beans from splattering and burning you). Set aside.
• Wash and chop the green onions and the white onion. Set aside in separate bowls. (Don't mix them together.)
• Place the cheese in a bowl so it can be coming to room temp.
• Now you're ready to start assembling the enchiladas. On a plate, lay 1 tortilla... (keeping the rest warm) top it with a spoonful of beef mixture, then a spoonful of bean paste, a pinch of white onion, and a pinch of cheese.
• Roll the tortilla and place seam side down in a large deep baking dish. You'll get the feel of how much mix to put in each one once you've made a few. (Reserve some cheese and green onions, you will use those later.) Keep stuffing until all the tortillas are used and placed in your baking pan.
• Pour the hot chili all over the tops making sure to cover every inch... any uncovered tortillas will burn and turn hard so cover everything! Once the chili is spread out, top that with the remaining cheese and then green onion.
• Now bake that at 350* for 35-40 minutes. Keep an eye on it to make sure your cheese doesn't burn. This is mainly to reheat everything and soften the onions. Awesome if served with tortilla chips, salsa, and Spanish rice! Sour cream is optional. Serves 20 slightly hungry people or 10 very hungry people!