Sunset Magazine Enchilada Food
SIMPLE PERFECT ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
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.
SWISS ENCHILADAS ( ENCHILADAS SUIZAS)
This one is from my 1972 Sunset Mexican cookbook. Everyone has their preconceptions. One which is quite common in many places of the world is that the Swiss are all dairy farmers, a la Heidi. So it's only natural for the Mexicans, who have far fewer dairies, to name this dish in honor of that far away and mystic land. Be that as it may, this is one incredible dish, a real diet buster!
Provided by Pierre Dance
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Mix the chicken, chilies, and salsa in a small bowl.
- Mix the salt and cream in a large shallow dish.
- Heat the oil in a frying pan over med-high.
- Fry the tortillas one at a time for a few seconds until they start to blister and turn soft.
- Immediately dip each one in the cream mixture.
- Put a large dollop of the chicken mixture on each tortilla and roll it up.
- Place it in a ungreased baking pan, flap side down.
- When all of the tortillas are done, pour the remaining cream over them and sprinkle the cheese over the top.
- Bake uncovered for 20 minutes or so, until they are thoroughly heated.
More about "sunset magazine enchilada food"
VEGETABLE ENCHILADAS RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (4)Total Time 1 hr 15 minsEstimated Reading Time 2 minsCalories 343 per serving
- Preheat oven to 375°. Heat oil in a large frying pan over medium heat. Add onion and cook until translucent, about 4 minutes. Add spinach and cook, stirring as needed, until almost completely wilted. Add corn and cook until hot. Set aside.
- Put 6 ovenproof baking dishes* (each about 12-oz. capacity) on a rimmed baking sheet. Working with one dish at a time, spoon in 2 tbsp. enchilada sauce. Top with 2 tortilla quarters, 2 rounded tbsp. each refried beans and black beans, 1 tbsp. cheese, and 2 more tortilla quarters, pushing tortillas down gently as you layer them over cheese and beans. Spoon in 1/3 cup (packed) vegetable mixture, then 2 more tortilla quarters, 3 tbsp. enchilada sauce, and 2 tbsp. cheese. Repeat layering with remaining dishes.
- Bake enchiladas until bubbling, cheese is melted, and tortillas are starting to brown on edges, about 30 minutes. Sprinkle with green onions.
- *Or use a 9- by 13-in. baking dish, spreading one-third of sauce over bottom; top with one-third of tortillas, the beans, one-third of cheese, one-third of tortillas, the vegetable mixture, remaining tortillas, remaining sauce, and remaining cheese.
GREEN CHILE CHICKEN ENCHILADAS FROM THE SUNSET …
From sunset.com
Estimated Reading Time 2 mins
GREAT WAYS WITH ENCHILADAS - SUNSET MAGAZINE
From sunset.com
Estimated Reading Time 2 mins
THE PERFECT ENCHILADA - SUNSET MAGAZINE
From sunset.com
Author Margo TrueEstimated Reading Time 2 mins
GREEN CHILE CHICKEN ENCHILADAS RECIPE -SUNSET MAGAZINE
From sunset.com
ENCHILADAS SUIZAS RECIPE -SUNSET MAGAZINE
From sunset.com
ENCHILADA RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
SUPPER ENCHILADAS RECIPE -SUNSET MAGAZINE
From sunset.com
FAVORITE CLASSIC RECIPES - SUNSET MAGAZINE
From sunset.com
EL JARIPEO - 74 PHOTOS & 50 REVIEWS - 623 FROST AVE, WARRENTON …
From yelp.com
Location 623 Frost Ave Warrenton, VA 20186
AMAZING ENCHILADAS - SUNSET MAGAZINE
From sunset.com
Author Amy MachnakEstimated Reading Time 2 mins
SUNSET MAGAZINE - LIVING IN THE WEST
From sunset.com
EL JARIPEO – AUTHENTIC MEXICAN RESTAURANTS
From jaripeorestaurant.com
ENCHILADAS SONORENSES RECIPE - SUNSET MAGAZINE
From sunset.com
SUNSET MEXICAN COOKBOOK: CLASSIC & CONTEMPORARY RECIPES - EAT …
From eatyourbooks.com
SUNSET MAGAZINE RECIPE - VEGETARIAN ENCHILADAS - MYFITNESSPAL
From myfitnesspal.com
MEXICAN CHEESE ENCHILADAS RECIPE - FOOD.COM
From food.com
CHEESE ENCHILADAS WITH RED CHILE SAUCE - FOOD & WINE
From foodandwine.com
SUNSET (MAGAZINE) - WIKIPEDIA
From en.wikipedia.org
MEXICAN MENU - EL COMPADRE
From elcompadrerestaurant.com
FOOD AND WINE - SUNSET - SUNSET MAGAZINE
From sunset.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
