West Of The Pecos Enchiladas Recipes

AUTHENTIC MEXICAN ENCHILADAS

Steps:

• Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
• Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

WEST OF THE PECOS ENCHILADAS

Steps:

• Brown ground beef in skillet, stirring until crumbly; drain.
• Add 1/2 tsp salt, 1 cup cheese, onion, and olives; mix well.
• Combine tomato sauce, tomato paste, and next 6 ingredients in saucepan.
• Heat until mixture is simmering.
• Dip tortillas in simmering tomato sauce.
• Place heaping tablespoon ground beef mixture on each tortilla.
• Roll tortillas to enclose filling, and place seam side down in a 9x13 inch baking pan.
• Pour 1 cup tomato mixture over top.
• Bake at 350 degrees F for 10 minutes.
• Top with 1 cup cheese.
• Bake for 5 minutes longer or until heated through.
• Serve with remaining tomato sauce.

COWBOY ENCHILADAS

Steps:

• Brown ground meat with onions, bell peppers, celery, and salt and pepper.
• Mix cheese with ground meat.
• Spoon mixture into tortillas and place in foil lined pan.
• Heat soup and Rotel together; pour on top of tortillas.
• Bake in oven for 15 to 20 minutes or until top is browned.

REAL MEXICAN ENCHILADAS

Steps:

• For the sauce: Peel and wash tomatillos; Combine tomatillos, washed jalapenos and onion in a pot; bring to a boil (until tomatillos turn dark green), drain; place in a blender and add 1/2 of the cilantro and blend.
• Set aside.
• For enchiladas: heat 1/2 oil (you may need to add more oil) and fry tortillas for about 45 sec each side, and place in paper towels to suck up oil. In same frying with just a tsp of oil fry sauce for about 3 min.
• Turn down heat; dip tortillas in sauce one at a time; fill with chicken or beef and fold in half; pour a little more sauce over enchiladas and top with onion, cheese and sour cream.
• You can also serve them with homemade beans.
• For beans all you need is water and 1/4 onion; cook beans as directed; add salt about 30 min before done; heat a little oil; pour beans in pan (no water) and squeeze.

AUTHENTIC TEX-MEXICAN ENCHILADAS

Steps:

• Make Enchilada Gravy Sauce.
• Heat oil in large stockpot (at least 3 qt).
• Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a "dough" consistency, don't be scared once the water is added it will thin into a thick gravy.
• Stir in chili powder, cumin, garlic, salt and pepper.
• Cook roux, stirring constantly, for at least 2-3 minutes. If you do not thoroughly cook the roux it will taste like flour mixed with oil.
• Gradually add the water, stirring until smooth.
• Boil gently for 15 minutes.
• Meanwhile make the Chili con Carne.
• Brown the ground beef in a large skillet.
• Add the garlic, cumin, bay leaf, salt and pepper.
• Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry.
• Add the chili powder and 1 cup of water and bring to a simmer.
• Simmer for 10 minutes, then remove the bay leaf and add the beans if using.
• Meanwhile make the Enchiladas.
• Preheat oven to 350°F.
• Soften tortillas, fill with American cheese and roll up.
• Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne.
• Top with Pico de Gallo and more cheese to taste.
• Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.

XOCHIPILLI'S ENCHILADAS DE MARISCO

Steps:

• In a large sauté pan over medium high heat, heat the olive oil, add garlic and onion and cook until softened. Remove from heat and stir in the crab, shrimp meat and half of the shredded cheese.
• Divide the seafood mixture onto the 6 flour tortillas, then roll up. Place seam side down into baking dish.
• In a sauce pan over medium low heat, combine the half & half, sour cream, butter, parsley and salt and bring to a simmer. Remove from heat and stir in the chilies.
• Pour sauce over enchiladas followed by the remaining cheese. Bake in 350 degree F oven until enchiladas are heated through and the cheese is bubbly.
• Remove from oven and sprinkle the olives over top, followed by the avocado, lime juice and cilantro.

SPAGHETTI ENCHILADAS

Steps:

• Cook the spaghetti according to the manufacturer's instructions. Set spaghetti aside.
• Mix the cayenne, basil, and the whole jalapeno pepper in a blender.
• Combine the Spaghetti sauce and Enchilada sauce over low heat on the stove. Add the cayenne/basil/jalapeno mixture the sauce.
• Combine mozzarella and cottage cheese, then add mixture to the sauce.
• Puree the chili beans in a blender and add to sauce.
• Separate the egg yolks from the egg whites. Beat the egg whites until just a little bit past stiff. Add the egg whites to the sauce.
• Prepare the tortillas by beating them with a meat hammer for 30 seconds and then soaking them in the sauce for 25 minutes.
• Remove the tortillas from the sauce. Place 10 spaghetti strands in each tortilla and fold each shut. Place them in 2 13x9 pans.
• Cover the tortillas with the remaining sauce and spaghetti.
• Place in oven at 475 for 15 minutes.