My Moms Enchiladas Recipes

ENCHILADAS ROJAS RECIPE

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.

MY FAVORITE CHICKEN ENCHILADA RECIPE

Steps:

• Preheat the oven to 350.
• In a large non-stick skillet saute the 1/2 cup diced onions and 3 chopped garlic cloves in the oil over medium heat. About 5 minutes until the onions are slightly translucent.
• Add the 3 cups cooked chicken, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp garlic powder, pinch red pepper flakes, 1/4 cup chopped cilantro and 1/3 cup enchilada sauce. Stir to coat the chicken with all the seasonings and sauce.
• Prepare a 9x13 glass baking dish by pouring the remaining 2/3 of the opened can of enchilada sauce to the bottom of the pan.
• Now set up an assembly line for your enchiladas. Tortillas, chicken filling, 1 cup of shredded cheese, and the prepared pan.
• Place a few spoonfuls of chicken down the center of one tortilla and top with a few pinches of cheese. Roll the tortilla over the filling and lay it, seam side down, in the prepared pan. Continue this process until all the tortillas and filling are used. You will have 10-12 enchiladas.
• Top the rolled enchiladas with the remaining can of sauce, remaining cup of cheese and all the green onions.
• Cover the pan with foil and place in the preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and the sauce is bubbling.
• Let the Chicken Enchiladas cool for about 5 minutes before serving.

SPANISH RICE ENCHILADAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef. Stir in 3/4 cup water; cover and simmer for 15 minutes. , Meanwhile, in a large saucepan, saute rice mix in butter over medium heat until golden brown. Add the tomatoes, contents of rice seasoning packet and remaining water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in beef mixture. , Spread over tortillas to within 1/2 in. of edge. Sprinkle with 1 cup cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine tomato sauce and reserved taco seasoning; pour over the enchiladas. Sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes or until heated through. Serve with toppings of your choice.

CHEESE ENCHILADAS (MY MOM'S RECIPE)

Steps:

• INGREDIENTS Buy the freshest ingredients you can find.
• PREPARING CHILES Rinse chiles in warm water to remove any debris. In a medium saucepan, boil water then immerse chiles, tomato and garlic (cook for about 10 minutes). Remove ingredients from saucepan (save juices). Let them rest for about 25-30 minutes. Add about a cup of pan juices to the blender. After resting, peel the chiles (I use a sharp knife to peel off the skin) and remove the stems and seeds, then add chiles, tomato(es) and garlic to the blender. Blend ingredients starting on the low setting all the way up to the highest setting (liquefy). You should have close to a cup of enchilada sauce in your blender.
• COOKING CHILE SAUCE Using the same saucepan, add vegetable oil to cook your enchilada sauce. Return blended ingredients and Mexican chocolate to the saucepan and add salt and sugar (to taste, sugar helps take the heat off the chiles). Cook on the stove top on medium heat until the sauce comes to a boil. When you are satisfied with the taste of the sauce -- start frying your tortillas.
• FRYING TORTILLAS First, heat oil to coat the bottom of a large sauce pan (about a 10" skillet). Then, put tortillas (2-3) at a time in the microwave until all are warmed. Have an empty plate ready to put your tortillas in after the next step. Now, take your tongs and completely immerse each tortilla in oil, for about 1 second on each side, until they are all coated with vegetable oil. TIP: I put each tortilla in between a paper towel to absorb the vegetable oil. Now, coat each tortilla with the sauce for a second or so, on each side, then fill them and roll them.
• FILLING I use Monterrey Jack cheese, onion, sometimes black olives for the filling. You can add any ingredients you desire.
• Enjoy your enchiladas!

MOM'S ENCHILADAS

Steps:

• Preheat oven at 350 degrees F. Spray bottom of 8 1/2 x 11 baking dish with cooking spray. Cook ground beef and add taco seasoning according to package directions.
• Put enchilada sauce in microwave safe measuring glass and heat until warm to touch. Pour sauce into pie tin, or other shallow dish large enough for a tortilla shell. Dip, one by one, each tortilla shell into enchilada sauce on both sides, and then put in baking dish.
• Fill tortilla with about 1/3 cup of taco seasoned meat, olives, and some cheese. Roll tortilla and push to one side. Continue this assembly until your dish is full or you are out of mixture and tortillas. Once all of your tortillas are rolled, cover them with about 1/4" layer of cheese. Pour the remainder of enchilada sauce over the cheese, making sure to get in between the enchiladas.
• Bake for 30 minutes or until the cheese is thoroughly melted.