PUERTO VALLARTA ENCHILADAS
Make and share this Puerto Vallarta Enchiladas recipe from Food.com.
Provided by -------
Categories Meat
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix Rotel & tomato sauce together.
- Dip each tortilla in mixture before browning lightly in hot oil in skillet.
- Sprinkle each tortilla with cheese, beef, & onion.
- Roll up filled tortilla & place side by side in casserole,.
- Sprinkle lightly with cheese & warm in oven at 300°F.
Nutrition Facts : Calories 707.7, Fat 34.3, SaturatedFat 14.5, Cholesterol 106.8, Sodium 1465.7, Carbohydrate 60.9, Fiber 4.3, Sugar 5.7, Protein 37.8
SHRIMP, PUERTO VALLARTA STYLE
Make and share this Shrimp, Puerto Vallarta Style recipe from Food.com.
Provided by ratherbeswimmin
Categories Mexican
Time 39m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium skillet, heat the oil over medium heat, and cook the shrimp, garlic, and 1/4 teaspoon salt, stirring until the shrimp are pink, 3-4 minutes.
- Remove the shrimp to a bowl, cover and refrigerate.
- Reserve the skillet for the sauce.
- In a small skillet, heat the vinegar until warm.
- Cut or tear the ancho chiles into pieces and soak in the vinegar until soft, about 20 minutes.
- Remove the anchos and put them in a blender with the oregano, onion, sugar, and hot tap water.
- Discard the vinegar.
- Blend to a smooth puree.
- Heat the same skillet used for cooking the shrimp, and cook the pureed chile mixture, stirring, until thickened, about 5 minutes.
- Transfer to a bowl and cool.
- To serve, pool the sauce on a serving plate.
- Arrange the shrimp in an overlapping pattern on the sauce.
- Scatter cilantro on top; serve as an appetizer with toothpicks.
Nutrition Facts : Calories 182.2, Fat 8.6, SaturatedFat 1.1, Cholesterol 143.2, Sodium 940.4, Carbohydrate 9.1, Fiber 2.4, Sugar 2, Protein 16.8
STRAWBERRY ENCHILADAS
I found this recipe recently and thought it was delicious and unusual. Try this at your next Mexican meal, probably not authentic Mexican food, but a real conversation piece anyways.
Provided by MarieRynr
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To prepare the filling: Combine the cream cheese, sour cream, vanilla and powdered sugar in the bowl of a mixer; beat until fluffy. Set aside.
- To prepare the sauce: Combine the butter, orange juice, sugar, salt and pureed strawberries in a 3-quart saucepan.
- Put the raspberries in mesh sieve and push them through with a wooden spoon.
- Be sure to scape off the puree clinging to bottom of the sieve. Add the raspberry puree to the mixture in the saucepan. Simmer for 8 minutes, until thickened to a sauce consistency. Remove from heat. Stir in the sliced strawberries.
- To assemble: Butter a 10 x 13-inch baking dish. Place about 2 rounded tablespoons of the filling down the center of each tortilla. Fold the sides over the filling. Place seam-side down in the baking dish. Assemble no more than 1 hour in advance so the tortillas don't become soggy.
- Bake the enchiladas in a preheated 350 degrees oven for 8 to 10 minutes, or until the filling is puffed.
- To serve: Place each enchilada on a dessert plate, pour a generous 1/4 cup of the sauce over each, then dust with powdered sugar.
Nutrition Facts : Calories 423.9, Fat 20, SaturatedFat 11.4, Cholesterol 50.9, Sodium 419.8, Carbohydrate 56.5, Fiber 6, Sugar 33.7, Protein 6.9
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