My Mothers Enchiladas Recipes

Steps:

• Dice chicken and cook in large skillet until no longer pink.
• Add cream cheese, cook until melted.
• Add green chilies, garlic powder, salt, pepper, cumin, and 1/2 of the enchilada sauce.
• Heat beans in microwave.
• Spoon a layer of beans and chicken mixture down the middle of each tortilla. Roll up and place in baking dish.
• Mix soup, sour cream and enchilada sauce and pour over rolled up enchiladas.
• Sprinkle with cheese.
• Bake at 350°F until hot and bubbly.

Steps:

• INGREDIENTS Buy the freshest ingredients you can find.
• PREPARING CHILES Rinse chiles in warm water to remove any debris. In a medium saucepan, boil water then immerse chiles, tomato and garlic (cook for about 10 minutes). Remove ingredients from saucepan (save juices). Let them rest for about 25-30 minutes. Add about a cup of pan juices to the blender. After resting, peel the chiles (I use a sharp knife to peel off the skin) and remove the stems and seeds, then add chiles, tomato(es) and garlic to the blender. Blend ingredients starting on the low setting all the way up to the highest setting (liquefy). You should have close to a cup of enchilada sauce in your blender.
• COOKING CHILE SAUCE Using the same saucepan, add vegetable oil to cook your enchilada sauce. Return blended ingredients and Mexican chocolate to the saucepan and add salt and sugar (to taste, sugar helps take the heat off the chiles). Cook on the stove top on medium heat until the sauce comes to a boil. When you are satisfied with the taste of the sauce -- start frying your tortillas.
• FRYING TORTILLAS First, heat oil to coat the bottom of a large sauce pan (about a 10" skillet). Then, put tortillas (2-3) at a time in the microwave until all are warmed. Have an empty plate ready to put your tortillas in after the next step. Now, take your tongs and completely immerse each tortilla in oil, for about 1 second on each side, until they are all coated with vegetable oil. TIP: I put each tortilla in between a paper towel to absorb the vegetable oil. Now, coat each tortilla with the sauce for a second or so, on each side, then fill them and roll them.
• FILLING I use Monterrey Jack cheese, onion, sometimes black olives for the filling. You can add any ingredients you desire.
• Enjoy your enchiladas!

Steps:

• Heat Oven to 400 degrees f.
• While oven is warming up, brown beef with the minced garlic and then drain. Add refried beans to beef and mix well. Add the red and green peppers, onions and 1 can of enchilada sauce and mix well. Season to taste with Salt, pepper and crushed red peppers.
• Take tortilla and place whatever amount of rice you want in center. Place a heaping spoonful of beef mixture ontop of rice. Sprinkle with cheese, wrap and place in either a baking dish or a deep tray. Continue until all ingrediants are used up or you run out of tortillas. If you run out of tortillas before mixture is gone, poor remaining mixture over the top of the enchiladas.
• Pour remaining can of enchilada sauce over the enchiladas and bake in oven for 10 minutes. Add cheese ontop of the enchiladas and bake another 5 minutes until edges are brown and cheese is melted. Let cool before serving.
• I usually serve these with shredded lettuce and sour cream.

Steps:

• One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.
• Make the enchiladas:.
• Preheat oven to 350 degrees F.
• Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.
• Heat the black beans in another saucepan.
• Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.
• Cover the pans with foil and bake for 15 minutes. Serve immediately.

Steps:

• Prepare filling: Over medium heat, saute beef with garlic, salt, vinegar, cognac, and chili powder until meat is brown. Add drained kidney beans and set aside.
• Prepare tomato sauce: Heat oil and saute garlic and onion. Remove from heat. Stir in flour until smooth.
• Dissolve bouillon cube in boiling water. Add to onion/garlic mixture, then add tomato puree and vinegar.
• Return to heat and bring to a boil. Add green chiles, cumin, salt and pepper. Simmer, uncovered, about 5 minutes.
• Preheat oven to 350.
• Place 1/3 cup of meat filling in tortilla; roll up and place in a 13x9x2 baking dish.
• Pour tomato sauce over all, and sprinkle with cheese. Bake for 25 minutes.