QUESO & ONION ENCHILADAS
These are very simple and very delicious. They contain no enchilada sauce because my family and I dislike the flavor. Instead it is replaced with queso, which makes these very kid friendly.
Provided by Lil Miss Peppers
Categories Cheese
Time 1h5m
Yield 6 enchiladas
Number Of Ingredients 7
Steps:
- Dice the onion and cook on high in a small saucepan. Sprinkle with cayenne pepper to give spice.
- Mix salsa con queso with 1 package of shredded cheese, the salsa and onion in mixing bowl. Stir gently to mix, but not make mush.
- Divide and spread the mix on the 6 wraps and sprinkle with more shredded cheese (using no more than half the package total).
- Roll wraps, cut off ends (to fit into baking dish) and fit snuggly in dish.
- Cover the enchiladas, leaving no uncovered space (especially on sides), with monterey jack queso. Sprinkle top with the rest of the shredded cheese.
- Bake at 400 until cheese is melted and slightly bubbling. (approx. 30min to 1 hour).
Nutrition Facts : Calories 513.2, Fat 28.1, SaturatedFat 15.7, Cholesterol 79.4, Sodium 1456, Carbohydrate 42.5, Fiber 2.8, Sugar 6.2, Protein 22.5
CHEESE AND ONION ENCHILADAS
This is a simple, rewarding recipe for a batch of Cheese and Onion Enchiladas. I used Ancho and Guajillo chiles for this batch and they were delicious!
Provided by Mexican Please
Number Of Ingredients 16
Steps:
- Start by rinsing and de-stemming the tomatoes. Roast them in the oven (400F) for 20 minutes or until you need them.
- Wipe off any dusty crevasses on the dried chiles, then de-stem and de-seed them. Roast the chile pieces in the oven at 400F for 1-2 minutes. Once roasted you can add the chile pieces to a bowl, cover with hot tap water, and let them reconstitute for 20-30 minutes.
- Roughly chop an onion. Saute the onion in a glug of oil over medium heat along with 3 whole, peeled garlic cloves. Cook until the onion is starting to brown.
- Note: before draining the dried chiles you can take a taste of their soaking liquid. If you like the flavor you are welcome to use it in place of stock for the sauce. If, like me, you think it tastes bitter then it's best to use stock for your enchilada sauces.
- Drain the dried chiles. Add the drained chiles, the roasted tomatoes, the onion-garlic mixture, and 3 cups of stock to a blender. Blend until smooth. You can optionally strain the blender sauce through a fine mesh sieve and discard the leftover seeds and skin, but lately I skip this step.
- Cook the enchilada sauce for a few minutes over medium heat in the same pan that cooked the onion-garlic mixture. Add 1/2 teaspoon cumin, 1 teaspoon Mexican oregano, 1/2 teaspoon of salt, and some freshly cracked black pepper. Let simmer for a few minutes and then take a final taste for seasoning.
- Warm up the corn tortillas in the oven for 1-2 minutes, or cover them with a damp paper towel and nuke them in the microwave for 60 seconds.
- Shred 1/2 lb. of melting cheese (I used Jack) and finely chop 1/2 an onion for the insides of the enchiladas.
- To build the enchiladas, start by adding a few tablespoons of the sauce to a plate. Dredge a tortilla in the sauce and flip it over. Fill with plenty of cheese and finely chopped onion. Roll tight and set them seam side down in a baking dish. You can add some sauce to the baking dish to prevent sticking. You'll get about 8-10 enchiladas from this recipe, depending on how much filling you use in each tortilla -- I loaded these up and got 8 enchiladas from this batch.
- Cover the rolled enchiladas with sauce and bake for 8-10 minutes (400F) or until the cheese is melted. Top with your choice of fixings (I used Queso Fresco and freshly chopped cilantro) and serve immediately.
Nutrition Facts : Calories 486 kcal, Carbohydrate 56 g, Protein 22 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 60 mg, Sodium 1407 mg, Fiber 14 g, Sugar 19 g, ServingSize 1 serving
QUESO BEEF ENCHILADAS
I like all Tex-Mex food and especially enjoy queso, I'll have to admit my husband prefers red enchilada sauce to this receipe, but I love it and good for a change.
Provided by chef1303
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown crumbled hamburger meat with 1 cup of chopped onion, garlic, when brown add picante sauce to taste, salt& pepper.
- In microwave melt the cheese for sauce with picante sauce, making as mild or hot as you like, can also control the heat by the type of picante sauce you purchase.
