Mexican Food Recipes

When I was younger, we had a friend who made the BESt enchiladas…. the filling was sourcream, monterey jack cheese, black olives and green onions. They were made just like all other enchiladas…with red sauce. Does this ring a bell with anyone, I would like to know if anyone else has had or made these. Aloha
There was no meat of any kind in this recipe

ENCHILADAS

3 lbs. of chicken breast, boiled, cut into small pieces.
40 soft shells (aztec brand doesn’t hold up well!)
2 family sized cans of tomato sauce
2 large cans enchilada sauce
1 large container of sour cream
1 large family sized can of cream of mushroom soup
2 packets of taco seasoning mix
2 bell peppers, green, red, or yellow
1 medium onion
1 tbsp. cumin
1 jar of your favorite salsa
1 package shredded taco cheese
salt & pepper to taste

This recipe makes a LARGE recipe. You can scale it down by cutting ingredients in half.
Combine the chicken/or other meat, taco mix, onion, bell pepper, cumin, and salt & pepper to taste. Also add in the mushroom soup. Cook over heat till you have a nice creamy mix & taste.

10-15 minutes before you are done cooking the above mixture, add the sour cream and the salsa. Mix well and set aside.

Combine 2 lg. can tomato sauce and 2 lg. can enchilada sauce in a bowl. Place 1/2 of this mixture in another bowl.

Spread some of the red sauce in bottom of pan and dip the shells in the sauce. Place the shells on pan and fill with mixture, roll tight, place in pan.

Save some red sauce for the top. Fill pan and top with remaining sauce and taco cheese, cover with foil.

Heat 20-30 mins. at 350 until cheese is melted and heated through.

ENJOY!

NOTE: You can also use any type of other meat you prefer – turkey, beef, etc.

CREAMY CHICKEN & CHILE ENCHILADAS

1 pound uncooked chicken breast strips
1 package (8 ounces) cream cheese, cut into strips
1 can (4.5 ounces) Old El Paso chopped green chilies
1 package (12 count) Old El Paso flour tortillas for soft tacos & fajitas
2 cans (10 ounces each) Old El Paso green chile enchilada sauce
3/4 cup shredded cheddar cheese (3 ounces)

Heat oven to 400 degrees.
Lightly grease 13×9x2-inch retangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.

Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.

Bake 15 to 20 minutes or until hot and cheese is melted

Here’s a seafood enchilada recipe, using basa fish. I love mexican food, but I don’t like minced beef and I get tired of chicken, so using fish is an ideal way to ring the changes.

Seafood Enchilada Recipe
1lb (450g) basa fish fillet – cubed
1 tbspn lemon juice
chilli powder to taste
2 tbspns oil
1 large onion – peeled and finely chopped
1 red pepper – diced
1 yellow pepper – diced
175g (6oz) grated hard cheese
8 soft flour tortillas

Sauce
1 tbspn oil
1 onion – peeled and finely chopped
2 cloves garlic – peeled and crushed
1 tbspn chilli powder – to taste
1/2 tspn oregano
1 tspn cumin powder
400g (14oz) can peeled and chopped plum tomatoes

Heat your oven to Gas Mark 6, 200C, 400F and grease an ovenproof dish large enough to fit the wraps in one layer.

Put the basa fish into a dish and sprinkle over the lemon juice and chilli powder – 1 or 2 tspns according to taste. Stir round to coat thoroughly and set to one side.

Then make your sauce. Gently fry the onion and garlic until softened. Add the rest of the ingredients and simmer for about 20 minutes until the sauce is thickened.

Take a frying pan (skillet) and heat the oil – fry the onion and peppers until well browned – add the fish with it’s marinade and fry off quickly until just cooked through.

Divide the mixture evenly between the tortillas and roll into a cigar shape.

Put the wraps into the dish, pour over the tomato sauce, sprinkle with cheese and bake in the oven for about 20 to 25 minutes, until browned.

You could easily substitute any white fish fillet in this seafood enchilada recipe, the taste really comes from the combination of spices used.

_____________________________________________

You need:

1 kg monkfish fillet, cod fish, sole… (your choice), 18 large prawns, 1 cup coconut milk, 2 onions, 4 garlic cloves, 1 small pepper, 30 g fresh ginger or 1/2 tsp ground ginger, 2 tsp curry, 3 tsp oil, salt
Serve with: 1 avocado, 1 mango, shavings of coconut, 150 g cashew nut

Technical Stages:

Cut the fish fillets in large pieces.
Rinse them under running water and drain them on paper towel.

