Anyone have an authentic enchilada recipe? I am not looking for something that has like cream of chicken soup in it.. I want like an authentic recipe with red sauce or something like that. Anyone, anyone?

yep i have one if you wanta hold on i can go get it!! it's so yummy and super super easy.

Not sure if it is an authentic recipe, but I make mine like this:

Fry up some oil and just for a couple of seconds cook a corn tortilla in it and take it out quick...then I put it on a paper towel to wipe the greese off.

I put a mixture of cheddar & jack cheese in the middle of the corn tortilla and roll it up. I do this until I have a pan full of them. Then I pour enchilada (red) sauce over the top and then top with more cheese.

You can also put shredded chicken inside or beef....olives are fun to add too. I usually just make cheese though. Then I cook it on 350 in the oven until everything is nice and melted and bubbly

k its chili-cheese enchiladas

2 cups diced cooked chicken (usually do one chicken breast per person eating)
1.5 cups shredded montery jack cheese
1 cup sour cream
0.5 cup sliced roasted bell peppers (7oz jar)-they are just as good without these
1 can enchilada sauce-i usually get the hot but there is mild too
8 flour tortillas (8 inch in diameter)
1.5 cups shredded cheddar cheese
one half finely chopped jalapeno pepper (optional)-i never use one!

heat oven to 350 degrees. spray 13x9x2 inch baking dish with cooking spray.

stir together chicken, montery jack cheese, sour cream, peppers and chilies

spread about 2 teaspoons enchilada sauce on each tortilla. top each with about a half cup of chicken mixture (just use your discretion as to how much you want in each tortilla). Roll up tortillas, place them seam side down in baking dish. top enchiladas with any remaining enchilada sauce. sprinke with cheddar cheese. spray sheet of aluminum foil with cooking spray. cover baking dish with foil, sprayed side down.

bake 45-60 minutes or until hot. if desired remove foil during last 5 minutes of baking time. if desired serve topped with lettuce, avocado and additional sour cream.

makes 8 servings


its really pretty easy and its really good. i always make spanish rice to go with it, i use the near east brand. i hope you try it and like it!! :)

1 package of boneless skinless chicken breasts (or ground beef)
3 cans of old el paso enchilada sauce (I use the red sauce)
1 or 2 packages of shredded mexican style cheese
1 package of corn tortillas
Adobo seasoning

Heat oven to 350
cut chicken into 1 inch cubes
Place in frying pan. SPrinkle Adobo seasoning on it. (I like to use alot)
fry on medium-med high heat until completely done
Place chicken in a food proccesor/chopper and chop til fine (or you could use a fork or your fingers to pull apart into small small pieces)
Take a baking dish and line the bottom with 1 can of sauce
Heat up the corn tortillas in microwave until warm (this allows them to roll better)
Place chicken into tortilla and place in baking dish. Contine until dish is lined.
Cover with the 2 remaing cans of sauce
cover the top with the shredded cheese.
Cover with foil and bake for 30 minutes
Remove foil and bake for an additional 10 minutes or until cheese is fully melted

Not sure if it is an authentic recipe, but I make mine like this:

Fry up some oil and just for a couple of seconds cook a corn tortilla in it and take it out quick...then I put it on a paper towel to wipe the greese off.

I put a mixture of cheddar & jack cheese in the middle of the corn tortilla and roll it up. I do this until I have a pan full of them. Then I pour enchilada (red) sauce over the top and then top with more cheese.

You can also put shredded chicken inside or beef....olives are fun to add too. I usually just make cheese though. Then I cook it on 350 in the oven until everything is nice and melted and bubbly

this is exactly what I do too. Except when I make chicken it tastes better with the green enchilada sauce.

I use a whole chicken in mine. Last time I made it I cooked the chicken in the crock pot with some chicken broth, let it cool and took the meat off. You can also pick up a premade one from Henry's or other grocery store. To me it tastes better if the chicken is slow cooked first.
I then mix it with 1 8oz package of cream cheese, I use the light kind.
Add a small can of chopped green chiles.
Stir until well blended.
Then I pour enough green enchilada sauce in a 9x13 pan to cover the bottom.
Then spoon the chicken mixture into the tortillas. Lay seam side down in pan.
I then pour the rest the rest of the green enchilada sauce over the top. I like to you the Las Palmas brand. I buy the big can. Then top with a mexican blend of cheese.
Bake at 400 for 20-25 minutes. This recipe is enough for two meals for us. We eat half and once it is cooled I wrap the rest in plasic wrap, then into a ziploc bag, and into the freezer for another time.

