Janas Church Enchiladas Recipes

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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

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

JANA'S CHURCH ENCHILADAS



Jana's Church Enchiladas image

This was given to me by one of the teachers that I worked with at an elementary campus. This is very good and creamy.

Provided by Ycooks2

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

10 flour tortillas
1 lb ground beef
1 onion, chopped
1 (1 1/4 ounce) package taco seasoning
1 (10 1/2 ounce) can cream of chicken soup
1 cup milk
1 (4 ounce) can green chilies, chopped
4 ounces Velveeta cheese (cut into small cubes)
1 (8 ounce) carton green onion dip

Steps:

  • Preheat oven to 350.
  • Brown ground beef and onion. After meat is finished, add taco seasoning. In a saucepan, combine soup, milk, green chilies, Velveeta and onion dip. Heat on low till creamy. Fill tortillas with spoonful of meat, roll and put seamside down. Pour creamy mixture over tortillas in a 9X13 pan. Cook at 350 for 20-30 minutes.

Nutrition Facts : Calories 345.4, Fat 17.8, SaturatedFat 7.3, Cholesterol 57, Sodium 745.9, Carbohydrate 27.4, Fiber 1.6, Sugar 3.4, Protein 18.2

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