Dads Enchiladas Recipes

ENCHILADAS ROJAS RECIPE

Steps:

• Let's start first with the enchilada sauce. Slightly roast the peppers in a hot griddle, pressing them flat with the help of a spatula. Make sure NOT to burn them. This step takes a few seconds on each side of the peppers.
• Once roasted, place them in a saucepan with water and turn the heat to medium and simmer for about 15 minutes or when they look soft.
• Remove saucepan from stove and let them cool for another 10-15 minutes. The pepper skins should look soft.
• After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add 1/2 cup of clean water and blend until you have a smooth sauce. If necessary, strain the sauce into a large bowl using a fine strainer. Season with the oregano, salt, and pepper, and set aside.
• Preheat your oven to 350 degrees, just to keep the red enchiladas warm while you finish assembling them. Add the 2 tablespoons of vegetable oil in a large skillet over medium heat. Add oil little by little as needed. To much oil will get a soggy tortilla.
• Dip the tortilla into the enchilada sauce to lightly coat each side.
• Place it in the Frying Comal-pan or skillet and briefly fry a few seconds on both sides. Add more vegetable oil to the skillet as needed. Place fried tortillas in a dish while you make the rest of the tortillas to keep warm in the oven.
• To assemble the red enchiladas, first, place the filling in the center of the tortilla and fold it. Sometimes I place a meat filling into the center of the tortilla and then roll it, like in the pictures above.
• Sprinkle the enchiladas with the cheese and onion. Add the garnish of your choice and enjoy!
• If you decide to add the potatoes and carrots as a garnish: Peel potatoes and carrots, cut into cubes and boil until almost tender but still firm. Then drain and cool.
• Use the same frying pan where you fried the red enchiladas to lightly fry the potatoes, adding a little more oil. The potatoes and carrots will be coated with some of the sauce sticking to the frying pan. Season with salt and garnish with cheese.

CHICKEN ENCHILADAS

Steps:

• Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.

CHEESE ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
• Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
• Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
• Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
• Let the mixture cool slightly, then transfer to a blender and puree until smooth.
• The sauce will keep in the refrigerator for up to a week and can also be frozen.

EASY BEEF ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
• Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

30 MINUTE MEXICAN ENCHILADAS

Steps:

• Heat oven to 400 F. Pour 1 cup of oil into a medium-sized saucepan and heat until it's hot, but not sizzling. You want to warm the tortillas in the oil, not fry them.
• Serve your enchiladas with a spatula, four to a plate, and enjoy!

CHUCK'S ENCHILADAS

Steps:

• In a large skillet over medium-high heat, cook the ground beef, garlic powder, black pepper and onion, crumbling the beef as you cook it, until well browned, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Pour off any excess grease but do not clean the skillet.
• To the same skillet, add the beef broth, tomatoes, tomato paste, chili powder, paprika, cumin, hot sauce and some salt. Smash the tomatoes into small bits as you stir. Bring the mixture to a boil, then reduce to a simmer. Use an immersion blender to puree the sauce. Simmer for 1 hour.
• After 1 hour, mix the cornstarch with 1/4 cup water in a small bowl. Add the slurry to the sauce. Raise the heat to medium high and let it boil and thicken for 3 minutes. Return the beef to the pan and stir.
• Preheat the oven to 350 degrees F. Soften the tortillas in the microwave, wrapped in a paper towel, for 15 to 45 seconds, depending on your microwave.
• Mix together all 3 cheeses in a bowl. Place a couple of tablespoons of cheese in the center of each tortilla, making a line down the center. Roll each tortilla up and place it seam-side down in a 9-by-13-inch pan. Once all the tortillas are in the pan, spoon or ladle the sauce over the top of them. Top with the leftover cheese and bake until bubbly, about 18 minutes.
• To make ahead: Assemble the tortillas in the pan and cover with plastic wrap. Put the cooled sauce in an airtight container. Keep the extra cheese for topping in another container. Throw everything into the fridge. When ready to cook, top the tortillas with the sauce and cheese and bake!

ENCHILADAS

Steps:

• Step #1 - The SauceIn a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.Step #2 - The MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.Step #3 - TortillasHeat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp - about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.Step #4 - AssemblyPreheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

DAD'S WEEKNIGHT CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F.
• Mix chicken, cumin and 1/2 cup each salsa and cheese in bowl.
• Spread 1/2 cup of the remaining salsa onto bottom of 13x9-inch baking dish. Spoon chicken mixture down centers of tortillas; roll up. Place, seam sides down, in baking dish. Top with remaining salsa and cheese.
• Bake 20 min. or until heated through.

