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Tex Mex Cooking. Enchiladas or Burritos
All Recipes Recipe Source for Tex Mex, Mexican and more. It's Tex Mex Cooking.  Enchiladas or Burritos. Burritos or Enchiladas. Smothered or just plane. There all different and we have the best ones just for you. 26 and more.
( 1 ) Asparagus Enchiladas:  ( 2 ) Bean And Cheese Enchiladas: ( 3 ) Beef - Green Chili Enchiladas: ( 4 ) Beef Enchiladas 1: ( 5 ) Beef Enchiladas 2: ( 6 ) Beef Or Chicken Enchiladas: ( 7 ) Breakfast Enchiladas: ( 8 ) Cheese Enchiladas: ( 9 ) Chicken Enchiladas 1: ( 10 ) Chicken Enchiladas 2: ( 11 ) Chicken Enchiladas 3: ( 12 ) Chili Chicken Enchiladas: ( 13 ) Enchiladas South Texas Style: ( 14 ) Killer Enchiladas: ( 15 ) Mexican Chicken Enchiladas With Sour Cream: ( 16 ) Mexican Sour Cream Enchiladas: ( 17 ) Mama's Enchilada Corn Pie: ( 18 ) Mama's  Favorite Enchilada Sauce: ( 19 ) Santa Fe Style Beef Enchiladas: ( 20 ) Seafood Enchilladas: ( 21 ) Mama's Simple Texas Enchiladas: ( 22 ) Tex-Mex Style Enchiladas: ( 23 ) Three-Bean Enchilada Chili: ( 24 ) South of The Border Enchiladas: ( 25 ) Turkey Enchiladas: ( 26 ) Turkey Enchiladas With Avocado:
( 1 ) Asparagus Enchiladas:  
      1/3       cup  cooking oil
  1              dozen  flour tortillas ( 8 inches each )
      1/2       cup  butter or margarine
      1/2       cup  all-purpose flour
  2              cans  chicken broth  ( 15-ounce )
  1              cup  sour cream  ( about 8 ounces )
      1/2       cup  green taco sauce
  3              cups  shredded cooked chicken
  3              cups  monterey jack cheese ( about 12 ounces )
                                ( divided )
      1/2       cup  chopped green onions divided
  2              pounds  fresh asparagus  trimmed
      1/3       cup  grated parmesan cheese
      1/4       cup  sliced ripe olives
                  additional green taco sauce
In a skillet, heat oil over medium-high heat. Soften tortillas in the hot oil 30 seconds per side. Drain on paper towel cool. In a large saucepan, melt butter over medium heat. Blend in flour. Whisk in chicken broth, cook and stir until thickened. Remove from the heat. Stir in sour cream and taco sauce. Keep warm but do not boil. Divide the chicken, 2 1/2 cups Monterey Jack cheese and all but 2 tablespoons of the onions over the 12 tortillas. Top each with 2 tablespoons sauce. Roll up and arrange, seam side down, in a 13 x 9-inch baking pan. Top with reserved sauce and the Parmesan cheese. Bake at 400 degrees F. for 25 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese and return to the oven just until melted. Garnish with olives and reserved onions. Serve with additional green taco sauce.
( 2 ) Bean And Cheese Enchiladas:
  1              tablespoon high polyunsaturated oil
      1/3       cup green bell pepper chopped
      1/2       cup onion  chopped
      1/8       teaspoon chili powder
      1/4       teaspoon  rosemary
  1              green chili pepper seeded and finely
                           ( chopped )
  1              pound canned tomatoes
  6              ounces tomato paste
  15            ounces canned kidney beans drained and mashed
      1/2       cup lowfat creamed cottage cheese
      1/4       teaspoon pepper
  2              ounces monterey jack cheese grated
  8              frozen corn tortilla
Allow tortillas to thaw, if using frozen. Cook onion in oil until transparent. Add green pepper and chili pepper, lower heat and add spices, tomatoes ( reserve liquid ), 3 tablespoons tomato paste, mashed beans and cottage cheese. Mix well. Place 3 tablespoons of bean and cheese mixture in each thawed tortilla. Roll closed and place in baking dish. Mix remaining tomato paste and liquid from tomatoes and pour evenly over enchiladas. Top with grated cheese and bake at 350 degrees F. for 30 minutes. Serve with a tossed green salad and fresh fruits.
( 3 ) Beef - Green Chili Enchiladas:
  1  1/2       pounds ground beef
  1  1/4       cups chopped onion
  1              tablespoon chili powder
  8              flour tortillas
  3              cups monterey jack cheese
  1              can cream of chicken soup
  1  1/2      cups sour cream
  4              ounces green chiles
Brown beef and onions. Add chili powder and salt and pepper to taste. Combine soup, sour cream, and chiles in bowl. Layer meat, tortillas, cheese, and soup mix. Repeat. Bake 350 35 to 40 minutes.
( 4 ) Beef Enchiladas 1:
  1             pound ground beef extra lean
  1             cup picante sauce
      1/2      cup chopped onion
      3/4      teaspoon cumin
  12           corn tortillas
  1  1/2      cups shredded cheddar cheese
  1              can chili  no beans
  2              teaspoons taco seasoning mix
Brown meat with onion. Drain. Stir in 1/2 cup of picante sauce, cumin and taco seasoning mix.
Warm tortillas ( griddle or microwave ).
Dilute chili with about 1/2 cup of water Spread 1/2 cup diluted chili in baking dish. Spoon meat mixture down center of each tortilla. Roll and place seam side down in baking dish. Spoon remaining chili over enchiladas. Top with cheese. Bake at 350 for 15 to 20 minutes, until hot.
( 5 ) Beef Enchiladas 2:
  1              pound  beef cooked, shredded
  1              cup onion  finely minced
  8              ounces  canned diced mild green chiles
  1              tablespoon garlic finely minced
  4              cups tomato sauce
      1/2       teaspoon  salt
  1              egg  beaten
  2              cups cheddar cheese  grated
      1/2       teaspoon ground cumin
      1/2       teaspoon oregano
 12             corn tortilla soft
                  vegetable oil
  2              cups canned enchilada sauce
      1/2       cup sour cream
Heat 1/2 inch of oil in skillet and fry tortillas about 15 seconds each side; remove and pat off excess oil. In separate skillet heat 2 Tbl. oil and saute onion until tender. Add chili peppers, garlic, tomato sauce, salt and pepper. Add shredded beef. Simmer uncovered 10 minutes. Dip tortillas in egg, fill with sauce mixture, roll and place in shallow greased baking dish. Pour enchilada sauce over tortillas, top with grated cheese and bake uncovered at 350 F for 15 minutes. Serve with a dollop of sour cream on each portion.
( 6 ) Beef Or Chicken Enchiladas:
  1              tablespoon butter or margarine
  2              medium onions chopped
  1              garlic clove minced
  2              tablespoons all purpose flour
  1              cup chicken broth
  1              cup milk
  2              cans chopped green chilies  ( 4 ounces each )
