California Style Enchiladas Recipes

EASY ENCHILADAS

Steps:

• Preheat oven to 350° F
• Bake: Put the casserole in the 350°F oven for 10 to 15 minutes or until the cheese melts. Serve with sliced (1/3-inch to 1/2-inch) iceberg lettuce that has been sprinkled with apple cider vinegar and salt. Garnish enchiladas with cilantro and sour cream. See Perfect Guacamole for a great guacamole avocado side dish.

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!

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.

CALIFORNIA STYLE ENCHILADAS

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.

CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.
• Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
• Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
• Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.

FASTEST-EVER ENCHILADAS

Steps:

• To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.
• Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.
• To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.
• Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
• Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.