Simple Perfect Enchiladas Recipes

ENCHILADAS

Steps:

• Step #1 - The SauceIn a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.Step #2 - The MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.Step #3 - TortillasHeat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp - about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.Step #4 - AssemblyPreheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

EASY ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
• Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

SIMPLE PERFECT ENCHILADAS

Steps:

• For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• For the meat: In a large skillet over medium-high heat, add the oil. Brown the ground beef with the onions. Drain the fat, and then add the green chiles. Add the salt and stir to combine. Turn off the heat and set aside.
• For the rest: In a small skillet over medium heat, lightly fry the tortillas in canola oil just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9 by 13-inch baking dish. Dip each tortilla into the sauce. Set the sauce-soaked tortillas on a cookie sheet. Onto each tortilla, place some of the meat mixture, black olives and green onions. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam-side down in the baking dish. Repeat with the rest of the tortillas. Stir the cilantro into the sauce and ladle a little sauce over the top. End with a generous sprinkling of cheese.
• Bake the enchiladas until bubbly, about 20 minutes. Sprinkle extra chopped cilantro over the top. Serve with beans and/or rice.

EASY BEEF ENCHILADAS

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
• Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
• Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

SIMPLE PERFECT ENCHILADAS

Steps:

• For the sauce.
• In sauce pan over medium heat combine canola oil and flour.
• Whisk together and allow to bubble for 1 minute.
• pour in the red sauce, chicken broth, salt and pepper.
• bring to boil.
• reduce the heat while you prepare the other ingredients.
• Meat.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium high heat.
• Drain the fat.
• Add the salt and combine.
• turn off the heat and set aside.
• For the rest.
• In a small skillet over medium high heat, heat some canola oil.
• Lightly fry the tortillas just until soft.
• Do not crisp.
• drain on paper towel.
• repeat until all tortillas are fried.
• Preheat oven to 350 degrees.
• Spread 1/2 cup of the sauce on the bottom of a 9 by 13 inch baking pan.
• next, one at a time, dip each tortilla into the sauce.
• set the sauce soaked tortilla on a plate.
• place on some of the meat mixture, , chillies, green onions and black olives.
• top with a generous portion of cheddar cheese.
• roll up the tortilla to contain the filling.
• place tortilla seem side down in the baking dish.
• repeat with the rest of the tortillas.
• pour the remaining sauce over the top.
• end with the generous sprinkling of cheese and any of the chillies, onions and olives you have left from the filling.
• bake for 20 minutes or until bubbly.
• sprinkle chopped cilantro on top and serve.

SIMPLE CHICKEN ENCHILADAS

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

SIMPLE PERFECT ENCHILADAS

Steps:

• 1. In a pan, over medium low heat, mix the canola oil and flour Whisk together and allow to bubble for a minute. Pour in red sauce, chicken broth, salt and pepper. Bring to a boil.
• 2. While sauce is simmering, make the meat. Finely chop the onion. In large skillet over medium high heat, brown ground beef with the onion, Drain fat, then add green chilies. Add salt and stir to mix. Turn off heat and set aside.
• 3. In small skillet over medium heat, lightly fry the tortillas in canola oil just til soft. Don't crisp. Drain on paper towel lined plate. Repeat til all tortillas have been fried. To assemble, preheat oven to 350. Spread 1/2 cup of the sauce in bottom of 9 x 13 inch baking dish. Dip each tortilla into the sauce.
• 4. Set sauce soaked tortillas on a cookie sheet. Onto each tortilla, put some of the meat mixture, black olives and green onions. Top with a generous portion of grated cheddar. Roll up tortillas to contain filling inside.
• 5. Put tortilla seam side down in baking dish. Repeat with rest of tortillas. Stir cilantro into the sauce and pour remaining sauce over the top. End with a generous sprinkling of cheese. Bake enchiladas for 20 minutes or til bubbly. Sprinkle extra chopped cilantro over top.