      1/4       teaspoon  salt
      1/4       teaspoon ground cumin
 12             flour or corn tortillas
  1  1/2       cups  shredded cooked beef or chicken
  1              cup  shredded monterey jack cheese  ( 4 ounces )
  1              cup  shredded cheddar cheese ( 4 ounces )
  2              green onions with tops  thinly sliced
                  sour cream
In a saucepan, melt butter over medium heat. Saute, onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside. Grease a 13-in. x 9-in. x 2-in. baking dish. Spoon a little sauce in the center of each tortilla; spread to edges. Place about 2 tablespoons meat down the center of each tortilla. Combine cheeses; sprinkle 1 to 2 tablespoons on top of meat. Roll up tortillas and place in baking dish, seam-side down. Pour remaining sauce over. Sprinkle with green onions and remaining cheese. Bake, uncovered, at 350 for 20 to 30 minutes or until hot and bubbly. Serve with sour cream and salsa.
( 7 ) Breakfast Enchiladas:
  5             eggs beaten
  2             tablespoons milk
      1/4      cup diced green chilies
                 salt and pepper to taste
  2             tablespoons  butter or margarine
  4             corn tortillas
      3/4      cup shredded cheddar cheese
                     ###ENCHILADA SAUCE###
  1             small onion chopped
      1/2      cup chopped green pepper
  1  1/2      tablespoons cooking oil
  1             can tomato sauce  ( 15-ounce )
  1  1/2      teaspoons chili powder
Preheat broiler. Combine eggs, milk, chilies, salt and pepper. In a skillet over medium-low heat, scramble egg mixture in melted butter. Cook until firm as desired. Dip tortillas 1 at a time into hot Enchilada Sauce until soft. Spoon 1/4 of the eggs down center of each tortilla. Roll up and place, seam side down, in a single layer in a greased 10 x 6-inch glass baking dish. Bring remaining sauce to boil. Pour evenly over rolled tortillas; sprinkle with cheese. Broil about 4 inches from heat 2 to 3 minutes or until cheese melts.
In a small skillet over medium heat, saut onion and green pepper in oil until onion is limp. Stir in tomato sauce and chili powder. Reduce heat to low and simmer while the eggs are cooking.
( 8 ) Cheese Enchiladas:
  2             cups  shredded Monterey Jack cheese ( 8 ounces )
  1             cup shredded Cheddar cheese ( 4 ounces )
      1/2      cup sour cream
  2             tablespoons chopped fresh parsley
      1/4      teaspoon pepper
  1             medium onion, chopped ( 1/2 cup )
  8             corn tortillas ( 5 or 6 inches in diameter ) warmed
 16            ounces salsa ( 2 cups )
                 Sour cream, if desired
                 Chopped green onions, if desired
Heat oven to 350 degrees. Mix cheeses, 1/2 cup sour cream, the parsley, pepper and onion in large bowl.
Spoon about 1/3 cup of the cheese mixture down one side of each tortilla to within 1 inch of the edge. Roll tortilla around filling. Place seam side down in ungreased rectangular baking dish, 11x7x1 1/2 inches. Repeat with remaining tortillas and cheese mixture. Pour salsa over tortillas. Bake uncovered about 25 minutes or until hot and bubbly. Garnish with sour cream and green onions.
( 9 ) Chicken Enchiladas 1:
  1  1/2      pounds  boneless skinless chicken breasts
  2             cups water
  1             teaspoon chicken bouillon granules
      1/3      cup green onion  sliced
      1/4      cup cilantro  minced
  1             teaspoon  dried oregano
      1/4      teaspoon ground black pepper
 12            flour tortillas
  1             cup nonfat cheese  grated
   1            can tomato sauce
   1 1/2      tablespoons chili powder
   1 1/2      teaspoons ground cumin
   2            tablespoons unbleached flour
      1/4      cup water
Rinse and cut all visible fat off of chicken breasts. Place chicken, water, and bouillon granules in a 2-quart pot. Bring to a boil at high heat. Reduce heat to low, cover, and simmer for 20 minutes.
Remove the chicken from the pot and cool to room temperature. Shred or cut chicken breast in small chunks, and transfer to a large bowl. Add the onions, cilantro, oregano, and pepper, and stir. Set aside. To make sauce, combine the tomato sauce, chili powder, and cumin in a skillet. Stir in 1 1/2 cups of water, and bring mixture to a boil over medium heat. Combine the flour and 1/4 cup water in a jar ( with a lid ) and shake until smooth. Stir the flour mixture into the simmering sauce until thickened. Reduce the heat to low. Coat a baking pan ( 9-x-13-inch ) with nonstick cooking spray ( nonfat ). Dip a tortilla in the sauce long enough to soften the tortilla and coat each side with sauce. Lay the tortilla on a flat surface, and place 1/4 cup of the chicken along one end. Roll the tortilla, and lay it in the pan, seam side down. Repeat with the remaining tortillas, leaving a 1/4 inch space between each enchiladas. Pour remaining sauce over enchiladas, and spread the cheese over top. Bake uncovered at 450 degrees F for 12 to 15 minutes.
( 10 ) Chicken Enchiladas 2:
   2          cups cooked diced chicken
   6          oz sliced black olives
       1/4   cup chopped onion
   6          oz chopped green chiles
  16         oz enchilada sauce
  12         corn tortillas
   1          cup shredded cheddar cheese
  12         green onions chopped
Mix the chicken, olives, onion, and chiles. In a seperate bowl or
saucepan, heat the enchilada sauce. Don't bring it to a boil, just get
it nice and warm. Dip a tortilla in the warm sauce until the tortilla
is flexible. You want to be able to roll the tortilla without cracking
it. Lay the sauce covered tortilla on a plate, place 1/3 cup of the
chicken filling in the middle, and roll it up. Lay it seam side down
in a casserole dish. Repeat until the tortillas and filling are used
up. Pour the remaining enchilada sauce over the top of the enchiladas. Loosely cover the casserole with foil, leaving a steam vent, and bake at 350 degrees for 30 mins. Remove from oven. Just before serving, sprinkle the cheddar cheese and green onion on top. Serve with salsa and sour cream on the side.
( 11 ) Chicken Enchiladas 3:
   1 1/2    Cups chicken cooked and shredded
   2          Tablespoons diced green chiles
      1/2    Pound Ricotta cheese
   1          Whole egg  slightly beaten
   1          Cup Green Onions, Chopped Stems And Tops
   1          Cup Jack cheese  shredded
   8          Whole flour tortillas
   1          Can enchilada sauce  ( 16 ounce )
      1/2    Cup Cheddar cheese shredded