MY DAD'S ENCHILADAS

Steps:

• Pre-heat your oven to 350 degrees. You will need a 9 x 13 casserole dish. Spray it lightly with non-stick cooking oil. Brown the burger and the onion in a large frying pan. When meat is totally browned, drain and set aside to cool.
• In a 10 inch (or so) skillet heat about 1/4 cup corn oil. Using tongs, fry one tortilla at a time in the oil for about 3-5 seconds on each side. If the tortilla starts to bubble up and harden you've fried it too long. Keep it limp. Note: The tortilla will be very hot after it is fried. I keep a small bowl of ice water nearby or leave the cold water trickling in the kitchen sink to cool my fingers. You'll learn fast how to handle them, lol.
• Using the tongs, move the tortilla to a flat surface like a cutting board. Place two tablespoons burger onion mix and one strip cheese on the tortilla, roll it up and place in a casserole dish seam side down. Line them up either way. My wife Vickie and I do this as a team, one frying the tortillas and one rolling. Repeat until all the enchiladas are lined up in the casserole dish.
• Pour the chili over the enchiladas. Sprinkle left over hamburger on top. You can also spread some of your favorite grated cheese on top. Bake about 30 minutes until you think the cheese has melted. Serve with your favorite hot sauce.

DAD'S FAVORITE CHICKEN ENCHILADAS

Steps:

• Add oil and spices to a large one gallon bag. Mix thoroughly. Add chicken. Squoosh around to coat the chicken evenly. Yup, technical term, "squoosh". If you can, stick this in the fridge overnight. If not, don't sweat over it.
• At this point you can freeze the meat, add the packages of tortillas, and have an OAMC meal. Simply defrost everything later and assemble. Do not assemble this and then freeze, flour tortillas do not freeze well in the presence of liquid.
• Now, you can dump the spiced chicken in the crockpot for 6 hours on low. Or you can brown the chicken in a big skillet on medium high heat - 4-5 minutes each side, then add chicken stock and simmer about 20 minutes until the chicken about falls apart.
• Remove chicken from cooking vessel to a large bowl. Reserve 1/2 cup of the cooking liquid. Shred the chicken using two forks or your hands (or just look at it hard if you used your crockpot). Add the reserved cooking liquid and stir to combine.
• Preheat oven to 350°F Prep a 9x13-inch baking dish by pouring 1/2 cup enchilada sauce in the bottom and "Rolling" it around the bottom to evenly coat.
• Spoon about 1/4 cup of the chicken onto the bottom third of a tortilla, roll tight, and place in the pan, seam side down. Continue until you have filled the dish or run out of chicken. Pour on the rest of the enchilada sauce, and sprinkle on the cheese.
• Bake at 350°F for about 20 minutes, or until the cheese is all melted and the sauce is bubbly and thick.
• Real Cook times: 20 to 30 minutes of work time (how fast can you roll them?); 6 hours cooking (if you use a crock pot) or 30 minutes cooking (if you use the stovetop); and 20 minutes in the oven.

DUTCH OVEN ENCHILADAS

Steps:

• Heat the Dutch Oven over 24 coals
• Brown the hamburger, add the onion, taco seasoning, and water
• Simmer for five minutes, or until the water is absorbed
• Remove the cooked hamburger to a bowl.
• Mix half of the enchilada sauce into the cooked meat.
• Spoon 1/8 of the hamburger mix onto the tortilla, sprinkle cheese on top of the hamburger.
• Roll up the tortilla and place it in the oven; repeat for all of the tortillas.
• Pour the remaining sauce over tortillas in the oven
• Sprinkle the remaining cheese over tortillas.
• Bake for 30 minutes. with 6 coals under and 18 on top.

DAD'S ENCHILADAS

Steps:

• this makes 16 enchiladas, takes about 1 3/4 hours from prep to done. The beans are enough for six, maybe seven. The enchiladas feed maybe 8-9 people. It's not hard to make more enchiladas, just get a bit more meat and another package of tortillas. The sauce can cover 20+ easily. The casserole pans can fit maybe 9-10 each. Both pans fit in our oven at once. Cut the flank steak, onion and cilantro into fine pieces, but keep them separate. Shred the cheeses and combine the cheese in one bowl. Roast the pepper over the flame, remove seeds and skin and dice finely. In the big frying pan, warm the flank for 2 minutes. Add to it the onion and most of the cilantro. salt and pepper for taste. cook for 5 minutes while stirring. Drain excess liquid from pan using many paper towels. Add most of the cheese to the frying pan and remove from heat and set aside. Put a lid on the pan because you want the mixture warm for spreading in the tortillas. In a small frying pan place some vegetable oil and heat. cook the tortillas one at a time for maybe 5 seconds on each side. Remove excess oil on tortillas with paper napkins. Stack up a cooked package of 8, then fill them. Scoop some of the meat mixture into a tortilla, roll it and place in a large glass casserole dish. You will need 2 casserole dishes for 16 enchiladas. pour one jar of enchilada sauce on the dish. sprinkle remaining cilantro over top along with diced jalapeno pepper and most of remaining cheese. Place dishes in oven for 25 minutes at most. remove and serve. warm the refried beans in a pot adding 1/4 cup water. serve with remaining shredded cheese. goes good with salad with olive oil, lemon, salt and pepper.