Peel the shrimp preserving the rigid end of the tail.

Blanch them 3 minutes in boiling water.

Sweat the chopped onion, garlic and ginger in a bit of oil.

Sprinkle with curry and add the coconut milk.

Simmer a few minutes.

Add the pieces of fish and stir.

Add salt.

Cook covered for 15 minutes.

When finished, add the peeled prawns.

Serve the fish curry in a large dish with plain rice, basmati or any other. Serve at the same time in side bowls shavings of coconut, diced avocado, diced mango, raisins and grilled cashew nuts.

please! a.s.a.p.!

Authentic Enchiladas

1 small onion, chopped (about a cup)
Vegetable oil – grapeseed or olive
2 small cloves garlic, minced
1 14.5-ounce can tomatoes, preferably fire-roasted if you can get it
2 Tbsp red chili powder
1 teaspoon sugar
1/2 cup to a cup of water
12 corn tortillas
Grapeseed oil, peanut oil or canola oil – a high smoke point vegetable oil
2-3 cups of cooked chicken, shredded or chopped
Salt
2 cups grated cheese (about 1/3 lb)
1 Preheat the oven to 350°F.

2 Prepare the sauce. Coat a large skillet with oil and sauté the onions on medium heat until translucent, a few minutes. Add the garlic for a minute more. While the onions are cooking, purée the canned tomatoes in a blender. Add the tomatoes to the onions and garlic. Bring to a low simmer. Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that’s around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish. Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce. As the sauce simmers, dilute it with water to keep it from getting to thick as it simmers. Remove from heat.

Alternatively, use a prepared canned enchilada sauce, which can be perfectly fine.

3 Mix in 1/4 cup of the sauce with the cooked chicken, and a 1/4 cup of the cheese. Sprinkle with a little salt. Set aside.

4 Prepare the tortillas. Heat a small light skillet on med-high heat. Add a teaspoon of oil (high smoke point oil as indicated above, we use grapeseed oil) to coat the pan. Dip a tortilla in the sauce to coat the tortilla with sauce on both sides. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas.

5 Assemble the enchiladas. Use an 8×12 inch pyrex baking dish. Place a couple spoonfuls of the chicken mixture in the center of a tortilla and roll it up. Place in the baking dish and repeat until all dozen of your tortillas are neatly placed in rows in the casserole dish. Cover the tortillas rolls with the remaining sauce.
Sprinkle with the remaining grated cheese. .
6 Place in the oven and cook for 10 minutes, or until cheese is bubbly.

Use a metal spatula to serve.

Serve with thinly sliced iceberg lettuce that has been seasoned with vinegar and salt (no oil), guacamole or avocado slices, and sour cream. Garnish with cilantro.

Serves 4.

How to finish cooking the chicken to make chicken enchiladas; learn more about making traditional Mexican and Tex-Mex food in this free cooking video.

Expert: J. Costilla
Contact: www.digitaleyesproductions.com
Bio: J. Costilla is an emerging chef in San Antonio, Tx. He hopes to open an ethnic cafe one day. He is also a commercial photographer & shoots for restaurants in and around San Antonio.
Filmmaker: julio costilla

Duration : 0:1:53

Read more…

Technorati Tags: beef, chicken, cook, cooking, cuisine, enchiladas, food, MEXICAN, recipes, tortillas

Meaning, tried and true – you know it’s good.

Don’t know what New York style is!

Here a couple of fast and easy recipes:

Skillet Enchiladas
1 pound ground beef
1/2 onion, chopped
canned enchilada sauce
corn tortillas
cheddar or monterey jack cheese

Cut tortillas in quarters and cook in some oil until almost crispy. Brown beef with onion. When done, add enchilada sauce and tortillas. Serve with cheese.

Sour Cream Chicken Enchiladas
shredded chicken (about 1 1/2 to 2 cups), cooked
1 can cream of chicken soup
8 oz. sour cream
1/2 cup salsa
1 small can chopped green chiles
cheddar or jack cheese
flour tortillas

Combine everything except cheese and tortillas. Warm tortillas. Roll up chicken mixture and some cheese in tortillas. Place in 9 x 13 dish sprayed with some cooking spray. Top with leftover chicken mixture and cheese. Bake at 350 for about 20 to 25 minutes.

I make both of these dishes quite often and they are quick, easy, and tummy pleasers! Hope this helps. Enjoy!

