California Style Enchiladas Recipes

AUTHENTIC MEXICAN ENCHILADAS

Authentic Mexican Enchiladas image

This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!

Provided by Becky

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

6 dried chile de arbol peppers
1 clove garlic
1 teaspoon salt
¾ cup water
1 cup vegetable oil for frying
18 (6 inch) corn tortillas
3 cups crumbled queso fresco
1 cup sour cream
1 cup shredded lettuce
2 medium tomatoes, thinly sliced
½ cup chopped green onions

Steps:

Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g

CALIFORNIA STYLE ENCHILADAS

California Style Enchiladas image

I was taught this by a Hispanic person in Los Angeles, I planned to keep it in the family, but I figured what the heck. The method I was taught was rather bland, so I built on to it over the years which includes replacing corn tortillas with flour. Now I live in the southeast, and friends come for miles when they hear this is on the dinner menu. If placed in the fridge, it is even better the next day after the flavors have time to blend together.

Provided by Delete Account

Categories Meat

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs ground beef
8 medium size flour tortillas
2 cups mexican cheese (If 4 blend is not available, mild cheddar will work)
1 (2 ounce) can Old El Paso green chilies (or other brand)
1 bunch green onion
1/2 onion
1 garlic clove (Minced)
1 teaspoon oregano
1 (8 ounce) can of hunt's chopped tomatoes, sour cream and shredded lettuce (optional for topping)
3 (8 ounce) cans enchilada sauce (Old El Paso Recommended)

Steps:

Combine Beef, onions, oregano, garlic, the thick part of the green onion and green chili's into frying pan and cook until beef is browned; Drain but do not rinse. Preheat oven to 350 degrees.
Place a thin layer of enchilada sauce into about a 9x13 baking dish, just enough to fill the bottom.
Place 1/4 to 1/2 cup of beef mixture into tortilla. Roll as you would a burrito and place into baking dish. Repeat 8 times until baking dish is full.
Pour remaining enchilada sauce into baking dish, ensuring no tortilla is visible upon doing so. Dish will be near 2/3 full of sauce, this is okay.
Top wraps with any remaining beef mixture, spread evenly.
Spread cheese over baking dish, ensure each wrap has been topped with cheese. Its not uncommon to create an entire layer of cheese over top of the wraps.
Spread remaining green onions over cheese layer.
Bake in oven for about 20 minutes, until sauce is warmed and cheese is melted.
Scoop each out onto a plate with a spatula or large spoon, top with sauce from pan if desired.
Top with tomatoes, lettuce and sour cream if desired. Best served with refried beans and Zateran's Spanish rice.

Nutrition Facts : Calories 553.7, Fat 31.8, SaturatedFat 13.8, Cholesterol 111.8, Sodium 1336.9, Carbohydrate 32.5, Fiber 3, Sugar 4.7, Protein 32.9

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