Authentic Mexican Enchiladas Recipe

Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside. Lay (one at a time) fried tortilla

Rating: 5/5(2)
Total Time: 1 hr 15 mins
Category: Mexican
Calories: 1615 per serving
1. In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
2. In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
3. Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
4. Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.

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Authentic enchilada recipe from San Antonio. The Enchilada Gravy recipe will make 3 quarts so use as much as you like then refrigerate or …

Rating: 5/5(20)
Total Time: 35 mins
Category: Cheese
Calories: 741 per serving
1. Make Enchilada Gravy Sauce.
2. Heat oil in large stockpot (at least 3 qt).
3. Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a "dough" consistency, don't be scared once the water is added it will thin into a thick gravy.
4. Stir in chili powder, cumin, garlic, salt and pepper.

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Authentic Mexican Enchiladas. Authentic Mexican enchiladas are worth making at home. Frying in oil a good quality corn tortilla makes all the difference with flavor. …

Rating: 5/5(1)
Category: Main Course
Cuisine: Mexican
Total Time: 2 hrs
1. Place the chicken in a large shallow roasting pan lined with parchment paper. Drizzle olive oil, kosher salt, pepper and Mexican oregano on the outside of the chicken. Roast in a 375 degree oven for 1 – 1 1/2 hours.
2. Once cooled remove the meat from the bones. In a large bowl place the meat your have shredded and any of the drippings from the pan, the chopped cilantro and 1 cup red chili enchilada sauce, stir to combine.
3. In a 9×13 casserole pan spread 1/2 cup of the red enchilada chili sauce to cover the bottom of the dish.
4. Take one corn tortilla place 2 tablespoons meat mixture in the center of the tortilla and 1 -2 tablespoon grated cheese. Roll the tortilla, placing it seam side down on the bottom the pan. Continue until the pan is filled and chicken is used up.

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Enchiladas Rojas: Authentic Enchilada Recipe Now, enchiladas rojas can be made using many different types of peppers and with …

Rating: 4.8/5(99)
Total Time: 35 mins
Category: Antojitos, Main Course
Calories: 399 per serving
1. Let's start first with the enchilada sauce. Slightly roast the peppers in a hot griddle, pressing them flat with the help of a spatula. Make sure NOT to burn them. This step takes a few seconds on each side of the peppers.
2. Once roasted, place them in a saucepan with water and turn the heat to medium and simmer for about 15 minutes or when they look soft.
3. Remove saucepan from stove and let them cool for another 10-15 minutes. The pepper skins should look soft.
4. After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add 1/2 cup of clean water and blend until you have a smooth sauce. If necessary, strain the sauce into a large bowl using a fine strainer. Season with the oregano, salt, and pepper, and set aside.

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Preheat oven to 400 degrees. Add about a 1/3 cup of chicken down the middle of each tortilla, followed by monterey cheese. Roll tortillas. Assemble and place each tortilla

Rating: 3.7/5(44)
Total Time: 35 mins
Category: Appetizer, Main Course
Calories: 515 per serving
1. Cook chicken in a large pot over medium heat with water. Cook for about 25 minutes.
2. Remove stems off of peppers. To remove seeds, flip peppers over to allow seeds to fall out.
3. Using a pair of tongs, coat tortillas one at a time lightly with sauce or use a cooking brush and coat tortillas on each side lightly.
4. Preheat oven to 400 degrees.

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437. These easy enchiladas are stuffed with a savory filling of ground beef, Cheddar cheese, black beans, and black olives. A large portion of white chicken enchilada slow-cooker casserole is garnished with black olives and fresh chives. White Chicken Enchilada Slow-Cooker Casserole. Rating: 4 stars.

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Enchiladas: Preheat oven to 350℉ degrees. Spread enchilada sauce into the bottom of a glass 9x13 baking dish. Set aside. Heat vegetable or canola oil over medium heat …

Rating: 5/5(20)
Category: Dinner, Main Course
Cuisine: Mexican, Tex Mex
Calories: 228 per serving
1. Ground Beef
2. Cook the ground beef over medium heat. Break the beef up while it cooks, cook until browned and no longer pink.
3. Turn the heat off. Drain the grease. Add the seasonings to the meat, stir to combine. Then stir in the tomato sauce. Set aside.
4. Homemade Enchilada Sauce:

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These Enchiladas with homemade red enchilada sauce is the last recipe of its kind that you will need to look for. Para Leer en Español Haz …

Rating: 4.5/5(44)
Total Time: 30 mins
Category: Main Course
Calories: 180 per serving
1. Combine all of the ingredients for the sauce except for the heavy whipping cream, and blend until smooth.
2. In a hot skillet, add a small amount of olive oil and then add the shredded chicken, the onion, and the cilantro.
3. Lightly fry the corn tortillas in oil and pay dry.