In a medium size bowl combine chicken, Ricotta and Jack cheeses, chiles, egg and onion. Wrap tortillas in a paper towel. Microwave at high ( 100% ) until pliable, 45 seconds to 1 minute. Place filling in tortillas and roll jelly fashion. Pour half the enchilada sauce in the bottom of a 2 quart oblong baking dish. Place enchiladas in dish and pour remaining sauce over top. Cover with wax paper. Microwave at high ( 100% ) until heated through, 8 to 10 minutes. Sprinkle with Cheddar cheese. Microwave at high ( 100% ) until cheese is melted, 1 to 2 minutes.
( 12 ) Chili Chicken Enchiladas:
   2         cups cooked chicken diced
   6         ounces shredded monterey jack cheese ( 1 1/2 cups )
      1/2   cup sliced roasted red bell pepper
   1         can old el paso chopped green chiles  ( 4.5oz )
   8         8 inch flour tortilla
   6         ounces shredded cheddar cheese ( 1 1/2 cups )
   1         cup sour cream

From 7.25 oz jar Heat oven to 350 degrees. Spray 13x9 inch baking dish with nonstick cooking spray. In medium bowl. combine chicken, Monterey jack cheese, roasted peppers, chiles and sour cream; mix well. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 1/2 cup chicken mixture. Roll up tortilla; arrange, seam side down, in sprayed baking dish. Top enchilada with any remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake at 350 degrees for 45 to 60 minutes or until thoroughly heated. If desired, serve topped with lettuce, tomato avocado and additional sour cream.
( 13 ) Enchiladas South Texas Style:
   1         tablespoon shortening
   1         pound ground beef  round
   3         tablespoons flour
   1         8 oz. can tomato sauce
   2         tablespoons chili powder 
              salt to taste
       3/4  teaspoon garlic powder
  12        tortillas corn
   1         pound cheese longhorn 
              coarsely grated
   1         large onion chopped fine

Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix 1/2 cup water with the chili powder to form a smooth paste; add to the meat mixture. Add salt to taste and garlic powder. Cook over medium heat, uncovered, until it is of gravy consistency. Cover and simmer over very low heat. Add more water if the chili gravy becomes too thick. Dip tortillas one at a time in the hot chili gravy with a wide metal spatula. The tortillas will become pliable almost immediately, which will make rolling the enchiladas easier. Soaking too long will cause the tortillas to fall apart. Place a good sprinkling of grated cheese and minced onion and about a tablespoon of the meat mixture to one side of the center of the tortilla. Roll tortilla tightly around the filling and place loose side down in a glass casserole baking dish. For best results place the enchilidas in a row with sides touching. When all enchiladas have been formed, pour the remaining hot chili gravy over all, and sprinkle generously with grated cheese, and top with chopped onion. Bake at 350 deg. F until the cheese is melted. Serve immediately.
( 14 ) Killer Enchiladas:
   8        whole tortillas  8 inch
   1        pound hamburger
   1        medium  onion chopped
      1/2  cup sour cream
   1        cup shredded cheddar cheese
   2        tablespoons fresh parsley snipped
   1        teaspoon  salt
      1/4  teaspoon pepper
  15       ounces tomato sauce
      2/3  cup water
      1/3  cup green pepper  chopped, optional
   1        tablespoon chili powder
      1/2  teaspoon dried oregano leaves
      1/4  teaspoon ground cumin
   2        whole green chilies  chopped, optional
   1        clove garlic  finely chopped