How to prepare to make red sauce for enchiladas; learn more about making traditional Mexican and Tex-Mex food in this free cooking video.

Expert: J. Costilla
Contact: www.digitaleyesproductions.com
Bio: J. Costilla is an emerging chef in San Antonio, Tx. He hopes to open an ethnic cafe one day. He is also a commercial photographer & shoots for restaurants in and around San Antonio.
Filmmaker: julio costilla

Duration : 0:3:42

Read more…

Technorati Tags: beef, chicken, cook, cooking, cuisine, enchiladas, food, MEXICAN, recipes, tortillas

My girlfriend loves cheese enchiladas and I want to make her the best!..Can you help me?..thank you
Wow!!!! thank you everyone..

CHEESE ENCHILADAS

1 1/2 tbsp. bacon drippings, Crisco
1 tbsp. flour
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. chili powder
1/8 tsp. black pepper
6 oz. hot water
16 to 20 can tomato sauce
1 lb. grated Cheddar cheese
1 lb. grated Monterey Jack cheese
1/2 med. chopped yellow onion

ENCHILADA SAUCE:

Melt bacon drippings or Crisco in small saucepan over medium heat. Add flour, stirring constantly until slightly browned. Add salt, cumin, chili powder, and black pepper. Stir. Slowly add hot water while stirring. Mix well. Add tomato sauce. Stir. Reduce heat to low to keep warm.

ENCHILADA:

Dip tortillas in warm enchilada sauce until soft (5 to 6 seconds). Remove and place on plate. Place 1 to 2 tablespoons of each cheese on tortilla. Sprinkle with 1/2 tablespoon onion. Roll and place seam side down in baking dish. Sprinkle any remaining cheese and onion on top of enchiladas and bake in 350 degree oven for 30 minutes.

What’s your favorite enchilada recipe?

Chicken Enchiladas

1 cup chopped onions
2 large cloves garlic, crushed
2 tablespoons vegetable oil
2 cans (14.5 ounces each) diced tomatoes
1 can (4 ounces) chopped green chiles, drained
1 teaspoon dried leaf oregano
1 teaspoon salt, or to taste
1/2 teaspoon sugar
1 to 1 1/2 cups diced cooked chicken
8 to 10 corn tortillas
1 cup shredded Cheddar cheese
1/2 cup sour cream, brought to room temperature for serving
sliced black olives

In a skillet heat oil and sauté and garlic for about 5 minutes,
until tender. Stir in tomatoes, chiles, oregano, salt, and sugar.
Simmer for 15 minutes, stirring occasionally. Combine 1/2 cup of the
sauce with the chicken and set aside. Bring remaining sauce just to
a boil. Place a tortilla in sauce to soften. Remove, letting excess
sauce drip back into skillet. Place tortilla in greased 12×8x2-inch
baking dish and place 2 tablespoons chicken mixture down center of
tortilla. Roll up and place seam side down in corner of the dish.
Repeat with remaining tortillas then pour remaining sauce over
tortillas. Sprinkle with the cheese. Bake at 400° for 20 to 25
minutes or until bubbly. Serve chicken enchiladas with dollops of
sour cream garnished with sliced olives. Chicken enchiladas recipe
serves 4.

SOUR CREAM ENCHILADAS

1 (1.5 oz.) pkg. enchilada sauce mix
1 (8 oz.) can tomato sauce
1 1/2 c. water
3 1/2 c. shredded longhorn cheese, divided (14 oz. total)
1 c. shredded Monterey Jack cheese with jalapeno peppers, divided (4 oz. total)
1 (16 oz.) carton sour cream
1 c. chopped green onions
1/2 tsp. ground cumin
12 corn tortillas
Vegetable oil
Chopped green onions

Combine enchilada mix, tomato sauce, and water in a small saucepan. Bring to a boil; reduce heat and simmer 10 minutes. Set aside. Combine 1/2 cup of each cheese in a medium mixing bowl. Add sour cream, 1 cup green onions and cumin; mix well. Set aside.
Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet for 5 seconds on each side. Add additional oil, if necessary. Drain on paper towels; dip each tortilla in enchilada sauce. Place 1 1/2 tablespoons of sour cream mixture on each tortilla; roll up tightly and place seam side down in a lightly greased 12 x 8 x 2 inch baking dish. Pour remaining enchilada sauce over top.