I thought the red sauce was for beef and the green for chicken. :shrug

I use a whole chicken in mine. Last time I made it I cooked the chicken in the crock pot with some chicken broth, let it cool and took the meat off. You can also pick up a premade one from Henry's or other grocery store. To me it tastes better if the chicken is slow cooked first.
I then mix it with 1 8oz package of cream cheese, I use the light kind.
Add a small can of chopped green chiles.
Stir until well blended.
Then I pour enough green enchilada sauce in a 9x13 pan to cover the bottom.
Then spoon the chicken mixture into the tortillas. Lay seam side down in pan.
I then pour the rest the rest of the green enchilada sauce over the top. I like to you the Las Palmas brand. I buy the big can. Then top with a mexican blend of cheese.
Bake at 400 for 20-25 minutes. This recipe is enough for two meals for us. We eat half and once it is cooled I wrap the rest in plasic wrap, then into a ziploc bag, and into the freezer for another time.

that sounds so good!!!

red is mild and green is hot i thought

I buy the medium green enchilada sauce. Here they have them in mild, medium, and hot. The kids and dh can't handle the hot. :giggle

Here is what I do! A recipe from Mexico! I am trying to make it into measurements. I do it all by taste! LOL

Need:
1 lb ground beef
spices such as Garlic, onion powder, cummin, chili powder,salt, pepper

Brown your gound beef. Drain it. now coat with a little flour untill it disappears. I usually use like 1 Tbs add some Chili powder now. you want a nice coat on all of the meat. proably start with 1Tbs at a time. now you want to add some water and tomato sauce. I add add 1 cup water and 1 2oz can of tomato sauce. Now you want to let it start to heat up, add your cummin, garlic powder, onion powder, salt, pepper and a little more chili powder. For the cummin,garlic,and onion proably 1 to 2 teaspoons, add more if you like. The chili powder, you just want to taste it. Witth the salt and pepper these are just added for taste! You want to let it simmer for about 20 min.

For the tortillas, get corn. take a skillet, heat oil. Dip the tortillas in the oil really fast! place on paper towels to drain. Take the tortillas and place cheese in them and roll them up. Place seem down in a 9x13 pan. pour as little or as much enchilada meat sauce on top. Top then with cheese and place in an oven to heat cheese! I hope that this recipe makes sense! :giggle

Here is what I do! A recipe from Mexico! I am trying to make it into measurements. I do it all by taste! LOL

Need:
1 lb ground beef
spices such as Garlic, onion powder, cummin, chili powder,salt, pepper

Brown your gound beef. Drain it. now coat with a little flour untill it disappears. I usually use like 1 Tbs add some Chili powder now. you want a nice coat on all of the meat. proably start with 1Tbs at a time. now you want to add some water and tomato sauce. I add add 1 cup water and 1 2oz can of tomato sauce. Now you want to let it start to heat up, add your cummin, garlic powder, onion powder, salt, pepper and a little more chili powder. For the cummin,garlic,and onion proably 1 to 2 teaspoons, add more if you like. The chili powder, you just want to taste it. Witth the salt and pepper these are just added for taste! You want to let it simmer for about 20 min.

For the tortillas, get corn. take a skillet, heat oil. Dip the tortillas in the oil really fast! place on paper towels to drain. Take the tortillas and place cheese in them and roll them up. Place seem down in a 9x13 pan. pour as little or as much enchilada meat sauce on top. Top then with cheese and place in an oven to heat cheese! I hope that this recipe makes sense! :giggle


Yummy!!!!!!!!!!!!!! I really want to try this!

