SIMPLE PERFECT ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
- While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
- In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
- Preheat the oven to 350 degrees F.
- Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
- Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
- Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
SEAFOOD ENCHILADAS
These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.
Provided by Cathy
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
- In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g
ENCHILADAS DEL MAR (SEAFOOD ENCHILADAS)
This recipe was in the Nov 2006 Bon Appetit magazine. I have not tried it but It sounded so good I told another member about it and she asked me to post it. When I make it I shall revise the intro! The recipe calls for Oaxacan Cheese or mozarilla - the computer will not accept Oaxacan Cheese - your choice whichever one you want to use.
Provided by Bergy
Categories Crab
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Char the tomatillos over a gas flame or in the broiler until blackened in spots.
- Transfer tomatillos to a blender & process to a coarse puree, set aside.
- Heat oil in a large skillet, add shrimp & shallot, saute 1 1/2 minutes & add garlic.
- Stir 30 seconds.
- Add scallops & wine, cook until the wine has almost evaporated apprx 2 minutes.
- Transfer shrimp mixture to a bowl.
- Add cream & tomatillo puree to the skillet, simmer until the mixture thickens and measures 1 2/3 cups apprx 10 minutes.
- Add crabmeat & shrimp mixture to the sauce in the skillet.
- Season with salt & pepper.
- Preheat oven to 425°F.
- Heat a griddle or skillet over medium high heat.
- Warm each tortilla on both sides until pliable about 30 seconds each side.
- Spread tortillas out on a work surface and top each with 1/4 cup of the Oaxacan cheese (reserve 1/2 cup) & sprinkle with all the goat cheese.
- Roll each tortilla & place seam side down in a 13"x9"x2" baking dish.
- Spoon the warm seafood sauce over the tortillas.
- Sprinkle with the remaining 1/2 cup of cheese(Oaxacan).
- Bake enchiladas until heated through apprx 10 minutes, Cheese shouls be melted.
- Top with avocado slices & cilantro.
- Serve Salsa as a side dish.
- DO AHEAD hint: Can be made up to an hour ahead - let stand at room temperature. It may take a little longer than 10 minutes to heat through.
Nutrition Facts : Calories 758.6, Fat 50.1, SaturatedFat 26.4, Cholesterol 226.1, Sodium 1511.5, Carbohydrate 33.3, Fiber 6.8, Sugar 5.8, Protein 45.2
CHI CHI'S SEAFOOD ENCHILADAS
Make and share this Chi Chi's Seafood Enchiladas recipe from Food.com.
Provided by Cake Baker
Categories Mexican
Time 50m
Yield 8 Enchiladas, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, cook onion and garlic in butter over medium heat until tender. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup of cheese.
- Place crab in a bowl; stir in 1/2 cup sauce (I usually do just a little bit more, just until moistened). Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11 inch x 7 inch baking dish coated with cooking spray. Top with remaining sauce.
- Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato and green onion.
Nutrition Facts : Calories 226.5, Fat 8.2, SaturatedFat 3.8, Cholesterol 26.2, Sodium 787.2, Carbohydrate 26.8, Fiber 1.5, Sugar 1.6, Protein 11.4
AUTHENTIC ENCHILADAS VERDES
These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.
Provided by PattiVerde
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
- Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
- Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
- Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 48.9 g, Cholesterol 84 mg, Fat 25 g, Fiber 8.2 g, Protein 37.1 g, SaturatedFat 6.6 g, Sodium 1344 mg, Sugar 6.7 g
EASY LINGUINE DEL MAR
This meal is inspired by the traditional Linguine Del Mar of any Italian restaurant, the twist is that it won't cost fancy restaurant prices to make!
Provided by VERSachi
Categories One Dish Meal
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta as directed on the box but don't drain until the sauce is done and your ready to serve!
- Drain the water from the two cans of tuna and set aside.
- Warm a large skillet over med-low with olive oil.
- Once the oil is hot (sizzles when you flick water on it) add your chopped garlic and onions and saute (approx 4 min or until onions caramelize).
- Add both cans of tuna to the skillet, and allow to brown stirring occasionally with a wooden spoon or similar tool (approx 2 min).
- Add your spaghetti sauce to the skillet and fold the onions and tuna into the sauce so that it is evenly coated.
- Once the sauce begins to bubble turn your flame down to low and cover, let simmer for 2min.
- Drain pasta and return to pot, add the sauce from the skillet and the parmigiana cheese.
- Bon Apetite!
Nutrition Facts : Calories 954, Fat 27.9, SaturatedFat 4.1, Cholesterol 51, Sodium 1484.2, Carbohydrate 110, Fiber 4.8, Sugar 19.9, Protein 62.4
CRABMEAT ENCHILADAS
This is so good. A different twist on enchiladas. It has been around my house for a long time. It is adapted from a recipe in a 1979 edition of Seasoned with Sun.
Provided by PaulaG
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees.
- Saute onion in oil, add flour, milk and chili.
- Cook until medium thick.
- Reserve 1/4 cup of cheeses to sprinkle over top of sauce.
- Heat 1/2 to 1 tsp of canola oil at a time in skillet.
- When oil is warm quickly dip tortillas in oil until soft and warm.
- Immediately put 1 Tablespon each of cheese, crabmeat and sauce in tortilla and roll up.
- Place seam side down in a 11x7 inch pan.
- Repeat until all tortillas are used.
- Pour the remaining sauce on top and sprinkle with reserved cheeses.
- Bake in preheated oven for 10 to 15 minutes.
Nutrition Facts : Calories 576.4, Fat 26.5, SaturatedFat 13.8, Cholesterol 100.5, Sodium 1125.5, Carbohydrate 46.9, Fiber 5.7, Sugar 10.6, Protein 39
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