U F O Enchiladas Recipes

ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
• In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
• Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

U F O ENCHILADAS

Steps:

• In a large pot brown the hamburger and 3/4 of the onion reserving some to sprinkle over the tops when they are done if desired.
• When the meat is brown and the onion tender add the tomato sauce and chili powder and simmer for 30 minutes.
• In a small bowl mix the cornstarch and water together until blended, and pour into the sauce in the pan.
• Stir until sauce is thickened about 10 minutes or so.
• In a skillet just slightly larger than the tortillas heat the oil until hot.
• Slide a tortilla in the hot oil and cook for 5 seconds on each side, don't let them get too crisp.
• Place on a plate and spread sauce over the top.
• Top with 1/4 cup cheese.
• Repeat with a second layer of tortilla, sauce and cheese.
• Carefully slide an egg in the hot oil and using a spatula splash some of the hot oil over the egg to cook the white.
• Scoop egg out of the oil and place on top of the enchilada.
• Scatter some of the chopped lettuce around and some onion if desired.
• Enjoy!

SUMMER VEGETABLE ENCHILADAS

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cherry tomatoes, oil, chili powder, cumin, garlic, poblano, red onion, squash, 1 teaspoon salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 7 to 10 minutes.
• Meanwhile, one at a time, hold the tortillas with metal tongs over a stovetop burner set on medium heat to brown slightly, about 30 seconds per side. Set aside.
• Pour one of the cans of enchilada sauce into a 9-by-13-inch baking dish. Pour the other can of enchilada sauce into a bowl.
• To assemble the enchiladas, dip a tortilla into the bowl of enchilada sauce, then lay on a plate. Sprinkle some of the Monterey Jack down the middle, followed by some of the roasted vegetables. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas and most of the Monterey Jack (save a little cheese for topping).
• Pour the remaining enchilada sauce from the bowl over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 15 to 17 minutes. Let sit for 10 minutes before serving, to ensure the enchiladas stay together when serving. Top with cilantro and serve with sour cream.