Cook and stir hamburger in 10 inch skillet over medium heat until light brown. Remove from heat; drain. Stir in onion, sour cream, cheese, parsley, salt and pepper. Cover and reserve. Heat remaining ingredients ( I use one chili. Be sure to carefully remove seeds and mince finely. ) to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour sauce into ungreased pie plate. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup hamburger mixture onto each tortilla; roll tortilla around filling. Arrange in ungreased oblong baking dish, 12x7 1/2x2 inches. Pour remaining sauce over enchiladas. Cook uncovered in 350 oven until bubbly, about 20 minutes. Garnish with shredded cheese, dairy sour cream and chopped onions or lime wedges if desired. ( I garnish with a dollop of sour cream and a couple slices of black olives. ) Serve with salsa if desired. Cheese Enchiladas: Substitute 2 cups shredded Monterey Jack cheese (about 8 ounces) for the beef; mix with onion, sour cream, Cheddar cheese ( about 1 ounce ) on enchiladas before cooking. Garnish with sour cream and chopped onions or lime wedges if desired.
( 15 ) Mexican Chicken Enchiladas With Sour Cream:
  12         corn tortillas
   8          Ounces  sour cream
   4          Ounces  chopped green chile
   4          green onions chopped, including
   2          inches  the stem ( 4 to 6 ) ( 2 to 3 )
   1          Can  cream of chicken soup ( 8 ounce )
      1/2    Lb.  grated Longhorn Cheddar cheese or
               Queso Fresco ( 1/2 to 1 )
               vegetable oil or lard

Soft fry the tortillas and drain. Roll cheese in each tortilla and fasten
with a toothpick. Mix the remaining ingredients together to make a sauce. Spread a layer of the sauce in the bottom of a 9 x 13 baking pan. Add rolled tortillas and cover with the remaining sauce. Be sure to cover all tortillas with sauce. Sprinkle top with more cheese and bake at 350 degrees for 20 to 30 minutes or til cheese is bubbly.
( 16 ) Mexican Sour Cream Enchiladas:
   12          regular corn tortillas
   1            Pint  sour cream ( 16 ounces )
   1            Pint  yogurt ( 16 ounces )
   2            Bundles  green onions chopped, including
                                ( 2 to 3 )
   2            Inches  the stem  ( 2 to 3 )
      1/2      Pound  grated longhorn  Cheddar cheese or
                 Queso Mexicano ( 1/2 to 1 )
   16         Ounces  enchilada sauce  ( 16 to 20 )
                  ( vegetable oil or lard )
   8           Ounces  green chili salsa

In a bowl mix the yogurt, sour cream, green onions and green chili salsa. Pour the Enchilada sauce into another bowl. Cooking tortillas: In hot oil, fry tortillas just until soft, drain and dip in sauce to coat. Place in a 9 x 13 baking pan or larger, making a single layer. Add part of the sour cream mixture and sprinkle with cheese. Repeat
until pan is full, pour the remainder of the sauce over the top and add a final layer of cheese. Bake for 30 minutes. at 325 degrees.
( 17 ) Mama's Enchilada Corn Pie:
   1           pound  ground beef
   1           medium  onion  chopped
   1           tablespoon  chili powder
   1           can  creamed corn
   1           can  chiles  diced
   2           cups  monterey jack cheese  grated
   6           flour tortillas

