How To make Old Style Enchiladas
2 lb Hamburger
16 oz Can tomatoes
2 Lg. onions, chopped separate
16 oz Can kidney beans, drained
4 tb Chili powder (adjust to tast
1 ts Sugar
1 ts Salt and pepper to taste
1 Pkg. corn tortillas
1 lb Cheese, grated
1-2 c Oil for cooking corn tortillas Brown hamburger and 1 chopped onion
(add 2 cloves garlic, chopped, if desired) and drain. Add tomatoes, crushed, kidney beans and spices. Simmer. Heat oil, and cook tortillas to desired degree. (Soft seems to work best) Drain on paper towels. Put 1 tortilla on plate, spoon "sauce" over it and sprinkle some of raw onion and cheese on sauce. Put on another tortilla and repeat untill large enough for you. Stop with layer of onion and cheese.
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Authentic Cheese Enchiladas | Enchiladas Rojas
So tasty, authentic Cheese Enchiladas, be sure and give us a like and don't forget to subscribe. Printable recipe below! Stay in touch with more recipes and info in our email newsletter:
#cheeseenchiladas #authenticenchiladas
Used in this video:
Mesquite wood spatula
10 inch Lodge Dutch oven
Mortar and Pestle
Rode wireless mic:
Chiles: see recipe link below
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Easy Chicken Enchiladas Recipe
Hey guys! In today's video, I'm sharing my favorite enchilada recipe with you. Hope you enjoy!
EDIT 12/6/2020-I’m so happy to see so many of you guys enjoying this video! I added some Chili powder to the chicken to give it a little kick and it was amazing!
I’ve also been getting comments about the flour tortillas. Yes corn tortillas are the more traditional type of tortillas used in enchilada recipes, but I prefer the flour tortillas for my recipe. If you don’t like flour tortillas you can always use corn, but please keep the unnecessary hateful comments about the tortillas to yourself. There’s more important things in life to worry about ????
Ingredients needed:
-12 to 16 oz cooked and shredded chicken breast (I used 3 large chicken breasts in the video, this was 12 oz)
-8 oz shredded Mexican blend cheese
-One 19 oz can enchilada sauce (any flavor you choose)
-10 count large tortillas (Flour OR corn)
-9x13 size baking dish
Instructions:
-Preheat oven to 375 degrees F
-Coat a thin layer of enchilada sauce onto the bottom of the baking dish
-Mix shredded chicken, half the can of enchilada sauce and half the bag of cheese (or 4 oz) together in a medium to large bowl
-Place a tortilla onto a cutting board or any flat surface and spoon 1/10 of the mixture onto one side of the tortilla
-Roll tortilla closed
-Place filled and rolled tortilla seam down into baking dish
-Repeat with the rest of the tortillas
-Pour remaining enchilada sauce onto the top of the rolled tortillas
-Sprinkle the remaining cheese (or 4 oz) onto the top of the rolled tortillas
-Bake in the oven for 15-20 minutes (until cheese is melted and bubbly, I did 20 minutes)
-Let cool for 5 minutes and enjoy!
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Thanks for watching!
This video is not sponsored, the thoughts & opinions are my own
Veg Enchiladas Recipe - From Scratch With Tortilla & Sauce | Indian Restaurant Style CookingShooking
#VegEnchiladasRecipe #CookingShooking #RecipeForProtection #RestaurantStyle #GodrejProtekt
Hey Foodies, today let’s make Veg Enchiladas Recipe in Indian Restaurant Style. We’re cooking it from scratch right from homemade tortillas to the sauce along with @godrejprotekt fruit & veggie wash, a Recipe for Protection.
Check out the Godrej protekt fruit and veggie wash here -
Do Subscribe to CookingShooking -
Ingredients For How to Make Vegetable Enchiladas:
For Corn Tortillas:
Maize flour - 1 cup
Plain flour/Maida - 1 cup
Salt - 1 tsp
Baking powder - 1 tsp
Butter - 2 tbsp
Boiling hot water - to make dough
For Sauce:
Olive Oil - 2 tbsp
Plain flour/Maida - 1 tbsp
Smoked Paprika - 1 tbsp
Garlic - 10-12 cloves
Kashmiri red chilli - 8 (deseeded)
Onion - ½ (sliced)
Tomatoes - 2 (roasted and chopped)
Vegetable stock - 1 cup
Coriander powder - 1 tsp
Dried oregano - ½ tsp
Cumin powder - 1 tsp
Salt - as per taste
Black peppercorns - ½ tsp
Sugar - ½ tsp
Vegetable stock - ½ cup + ½ cup (for layering before baking)
Dark Chocolate - 10 gm
Filling:
Oil - 1 tbsp
Boiled rajma - 2 cups
Red chilli powder - 1 tsp
Oregano - 1 tsp
Cumin powder - 1 tsp
Salt - as per taste
Frozen sweet corn - 2 tbsp
Paneer - 100 gm (small cubes)
Vegetable stock - ½ cup
Capsicum - ½ (chopped cubes)
Onion - 1 (chopped fine)
Green chilli - 2 (chopped)
Chopped coriander - 2 tbsp
For assembling
Tortillas
Sauce
Filling
Mozzarella cheese
Cheddar cheese
Kitchen Products I use:
Measuring Cup & Spoon Set -
Kitchen Weight Scale -
Instant Yeast - (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - (small pack)
Pizza Screen - (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable -
Good NonStick Pan -
Whipping Cream -
Oven For Baking - (28liter is good enough)
Microwave - (not good)
Website: |
Fb:
Blog:
Chicken Enchiladas Verde for 30 People
This was so easy to make and turned out great! The canned sauce was good, just don’t forget to season it up a little! Thanks for watching! Cheers everyone!
Easy Creamy Chicken Enchiladas | Simple Dinner Recipe | Safeway
Celebrate Cinco de Mayo in style! This Old El Paso™ Creamy Chicken Enchilada recipe is super simple and will spice up your weeknight dinners. With just a few ingredients, you can make this easy and delicious take on the classic Mexican dish we all know and love!
Recipe:
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Old El Paso Enchilada Kit Recipe - Nida's Cuisine - Chicken Enchiladas Recipe
■Full written recipe:- ????
Enchiladas :-
▪︎Enchiladas kit packet ..........1
▪︎Oil........1 tsp
(Tail)
▪︎Mushrooms............. 2 (sliced)
▪︎Sweet corns .......... 1/4 cup
(Makai ke dane)
▪︎Mozzarella & cheddar cheese mix...... 1/2 cup
..................................................
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