My Mothers Enchiladas Food

MOM'S CHICKEN ENCHILADAS (ADAPTED FROM EATING FOR LIFE RECIPE)

Steps:

• Preheat oven to 350 degrees Farenheit. Lightly coat a 9x13 baking dish with cooking spray.
• Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred chicken by pulling apart with 2 forks; set aside. (I use my food processor).
• Lightly coat a large skillet with cooking spray and place over medium-high heat. Add onion, cilantro and chiles; saute for 2 mintues. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally, until heated through, about 5 minutes.
• Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam side down, in the prepared baking dish.
• Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
• Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream and tomatoes. Serve and enjoy.

MOM'S ENCHILADAS

Steps:

• Preheat oven at 350 degrees F. Spray bottom of 8 1/2 x 11 baking dish with cooking spray. Cook ground beef and add taco seasoning according to package directions.
• Put enchilada sauce in microwave safe measuring glass and heat until warm to touch. Pour sauce into pie tin, or other shallow dish large enough for a tortilla shell. Dip, one by one, each tortilla shell into enchilada sauce on both sides, and then put in baking dish.
• Fill tortilla with about 1/3 cup of taco seasoned meat, olives, and some cheese. Roll tortilla and push to one side. Continue this assembly until your dish is full or you are out of mixture and tortillas. Once all of your tortillas are rolled, cover them with about 1/4" layer of cheese. Pour the remainder of enchilada sauce over the cheese, making sure to get in between the enchiladas.
• Bake for 30 minutes or until the cheese is thoroughly melted.

GRANDMA'S ENCHILADAS

Steps:

• Cut chicken into small pieces and add enough water (or chicken broth) to cover.
• Season water with sea salt, garlic powder, chili powder, cumin, oregano, sage, lemon juice & bay leaves.
• Some of the seasonings might seem like a lot but when you're boiling you have to make the water strong so the flavor gets into the chicken.
• Bring to a boil & cover, you don't want to boil too hard or all your water will evaporate.
• Let boil for 60 minutes or until chicken falls apart easily.
• While chicken is boiling, sauté onion in a small skillet, remove from skillet & set aside.
• Using the same skillet, add ½ cup oil & heat to medium/high, sprinkle with some salt.
• fry corn tortillas until lightly browned but not crispy (about 10 seconds per side), add more oil if needed until all tortillas are cooked.
• Once chicken is done reserve 2 cups chicken broth and shred chicken.
• Preheat oven to 350.
• Put chili sauce in a wide bowl or sauce pan.
• Using tongs, dip cooked tortillas in chili sauce and layer the bottom of a 6x9 size casserole dish (should fit 2 across & 3 down).
• Add a layer of chicken, cheese, onions and sprinkle with chicken broth (I usually use a turkey baster).
• Repeat until the dish is full...this size dish should fit 3 layers. (tortilla, chicken, cheese, onion & broth).
• Sprinkle top of dish with more chili sauce and bake at 350 for 20-25 minutes. usually i turn the broiler on for a minute or two at the end to get the top crispy.
• Let stand 5 minutes before serving.
• i serve with shredded lettuce & diced tomato topped with taco sauce.
• Note: for a lower fat version, use low fat cheese & heat tortillas on the stove top instead of frying....the dark rings give them more flavor than steaming. For smaller dishes cut tortillas in half to fit one single later across the bottom.

MY FAMOUS ENCHILADAS

Steps:

• Heat Oven to 400 degrees f.
• While oven is warming up, brown beef with the minced garlic and then drain. Add refried beans to beef and mix well. Add the red and green peppers, onions and 1 can of enchilada sauce and mix well. Season to taste with Salt, pepper and crushed red peppers.
• Take tortilla and place whatever amount of rice you want in center. Place a heaping spoonful of beef mixture ontop of rice. Sprinkle with cheese, wrap and place in either a baking dish or a deep tray. Continue until all ingrediants are used up or you run out of tortillas. If you run out of tortillas before mixture is gone, poor remaining mixture over the top of the enchiladas.
• Pour remaining can of enchilada sauce over the enchiladas and bake in oven for 10 minutes. Add cheese ontop of the enchiladas and bake another 5 minutes until edges are brown and cheese is melted. Let cool before serving.
• I usually serve these with shredded lettuce and sour cream.

MY MOM'S ENCHILADAS

Steps:

• Preheat oven to 350°F. Brown hamburger meat and diced onion; drain. As hamburger meat is cooking, heat the chili.
• Take a flour tortilla and spoon in hamburger meat, some enchilada sauce, green onions and some shredded cheese. Place in baking dish. Continue till all hamburger meat is used.
• Top with heated chili, remainder of enchilada sauce, remainder of chopped green onions and shredded cheese.
• Cover with foil and bake for 20 minutes. Remove foil and continue baking for approximately 10 minutes, or until all cheese is melted and enchiladas are heated through. Serve with Mexican rice, salsa and sour cream, if desired.

NOT YOUR MOTHER'S SHREDDED BEEF ENCHILADAS

Steps:

• One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.
• Make the enchiladas:.
• Preheat oven to 350 degrees F.
• Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.
• Heat the black beans in another saucepan.
• Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.
• Cover the pans with foil and bake for 15 minutes. Serve immediately.

MY MOTHER'S ENCHILADAS

Steps:

• Prepare filling: Over medium heat, saute beef with garlic, salt, vinegar, cognac, and chili powder until meat is brown. Add drained kidney beans and set aside.
• Prepare tomato sauce: Heat oil and saute garlic and onion. Remove from heat. Stir in flour until smooth.
• Dissolve bouillon cube in boiling water. Add to onion/garlic mixture, then add tomato puree and vinegar.
• Return to heat and bring to a boil. Add green chiles, cumin, salt and pepper. Simmer, uncovered, about 5 minutes.
• Preheat oven to 350.
• Place 1/3 cup of meat filling in tortilla; roll up and place in a 13x9x2 baking dish.
• Pour tomato sauce over all, and sprinkle with cheese. Bake for 25 minutes.