In large skillet, brown ground beef and onions. Drain fat and return to skillet. Add can of creamed corn , chili powder, chilies, and 1/2 cup water. Mix well. Butter flour tortillas and place in round baking dish butter side down. Cover tortillla with 1/6th of beef mixture. Sprinkle with grated cheese. Place tortilla on top of cheese and continue with layers. Continue to top of dish finishing with cheese. You may wish to add chopped olives and cheddar cheese if desired. Bake in 350 degree oven until bubbling.
( 18 ) Mama's  Favorite Enchilada Sauce:
   2           cups  tomato sauce
   3           cups  water
      1/4     teaspoon  garlic powder
      1/2     teaspoon  onion powder
   3           tablespoons  chili powder
   4           tablespoons  cornstarch

To make the enchilada sauce combine all ingredients in a saucepan and cook, stirring constantly, until the mixture boils and thickens, about 7 minutes. Servings : 2 1/2 cups. I usually double or triple this and freeze the extra.
( 19 ) Santa Fe Style Beef Enchiladas:
   3             pounds  boneless beef
   16           ounces  canned tomatoes
   1             cup  onion
   1             tablespoon  garlic
   1             teaspoon  salt
      1/4       teaspoon  ground cumin
      1/4       teaspoon  ground coriander
   4             ounces  canned diced mild green chil
   1             cup  cream
   12           corn tortilla
   1             cup  jack cheese
   1             cup  cheddar cheese
      1/2       cup  sour cream
      1/2       cup  sliced pitted black olive
      1/4       cup  scallions

Combine beef, tomatoes, onions, garlic, salt, cumin, and coriander in a large saucepan, over a moderate flame heat to a boil , reduce heat, cover, and simmer for 2 hours, until tender remove from heat, cool remove beef, separate into shreds with a fork, set aside reduce liquid to 2 cups stir in chiles and pour into a 9x13x2-inch baking dish heat cream in a skillet, over a medium flame soften tortillas in heated cream, 1 at a time place 1/3 cup beef onto each tortilla rollup and place into baking dish top with grated cheeses, pour remaining cream over all bake at 375 degrees for 25 to 45 minutes remove from oven and allow to stand before cutting garnish with sour cream, olives, and scallions.
( 20 ) Seafood Enchilladas:
  2               medium  white onions, coarsely chopped
  1               7-ounce can  diced green chiles
  1  1/2        tablespoons  butter
  1               pound  crabmeat
  1               pound  tiny shrimp
  1               cup  walnut halves, toasted
  1               12-ounce can  medium pitted ripe olives drained and halved
  1               pound  Monterey jack cheese  shredded
  1               pound  Cheddar cheese  shredded
                   vegetable oil
  16             corn tortillas
  2               cups  half and half
  1               cup  sour cream
      1/2        cup  butter  melted
  1  1/2        teaspoons  dried oregano
  1               teaspoon  garlic salt
                        ( Garnish )
                   shredded Cheddar cheese
                   sliced pimientos
                   avocado slices
                   sliced black olives

In large skillet, saute onions and chiles in butter until onions are transparent. Remove from heat and add crab, shrimp, walnuts, and olives. Combine cheeses. Set aside 1 1/2 cups of the cheese for top of casserole. Stir remaining cheese into seafood mixture. In skillet just large enough to hold tortillas, hear 1/4 inch oil. Fry tortillas, one a time, just long enough to soften, about 30 seconds. Drain on paper towels. Fill each tortilla with seafood filling, roll up and place seam side down in large, greased baking dish. Can be prepared in advance and refrigerated or frozen. Defrost before proceeding.
In medium saucepan, combine half and half, sour cream, butter, oregano and garlic salt. Stir frequently over medium heat until lukewarm and well blended. Pour over enchiladas. Sprinkle enchiladas with reserved cheese. Bake at 350 degrees for 30 minutes or until bubbly. Garnish with additional shredded cheese, pimiento, avocados and olives. 
( 21 ) Mama's Simple Texas Enchiladas:
                   Enchiladas sauce
                   Chili ( homemade or canned ) or refried
                   Chopped onions

