Time 50m Number Of Ingredients 4 Steps:
Warm the oil over very low heat in a heat-proof shallow dish or skillet. You want it very warm but not burning hot. Keep another heat-proof dish or skillet over low heat to keep the tortillas warm. Dip each tortilla in the warm oil for 5 to 8 seconds until the tortilla is warmed through and pliable. Put the homemade or purchased enchilada sauce in a shallow dish or bowl so that you can easily dip the tortillas in it. Do the same with all the tortillas. Fold one side over, then the other side. Turn the enchilada over, seam side down, so the tortilla stays closed, and place it in the baking dish. Repeat with each tortilla until you have filled the dish. Depending on the amount of filling of used and the size of the tortillas, you will use between 10 and 14 tortillas. Serve and enjoy!
Time 1h5m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F. Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper. Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain. Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas. Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.
Time 45m Yield 6 Number Of Ingredients 11 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.
Time 35m Yield 6 serving(s) Number Of Ingredients 21 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.
More about “authentic mexican enchiladas recipes”
Time 1h15m Yield 12 Enchiladas, 6 serving(s) Number Of Ingredients 17 Steps:
In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside. In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together. Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes. Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas. In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil. As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling. Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside. Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese. Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6). Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives. Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional. Makes: 6 servings.