- Soften the corn tortillas in hot oil, or if you prefer in a canned enchilada sauce.
- In casserole dish assemble enchiladas---tortilla, meat mixture, chopped onion, grated cheese, either fold in half or roll with seam down.
- Cover with the queso sauce, top with sliced green onions, cover dish with foil and bake aproximately 25-30 minutes, this time may vary, depending on how hot all your ingredients are by the time you assemble the dish.
SPICY ENCHILADAS VERDES DE QUESO
My mother-in-law hails from the small town of Alpoyeca, Guerrero in Mexico. She makes the most delicious Enchiladas Verdes, and I wanted to share this authentic Mexican recipe with everyone. A word of warning, I am not going to alter her recipe so people who can't handle spiciness might want to add more water or less jalapenos. Enjoy!
Provided by red5
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 5
Number Of Ingredients 15
Steps:
- Place jalapeno peppers, tomatillos, yellow onion, garlic, and cumin in a blender; pour in enough water to cover the vegetables. Blend until liquified, about 1 minute.
- Heat 1/3 cup vegetable oil in a skillet over medium-high heat just until oil has begun to warm, about 30 seconds; pour the blended jalapeno mixture into the oil. Stir in chicken bouillon cubes and cilantro. Reduce heat to medium and cook sauce for 30 minutes, stirring occasionally. Remove green sauce from heat and allow to stand while you complete remaining steps.
- Heat 1 cup vegetable oil in a skillet over medium heat. Using a tongs, place each tortilla into the hot oil and fry for a few seconds on each side. Tortillas will be pliable; do not overcook.
- Immerse the fried tortilla into the green sauce to coat; place tortilla on a serving plate. Sprinkle tortilla with about 2 teaspoons shredded queso fresco cheese and roll into a thin enchilada. It's easiest if one person is frying tortillas while another person dips in sauce, fills with cheese, and rolls the tortillas.
- Place enchiladas onto serving plates; spoon with remaining green sauce and sprinkle with remaining queso fresco cheese. Spread shredded lettuce over the enchiladas and sprinkle with chopped red onion. Top servings with a tablespoon of sour cream.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 58.8 g, Cholesterol 28.6 mg, Fat 18.1 g, Fiber 8.6 g, Protein 16.2 g, SaturatedFat 6.7 g, Sodium 498.7 mg, Sugar 4.8 g
AUTHENTIC MEXICAN ENCHILADAS
This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
- Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
- Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g
CHEESE & ONION ENCHILADAS
Handed down from my first mother-in-law from Oklahoma in 1960. it is prepared kinda backward but tastes great to me. I make around 20 at a time,eat some and freeze the rest in portions.
Provided by lewelbrooks
Categories Low Protein
Time 40m
Yield 20 enchiladas, 10 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350f.
- heat sauces together in 6" minimum diameter saucepan.
- heat a tablespoon of oil in a 6" minimum diameter frying pan.
- With tongs, immerse a tortilla in the sauce then put it in the frying pan for a few seconds, flip it over for a few seconds then lay it in a baking sheet.
- Repeat, putting a little oil into the pan for each tortilla until you have a stack of tortillas.
- Put desired amount of cheese, then onions on the tortilla, fold it and lay it seam down.When you have enough of them, spoon some sauce over them and sprinkle with cheese to your liking.Shove the pan in the oven for 10 min.to melt the cheese. To serve,put a serving of enchiladas on a plate with some cheese- sprinkled runny refried beans and heat 5 minute in oven.
Nutrition Facts : Calories 33.7, Fat 1.2, Sodium 646.2, Carbohydrate 5.4, Fiber 0.9, Sugar 1.8, Protein 0.6
CHEESE AND ONION ENCHILADAS
When I eat at a Mexican restaurant, I always like to order cheese and onion enchiladas as opposed to the ones with meat in them. I am glad I found this recipe. Whip this recipe up with ingredients you have on hand.
Provided by CookingONTheSide
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease 1 1/2 quart baking dish.
- In skillet, heat oil over medium-high heat. Add onions, oregano and salt. Cook, stirring occasionally, until softened.
- Remove from heat, stir in beans, if using, and 1 1/2 cups cheese. Combine sauce, 2 T water and chili powder.
- Dip each tortilla into sauce; place on plate.
- Spoon 1/3 cup cheese-onion mixture down center of tortilla. Roll up, place seam-side down in baking dish. Repeat.
- Top with remaining sauce and cheese.
- Bake until hot 20-25 minutes.
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