Dip tortillas in oil, saute' a few minutes. Fill with grated cheese, onions, and sauce. Fit close together in oblong dish. Cover with chili or beans. Add more cheese. Bake 350 degrees for l5 minutes.
( 22 ) Tex-Mex Style Enchiladas: OH SO GOOD!
   2              pounds  ground beef  extra-lean 
                       (as  little fat as possible)
   2              medium onions  chopped
   4              tablespoons  flour
   2  1/2       cups enchilada sauce (2 standard cans)
   1              pound cheddar cheese  sharp, grated

PREPARE SAUCE AND FILLING: Brown ground beef and 1 chopped onion in a large skillet. There should be enough fat in the beef to eliminate any need for extra oil and also to saute the onions at the same time. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned. Onions should be limp and translucent but not brown.
Add about 4 T of flour and saute until flour is completely incorporated into the meat mixture. Add the enchilada sauce. Heat over low heat. If the mixture is too thick, add a little water. The consistency should be that of a thick gravy, but not soupy. Simmer over low heat for 20-30 minutes. PREPARE ROLLED ENCHILADAS: Rolled enchiladas are tougher to assemble, but more authentic. Have ready a large baking pan, we always use an oblong Pyrex pan. One at a time, dip each tortilla in the enchilada sauce just enough to coat and slightly soften. Lay the tortilla flat in the baking pan, spoon about 3 T of the enchilada sauce in a line down the middle, top with about 1 t chopped onion and about 3 T of grated cheese. Roll the tortilla tightly into a cylinder with the seam on the bottom, and position against the bottom edge of the baking pan. Repeat until the pan is full. This can get tricky ( but it is possible ) as the pan gets full. Assembling the enchilada outside of the pan is usually a messy disaster. Depending on the size of the pan and how tightly each enchilada is rolled, you can get 8-12 enchiladas in a pan. This recipe should make about 16 to 24 enchiladas. Spoon enchilada sauce over the assembled enchiladas to thinly cover. Sprinkle generously with grated cheese. Bake at 425 degrees F. for 20 minutes.
PREPARE STACKED ENCHILADAS: This is the New Mexico style. It is much easier to assemble. Have plates ready. One at a time, submerge each tortilla in the enchilada sauce ( which should be cooking on low heat during this process ) and cook until limp but not falling apart, this may take a little practice to gauge the time.
Remove the tortilla from the sauce and place flat on a plate. Spoon a little sauce, including meat, over the tortilla, add about 1 T chopped onion and about 4 T grated cheese. Repeat the process until you have a stack of 3-4 tortillas on a plate, depending on the appetite of the person who will eat them. Top the last tortilla with a generous amount of sauce and cheese. Serve immediately. The fundamental difference between these two styles is the method used to cook the tortillas. In the rolled style, the sauce is cooked into the tortilla through the baking process. In the stacked style, the tortilla is cooked directly in the sauce. Only the appearance differs, the taste is the same with either style.
"Central Texas style Mexican enchiladas"  We cook beef enchiladas in two ways, the traditional rolled enchilada and the easier-to-cook New Mexico stacked style. Both procedures are given. Also, we used to cook the enchilada sauce chili from scratch but more recently began using a shortcut with canned Old El Paso brand enchilada sauce, since it is not only faster ( 20 minutes vs. 4 plus hours ) but also has a very authentic spice combination.
( 23 ) Three-Bean Enchilada Chili:
   1              tablespoons   vegetable oil
   1              large onion, chopped ( 1 cup )
   1              medium green bell pepper, chopped ( 1 cup )
   28            ounces crushed tomatoes, undrained
   15            ounces pinto beans, rinsed and drained
   15            ounces dark red kidney beans, rinsed and drained
   15            ounces black beans, rinsed and drained
   10            ounces  enchilada sauce ( 1 1/4 cups )
   1              teaspoon dried oregano leaves
                   Tortilla chips, broken, if desired
                   Shredded Cheddar cheese, if desired

