Two Easy Mexican Enchilada Recipes

When it comes to primary Mexican food, enchiladas are a appetizing dish that can be prepared in a short amount of time. Enchiladas traditionally highlight a filling wrapped in a flour or corn tortilla. These Mexican delights can be filled with approximately anyone you have available, along with beans, cheese, meat, potatoes, seafood, vegetables or a blend of multiple ingredients. If you prefer, they can be smothered in a red sauce.

Cheesy Beef Enchiladas

Meat Casseroles

This recipe is a great meal beginner cooks can generate in a pinch. This recipe is very easy and features ingredients you probably already have in your pantry. With only four ingredients, this is one meal that will wow your guests without breaking the bank. The recipe makes 6 servings.

When serving these enchiladas, top with extra shredded cheese, salsa, sour cream, diced tomatoes, shredded lettuce, and jalapenos. You can use any shredded cheese for this recipe which allows you to get creative with separate cheeses. If you prefer corn tortillas over flour, you can use them instead. Ground turkey or diced chicken can be used in place of the beef.

What You Need:

1 pound ground beef 1 16-ounce jar of salsa 1 ½ cups shredded cheese 12 flour tortillas

How To Make It:

Preheat oven to 350 degrees.

In a large skillet, brown meat, drain and return to skillet. Stir in ½ cup of salsa and cheese.

In the bottom of a 13 x 9 baking dish, spread ½ cup of remaining salsa.

Spoon meat blend into the center of each tortilla and roll up. Place in baking dish seam-side down. Top with remaining salsa and cheese.

Bake 20 minutes or until heated through.

Skillet Chicken Enchiladas

This is a great, one-pot Mexican dish that any cook can prepare. These ingredients are easy to find and inexpensive. The recipe yields 4 servings with 1 ¼ cups each. Ground beef, turkey, or pork can be supplanted for chicken breasts. Steak or shrimp can be used instead to give this recipe a heartier taste.

When serving, top with diced tomatoes and avocados for extra flavor. You can also add extra shredded cheese and sour cream. If you are serving avocados and chopping them in advance, lightly toss them with lemon juice to preclude them from browning.

What You Need:

1 tablespoon oil 1 pound boneless, skinless chicken breasts 1 14 ½-ounc can of fat-free, reduced-sodium chicken broth 1/3 cup ranch salad dressing 2 tablespoons flour 6 6-inch flour tortillas 1 cup shredded Colby-Jack cheese ½ cup salsa

How You Make It:

Cut both chicken breasts and flour tortillas into bite-size pieces.

In a deep skillet, heat oil over medium to high heat. Add in chicken and cook 7 minutes or until done while stirring occasionally.

Mix broth, salad dressing, and flour until well blended. Gently add in broth blend to skillet with chicken while stirring constantly. Bring to a boil and simmer on medium to low heat for 3 minutes. Stir in the bite-sized tortilla bits.

Sprinkle shredded cheese over the top of chicken blend and cover. Simmer for 3 to 5 minutes or until cheese melts. Add in salsa to the top and serve.

Two Easy Mexican Enchilada Recipes

kitchenaid 12 inch cast iron grill pan le creuset enameled cast iron 5 piece calphalon unison nonstick 12 omelette pan

Having A Delicious Mexican Delicacy Called Enchilada

Enchilada is the traditional Mexican dish meaning 'seasoned with chilies'. It is simply dried red chili peppers soaked and ground into sauce flavored with some seasonings. The dish is very simple. It is a family staple. This Mexican invaded the American food market in the mid sixties and since then it has experienced soaring popularity. Many kinds of enchiladas are made depending on the ingredients. The red enchilada sauce is tomato based with red chilies and the green enchilada is made of tomatoes and green chilies. Mole may be used in the preparation too.
A typical enchilada may be made with corn tortilla. Fry tortilla in oil to soften it and dip it in your favorite enchilada sauce. Fill tortillas with chicken, meat or cheese fillings or vegetables, seafood, eggs, banana or even potato with white cheese and roll it, then place it in a casserole. Layer it with sauce, cheese and chopped onions. Fried eggs or salted cooked meat strips will add special touch to the side dish.
Follow the simple steps to preparing an Enchilada:
• Pre-heat the oven at 350 degree F.
• Add oil and cook a tortilla for 2-3 seconds in a heated large pan. Lift it and add another tortilla under it. Cook for 2-3 seconds. This way brown and soften the tortillas.
• Saute up onion and garlic and then turn off the heat. Add 1 cup salsa, 3 tablespoon tomato paste in 1 cup of water, crushed fire roasted canned tomatoes and prepare the sauce a bit sweet and not vinegary.
• Grease a casserole. Take the tortillas and cover it two third with shredded cheese. Roll it and place in the casserole. Cover the tortillas with sauce and the grated cheese. Put the casserole in the oven for 10 minutes till cheese melts.
It is basically tortillas stuffed with various fillings. This term is a Spanish-American name, which first came into print in 1885 and later in 1949 given the credit to be a Mexican dish for tourists. Now it is a staple for Mexican-American restaurants.
It is easy and simple to prepare. Heat oil, add onion and garlic to cook till tender. Stir some flour and mix till it is smooth. Add chicken broth, water and enchilada sauce. Cook till smooth. Stir in chilli powder and salt, cook over medium heat. Keep stirring till thick and add cheese with chicken and olives.
Dip the corn tortillas in prepared sauce for 5 seconds. Spread 3 tablespoons chicken filling in the center. Roll up and keep in a shallow dish. Pour remaining sauce over tortillas. Bake at 350 degree F for 15 minutes. Sprinkle with cheese and bake for further 10 minutes. Garnish with sliced ripe olives and serve immediately. The artistic and cooling garnish of lettuce beholds an enchilada.
As you know, Tex-Mex cuisine originated hundreds of years ago when Spanish / Mexican recipes combined with Anglo fare. Enchilada is also derived from Mexican traditions.

Information on mimolette cheese can be found at the Cheese Facts site.

My Links : staub 9.5 inch saute pan

Easy Enchilada Casserole (400 calories)

Enchilada Casserole Ingredients February 12 oz bag Morningstar Farms crumbles 2 tablespoons of powdered garlic (not garlic salt) 2 tablespoons whole cumin 1 medium onion 1 / 2 cup water 1 can enchilada sauce 2 cups 15 g 1 cup Cheddar cheese cheddar cheese, not greasy, normal 10 corn tortillas Preheat oven to 450 degrees. Mix two bags collapses, garlic powder, cumin and half a glass of water over high heat. After mixing, add the onions and stir. Cover over medium heat for about 3 minutes and simmer. Mix and allowsimmer for about 3 minutes again. Add half a can of enchilada sauce and stir. The heat and the pot into 3 layers. The first layer 3 of the corn tortillas into pieces, one third of the meat and 1 cup fat-free cheddar cheese snatched. Second Layer 3 more tortillas, one third of the meat and cut other non-fat cheese. The last layer is a veteran of the last 4 tortillas, remaining meat, then 1 cup of shredded cheese. Pop in the oven for 10 minutes let stand at 45010 minutes before serving. ENJOY!

My Links : kitchenaid gourmet essentials 2-quart tea kettle