Sweet N Savory Enchiladas Food

CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Place a large skillet over medium-high heat and once hot add oil.
• Season chicken breast with salt and pepper and add to the skillet. Cook on each side for about 6-7 minutes, until no longer pink in the center. Transfer cooked chicken to a plate, cover with foil and set aside.
• To the same pan, add diced onion and cook for 1 minute. Add minced garlic, stir and cook for another minute.
• Add corn, beans, and chiles. Add chipotle peppers if using. Stir and cook for another minute. Add diced tomatoes and tomato paste, saute 1 minute. Add cumin and paprika.
• Pull chicken breasts apart into shredded strips and add to the pan, stir to combine.
• Microwave tortillas on high for 30 seconds to soften them.
• Coat the bottom of 2 (9 by 13-inch) pans with about 1/2 cup of enchilada sauce.
• Add about 2 tablespoons of enchilada sauce to each tortilla and lightly coat.
• Spoon 1/4 cup chicken mixture onto each tortilla. Sprinkle the mixture with Mexican blend cheese. Fold over filling tightly, and place 8 enchiladas in each pan seam side down. Top with remaining enchilada sauce and sprinkle Mozzarella and Cheddar cheese on top.
• Bake for 15-20 minutes in the preheated oven until cheese melts.
• Garnish with cilantro, sour cream, and chopped tomatoes before serving.

SWEET N SAVORY ENCHILADAS

Steps:

• In a blender, combine the tomatoes, onions, garlic and seasonings. Cover and process until blended. Transfer to a saucepan. Add oil. Bring to a boil. Cook and stir for 3 minutes or until thickened. , Remove from the heat. Gradually add a small amount of hot tomato mixture to cream, stirring constantly. Return all to pan; set aside. , In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Stir in 2/3 cup of the tomato cream sauce. Spoon meat mixture onto tortillas. Roll up and place seam side down in a baking dish. Pour remaining sauce over enchilada., Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cheeses. Bake 10 minutes longer or until cheese is melted. Sprinkle with onions.

SIMPLE PERFECT ENCHILADAS

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.

SWEET 'N' SAVORY ENCHILADAS

Steps:

• In a blender or food processor, combine tomatoes, onions, garlic and seasonings.
• Cover and process until smooth;.
• Transfer to a sauce pan.
• Add oil; bring to a boil.
• Cook and stir for 3 minutes or until thickened.
• Remove from heat.
• Gradually add a small amount of hot tomato mixture to cream, stirring constantly.
• Return all to pan; set aside.
• In a skillet, cook beef and sausage over medium heat until no longer pink;.
• Drain.
• Stir in 2/3 cup of the tomato cream sauce.
• Spoon meat mixture onto tortillas.
• Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
• Pour remaining sauce over enchiladas.
• Bake, uncovered, at 350' for 20 minutes or until heated through.
• Sprinkle with cheeses.
• Bake 10 minutes longer or until chesse is melted.
• Sprinkle with onions (if desired).