MEXICAN CHEESE ENCHILADAS, ENCHILADAS DE QUESO
This enchilada dish is my grandmothers recipe handed down to her from her grandmother. As far as I know this recipe is about 200 years old or more. Enchiladas made from scratch. Its a bit complicated. I usually start with making a rich chicken stock the night before and refrigerate. Next day I skim the fat and use the broth to...
Provided by Juliann Esquivel
Categories Tacos & Burritos
Time 2h
Number Of Ingredients 17
Steps:
- 1. The night before making enchiladas I make a chicken broth. I use chicken backs or parts and giblets, half an onion, some sprigs of cilantro a few cloves garlic, salt and pepper and simmer for about 3 hours. I make enough chicken broth for at least 24 ounces. I refrigerate overnight and the next day I skim off the fat and use the broth the next day to make my enchilada sause. Nothing like homemade broth for enchilada sauce. You can opt to buy two large cans of store bought Swanson or College Inn chicken broth if you are not into making your own broth. Set broth aside. Clean your dried ancho and pasilla chile peppers, removing seeds and stems and core. Rinse cleaned dried chiles and put into a pot cover with cold water add half a large onion, and a little salt. Bring to a boil and lower flame when it begins to boil and simmer for 15 minutes. Shut off heat and let chiles soak for about one hour or more if possible. After soaking remove chiles into a seperate container with the onion.
- 2. In your blender add four of the boiled chiles, cooked onion, 1/2 teaspoon peanut butter, 2 cloves garlic, and half of the half tablet of Mexican chocolate. Add a little of the oregano, a little of the cumin powder, a little of the salt and a little of the black pepper. Take about 3 tablespoons of chicken broth and add that as well to the blender. Blend on high speed, Liquify, until everything is a paste. With a spatula remove blend to a seperate bowl. Next add the remaining four cooked chiles, and the remaining, peanut butter, cumin powder, oregano, salt, black pepper, two cloves of garlic, the remaining chocolate piece and the 1/4 tsp cayanne pepper. Add 3 more tablespoons chicken broth and process on high until all is a paste. Remove the remainder of this paste to the bowl with the rest of the liquified chile paste.
- 3. In a large skillet, heat your half cup oil. Add the half cup of flour. With the wisk begin making a roux until your flour is golden brown. Now add 2 cups of the chile paste and begin to mix in the roux until all is icorporated. The roux will get thick and look like a big lump of paste. Lower the heat and slowly begin to add cupfulls of the rich chiken broth with your wisk begin to stir real good until all of the paste turns into a sauce like gravy. Add more chicken broth until your sauce is the consistency of a soupy sauce. At this time I taste and add a little more salt, a little garlic powder, a little more cumin powder, If I want a little more heat I add a little more cayanne pepper. Just to make sure my sauce has a bit of a kick. Cover sauce and on the lowest heat point and let sauce simmer for a minute or two. Be very careful not to scorch the sauce or the whole dish will be ruined. After simmering for 2 minutes keep heat on lowest point and proceed with assembling enchiladas.
- 4. In a cast iron skillet, heat some more corn oil about a 1/4 cup and take one corn tortilla at a time and fry fast on each side. like thirty seconds on each side, remove with tongs and dip into the enchilada sauce, making sure the whole tortilla is emersed into the sauce and remove to a lage baking pan. Do all the corn tortillas like this you must work fast because the tortillas can only be in the hot oil for 30 seconds on each side. When all of the tortillas have been bathed in the sauce. Take each tortilla and add a tablespoon of diced onion, add a tablespoon of Shredded Mexican cheese blend and a tablespoon of the grated cotija cheese roll and put into a large baking pan that has about 1/4 cup of the enchilada sauce in the bottom of the pan. Do all of the tortillas like this rolling each one with the mixture of diced onion, and cheeses. When you have rolled all of your tortillas layer the entire pan with the rolled enchiladas. Add some more sauce on top and sprinkle the cheeses on top and put into a hot oven for 10 minutes. Not any longer or your enchiladas will dry out. I usually do two pans with tweleve in each pan. After baking for 10 minutes serve with some Mexican rice and a salad. Enjoy.
SPICY ENCHILADAS VERDES DE QUESO
My mother-in-law hails from the small town of Alpoyeca, Guerrero in Mexico. She makes the most delicious Enchiladas Verdes, and I wanted to share this authentic Mexican recipe with everyone. A word of warning, I am not going to alter her recipe so people who can't handle spiciness might want to add more water or less jalapenos. Enjoy!
Provided by red5
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 5
Number Of Ingredients 15
Steps:
- Place jalapeno peppers, tomatillos, yellow onion, garlic, and cumin in a blender; pour in enough water to cover the vegetables. Blend until liquified, about 1 minute.
- Heat 1/3 cup vegetable oil in a skillet over medium-high heat just until oil has begun to warm, about 30 seconds; pour the blended jalapeno mixture into the oil. Stir in chicken bouillon cubes and cilantro. Reduce heat to medium and cook sauce for 30 minutes, stirring occasionally. Remove green sauce from heat and allow to stand while you complete remaining steps.
- Heat 1 cup vegetable oil in a skillet over medium heat. Using a tongs, place each tortilla into the hot oil and fry for a few seconds on each side. Tortillas will be pliable; do not overcook.
- Immerse the fried tortilla into the green sauce to coat; place tortilla on a serving plate. Sprinkle tortilla with about 2 teaspoons shredded queso fresco cheese and roll into a thin enchilada. It's easiest if one person is frying tortillas while another person dips in sauce, fills with cheese, and rolls the tortillas.
- Place enchiladas onto serving plates; spoon with remaining green sauce and sprinkle with remaining queso fresco cheese. Spread shredded lettuce over the enchiladas and sprinkle with chopped red onion. Top servings with a tablespoon of sour cream.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 58.8 g, Cholesterol 28.6 mg, Fat 18.1 g, Fiber 8.6 g, Protein 16.2 g, SaturatedFat 6.7 g, Sodium 498.7 mg, Sugar 4.8 g
QUICK MEXICAN CHEESE ENCHILADAS
This is an adopted recipe. I have updated the recipe to clarify directions. This can also be made with leftover chicken if desired. :)
Provided by Pamela
Categories Lunch/Snacks
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- For sauce: Combine sour cream, peppers, green onions, soup, and enchilada sauce.
- Spread a thin layer of the sauce in the bottom of a 9 x 13 baking pan.
- In each tortilla place a small amount of grated cheese, reserving some cheese for the topping. Roll up and place seam side down in a 9x13 baking dish. Pour on the remaining sauce, making sure all tortillas are covered.
- Sprinkle top with more cheese and bake Enchiladas at 400 degrees for 20-30 minutes or till cheese is bubbly.
- To serve, place on plate and garnish with salsa, sour cream and a sprinkling of green onions.
Nutrition Facts : Calories 234.8, Fat 13.7, SaturatedFat 7.2, Cholesterol 31.8, Sodium 545.2, Carbohydrate 19.7, Fiber 1.4, Sugar 2.7, Protein 8.5
SUPER EASY CHEESY ENCHILADAS
When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)
Provided by CraftScout
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
- Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
- Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
- Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
- Pour the rest of the sauce on top, spreading it to cover.
- Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
- For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.
SIMPLE CHICKEN ENCHILADAS
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
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