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.
Time 50m Yield 6 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes. While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese. Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Time 45m Yield 5 Number Of Ingredients 7 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers. Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used. Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture. Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.
Time 55m Yield 12 Number Of Ingredients 9 Steps:
Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. In large bowl, mix 1 cup soup mixture with the chicken, corn and 1 cup of the cheese. In small bowl, set aside 3/4 cup soup mixture. Spread remaining 1 1/2 cups soup mixture in ungreased 13x9-inch baking dish.On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place about 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce. Pour 3/4 cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.
More about “tex mex enchiladas recipes”
Time 40m Yield 16 enchiladas, 6-8 serving(s) Number Of Ingredients 9 Steps:
Saute onion in butter until tender but not brown. Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through. Remove from heat; stir in 1 cup shredded cheese. Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels. Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese. Spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan. Place enchiladas in pan and spoon salsa over top. Sprinkle with remaining cheese. Bake at 350 for 15-20 minutes.
