Enchilada recipe! I need to win a contest do you have a good recipe?Award winning!?
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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.
July 14th, 2009 at 9:40 am
hope this help my family loves it this is where I buy the Fiesta Dip
http://tastefullysimple.com/web/dgoodacre
Fiesta Chicken Enchiladas
Ingredients
1 – 2 Tbsp. Fiesta Party Dip Mix™
4 cups cooked, shredded chicken
1/3 cup sour cream
10.75 oz. can cream of chicken soup
1/3 cup chopped onion
2 Tbsp. chopped fresh cilantro
2 cups shredded cheddar cheese, divided
10 oz. can enchilada sauce
10 (6-inch) corn tortillas
8 oz. shredded Monterey Jack cheese
Directions
Combine first 6 ingredients and 1 cup of cheddar cheese. Spoon 1/3 cup chicken mixture in center of each tortilla. Roll; place seam side down in greased 9 x 13 baking dish. Top with enchilada sauce; Monterey Jack cheese and remaining cheddar cheese. Sprinkle with additional Fiesta Party Dip Mix™. Bake uncovered at 350° for 20-25 minutes or until heated through. Garnish with additional fresh cilantro. Serve with sour cream and salsa. Makes 4-6 servings.
References :
July 14th, 2009 at 10:06 am
Ham Enchilada’s
2 cups ground fully cooked ham
1/2 cup sliced green onions
1/2 cup finely chopped green pepper
2 Tablespoons cooking oil
8 flour tortillas (7")
2 1/2 cups (10 oz.) shredded cheddar cheese (divided)
4 eggs
2 cups light cream
1 Tablespoon all-purpose flour
1/4 tsp. garlic powder
2-3 drops hot pepper sauce
Salsa
Sour Cream
In a skillet, saute ham, onions and green pepper in oil until vegetables are tender. Place 1/3 cup down the center of each tortilla; top with 3 Tablespoons cheese. Roll up and place seam side down in a greased 11" x 7" x 2" baking dish. In a bowl, beat the eggs. Add cream flour, garlic powder and hot pepper sauce; mix well. Pour over tortillas. Cover & Chill 8 hrs. or overnight. Remove from refrigerator 30 minutes before baking. Bake, covered, at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. sprinkle with remaining cheese. Let stand 5 minutes. Yield: 4 servings.
References :
July 14th, 2009 at 10:12 am
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.
References :