I use chicken, cream cheese, onions, green chile peppers, salt & pepper....cook that all together and roll the enchiladas and cover with the green sauce and cheddar cheese. (it's the recipe on the back of the old el paso green enchilada sauce)

For real authentic enchiladas I make my own sauce using red peppers (not bell peppers, these come dried in a bag usually in the mexican aisle)

1. Put about 6 peppers (without the tails), a clove of garlic (or more depending on what you like) into a medium sauce pan and boil for about 10 minutes or enough to rehydrate them. Save about 1/2-3/4 cup of the water they boiled in. Put the peppers and the garlic into a blender along with salt, pepper and the water into a blender and puree it for about 5 min. It takes awhile to get it to the right consistency. It should be about the consistency of the sauce you would buy in a can. If you need to add more water then do.

2. Drop some tortillas into hot oil for about 5 seconds and then add some mozzarella or monterey jack cheese and roll them. Add your sauce and more cheese on top and your done. You can add some onions to the top as well.

Authentic enchiladas are really stacked like pancakes, you layer them and then add cheese in between each layer. You eat them with this cream which I guess is like heavy cream, when I can't find any I make some out of cream cheese and milk...sour cream just tastes weird on them to me. I just roll them to avoid making everybody their own, that's too time consuming.

In some parts of Mexico they put a fried egg on top or add a spoon full of ground beef on top.

Hope that works!

BEEF ENCHILADAS

3 c. shredded Cheddar cheese
10 flour tortillas
1 can enchilada sauce
1 can refried beans
1 1/2 lbs. browned hamburger or shredded beef
1/2 c. chopped scallions or onions (optional)
1/2 c. sour cream (optional)
1/2 c. black olives (optional)

1. Dip flour tortillas in enchilada sauce, coating both sides (one at a time).

2. Fill with beef, beans and onions, putting filling to one side and rolling into enchilada. Secure with toothpick if necessary.

3. Place one at a time into 13x9 inch pan. Cover with shredded cheese. Bake at 350 degrees about 45 minutes.

4. Top with sour cream, olives, etc.

CHEESE ENCHILADAS

1 doz. tortillas
1 1/4 lbs. grated cheese
1 med. onion, chopped
1 tsp. whole leaf oregano
3 tbsp. olives, chopped
2 (12 oz.) jars enchilada sauce

To 1 pound grated cheese, add 1 medium onion, 1 teaspoon oregano and 3 tablespoons chopped olives and mix. Soften tortilla in hot fat until it begins to huff and puff, then dip each one in hot sauce. To each dipped tortilla, add a portion of the cheese filler and roll. Place all the enchiladas, rolled and filled, in a pan. Cover with the remaining enchilada sauce and garnish with grated cheese. Place in oven and heat until cheese melts.

CHICKEN ENCHILADAS WITH TOMATILLO
SAUCE

CHICKEN FILLING:

Mix together 4 cups shredded or chopped cooked chicken, 2 cups shredded Jack cheese, 1 (7 oz.) can diced green chiles, 1 1/2 dried leaves. Salt to taste.

SAUCE:

1 1/2 lb. fresh tomatillos or 2 (13 oz.) cans tomatillos
2 green chiles, charred, peeled and seeded
3 jalapeno chiles, partially seeded, veins removed
2 cloves garlic
1/2 c. chicken broth
1/4 c. rice vinegar
1 tbsp. light oil
1 tsp. ground cumin
1/4 to 1/2 c. cilantro, snipped
Salt to taste
2 tbsp. lime juice
1 tsp. sugar

After removing dry husks from tomatillos, rinse them well under warm water to remove some of the stickiness. Cut into quarters. Cut chiles and jalapenos into pieces. Add garlic and chop to a coarse puree using the pulse button of the food processor. Place mixture in saucepan and simmer everything except cilantro, 12-15 minutes.

Heat 12 corn tortillas wrapped in foil in 350 degree oven for 10-15 minutes or until hot and softened. Fill each tortilla with some chicken mixture and about 1 tablespoon of sauce. Roll, place seam side down in greased baking dish. Continue using all chicken and tortillas. Pour remaining sauce over enchiladas. Top with additional cheese. Bake at 350 degrees for 20 minutes.

Just before serving, place spoonful of green onion, sour cream sauce over each serving.