Cooking Help needed please?

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jamietisalegend

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well more suggestions than help, im making enchiladas and just wondering what others put into theres. I personally just use Kidney beans, chillis and peppers in with the chicken and cheese.
Also if anybody could recomend other mexican and tex-mex dishes and/or websites it would be a help
 
I love enchiladas! I prefer flour tortillas but I will eat corn if used for enchiladas.

Super easy enchiladas
cooked chicken
cream of chicken soup/ maybe a little broth or leftover chicken gravy
chopped onions
canned chopped green chilis
grated cheese
Roll ingredients in heated, softened tortillas, corn or flour
Place in baking pan- coat bottom of pan with enchilada sauce. Once the pan is totally filled cover with more enchilada sauce and top with more cheese.

You can use other meats like pork, turkey, hamburger, etc. I'll include two sites that can give you more meat information-like which pork is cheapest for enchiladas, etc and more recipes
 
Chicken Enchiladas

Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans
 
Seven Layer Tex Mex Dip --


.INGREDIENTS
1 (16 ounce) can refried beans
1 cup guacamole
1/4 cup mayonnaise
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
2 cups shredded Cheddar cheese
1 tomato, chopped
1/4 cup chopped green onions
1/4 cup black olives, drained


..DIRECTIONS
1.In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.

2.In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.

3.Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.


^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^


Tex-Mex Beef and Cheese Enchiladas --


.INGREDIENTS
2 pounds ground beef
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
1 teaspoon salt
1 (8 ounce) can tomato sauce
4 cups water
1/2 cup all-purpose flour, divided
1 1/2 teaspoons sugar
2 tablespoons cooking oil
12 (6 inch) corn tortillas
4 cups shredded American cheese


..DIRECTIONS
1.Preheat the oven to 350 degrees F (175 degrees C).

2.Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.

3.While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese.

4.Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.


^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^


Tex-Mex Rice --


.INGREDIENTS
1 cup uncooked long grain rice
1 medium onion, chopped
2 tablespoons vegetable oil
2 cups boiling water
1 medium green pepper, chopped
1 1/2 teaspoons chili powder
1 teaspoon salt
1 (14.5 ounce) can diced tomatoes, drained


..DIRECTIONS
1.In a skillet, saute rice and onion in oil until rice is browned and onion is tender. Stir in the water, green pepper, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in tomatoes; heat through.


^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^


Tex-Mex Corn Chowder --


.INGREDIENTS
1 1/2 cups chopped onion
2 tablespoons margarine
1 tablespoon all-purpose flour
1 tablespoon chili powder
1 teaspoon ground cumin
1 (16 ounce) package frozen corn kernels, thawed
2 cups medium salsa
1 (14.5 ounce) can chicken broth
8 ounces cream cheese, softened
1 cup milk


..DIRECTIONS
1.In a large saucepan, saute onions in margarine. Stir in flour, chili powder, and cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.

2.Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.

3.Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.
 
Seven Layer Tex Mex Dip --


.INGREDIENTS
1 (16 ounce) can refried beans
1 cup guacamole
1/4 cup mayonnaise
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
2 cups shredded Cheddar cheese
1 tomato, chopped
1/4 cup chopped green onions
1/4 cup black olives, drained


..DIRECTIONS
1.In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.

2.In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.

3.Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.


^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^


Tex-Mex Beef and Cheese Enchiladas --


.INGREDIENTS
2 pounds ground beef
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
1 teaspoon salt
1 (8 ounce) can tomato sauce
4 cups water
1/2 cup all-purpose flour, divided
1 1/2 teaspoons sugar
2 tablespoons cooking oil
12 (6 inch) corn tortillas
4 cups shredded American cheese


..DIRECTIONS
1.Preheat the oven to 350 degrees F (175 degrees C).

2.Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.

3.While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese.

4.Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.


^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^


Tex-Mex Rice --


.INGREDIENTS
1 cup uncooked long grain rice
1 medium onion, chopped
2 tablespoons vegetable oil
2 cups boiling water
1 medium green pepper, chopped
1 1/2 teaspoons chili powder
1 teaspoon salt
1 (14.5 ounce) can diced tomatoes, drained


..DIRECTIONS
1.In a skillet, saute rice and onion in oil until rice is browned and onion is tender. Stir in the water, green pepper, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in tomatoes; heat through.


^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^


Tex-Mex Corn Chowder --


.INGREDIENTS
1 1/2 cups chopped onion
2 tablespoons margarine
1 tablespoon all-purpose flour
1 tablespoon chili powder
1 teaspoon ground cumin
1 (16 ounce) package frozen corn kernels, thawed
2 cups medium salsa
1 (14.5 ounce) can chicken broth
8 ounces cream cheese, softened
1 cup milk


..DIRECTIONS
1.In a large saucepan, saute onions in margarine. Stir in flour, chili powder, and cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.

2.Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.

3.Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.
 
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