Michelles Enchiladas Recipes

Steps:

• Preparing the Meat.
• Place ground beef in skillet and brown all the way.
• Add the water and fill just until the meat is covered by the water, add in cumin, four slices of the bell pepper, cut about four rings from the onion and add in, garlic salt, salt, pepper, 1/2 can of tomato sauce only, and serrano peppers.
• Cover the pan and let cook for 20-30 minutes until most of the water has evaporated and the onion and bell peppers are cooked and soft. The longer it cooks the better the meat will taste.
• Preparing the tortillas.
• While the meat is cooking you can begin preparing the tortillas for the enchiladas.
• In a small skillet pour about 2 tablespoons oil and heat on medium, place in 1 corn tortilla at a time for about 5 seconds on each side, the idea is just to get them wet and soft.
• Make sure to have a plate covered with a napkin on the bottom close to the stove, upon removing the tortilla place on top of the plate, the napkin on the bottom will absorb the extra oil. Keep repeating this until you are done with the tortillas and stack them on top of each other.
• Let cool until the meat is done.
• Preparing the Enchilada.
• Heat up the chili until it is hot.
• In a deep baking pan (13") place tortilla, fill with about 1 tablespoon of meat and roll the tortilla into a little taco, repeat process until you are done with all the meat and tortillas. Fill to your desire and for those of you who don't like meat just replace meat with grated cheese. Make sure to fill the entire bottom of the pan.
• Once the bottom is filled with the rolled tacos pour chili on top of them until every single one is covered and soaking with chili.
• Next add grated cheese on top of the chili enchilada and again make sure to cover entire bottom layer . Begin stacking the rest of the tacos on top of the first layer and repeat process until you are done.
• Next place the baking pan/tray in the oven for 10-15 minutes until the cheese is melted on top.
• Let cool and begin serving enjoy!

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.

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
• Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

Steps:

• Place frozen burritos in a 9x13 baking pan.
• Mix chili and enchilada sauce together. Pour over burritos. Top with cheese.
• Bake at 350°F for 45 minutes.

Steps:

• Combine all ingredients to the corn in the large crock pot.
• Cook for 6 to 8 hours on low.
• If using whole chicken breast remove before serving and shred with forks, then return to pot and stir.
• The others items on list are for garnish after this bad boy is cooked.
• Serve in your favorite soup bowls with chips and garnish of choice -- oh I added some more raw onions and would use green onions next time for some other green color.