verna2197

I am looking for a good recipe for Enchildas, does anyone have one?

luckylindy333

We always buy a little package of dry enchilada sauce mix at the store- follow the directions for making the sauce. You dip each tortilla in it, add the filling (ground beef or pork sauteed with onions and garlic), pour the rest of the sauce on top- top with a little grated cheddar or jack or white Mexican cheese and bake until bubbly and the cheese is melted...

mcdaniel023

Me, too. It is really good. We always add sour cream after baking.

Cris

With this recipe, you make your own sauce which I prefer to store bought.

Easy Chicken Enchiladas

3 cups shredded cooked chicken
4 cups shredded four mexican cheese blend
2 1/2 cups enchilada sauce (below)
2 (4 ounce) cans chopped green chiles, drained
1/2 cup chopped cilantro
salt and pepper
juice from 2 limes
12 (6 inch) corn tortillas

Enchilada sauce
1 medium onion, minced
1/2 t. salt
3 T. chili powder
3 garlic cloves, minced
2 t. cumin
1/4 cup sugar
16 ounces tomato sauce
1/2 cup water
juice from 1 or 2 limes
pepper to taste

Preheat oven to 400 degrees, make enchilada sauce.
Heat olive oil in a 12 inch skillet over medium heat until shimmering, saute onion with salt until softened, about 5 minutes. Stir in spices, garlic and sugar. Cook about 15 seconds, add tomato sauce, water and lime juice. Bring to a simmer and cook until slightly thickend, about 5 minutes. Salt and pepper to taste.
Combine chicken, 2 1/2 cups cheese, 1/2 cup enchilada sauce, chilis and cilantro in a medium bowl. Add lime juice, season with salt and pepper.
Stack tortillas and wrap in a wet paper towel, microwave for 1 mnute.
Spray a 9x13 pan with pam. Place 1/3 cup of chicken mix into each tortilla and roll tightly, place seam side down into pan. Repeat with remaining tortillas.
Lightly spray enchiladas with pam. Pour 1 cup of sauce over the top and sprinle with remaining cheese. (You can freeze at this point). Cover with foil and bake 20-25 minutes. Remove foil and bake another 5 minutes until cheese melts. Serve with sour cream, lettuce, remaing sauce and lime wedges. Serves 4-6 people.

I used all the sauce on the enchiladas, instead of saving any.

dlong

Brown a pound of ground beef with onion and garlic, Season to taste with salt and pepper, then add about a half a can of red enchilada sauce (enough to make it moist but not soupy). Spray a nonstick skillet with cooking spray and heat pan. Add corn tortillas, one at a time, and cook on each side for about 30 seconds (until soft and warm). Place a couple of tablespoons of meat mixture in the center of each tortilla with grated cheese as desired, and roll the tortilla up. Place in greased 1 1/2 quart casserole. Should make about 12 enchiladas. Pour 1 to 1 and 1/2 cans of red enchilada sauce (15 oz size-should be enough to keep them from drying out while in the oven) over the tortillas and cover with desired amount of cheese (depends on if you like them really cheesey or just barely topped). Bake at 350 degrees until hot and bubbling.

kyrose

I usually use the canned enchilada sauce. I use the red for beef and the green sauce for chicken or pork. I warm the tortilla by wrapping in a paper towel and putting them in the microwave for 20 seconds (more time is warming more than one). I put some shredded meat about a third of the way on the tortilla, add a couple spoonfuls of sauce, some shredded cheese and some finely chopped onion, pepper if I want. Roll and put seam side down in a sprayed baking dish. Pour remaining sauce plus a second can over the top. Bake til bubbley. Add more cheese over top and let melt. Serve with sour cream and/or Pica De Gallo. Sometimes I use a extra large baking dish and put the enchiladas on one end and a can or two of refried beans on the other. I sprinkle the beans with cheese when I add it to the enchiladas. When done sprinkle the whole thing with finely diced tomatoes and onions for a very attractive dish.

davis2se

Check out foodgawker.com. They have a ton of enchilada recipes. But one of my favorites, my Mom, god bless her Irish soul, used to make these and EVERYONE loved them!!

1 lg can red enchilada sauce
corn tortillas
2 lbs velvetta cheese (put in freezer for 30 minutes), grated
1 cup mexican melting cheese, grated
1 lb ground beef, cooked and drained
1 can pitted, large ripe olives, chopped
2 Large onions, chopped
Vegetable oil
Cayenne pepper
Ground cumin
Garlic powder

Mix 1/4 cup of oil, grated cheese, cooked ground beef, chopped onions and olives in a large bowl. Add cayenne, cumin and garlic powder to your taste preference.

Heat 1/2 cup oil to hot in a frying pan large enought to hold a torilla. Gently slide a tortilla into hot
oil for several seconds, turn tortilla over for several seconds and remove to a plate to keep warm. Continue until all tortillas have been softened in the oil. Heat enchilada sauce in a frying pan, and slide each softened tortilla through the hot sauce (messy, but worth it). Place tortilla on a plate and place an appropriate amount of the cheese/beef filling. Roll the tortilla and place seam side down in a large baking dish. Continue until all tortillas are filled. Pour any remaining enchilada sauce over the dish, add 1 cup of shredded Mexican melting cheese on top, and bake for 1 hour at 350 degrees.

verna2197

Oh wow I am getting so many good recipes. Can't wait to try them out. We live on a mountain in the woods and the closet town is about 1/2 away, There are no good Mexican restaurants there and we really really miss Mexican Food. I am going to save all of them and will let you know which one we like best!!!

KimmieH

just saw this one posted on a blog i subscribe to.....im hoping to try..looks good!

http://www.mennonitegirlscancook.ca/...for-crowd.html

Slow2Sew

Easy Cheesy Enchilidas
1 lb cheedar cheese, grated and divided
Mix together: 1/2 of cheedar cheese, 16 oz. sour cream, 2 cans cream of something soup, 1 can cheedar cheese soup; 1 small can chopped green chilies. (I also like to add chicken)
Spread small amount of mixture in bottom of 9x13 pan. Place some mixture of mixture in middle of corn tortilla, roll up & place seam side down in pan. Spread remaining mixture over top.
Sprinkle remaining cheedar cheese over top and bake at 325 until hot, 20-30 minutes.