Heat oil in 3 quart saucepan over medium high heat. Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp and tender. Stir in remaining ingredients except tortilla chips and cheese. Heat to boiling; reduce heat to medium  low. Simmer uncovered 10 to 15 minutes to blend flavors, stirring occasionally.
Sprinkle each serving with tortilla chips and cheese.
( 24 ) South of The Border Enchiladas:
   8               8"  whole wheat tortillas
      1/2         cup  onion  chopped
      3/4         cup  green peppers  chopped
   4               ounces  green mild chilies  chopped
   1               clove  garlic  minced
      1/2         teaspoon cumin seed
   1               teaspoon dried cilantro
   12             ounces  silken firm tofu  drained and mashed
   2               cups  diced tomatoes  drained
   2               cups  thick tomato salsa
      1/2         cup  low fat cheddar  shredded

Preheat oven to 350 degrees F. Lightly spray a 9"x13" baking pan with no-stick vegetable spray. In bowl, combine all ingredients except tortillas, tomato salsa and cheese. Place 1/2 cup of mixture in center of each tortilla and roll. Place in baking dish, seam side down. Poru salsa over enchiladas. Sprinkle with shredded cheese. Cover pan with aluminum foil and bake for 35 to 30 minutes.
( 25 ) Turkey Enchiladas:
   1  1/2        pounds  skinless boneless turkey
   16             ounces  tomato
   1               cup  onion
   1               tablespoon  garlic
   1               teaspoon  salt
      1/4         teaspoon  cumin
      1/4         teaspoon  coriander
   4               ounces  diced green chiles
   1               cup  cream
   12             corn tortilla
   1               cup  jack cheese
   1               cup  cheddar cheese
      1/2         cup  sour cream
      1/2         cup  black olive
      1/4         cup  scallions

Combine turkey, tomatoes, onions, garlic, salt, cumin, and coriander in a large saucepan, over a moderate flame heat to a boil, reduce heat, cover, and simmer for 2 hours remove from heat, cool remove turkey, separate into shreds with a fork, set aside reduce liquid to 2 cups stir in chiles pour into a 9x13x2-inch baking dish heat cream in a skillet, over a medium flame soften tortillas in heated cream, 1 at a time place 1/3 cup turkey onto each tortilla rollup and place into baking dish top with grated cheeses pour remaining cream over all bake at  375 degrees for 25 to 45 minutes remove from oven and allow to stand for 15 minutes before cutting garnish with sour cream, olives, and scallions serve hot.
( 26 ) Turkey Enchiladas With Avocado:
      1/3         Cup yellow or red onion chopped
   1               Tablespoon butter
   2               Cups Turkey cooked and shredded
   1               Can stewed tomatoes  ( 8 ounce )
      1/4         Cup mild or hot salsa
   1               Can diced green chilies ( optional )  ( 4 ounce )
      1/4         Teaspoon chili powder
   1               Can enchilada sauce ( 11 ounce )
   8               corn tortillas
      1/4         Cup salsa hot or mild
      3/4         Cup Monterey cheese  shredded
                     Sour cream as needed
                     Ripe olives  whole as needed
   2                avocados  halved, peeled,
                     pitted and sliced into crescents
                     Guacamole as needed

Preheat oven to 450 degrees F. In a large skillet, saute onion in
butter until softened. Add next 5 ingredients and heat through. Keep
warm over low heat. Cover the bottom of a 12 x 8 x 2-inch baking pan with half the enchilada sauce. One at a time, dampen each tortilla with water and heat on both sides in a hot, ungreased skillet untill soft and pliable. Place 1/4 cup turkey mixture on each tortilla and roll; place in baking dish. Repeat. Top with remaining enchilada
sauce, salsa, and cheese. Cover and bake until heated through (15
minutes). Garnish with sour cream, avocado crescents and ripe olives. Serve with Spanish rice and guacamole.
( 27 ) We will post your Enchilada or Burrito recipe here.
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( 29 ) We will post your Enchilada or Burrito recipe here.
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( 31 ) A new great recipe could be here!
( 32 ) A new great recipe could be here!
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