Basic Enchiladas Recipe
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Category: |
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Ingredients: |
Ingredients: 2 cups red or green enchilada sauce
6-8 corn tortillas
Filling of choice
4 ounces grated Monterey and/or Cheddar cheese
1/4 cup green onions, sliced
1/4 cup vegetable oil
1 cup red or green enchilada sauce
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Directions: |
Directions:Preheat oven to 375 degrees Fahrenheit. Lightly oil an 8-inch square baking dish. Spread 1/3 cup sauce in bottom of prepared dish. Heat the oil in a small skillet. Using tongs, place 1 tortilla at a time in the hot oil. Hold in the oil for 3 to 5 seconds, until softened. Quickly turn and soften the other side for 3 to 5 seconds. Put on a folded paper towel on a plate. Soften remaining tortillas. Place a tortilla on a plate. Add 1/3 cup filling of choice. Roll up tightly, place seam side down in the pan. Repeat. Cover with the remaining sauce. Sprinkle with cheese and green onions. Bake 15 to 20 minutes, until the cheese is melted and bubbly. |
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Chicken Enchilada Filling |
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Ingredients: |
Ingredients: 1 tablespoon olive oil
3 small peppers (hot or mild), seeded and finely chopped, about ½ cup
1 carrot, grated
½ onion, minced
½ teaspoons ground cumin
2 cups cooked chicken meat, shredded
½ cup enchilada sauce, red or green
¼ cup water
teaspoon dried oregano
¼ teaspoon cayenne pepper
Salt and pepper to taste
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Directions: |
Directions:Preheat a skillet over moderate heat. Add the oil. When hot, add the peppers, carrot, onion and cumin. Sprinkle with some salt. Simmer until tender, about 10 minutes, stirring occasionally. Then add the remaining ingredients, lower heat and simmer another 10 minutes. Adjust seasoning. Let cool slightly If using red sauce in filling, cover enchiladas with red sauce before baking. If using green sauce, cover enchiladas with green sauce before baking.
Variation: Melt in 8 ounces cream cheese at the end. (Really yummy!)
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Ground Beef Enchilada Filling |
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Ingredients: |
Ingredients: ¾ pound lean ground beef
½ cup chopped onion
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon oregano, crushed
½ teaspoon salt
½ teaspoon black pepper
½ cup tomato salsa
½ cup water
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Directions: |
Directions:Heat a large skillet over medium heat. Add the ground beef and onion and sauté until browned, stirring occasionally and breaking up the meat so there are no large chunks. Drain excess fat. Add the spices, salt and pepper, stirring well to distribute, and simmer a few minutes. Add the salsa and water, lower heat, and simmer until thickened, about 20 minutes. Adjust seasoning. Let cool slightly. |
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Personal
Notes: |
Personal
Notes: I usually make a lot more than 6 enchiladas at a time. I like to make two pans and freeze one for future use.
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