Enchiladas Recipe

Making homemade enchiladas is actually a very easy task. While it does require a few steps, most enchiladas can be made within an hour or so from start to finish. Decide which tortillas you would like to use. Choose from either flour, corn or whole wheat tortillas. Next, you will need to decide on the filling. A few choices include shredded or ground beef, chopped or shredded chicken and pork.

You will also find seafood options such as shrimp or fish. Also, you will need to choose a sauce to use as a topper. Your choices include red or green canned enchilada sauce, homemade sauces, sour cream sauce or other options. You will find a variety of enchilada recipes online to inspire you. Another thing that must be decided is which variety of cheese to use. Choose from cheddar, Monterrey Jack, or even shredded cotija cheese. This is a popular cheese in Mexico.

After deciding on the components of the enchiladas, it is now time to begin cooking. Start with a simple popular enchilada dish, homemade beef enchiladas with red enchilada sauce. The first step is cooking the ground beef filling. Begin with one pound of ground beef or ground chuck. Cook over medium to medium high heat. Add a quarter of a cup of chopped onion. Cook the meat until no pink remains. Break the beef up with a wooden spoon or the flat edge of a spatula.

When the meat is fully cooked and there is no red or pink spots, drain in a colander, and place meat mixture back into the same skillet. Add a taco seasoning package and water, or use whichever Mexican spices you prefer. Cook and stir until mixture starts to boil, then lower heat and simmer about 10 minutes until the ground meat absorb the flavors. When the meat is ready, you can begin softening the tortillas. In order to roll up the tortillas they have to be warmed, so they do not break or crack. You can soften tortillas by adding oil to a skillet and heating over medium heat. When the oil is hot, after about two minutes or so, add tortillas one at a time for about 30 seconds each.

You do not want the tortillas to brown or crisp up, so be careful not to leave them in the oil too long. When they have softened in the oil, add them to a plate with a paper towel to soak up the excess. Another quick and easy way to soften tortillas is to wrap a stack of tortillas in dampened paper towels, microwave for about 20 or 30 seconds. Then flip them over, and put them in for another 20 to 30 seconds until hot.

Take one tortilla and add a scoop of seasoned ground beef inside each tortilla, adding a little cheese, if desired, roll up and place in a greased baking dish or pan. When all tortillas have been rolled up, it is time to use your canned or homemade red enchilada sauce. If using canned red sauce, you can use as is, just spreading it on top of the enchiladas, or you can mix with a small can of tomato sauce if you don’t like them too spicy. Next, you add desired cheese on top of sauce.

Cover with foil and bake in a preheated oven at 350 degrees until hot and bubbly. An even easier way to assemble enchiladas is to create stacked enchiladas. This is essentially just a layered enchilada made similarly to lasagna. You layer sauce on the bottom of the pan, then add torn or whole tortillas, pieced together to form a solid layer. Next, you add meat mixture, then top with a light layer of cheese, followed by another layer of enchilada sauce.

Continue the layer until you are no more than an inch away from the top of the baking dish. Be sure to end with a layer of cheese on top and grease or oil the foil or use nonstick foil in order to prevent sticking or losing some of the cheese layer. Then bake in a preheated 350 degree oven until hot and bubbly for about 30 minutes. Enchiladas are great served with re-fried beans and Mexican rice.

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