SHRIMP AND CRAB ENCHILADAS
Steps:
- For the poblano sauce: Roast the poblanos over a flame until black on all sides (this can also be done under a broiler). Place in a bowl, cover with a lid or plate and set aside for 15 minutes to steam.
- Begin the base for the sauce by combining the butter, white onions and garlic in a saucepan. Salt well. Cook over medium heat until the onions are softened, 3 to 4 minutes. Sprinkle with the flour and whisk to combine. Stir in chicken stock, bring to a simmer, stirring, and cook for 1 to 2 minutes, until thickened. Remove from heat and add to a blender.
- Peel the blackened skin off the poblanos--this is easier to do under cold running water. Then remove the stems and seeds. Add the flesh to the sauce base in the blender. Blend until smooth, 1 to 2 minutes. Return the poblano sauce to the saucepan and bring to a simmer. Add the cream, starting with 1 cup--add more if necessary. Simmer for 3 to 5 minutes. Season with salt and lemon juice
- For the shrimp and crab: In a saucepan, melt the butter over medium heat. Add a pinch of salt and red pepper flakes. Add the shrimp and cook, tossing, until opaque.
- Add the crab meat and cook for an additional 2 minutes, stirring well. Check that the shrimp are cooked through and then finish with squeeze of lemon. Set aside.
- For the enchiladas: Fry the tortillas for 20 seconds in hot oil to make them pliable. Drain on paper towels. Lay out tortillas and fill with 1 to 2 tablespoons of the seafood filling. Plate 2 enchiladas per serving. Top with poblano sauce and then with queso fresco, Pickled Red Onions and crema. Garnish with cilantro.
- Combine the red onions, vinegar, sugar and salt in a saucepan and boil for 30 minutes. Drain the onions. Refrigerate in an airtight container for up to 2 weeks.
MY FAMOUS ENCHILADAS
My mom used to make a very simplified version of this recipe. I've just changed it over the years to what it is now...It's always a work in progress.
Provided by RangyWulf
Categories One Dish Meal
Time 35m
Yield 10 enchiladas, 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 466.5, Fat 19.1, SaturatedFat 8.3, Cholesterol 56.8, Sodium 883.8, Carbohydrate 48.8, Fiber 5.7, Sugar 2.9, Protein 24.1
SARAH'S CREAMY VEGGIE ENCHILADAS
These enchiladas are full of fresh vegetables and my ace in the hole - cotija cheese. Sour cream makes a nice saucy filling. My vegetarian husband gives these 5 stars; I hope you like them, too! These go great with a side of black or pinto beans and a salad with chopped tomato and avocado. Enjoy!
Provided by Saz
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a skillet over medium heat. Add onion and bell pepper; cook until edges are golden, 5 to 7 minutes. Add zucchini, serrano chile, and corn kernels. Cook until slightly browned, about 5 minutes more.
- Add spinach, garlic, paprika, salt, and cumin. Cook for 1 minute stirring constantly. Add sour cream, 1/2 cup cotija, and sour cream. Stir to combine. Remove vegetable mixture from heat and set aside.
- Pour a thin layer of enchilada sauce into a 9x13-inch baking dish.
- Heat a small skillet over medium heat and warm tortillas 1 at a time until softened, about 10 seconds each. Transfer warm tortillas to a plate and keep warm under a towel.
- Spoon 1/3 cup vegetable mixture into 1 tortilla. Fold sides in like a taco and place, seam-side down, into the enchilada sauce in the baking dish. Repeat with remaining tortillas and vegetable mixture.
- Pour remaining enchilada sauce over the enchiladas in the baking dish. Sprinkle remaining cotija cheese on top.
- Bake in the preheated oven until slightly bubbly and golden at the edges, about 20 minutes. Remove from oven and cool at least 10 minutes before serving.
Nutrition Facts : Calories 403.6 calories, Carbohydrate 46.2 g, Cholesterol 34.2 mg, Fat 20.9 g, Fiber 7.8 g, Protein 12.3 g, SaturatedFat 9.3 g, Sodium 786.6 mg, Sugar 4.9 g
SARAH'S BEEF ENCHILADAS WITH CHICKEN SOUP
Make and share this Sarah's Beef Enchiladas With Chicken Soup recipe from Food.com.
Provided by Hill Family
Categories Poultry
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the hamburger; drain off fat, mix in chillies and re-fried beans. Heat and then set aside.
- Mix soup, sour cream and onion together, heat on medium heat until mixed thoroughly.
- Add enough of the soup mixture to lightly cover the bottom of a greased 9x13 inch pan.
- Place a scoop of meat and scoop of soup mixture in each tortilla, sprinkle cheese on top. Place in baking dish. Repeat until dish is full.
- Pour remaining soup mixture on top and top that with the cheese.
- Bake at 300F for 30 minutes.
Nutrition Facts : Calories 1096.6, Fat 74.5, SaturatedFat 38.5, Cholesterol 276.7, Sodium 1383, Carbohydrate 32.8, Fiber 6.5, Sugar 3.9, Protein 73.3
SARAH'S FAMOUS ENCHILADAS
Steps:
- Preheat Oven to 350 degrees. In a large skillet preheat 1-2 Tbs. Olive or Coconut oil. Brown meat and drain grease. Add and saute Onions until translucent Add Pepper and saute just until warmed Mix Tomato sauce and enchilada seasoning packet in a medium sauce pan and heat on medium heat. To meat and veggie mixture add beans, tomatoes and green chilis. Heat through and spoon 1 or 2 spoonfuls of enchilada sauce into the mixture. Cover bottom of 9 by 13 baking dish with enchilada sauce. Spoon mixture into tortillas, sprinkle with cheese and fold into enchiladas. Pour remaining enchilada sauce over enchiladas. Sprinkle remaining cheese over enchiladas. Bake for 15 minutes. Let stand for 5 minutes and serve with your favorite salsa and low-fat sour cream.
BEEF ENCHILADAS WITH GREEN SAUCE RECIPE
These comforting, authentic ground beef enchiladas are smothered in green enchilada sauce and baked to cheesy tex mex goodness!
Provided by Sarah Penrod
Categories Beef
Time 55m20S
Number Of Ingredients 14
Steps:
- Prepare the Green Enchilada Sauce according to the instructions found here. For the enchilada filling: Place the ground beef in a saute pan over medium-high heat and sprinkle with kosher salt. Sear the meat well, drain, and then add in the diced onion and garlic. Add the spices. Cook 2 minutes to soften the vegetables. Add in water and cook 5-10 minutes to a saucy consistency. The beef filling should be moist but not runny with water. Continue simmering if you need to evaporate excess water. Add the tomato sauce. Simmer 5 minutes or so and season to taste. Remove from the heat and cool. In a saute pan, add a little oil and fry each corn tortilla for several seconds on both sides. Remove the tortilla to a plate lined with paper towels and repeat with the remaining corn tortillas. This warms them for the filling and makes them rollable. Place about 1/4 c. of green enchilada sauce in a large casserole dish. Lay a tortilla flat and fill with about 2-3 T. of filling. Roll up and place into the casserole dish, seam side down. Repeat with the remaining tortillas until your casserole dish is full. Pour the green enchilada sauce over the enchiladas and cover with cheese of your choice. Bake at 350 degrees for 25 minutes. Remove and top with pickled jalapenos, sour cream, cilantro, or your favorite toppings! Serve hot with beans and rice!
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