Restaurant Style Enchiladas Recipe 375 Recipes

MEXICAN CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees. Coat 13x9-inch baking dish with cooking spray. Combine chicken with beans, 1 cup cheese, scallions, chiles with liquid and cumin.
• Dividing evenly, spoon mixture down center of each wrap; roll up. Place in baking dish; top with enchilada sauce. Lightly cover baking dish with foil. Bake 30 minutes.
• Uncover enchiladas; sprinkle with remaining 1 cup cheese. Bake until cheese is melted, 5 minutes. Serve topped with sour cream, cilantro, and pimentos.

RESTAURANT-STYLE ENCHILADAS RECIPE - (3.7/5)

Steps:

• SAUCE: Combine all the dry ingredients in a medium saucepan. Slowly add enough of the chicken broth to make a thin paste, then add the rest of the broth while whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens. Once the sauce thickens, stir in the tomato sauce and heat through. ENCHILADAS: Thaw meat and set aside. Chop onion. Grind spices if necessary. Preheat oven to 350°F. Coat 9×13 casserole dish with cooking spray. Cook the beef and onion in a large skillet over medium heat until meat is no longer pink. Drain the fat and discard. Stir in cottage cheese, sour cream, chilies, cumin, coriander, garlic powder, and thyme. Remove from heat and stir in 1/4 cup of shredded cheese. Divide meat mixture into six equal portions (about 3/4 cup each). Spoon one portion down the center of a flour tortilla. Roll up tortilla and place seam down in 9×13 casserole dish. Repeat until all six tortillas are filled. Pour enchilada sauce over top, and bake at 350°F for 30-35 minutes, or until heated through. Remove dish from oven, and sprinkle with 1/2 cup shredded cheese. Bake for 5 more minutes, or until cheese is melted. Use a wide blade spatula, or a pair of spatulas to dish out these flavorful enchiladas. You might want to ladle out some of the enchilada sauce from the casserole dish and pour it over the enchiladas.

MEXICAN CHICKEN ENCHILADAS (RESTAURANT STYLE)

Steps:

• Place thawed chicken into a 7-10 qt pot. Pour fresh water into pot until the water covers all the chicken + 6 inches more of water. Place pot on burner.
• Put in the 5 bay leaves, 3 tbsp garlic, 1/2 of a onion, 2 1/2 tsp salt, 1 tbsp red pepper flakes.
• Boil on medium-high ( covered ) for 1 hour 20 min or until chicken falls off bone easily.
• Once chicken is cooked, place into a very large bowl. Place in fridge for 20 min to cool down for easy handling.
• While cooling down, drain half the broth and boil the rest uncovered.
• Take chicken out of fridge, begin shredding apart each piece by hand, discarding fat, bones, and knuckles. Make sure you have discarded all of the bones and knuckles.
• Add the lettuce, 2 whole chopped onions, 1 1/2 C pepper jack and 1 1/2 C colby jack cheese, powdered garlic, pepper, salt, chili powder, 1 can olives. Mix until well incorperated. Set Aside.
• Spray lightly 3 13x9 inch pans ( or 4-5 8x8 pans) with cooking spray.
• Pour in all enchilada sauce into pot with boiled broth, mix, turn down heat to medium-low.
• Get another person to assist you.
• Place and single corn tortilla on a wide spatula, place lightly into sauce, leave in no more than 5 seconds. Place tortilla into greased pan, fill with 1/4 c chicken mixture, roll up as tightly as you can without tearing.
• Repeat process until all tortillas and pans are used. Make sure each enchilada is place tightly, and close to eachother.
• Pour remaining sauce, cheese, and olives all over prepared enchiladas, cover with tin foil.
• Place in oven at 350 F for 35 min, broil HI the last 5 minutes uncovered.
• Cool, uncovered for 10 minutes.
• Serve with sour cream, salsa, green onions.