Bake at 375 degrees for 20 minutes. Sprinkle remaining cheese over top and return to oven for 5 minutes. Garnish with chopped green onions. Yields 6 servings

CHICKEN ENCHILADAS WITH CREAM CHEESE

1 chopped onion
2 tbsp. vegetable oil
1 tsp. each chili powder, garlic powder & ground cumin
8 oz. cream cheese
6 c. shredded, cooked chicken (2 lbs.)
3/4 c. bottled salsa
8 oz. cheddar cheese, shredded 92 c.)
1/4 c. chopped black olives
16 corn tortillas
2 cans (14 oz.) enchilada sauce

Heat oven to 350 degrees. Have 2 (11 x 7 inch) baking dishes ready. In large saucepan cook onion in oil for 5 minutes or until translucent. Stir in chili, garlic and cumin. Add cream cheese and cook, over low heat, breaking cheese into chunks with wooden spoon, until melted. Add chicken and salsa. Stir over medium heat 2 to 3 minutes until hot. Remove from heat. Stir in 1 1/4 cups of cheddar cheese and olives.
Wrap tortillas in stacks of 8, in foil. Heat in oven 8 to 10 minutes until warm and pliable. Spread 1/4 cup enchilada sauce over bottom of pan. Spoon 1/3 cup chicken mixture in each tortilla. Roll up and place seam side down in pan. Bake 20 to 30 minutes

THREE CHEESE ENCHILADAS

1 1/2 c. (6 oz.) shredded Monterey Jack cheese
1 1/2 c. (6 oz.) shredded Cheddar cheese
1 (3 oz.) pkg. cream cheese, softened
2 1/2 c. cooked/diced chicken or turkey
Shredded lettuce
Chopped tomato
Sliced ripe olives
1 c. picante sauce
1 med. red or green pepper, diced
1/2 c. diced onion
8 flour tortillas (7-8 inch)

Combine 1 cup each of Monterey Jack and Cheddar cheese, the cream cheese, 1/4 cup picante sauce, diced pepper and onion. Mix well. Spoon 1/4 cup cheese mixture down the center of each tortilla. roll and place seam side down in a 9×13 pan.
Spoon remaining picante sauce over enchiladas; cover with remaining cheeses. Bake at 350 degrees for 20 minutes or until hot. Top with lettuce, tomato and olives. Serve with additional picante sauce, if desired

How to prepare to make red sauce for enchiladas; learn more about making traditional Mexican and Tex-Mex food in this free cooking video.

Expert: J. Costilla
Contact: www.digitaleyesproductions.com
Bio: J. Costilla is an emerging chef in San Antonio, Tx. He hopes to open an ethnic cafe one day. He is also a commercial photographer & shoots for restaurants in and around San Antonio.
Filmmaker: julio costilla

Duration : 0:3:42

Read more…

Technorati Tags: beef, chicken, cook, cooking, cuisine, enchiladas, food, MEXICAN, recipes, tortillas

********CHICKEN ENCHILADA VERDE
4 boneless skinless chicken breasts
1 can of chicken broth (seasoned)
2 c. water
1 15 oz can of el Paso green chile sauce
1 8 oz can of el Paso green chile sauce
1 small can of diced green chiles (drained)
1 small can of salsa verde (green)
2 c. shredded monterey jack cheese
1 c. shredded pepper jack cheese
1 c.shredded american cheese
1 c. diced yellow onions
salt and white pepper to taste
1 pkg of flour or wheat tortillas
sour cream
black olives
You’ll need 1 glass baking dish to hold 6 enchiladas. Preheat oven 350 degrees.
Trim off any excess fat or skin off of chicken breasts. Wash thoroughly and place chicken in a deep pan with chicken broth and water. Add salt and pepper. Bring to a boil then down to a simmer. Cover with lid and let cook till chicken is easy to shred with fork.
Discard broth. Shred chicken with fork and set aside. Combine all cheeses and onion in a small bowl.
Open small can of green chile sauce and pour on bottom of glass baking dish. Fill each tortilla with shredded chicken, diced green chiles, cheeses, onion, and top with 1 tblsp of green chile sauce. Reserve half the cheese and onion combination.
Roll tortillas and place in baking dish seam side down. Take remaining green chile sauce and thoroughly pour over all. Top with remaining cheeses, onion. and the salsa Veda, and black olives. Bake in 350 degree oven for 20-25 min or until heated through and cheese has melted. Let stand 5 minutes. Top with sour cream or your favorite hot sauce.