Puerto Vallarta Enchiladas Recipes

Steps:

• Mix Rotel & tomato sauce together.
• Dip each tortilla in mixture before browning lightly in hot oil in skillet.
• Sprinkle each tortilla with cheese, beef, & onion.
• Roll up filled tortilla & place side by side in casserole,.
• Sprinkle lightly with cheese & warm in oven at 300°F.

Steps:

• In a medium skillet, heat the oil over medium heat, and cook the shrimp, garlic, and 1/4 teaspoon salt, stirring until the shrimp are pink, 3-4 minutes.
• Remove the shrimp to a bowl, cover and refrigerate.
• Reserve the skillet for the sauce.
• In a small skillet, heat the vinegar until warm.
• Cut or tear the ancho chiles into pieces and soak in the vinegar until soft, about 20 minutes.
• Remove the anchos and put them in a blender with the oregano, onion, sugar, and hot tap water.
• Discard the vinegar.
• Blend to a smooth puree.
• Heat the same skillet used for cooking the shrimp, and cook the pureed chile mixture, stirring, until thickened, about 5 minutes.
• Transfer to a bowl and cool.
• To serve, pool the sauce on a serving plate.
• Arrange the shrimp in an overlapping pattern on the sauce.
• Scatter cilantro on top; serve as an appetizer with toothpicks.

Steps:

• To prepare the filling: Combine the cream cheese, sour cream, vanilla and powdered sugar in the bowl of a mixer; beat until fluffy. Set aside.
• To prepare the sauce: Combine the butter, orange juice, sugar, salt and pureed strawberries in a 3-quart saucepan.
• Put the raspberries in mesh sieve and push them through with a wooden spoon.
• Be sure to scape off the puree clinging to bottom of the sieve. Add the raspberry puree to the mixture in the saucepan. Simmer for 8 minutes, until thickened to a sauce consistency. Remove from heat. Stir in the sliced strawberries.
• To assemble: Butter a 10 x 13-inch baking dish. Place about 2 rounded tablespoons of the filling down the center of each tortilla. Fold the sides over the filling. Place seam-side down in the baking dish. Assemble no more than 1 hour in advance so the tortillas don't become soggy.
• Bake the enchiladas in a preheated 350 degrees oven for 8 to 10 minutes, or until the filling is puffed.
• To serve: Place each enchilada on a dessert plate, pour a generous 1/4 cup of the sauce over each, then dust with powdered sugar.