AUTHENTIC MEXICAN ENCHILADAS
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
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
AUTHENTIC BEEF ENCHILADAS
This recipe is a true taste of Mexico!....Wonderful flavors and just a little spice, So easy to make! Your family and friends will LOVE this one!
Provided by AZ Food Critic
Categories Mexican
Time 1h15m
Yield 12 Enchiladas, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
- In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
- Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
- Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
- In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
- As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
- Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
- Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese.
- Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).
- Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
- Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
- Makes: 6 servings.
AUTHENTIC MEXICAN BEEF ENCHILLADAS
Wonderful flavors of Mexico, full of tender shredded beef and creamy cheddar cheese, and this sauce is mild and awesome! But you can crank up the heat by adding more cayenne pepper to your liking.
Provided by AZ Food Critic
Categories Mexican
Time 1h20m
Yield 12 Enchiladas, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
- In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
- Continue to whisk as the mixture begins to lightly brown, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
- Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
- In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
- As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
- Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
- Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 tablespoon shredded cheese.
- Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).
- Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
- Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
- Makes: 6 servings.
Nutrition Facts : Calories 1614.7, Fat 152.3, SaturatedFat 55, Cholesterol 191, Sodium 1243, Carbohydrate 32.1, Fiber 5.7, Sugar 4, Protein 32.6
More about "authentic mexican beef enchilladas recipes"
AUTHENTIC BEEF ENCHILADAS - HOUSE OF YUMM
From houseofyumm.com
5/5 (35)Category Dinner, Main CourseCuisine Mexican, Tex MexCalories 228 per serving
- Cook the ground beef over medium heat. Break the beef up while it cooks, cook until browned and no longer pink.
- Turn the heat off. Drain the grease. Add the seasonings to the meat, stir to combine. Then stir in the tomato sauce. Set aside.
EASY BEEF ENCHILADAS - ISABEL EATS
From isabeleats.com
MEXICAN BEEF ENCHILADAS RECIPE – MELANIE COOKS
From melaniecooks.com
THE BEST BEEF ENCHILADAS WITH HOMEMADE ENCHILADA …
From spicesinmydna.com
THE BEST! TRADITIONAL MEXICAN BEEF ENCHILADAS – …
From flunkingfamily.com
BEEF ENCHILADA RECIPES
From allrecipes.com
EXPLORING DELICIOUS MEXICAN RECIPES WITH GROUND BEEF
From mexicali-blue.com
THE BEST GROUND BEEF ENCHILADAS | YELLOWBLISSROAD.COM
From yellowblissroad.com
THE BEST AUTHENTIC BEEF ENCHILADAS - BROWN EYED BAKER
From browneyedbaker.com
15 AUTHENTIC MEXICAN BEEF ENCHILADA RECIPE - SELECTED RECIPES
From selectedrecipe.com
AUTHENTIC ENCHILADA RECIPE: EASY CHICKEN ENCHILADAS – COMIDAA
From comidaa.com
AUTHENTIC MEXICAN BEEF ENCHILADA RECIPE? - COOKINGTOM DIET
From cookingtom.com
SAVORY BEEF ENCHILADA RECIPE WITH SHREDDED OR GROUND BEEF
From cooking-mexican-recipes.com
HOW TO MAKE AUTHENTIC MEXICAN BEEF ENCHILADAS (EASY GUIDE)
From elpasony.com
AUTHENTIC MEXICAN BEEF ENCHILADAS RECIPE : TOP PICKED FROM OUR …
From recipeschoice.com
HOW TO MAKE AUTHENTIC MEXICAN BIDEA: A STEP-BY-STEP GUIDE
From mexicali-blue.com
SLOW COOKER BEEF BARBACOA - RECIPE RUNNER
From reciperunner.com
TOP 45 AUTHENTIC MEXICAN BEEF CHIMICHANGA RECIPE RECIPES
From exnavalcadet.qualitypoolsboulder.com
HOW IS MEXICAN BARBACOA AUTHENTIC MEAT MADE – UNOMASTAQUIZA
From unomastaquiza.com
15 BEST BEEF ENCHILADA RECIPE - SELECTED RECIPES
From selectedrecipe.com
AUTHENTIC MEXICAN CHEESE ENCHILADAS RECIPE RECIPES
From okeefe.jodymaroni.com
BEEF ENCHILADAS | RECIPETIN EATS
From recipetineats.com
You'll also love