U F O Enchiladas Food

U F O ENCHILADAS

Steps:

• In a large pot brown the hamburger and 3/4 of the onion reserving some to sprinkle over the tops when they are done if desired.
• When the meat is brown and the onion tender add the tomato sauce and chili powder and simmer for 30 minutes.
• In a small bowl mix the cornstarch and water together until blended, and pour into the sauce in the pan.
• Stir until sauce is thickened about 10 minutes or so.
• In a skillet just slightly larger than the tortillas heat the oil until hot.
• Slide a tortilla in the hot oil and cook for 5 seconds on each side, don't let them get too crisp.
• Place on a plate and spread sauce over the top.
• Top with 1/4 cup cheese.
• Repeat with a second layer of tortilla, sauce and cheese.
• Carefully slide an egg in the hot oil and using a spatula splash some of the hot oil over the egg to cook the white.
• Scoop egg out of the oil and place on top of the enchilada.
• Scatter some of the chopped lettuce around and some onion if desired.
• Enjoy!

MEXICAN ENCHILADAS RECIPE

Steps:

• Warm the oil over very low heat in a heat-proof shallow dish or skillet. You want it very warm but not burning hot.
• Keep another heat-proof dish or skillet over low heat to keep the tortillas warm.
• Dip each tortilla in the warm oil for 5 to 8 seconds until the tortilla is warmed through and pliable.
• Put the homemade or purchased enchilada sauce in a shallow dish or bowl so that you can easily dip the tortillas in it.
• Do the same with all the tortillas.
• Fold one side over, then the other side.
• Turn the enchilada over, seam side down, so the tortilla stays closed, and place it in the baking dish.
• Repeat with each tortilla until you have filled the dish. Depending on the amount of filling of used and the size of the tortillas, you will use between 10 and 14 tortillas.
• Serve and enjoy!

EASY CHICKEN ENCHILADAS

Steps:

• Prep: Preheat your oven to 350F.
• Make the filling: Season the chicken breasts generously with taco seasoning on both sides. Heat the olive oil in a large skillet then add the chicken breasts. Cook on both sides for about 5 minutes per side, until cooked through and browned. Transfer the chicken to a cutting board and cut into small cubes. In the same skillet, add the onion, a bit more taco seasoning if you want, and cook for 5 minutes until the onion is soft and translucent. Add the green chiles, garlic and cook for another minute. Add the chicken back to the skillet and about 1/2 cup of the enchilada sauce. Stir everything together, and cook for 2 more minutes until the chicken heats through.
• Roll: Place the tortillas on your work surface. Spoon about 1/2 cup to 3/4 cup of the chicken mixture onto the center of each tortilla, then about 1/4 cup of the shredded cheese and roll them up. Spoon about 1/2 cup of enchilada sauce over the bottom of the casserole dish and spread it around a bit. Place the enchilada rolls, seam-side down, in the prepared casserole dish (it should be a tight fit). Pour the remaining 1 cup of enchilada sauce over the tortillas and sprinkle with remaining cheese.
• Bake: uncovered for 25 to 30 minutes until the enchiladas are heated through and the cheese has melted. Garnish with parsley or cilantro and serve.

ENCHILADAS

Steps:

• Remove the stems from the chiles, place in a large bowl and pour in enough scalding water to cover the chiles. Weigh down the chiles with a plate to ensure that they stay submerged. Soak for at least 4 hours to overnight. After the chiles have soaked for a while, dump all the dirty water.
• Fill a blender halfway with the soaked chiles (you may need to do this is batches depending on the size of your blender) and cover with enough fresh water to puree the chiles (this should equal to about 8 cups of water). Pour the puree into a stock pot, add the chicken base and 7 more cups of water. Bring the sauce to a boil.
• Make a slurry with 1 cup of cold water and the cornstarch. Add the slurry to the sauce, stir and simmer the sauce for about 20 minutes. Strain the sauce with a chinois or mesh strainer to remove the seeds.
• Preheat the oven to 375 degrees F.
• In a pan warm the shortening or oil to about 350 degrees F. Slide 1 tortilla at a time into the oil and coat with oil to make the tortillas pliable so that they do not tear or break when rolling the enchiladas. Make sure that the tortilla is only in the oil for a few seconds and doesn't fry.
• Coat the bottom of a baking dish with about 1 cup of enchilada sauce to prevent the enchiladas from sticking to the pan. Lay a tortilla down, fill with 1/4 cup of cheddar and jack cheeses and 1- ounce of sauce. Roll the tortilla and place in the baking dish. Continue with the remaining tortillas. Cover the enchiladas with sauce so that the tortillas are coated well. Sprinkle the remaining cheese on top and place in the oven and bake for about 15 to 20 minutes or until the cheese has melted. Garnish with green onion and serve the enchiladas and black beans with 2 eggs cooked any style.
• Boil all ingredients in a pot for about 2 1/2 hours or until beans are tender. Remove the onion.

BEEF ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• Chop the cooked flank steak to a fine dice. Saute chopped flank steak in a little oil for 1 to 2 minutes, or until heated through. Add cilantro and onion and cook for 5 minutes. Remove from heat. Combine the 1 cup of the Monterey jack and 1 cup of the Cheddar and mix well. Add cheese to steak mixture. Stir well and reserve, covered.
• In another saute pan, heat oil over medium heat. Fry tortillas, one at a time, just until soft, about 10 seconds. Pat tortillas dry on paper towels. Portion out beef mixture evenly among the 16 tortillas and roll up. Place enchiladas on a baking sheet or in 1or 2 rectangular casserole dishes.
• Cover enchiladas with Cilantro Cream Sauce and top with remaining cheese. Bake for 6 to 8 minutes, or until cheese melts and sauce is bubbling.
• Blanch cilantro in boiling water for 30 seconds and puree in blender with jalapeno. In a saucepan reduce heavy cream by half. Stir in cilantro-jalapeno puree and cumin. Adjust with salt and pepper.

ENCHILADAS

Steps:

• cook the chicken and the onions in a frying pan until thoroughly cooked
• add half of the tomato puree and half the cheese with the chicken and onions
• heat the enchiladas
• fill the middle of the enchiladas with the chicken and the other ingredients place the enchiladas split side down
• put the rest of the tomato puree on top and the cheese on top
• cook for 10 minutes until the cheese is brown and bubbling then enjoy

ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
• In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
• Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

ENCHILADAS

Steps:

• Combine sauce mix, tomato paste and hot water; whisk together and set aside.
• Brown beef; salt and pepper to taste.
• Drain.
• Stir in 1/2 of sauce mix and 1/2 of cheeses with ground beef.
• Spoon beef mixture, evenly divided, into each of the tortillas and roll up.
• Place rolled tortillas, seam side down, in a 13 x 9 pan sprayed with nonstick spray.
• Cover with remaining sauce and cheese.
• Bake at 350 degrees for 25-30 minutes.
• Garnish with lettuce, sour cream or guacamole if desired.