Monday, May 9, 2011

Enchiladas and Enchiladas sauce

Enchiladas and Enchiladas sauce

These were so good and so easy.

Easy Enchiladas (Beef or Chicken)

• Prep Time: 25 mins
• Total Time: 45 mins
• Serves: 4-6, Yield: 12 enchiladas
o 1 lb ground beef or 1 lb boneless skinless chicken breasts
o 1/4 cup chopped onions
o 1 teaspoon garlic powder ( I prefer fresh minced)
o 1 tablespoon Worcestershire sauce
o 1 (8 ounce) cans tomato sauce
o 1 teaspoon paprika
o 1 teaspoon oregano
o 2 teaspoons chili powder ( more or less for your taste)
o 1/2 teaspoon cumin
o 1/2 teaspoon black pepper
o 3 cups shredded cheese ( I like the jack or cheddar combos)
o 1 (10 ounce) cans enchilada sauce ( I prefer the green sauce)
o olives (optional)
o 12 corn tortillas
o oil
1. If using chicken, boil chicken in water.
2. Then rinse and shred with fork.
3. Add onion and garlic.
4. If using ground beef, brown with onion and garlic, drain.
5. Add next 7 ingredients (worcestershire sauce through black pepper).
6. In another skillet, heat oil.
7. Add tortillas, one at a time, for 10 seconds on each side.
8. Drain on paper towel.
9. In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
10. Fill each tortilla with a spoonful of meat mixture.
11. Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
12. Roll tortilla and place seam side down in pan.
13. Continue with remaining tortillas.
14. Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
15. At this time, pan may be refrigerated for several hours or overnight.
16. Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
17. Top with sour cream.

Texas Red Enchilada Sauce

• Prep Time: 15 mins
• Total Time: 45 mins
• Yield: 2-3 cups
o 2 tablespoons butter or 2 tablespoons margarine
o 2 tablespoons flour
o 5 teaspoons red chili powder
o 1 1/2 teaspoons cumin
o 2 teaspoons garlic powder
o 6 ounces tomato paste
o 2 1/4 cups water
o salt and pepper
1. Melt butter/margarine in a sauce pan.
2. Make a roux by browning flour in melted butter/margarine.
3. Add spices and tomato paste; stir until well blended into roux.
4. Add water gradually, stirring constantly.
5. Heat until boiling.
6. Continue simmering and stirring until desired thickness is achieved.
7. Taste every so often and adjust spices as needed.
8. Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas.
9. Place pan in oven and cook until enchiladas are done.