CHICKEN AND CHORIZO SPANISH ENCHILADAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a drizzle of EVOO in a large skillet over medium-high heat. Brown the chorizo, remove with a slotted spoon and drain on paper towels. Cool. Drain the grease from the pan, but reserve the drippings at the bottom.
- To the pan, add 2 tablespoons EVOO, 2 turns of the pan. Add the garlic, chiles, bay leaf, onions and salt and pepper, cook to soften, 6 to 7 minutes. Add the chicken stock, paprika, tomatoes, tomato sauce and cinnamon. Simmer to thicken the sauce, about 15 minutes.
- Pour about one-third to one-half of the sauce into a large casserole dish.
- Combine the cooled down chorizo with the chicken, half the manchego and Pepper Jack cheese, parsley and olives. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese. Cool and chill for a make-ahead meal.
- To serve, preheat the oven to 400 degrees F. Bake the enchiladas from room temperature until hot through and brown and bubbly, 35 to 45 minutes.
EASY ENCHILADAS
This easy recipe for Tex-Mex cheese enchiladas is a family favorite! Just lightly fry corn tortillas, roll them up with Jack or cheddar cheese, cover with a tomato and green chile sauce, more cheese, and bake.
Provided by Elise Bauer
Categories Dinner Budget Casserole Casserole Enchiladas TexMex Tortilla
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350° F
- Bake: Put the casserole in the 350°F oven for 10 to 15 minutes or until the cheese melts. Serve with sliced (1/3-inch to 1/2-inch) iceberg lettuce that has been sprinkled with apple cider vinegar and salt. Garnish enchiladas with cilantro and sour cream. See Perfect Guacamole for a great guacamole avocado side dish.
Nutrition Facts : Calories 830 kcal, Carbohydrate 47 g, Cholesterol 146 mg, Fiber 7 g, Protein 33 g, SaturatedFat 28 g, Sodium 1002 mg, Sugar 8 g, Fat 58 g, ServingSize Serves 4, UnsaturatedFat 0 g
ENCHILADAS ROJAS
These Enchiladas Rojas (or Red Enchiladas) are stuffed with cheese and loaded with FLAVOR! Fried tortillas smothered in a rich and delicious chile sauce that you just can't get from a packet.
Provided by Maggie Unzueta
Categories Dinner
Time 1h20m
Number Of Ingredients 10
Steps:
- Remove all the stems, seeds, and veins from the dried chiles.
- Add the dried chiles to a stock pot and cover them with 4 cups water.
- Bring to a boil.
- Cover with a lid and turn off heat.
- Let sit in the hot water for 5-7 minutes, or until fully pliable
- Discard the water.
- Add the rehydrated chiles, onion, garlic, cumin, and salt to a blender.
- Add the remaining 2 cups water to the blender.
- Blender until smooth.
- Heat 2 tablespoons of oil in a stock pot.
- Place strainer over the pot.
- Strain the sauce into the pot. Stirring occasionally.
- If the sauce is too thick, add a splash of water.
- Set aside until ready to use.
- In a large skillet, heat the remaining oil.
- Fry the tortillas. 1-2 minutes on each side.
- Place tortillas on a paper towel.
- Drain any excess oil.
- Dip the tortilla into the red chile sauce.
- Place the tortilla on a plate.
- Stuff with 1 tablespoon queso fresco.
- Fold one side of the tortilla over.
- Fold the other side of the tortilla in, creating the shape of a flute.
- Set aside.
- Cover with aluminum foil to keep warm.
- Repeat until there are no more tortillas.
- Sprinkle with more queso fresco, diced onion, avocado, and crema mexicana.
- Serve and enjoy!
Nutrition Facts : Calories 268 kcal, Carbohydrate 43 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 258 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
SPANISH CLASS ENCHILADAS
Ok, These are NOWHERE NEAR authentic, but on "fiesta days" in Mrs. Suarez's class, she would always bring these.
Provided by Juju Bee
Categories One Dish Meal
Time 35m
Yield 8-16 enchiladas
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Pour a bit of the enchilada sauce in the bottom of a 9x13 baking pan to coat the bottom.
- Scoop some beans straight from the can onto a flour tortilla in a line from top to bottom.
- Sprinkle a bit of cheese on the beans.
- Fold filled tortilla into a roll shape and place into the baking dish.
- Repeat this method until baking dish is full.
- Pour the enchilada sauce all over the rolled up enchiladas (Make sure they are really slathered in sauce).
- Sprinkle any remaining cheese on top.
- Bake for 20 minutes, or until heated through, and cheese is melted.
- My teacher cut them all in small pieces after they were finished baking to ensure everyone got a piece, but you don't have to!
- Come Mucho!
Nutrition Facts : Calories 412, Fat 15.8, SaturatedFat 7.9, Cholesterol 48.3, Sodium 1255.5, Carbohydrate 48.1, Fiber 10.7, Sugar 2.9, Protein 19.9
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