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Once the peppers are lightly toasted, place in a pot of boiling water and boil for 15 minutes over medium heat. Remove the pot from the heat, drain the chili peppers and let cool …

Rating: 5/5(1)
Category: Main Course
Cuisine: Latin American, Mexican
Total Time: 2 hrs
1. In a frying pan, heat 4 tablespoons olive oil over medium heat and sauté the chicken.
2. Add half of the garlic and cook for 15 minutes, until golden brown, stirring regularly. Set aside.
3. In a frying pan (or comal), heat 1 tablespoon of oil over medium heat.
4. Lightly toast the guajillo peppers by pressing them with a spatula, but being careful not to burn them. This step only takes a few seconds on each side.

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Add remaining onion half, 4 garlic cloves, 3 chiles, the cilantro, and about 1/2 cup cooking liquid. Process until smooth. Heat oil in medium …

Rating: 5/5(11)
Category: Chicken
Calories: 955 per serving
1. Prepare sauce: Heat water in large pot to boiling.
2. Add tomatillos, 2 onion halves, 6 garlic cloves, and 7 serrano chiles.
3. Simmer uncovered 30 minutes.
4. Let cool slightly, then drain, reserving about 1 cup cooking liquid.

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Absolutely delicious and authentic. I am a young Mexican cook and I needed a little help from an online recipe for my first attempt at …

Rating: 5/5(612)
Total Time: 1 hr 20 mins
Category: Mexican Recipes
Calories: 559 per serving
1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
3. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

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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.

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Mexican Enchiladas vs Tex-Mex Enchiladas. In some enchilada recipes, you might see that the sauce is poured on top rather than cooked onto the tortilla. This is actually a …

Rating: 5/5(1)
Category: Main Dishes
Cuisine: Mexican
Total Time: 25 mins
1. Start by making the ancho chile sauce. In a saucepan, boil the chiles, white onion and garlic with water.
2. Once they are soft and have cooled, pour the content into a blender along with the vinegar, cumin, salt and pepper. Blend the ingredients together to create a rich, colorful, flavorful homemade ancho chili sauce.
3. Heat a large skillet to medium heat and add the olive oil.
4. Dip the tortilla in the chile sauce, spreading it over both sides. Then fry the tortilla.

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Chicken Enchiladas V. Rating: 4.5 stars. 1417. A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love. Quick and Easy Green Chile Chicken Enchilada Casserole.

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In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside. In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together. Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and

Rating: 5/5
Total Time: 1 hr 15 mins
Servings: 6
Calories: 1615 per serving

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For the Enchiladas. Heat the tortillas either in the microwave or on the stove top. Coat each tortilla in the salsa verde. Fill each tortilla with the chicken filling and roll. Place the …

Rating: 4.4/5(49)
Total Time: 35 mins
Category: Main Course
Calories: 377 per serving
1. Heat the shredded chicken on a frying pan and season with salt, pepper, cumin and paprika to taste
2. Boil the tomatillos, garlic, onion and jalapeno for 5-7 minutes. Then blend in a blender with the cilantro, the table cream, and 1/4 cup of chicken stock.
3. Heat the tortillas either in the microwave or on the stove top.

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Instructions. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt. Heat the oil in a Dutch oven over medium …

Ratings: 171
Calories: 708 per serving
Category: Main Course
1. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
2. Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and cook until browned on both sides, about 6 to 8 minutes. Remove the meat to a plate.
3. Reduce the heat to medium, add the onions to the pot and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.
4. Preheat oven to 350 degrees F.

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Frequently Asked Questions

How to make perfect mexican enchiladas?

  • Preheat the oven to 400°F.
  • Make the salsa verde. ...
  • Lower heat to medium and simmer until slightly soft, about 4 minutes. ...
  • Add a ½ cup of the cooking liquid (or chicken broth) to a blender or food processor, along with jalapeño, cilantro, garlic, and cooked tomatillos. ...
  • Remove the skin from the chicken and shred it into thin strips. ...
  • Fry the tortillas. ...

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Are enchiladas real mexican food?

In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings. There are now many varieties, which are distinguished primarily by their sauces, fillings and, in one instance, by their form.

How long to cook enchiladas in the oven?

Ingredients

  • 2 pounds lean ground beef
  • 1 large chopped onion
  • ⅛ teaspoon garlic salt
  • 12 (8 inch) flour tortillas
  • 2 teaspoons vegetable oil
  • 8 ounces shredded Colby cheese
  • 2 (19 ounce) cans enchilada sauce

Are enchiladas popular in mexico?

Enchiladas are a typical dish of Mexico, which are particularly popular in the north. They consist of corn tortillas soaked in a spicy sauce, that are stuffed with meat, red beans or cheeses. What is the origin of enchiladas? Corn tortillas that are used to prepare enchiladas are usually fried before being dipped in a hot sauce, known as mole.

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