Michelles Enchiladas Recipes

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AUTHENTIC MEXICAN ENCHILADAS



Authentic Mexican Enchiladas image

This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!

Provided by Becky

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 11

6 dried chile de arbol peppers
1 clove garlic
1 teaspoon salt
¾ cup water
1 cup vegetable oil for frying
18 (6 inch) corn tortillas
3 cups crumbled queso fresco
1 cup sour cream
1 cup shredded lettuce
2 medium tomatoes, thinly sliced
½ cup chopped green onions

Steps:

  • Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
  • Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
  • Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g

MICHELLE'S MEXICAN BEEF ENCHILADAS



Michelle's Mexican Beef Enchiladas image

I grew up in the Rio Grande Valley so let's just say Mexican food is my forte! After watching my mom make enchiladas, I had to learn so that I could feed myself during college! These are the best ever! Hope you enjoy! These are simple to make and do not require many ingredients and of course they are fantastic! No special enchilada sauce required =]

Provided by mvillar3

Categories     One Dish Meal

Time 1h

Yield 12 enchiladas, 2-4 serving(s)

Number Of Ingredients 14

1 lb ground beef
1 (8 ounce) can tomato sauce
2 serrano peppers
1 1/2 cups water
1 small yellow onion
1 green bell pepper
3 tablespoons cumin
1/2 teaspoon garlic salt or 1/2 teaspoon garlic powder
1/2 teaspoon pepper (regular black pepper)
1 teaspoon salt
2 (15 ounce) cans Wolf brand chili
Mexican blend cheese
corn tortilla
vegetable oil (eye it) or olive oil (eye it)

Steps:

  • Preparing the Meat.
  • Place ground beef in skillet and brown all the way.
  • Add the water and fill just until the meat is covered by the water, add in cumin, four slices of the bell pepper, cut about four rings from the onion and add in, garlic salt, salt, pepper, 1/2 can of tomato sauce only, and serrano peppers.
  • Cover the pan and let cook for 20-30 minutes until most of the water has evaporated and the onion and bell peppers are cooked and soft. The longer it cooks the better the meat will taste.
  • Preparing the tortillas.
  • While the meat is cooking you can begin preparing the tortillas for the enchiladas.
  • In a small skillet pour about 2 tablespoons oil and heat on medium, place in 1 corn tortilla at a time for about 5 seconds on each side, the idea is just to get them wet and soft.
  • Make sure to have a plate covered with a napkin on the bottom close to the stove, upon removing the tortilla place on top of the plate, the napkin on the bottom will absorb the extra oil. Keep repeating this until you are done with the tortillas and stack them on top of each other.
  • Let cool until the meat is done.
  • Preparing the Enchilada.
  • Heat up the chili until it is hot.
  • In a deep baking pan (13") place tortilla, fill with about 1 tablespoon of meat and roll the tortilla into a little taco, repeat process until you are done with all the meat and tortillas. Fill to your desire and for those of you who don't like meat just replace meat with grated cheese. Make sure to fill the entire bottom of the pan.
  • Once the bottom is filled with the rolled tacos pour chili on top of them until every single one is covered and soaking with chili.
  • Next add grated cheese on top of the chili enchilada and again make sure to cover entire bottom layer . Begin stacking the rest of the tacos on top of the first layer and repeat process until you are done.
  • Next place the baking pan/tray in the oven for 10-15 minutes until the cheese is melted on top.
  • Let cool and begin serving enjoy!

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