I love to cook, and I cook A LOT! I love to read cookbooks and try new things. But try as I might, I cannot master cheese enchiladas or ground beef enchiladas, which are my absolute two favorite Mexican dishes. I'm not looking for authentic, I just want enchiladas that taste like the ones I get at the local Mexican place. Can anyone help me out?
I will get a couple to you when I get home and settled tonight. I think I have just what you are looking for!!
Mel
Great! Thanks.
Here is one that I use a lot. I got it off of Cooks. com and it is great. If you just want cheese and no beef it is the same basically just more cheese. The secret is dipping the tortilla in the sauce. You don't have to fry them if you use flour. You can also heat up the tortillas in foil in the oven to make them soft enough to dip and roll if you don't want to fry them.
NANCY'S MEAT AND CHEESE ENCHILADAS
1 lb. ground beef
1/2 green pepper (chopped fine)
1/2 onion (chopped fine)
1 can enchilada sauce (El Paso, etc.)
1/2 - 3/4 lb. Muenster cheese (shredded)
Flour tortillas (pkg. of 10) (or corn if you prefer)
Oil
Brown 1 pound ground beef. Add green pepper and onion. Heat enchilada sauce. Fry tortillas in hot oil (approximately 3-5 seconds only on each side). Should be soft when you remove. Drain on paper towels.
Spread warmed enchilada sauce on both sides of tortilla. I use a butter brush. Fill tortillas (across middle) with 1-2 tablespoons beef mixture and 1 tablespoon or so of cheese. Roll up. Place in baking pan. Cover with shredded cheese. Bake 325 degrees, 20-25 minutes. Makes 10 enchiladas.
Note: Freezes well. Make up to point of covering with cheese. Wrap in aluminum foil. When unfrozen just cover with cheese and bake 325 degrees for 20-25 minutes
I hope you enjoy!!
Mel
This sounds really good. Thanks for the tip about using a brush to spread the sauce on the tortillas. Thanks!
Patty, I think we talked about this recipe before, but here it is again. It's not really cheese enchiladas, but makes my mouth water just reading...
Given to my mother in Las Vegas, New Mexico in 1945. My family use crunchy corn tortillas (already cooked in the box), but flour or corn, rolled, works just fine!
I have made this all my life w/o a recipe; so forgive the roughness of my getting it in the format.
Preheat oven to 450º.
?2 cans commercially made enchilada sauce heated in saucepan to reduce by 1/3 so it is thicker. (I use Hatches),
1 can green chili enchilada sauce & 1 can red, hotness to suit. If you can?t find green chili enchilada sauce, use 2 cans red, add 1 small can tomatillos.
?1 to 1.5 lb of lean ground beef, chicken or turkey sautéed w/ 1/2 diced onion & 1 small can roasted chopped green chilies, sprinkle the top of meat mix liberally with
Chili powder (heavier sprinkle),
Ground cumin &
ground coriander,
continue to cook till good & brown, at end add enough water to deglaze the pan, stir all together. Keep warm on low.
?Spray round casserole (approx 14 in diam.) with cooking spray.
?Put meat mix in tortillas, either rolled or round side down w/ crunchy corn (like a taco).
?Pour enchilada sauce over rolled or open tortillas filled w/ mix. There will be a puddle under the tortillas.
?Cover w/ 2 cups grated cheddar. (The low fat is okay, but spray w/ water, 3 good squirts, or the cheese won?t melt).
?Heat for about a half hour, or until hot & bubbly in middle and cheese starting to brown.
?Serve w/ low or no fat sour cream, refried beans, and salsa of your choice.
Enjoy
Yum! Those recipes look really good. I love mexican food, so when life settles down a bit, I will definately be making these!