Everybody Loves Enchiladas Recipes

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.

EASY BEEF ENCHILADAS

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
• Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
• Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

EVERYBODY LOVES ENCHILADAS

Steps:

• 1. Pre-heat oven to 350 degrees. Poach chicken lightly in broth - do NOT boil. (Use broth for another recipe.) Bone, skin, and shred meat. Mix with cheese and sour cream, and set aside.
• 2. Heat 2 T olive oil in a large skillet. Stir-fry onion, garlic and oregano, just until onion is translucent. Do not brown. Add salsa, tomato sauce and salt, and simmer until thickened.
• 3. Spread 1/4 c. of salsa mix on the bottom of 9 x 13'' pan, Dip tortillas in separate warm oil, one by one, to soften. Dip a tortilla in salsa mix, lay on a board, and top with 1/4 c. of chicken mix across the middle. Roll it up,and lay it seam-side down in the prepared pan. Repeat until chicken is gone. Cover all with the rest of the salsa mix.
• 4. Bake 20 minutes. Serve with cooked or Spanish rice, and refried beans on the side.