Folded Enchiladas Recipes

FOLD-OVER ENCHILADA BAKE

Steps:

• In a large skillet, cook beef, onion, garlic, and hot peppers over medium heat until the meat is no longer pink; drain well. Stir in tomatoes, enchilada sauce, taco seasoning, cumin salt and pepper. Salt and pepper can be adjusted to your taste. Bring to a boil, reduce heat; cover and simmer for 20 minutes. The longer you simmer, the better the sauce gets, water can be added if gets too thick. Pour half of the sauce into a greased 13-in. X 9-in. X 2 inches baking dish; set aside.
• Stack totillas and wrap in foil: warm at 350 oven for 15 minutes. I put my tortillas in wax paper and heat in the microwave for 1 minute to save time. Spread tortillas with cream cheese, chopped green chilies and minced onion, top it with a light layer of grated cheese, fold in half.
• Arrange folded tortillas over the meat sauce; pour remaining sauce on top. Cover and bake at 350 oven for 25 minutes or until hot. Uncover and sprinkle with grated cheese and sliced olives. Bake 5 minutes longer or until cheese is melted. Take out and add sliced green onions.
• Let sit for 5 minutes.
• Serve with sour cream and chopped cilantro.

FOLDED ENCHILADAS

Steps:

• Heat broiler, with rack in top position. Place tomatillos, chiles, onion, and garlic on a rimmed baking sheet and broil until skins are blistered and chiles are soft, 4 minutes, flipping halfway through. Remove from oven and reduce heat to 400 degrees. When cool enough to handle, peel garlic and chiles and seed chiles. Transfer, along with tomatillos and onion, to a food processor; puree with 1/2 cup water until smooth. Season with salt and pepper. (To store sauce, refrigerate in an airtight container, up to 3 days.)
• Wrap tortillas in foil and heat in oven, 5 minutes. In a large, straight-sided skillet, heat oil over medium-high. Add sauce and bring to a boil. Remove from heat. Working with one tortilla at a time, add to skillet and press to coat with sauce, then fold into quarters. With a metal spatula, transfer to a platter. Top tortillas with remaining sauce, cabbage, sour cream, radishes, and cheese. Serve immediately.