These are similar to what you get on the enchilada dinner at El Chico, but way better.
In a skillet large enough to hold one flat tortilla, heat the 2 tablespoons of oil over medium heat.
Lay one tortillas at a time in hot oil for 10 seconds or just until limp, adding more oil as needed. Let excess oil drip back into pan and then lay tortilla on a plate covered with paper towels to absorb more oil. Blot slightly with additional paper towels between each addition. Repeat with all 12.
In a 9 1/2 inch by 12 inch oven safe casserole dish, spread a very thin layer of chili over the bottom. Take the first tortilla, place a 1/4 inch thick slice of cheese (should be about 1/2 inch wide) down the center of the tortilla, side to side, sprinkle with one tablespoon chopped onion. Roll up and place seam side down in the casserole dish and repeat with the remaining tortillas.
Place in 350 degree F. oven for 30-45 minutes. Check at 30 minutes to see if chili is bubbling and remove then if it is or continue heating another 10-15 minutes. Serve with rice, refried beans, guacamole and chips.
| Servings: | 4-5 |
| Time: | 30 Minutes Preparation Time 30-45 Minutes Cooking Time |
Source: Recipe came from my mother, Elaine
By Lynn Thomas from Conway, AR
This page contains the following solutions.
Years ago, when my girls were just small, I first made Enchiladas for the family. They quickly became a family favorite.
Cook hamburger and onion until browned, then add 3/4 can enchilada sauce to meat. Simmer for 30 minutes. Cover the bottom of a skillet with oil.
Preheat oven to 350 degrees F. Coat skillet with cooking spray. Heat over medium heat. Add onion and garlic; cook, stirring, until softened. . .
Brown hamburger and drain. Add can of refried beans, 1 can of sauce, and sprinkle 1 handful of shredded cheese into hamburger, and stir until thoroughly mixed.
Easy, you use frozen burritos, lots of cheese, everyone likes it and easy to change up! Mix the cheese soup and enchilada sauce together.
Crumble meat in large bowl; microwave on high for 6-8 minutes or until meat loses pink color when stirred; drain. Add tomato paste, water, onion and salt. Microwave on high 3 minutes or until hot.
Fry tortillas in hot oil until soft. Drain. Fill center of tortillas with small amount of meat, cheese and onions. Roll and place in greased baking dish.
Make the filling by combining chicken, olives, almonds, and enough of the sauce to moisten (about 1/3 cup). Heat sauce on low heat. Fry tortillas in oil and dip into heated sauce.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I am looking for Tex-Mex beef enchilada recipes. Also, how is the sauce made that goes over them? Thanks. I love this site.
By pamela from Long Beach, MS
If you are talking about the red sauce, that is called enchilada sauce. There are several store products. Some are a mix in a pouch, and some come in a can, ready to use, and of course, you can google 'enchilada sauce' for several recipes to try, till you find just the one you like!
I use Old El Paso Enchailada red sauce mix when I make enchiladas. There is a very simple recipe on the back of the can for them that only involves 4 or 5 items and takes about 45-60 minutes start to finish. The sauce comes in mild, medium and hot, which I sometimes mix and I also usually use at least one extra can of sauce because we like the sauce.
The red sauce is called chili Colorado. I like the specific taste of canned enchilada sauce so I make chili sauce and then add a can of enchilada sauce. I don't know what the unknown ingredient is. I hope it comes up on this column. For chili sauce, take dried chilies (not real hot, soak for 20 minutes, take out the stem and seeds (these make them hotter), put the husks in a blender with a couple cloves of garlic and 1-2T cumin, some salt.
Actually, poster Tennesue was correct. I am Mexican-American and love Mexican food. Chili Colorado just means red chili sauce. The brand is Las Palmas in a yellow can, do NOT use the enchilada sauce it is not as good. My sisters and I just talked about it.
Dip corn tortillas in hot oil for a second or two til soft not hard then dip in red chili sauce and save some red chili sauce to pour on top as you are serving. I just made these and boyfriend was impressed.
When I lived in California, a restaurant near Loma Linda Hospital served the BEST Vegetarian "Chicken" Enchiladas! From what I remember it had flour tortillas rather than corn. It had green chiles and a sour cream/cheese sauce. I would LOVE to have the recipe. It was so delicious. They served it every Thursday for lunch. I no longer remember the name of the restaurant.
Do you know what the chicken replacement was? Tofu? TVP (textured veg. protein, usually in pellets)? potato mash? Any of these would work with a chicken stock or base and a basic enchilada recipe. Herdez makes a good green chile sauce (small cans) that would be good.
If you are trying to do vegetarian you wouldn't do chicken stock! Use vegetable stock instead.
in freezer sections some stores carry
organic/VEGAN brand "Amy's"
I purchases some cheese enchiladas and
they were Awesome.
Amy's is a brand from CA. I found this brand
in Missouri and they are better than any
Mex. place here unless I make them.
not bragging I am Mexican and love to cook Mexican foods.
I am looking for a recipe for Crab Enchiladas.
Jeanne from Willow Street, PA
Chi-Chis seafood enchiladas
10 oz. cream of Chicken soup
1/2 cup onions; chopped
8 oz. crab (real or imitation; chopped)
1 3/4 cup Monterey Jack cheese: shredded
8 flour tortillas; 5-6 inch
1 cup milk
dash nutmeg
dash pepper
In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, the crab, and 1 cup Monterey jack cheese; set aside. Wrap the tortillas in paper towels; microwave on 100% power for 30-60 seconds. Place 1/3 cup mixture on each tortilla; roll up. Place seam side down on a greased 12x 7 1/2 inch dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 min. Add a dash of hot pepper sauce to soup mix if desired.
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These enchiladas have less than 5 ingredients. Heat red sauce in a skillet until medium warm. Grate cheese.
Brown and drain ground beef and onion; add beans, chili powder and cumin. Roll 2-4 tablespoons of the mixture in each flour tortilla and place in baking dish.
