ENCHILADAS ROJAS RECIPE
Enchiladas Rojas is one of those dishes that are cooked differently in every home. Each cook has his/her own recipe, so this is my own version based on my mom's way of cooking them. In my hometown, it is common to have enchiladas for breakfast or brunch.
Provided by Mely Martínez
Categories Antojitos Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Let's start first with the enchilada sauce. Slightly roast the peppers in a hot griddle, pressing them flat with the help of a spatula. Make sure NOT to burn them. This step takes a few seconds on each side of the peppers.
- Once roasted, place them in a saucepan with water and turn the heat to medium and simmer for about 15 minutes or when they look soft.
- Remove saucepan from stove and let them cool for another 10-15 minutes. The pepper skins should look soft.
- After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add 1/2 cup of clean water and blend until you have a smooth sauce. If necessary, strain the sauce into a large bowl using a fine strainer. Season with the oregano, salt, and pepper, and set aside.
- Preheat your oven to 350 degrees, just to keep the red enchiladas warm while you finish assembling them. Add the 2 tablespoons of vegetable oil in a large skillet over medium heat. Add oil little by little as needed. To much oil will get a soggy tortilla.
- Dip the tortilla into the enchilada sauce to lightly coat each side.
- Place it in the Frying Comal-pan or skillet and briefly fry a few seconds on both sides. Add more vegetable oil to the skillet as needed. Place fried tortillas in a dish while you make the rest of the tortillas to keep warm in the oven.
- To assemble the red enchiladas, first, place the filling in the center of the tortilla and fold it. Sometimes I place a meat filling into the center of the tortilla and then roll it, like in the pictures above.
- Sprinkle the enchiladas with the cheese and onion. Add the garnish of your choice and enjoy!
- If you decide to add the potatoes and carrots as a garnish: Peel potatoes and carrots, cut into cubes and boil until almost tender but still firm. Then drain and cool.
- Use the same frying pan where you fried the red enchiladas to lightly fry the potatoes, adding a little more oil. The potatoes and carrots will be coated with some of the sauce sticking to the frying pan. Season with salt and garnish with cheese.
Nutrition Facts : ServingSize 2 Enchiladas, Calories 399 kcal, Carbohydrate 43 g, Protein 11 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 21 mg, Sodium 276 mg, Fiber 10 g, Sugar 12 g
CHEESE ENCHILADAS
The BEST Cheese Enchiladas recipe uses corn tortillas, red enchilada sauce, and plenty of cheese! This meal is easy, delicious, and made in just 30 minutes!
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Warm corn tortillas on a hot skillet for a few seconds on each side.
- Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end).
- Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.
- Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
- Serve with a side of Mexican Rice.
Nutrition Facts : Calories 278 kcal, Carbohydrate 17 g, Protein 14 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 50 mg, Sodium 766 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
MICHELLE'S MEXICAN BEEF ENCHILADAS
I grew up in the Rio Grande Valley so let's just say Mexican food is my forte! After watching my mom make enchiladas, I had to learn so that I could feed myself during college! These are the best ever! Hope you enjoy! These are simple to make and do not require many ingredients and of course they are fantastic! No special enchilada sauce required =]
Provided by mvillar3
Categories One Dish Meal
Time 1h
Yield 12 enchiladas, 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Preparing the Meat.
- Place ground beef in skillet and brown all the way.
- Add the water and fill just until the meat is covered by the water, add in cumin, four slices of the bell pepper, cut about four rings from the onion and add in, garlic salt, salt, pepper, 1/2 can of tomato sauce only, and serrano peppers.
- Cover the pan and let cook for 20-30 minutes until most of the water has evaporated and the onion and bell peppers are cooked and soft. The longer it cooks the better the meat will taste.
- Preparing the tortillas.
- While the meat is cooking you can begin preparing the tortillas for the enchiladas.
- In a small skillet pour about 2 tablespoons oil and heat on medium, place in 1 corn tortilla at a time for about 5 seconds on each side, the idea is just to get them wet and soft.
- Make sure to have a plate covered with a napkin on the bottom close to the stove, upon removing the tortilla place on top of the plate, the napkin on the bottom will absorb the extra oil. Keep repeating this until you are done with the tortillas and stack them on top of each other.
- Let cool until the meat is done.
- Preparing the Enchilada.
- Heat up the chili until it is hot.
- In a deep baking pan (13") place tortilla, fill with about 1 tablespoon of meat and roll the tortilla into a little taco, repeat process until you are done with all the meat and tortillas. Fill to your desire and for those of you who don't like meat just replace meat with grated cheese. Make sure to fill the entire bottom of the pan.
- Once the bottom is filled with the rolled tacos pour chili on top of them until every single one is covered and soaking with chili.
- Next add grated cheese on top of the chili enchilada and again make sure to cover entire bottom layer . Begin stacking the rest of the tacos on top of the first layer and repeat process until you are done.
- Next place the baking pan/tray in the oven for 10-15 minutes until the cheese is melted on top.
- Let cool and begin serving enjoy!
SOUR CREAM CHICKEN ENCHILADAS
The popular "Magnolia Table" cookbooks by Joanna Gaines are full of Texas classics like king ranch, chicken spaghetti and this creamy version of chicken enchiladas. The combination of tart salsa verde (which has tomatillos and green chiles) with cream and melted cheese makes it special; don't use red enchilada sauce here. The cream of chicken soup mixed with the chicken meat makes a super-rich filling, but you can absolutely use an additional 8 ounces of sour cream instead if you prefer.
Provided by Julia Moskin
Categories dinner, casseroles, poultry, main course
Time 50m
Yield 5 to 6 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
- In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.
- In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.
- Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
- Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you'd like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.
- Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired. Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.
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- Reduce the heat to medium, add the onions to the pot and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.
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