HELP!! Need Beef Enchilada recipe QUICK!!
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SMG · 09-03-2002, 05:44 PM

Anybody have a good one? I'm wanting to make them tonight and I've only tried once......... [img]graemlins/dizzy.gif[/img] not a good thing! [img]images/icons/wink.gif[/img]

Bert & Sully · 09-03-2002, 05:51 PM

LAYERED ENCHILADA CASSEROLE

Here's a hearty and satisfying "Mexican lasagna" that comes together quickly.
2 pounds lean ground beef
1 large onion, chopped
1/4 cup chili powder
1 jalapeño chili, chopped

12 5- to 6-inch-diameter corn tortillas
1 15-ounce can chili beans
1 1/2 cups (packed) grated sharp cheddar cheese
2 14 1/2-ounce cans Mexican-style stewed tomatoes

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Sauté beef and onion in heavy large Dutch oven over high heat until brown, about 10 minutes. Reduce heat to low. Mix in chili powder and jalapeño and sauté 5 minutes. Season mixture with salt and pepper.

Overlap 6 tortillas on bottom of prepared dish, covering completely. Spoon beef mixture, then beans evenly over tortillas. Cover with remaining 6 tortillas. Sprinkle cheese over. Pour tomatoes with their juices over cheese. Bake until casserole is heated through and bubbling at edges, about 1 hour.

Shonnie I found another "quicker" recipe and emailed it to you.

[ 09-03-2002, 05:58 PM: Message edited by: Bert & Sully ]

SMG · 09-03-2002, 05:58 PM

Thanks Elaine that sounds yummy!! [img]graemlins/yuma.gif[/img] I'll have to save that one......I don't have any chili beans. [img]images/icons/rolleyes.gif[/img]

September · 09-03-2002, 06:00 PM

I've made enchaladas quite a bit...I'll give you some variations based on fat/health content.

Sauce:
You can buy enchalada sauce, but I find it to be too high in sodium. Basically, all enchalada sauce is is watered down tomato sauce with garlic & a lot of cumin (to taste). I start by sauteing garlic in a little oil (olive oil spray works, as well) until soft, but not brown. Add tomato sauce and water (one part sauce to one and a half parts water), as well as cumin (I like food spicy, so I usually use around 1 1/2-2 Tablespoons of cumin per pint of sauce). Simmer on the stove while you're assembling other ingredients.

Filling:
you can use fajita beef, but generally, for enchaladas, ground beef is easier. Brown meat, remove from heat and drain. In pan saute onions (chopped, but not too finely) as well as coarsely chopped green pepper and a little more garlic. When soft, return the beef to the pan and season with a little salt & freshly ground pepper.

Tortillas:
Traditional enchaladas are made by frying the corn tortillas, and when hot spooning in filling and rolling. I usually opt to just steam them a little to soften them up (& avoid the extra oil)...I wrap a few at a time in a damp paper towel and put in microwave for 5-10 seconds. Its important to work with only a few tortillas at a time because they harden up as they cool. Take a warm tortilla on your work surface. I like to spread a little sour cream on the inside, then a little cheese in a line down the middle, then some of the filling (maybe two tablespoons...if they're overfull they'll split and become a mess. Prepare your pan by spreading a thin coating of sauce on bottom of pan, then place enchaladas in a row seam side down. Once they're all done, pour sauce over top and top with lots of cheese. Bake @ 375 for about 15 minutes covered with foil, then another 15-20 minutes to brown & get all bubbly. Everything is already cooked, so the oven is just to melt everything and get hot.

Serve with rice, cornbread, a big bowl of tortilla chips & salsa and a pitcher of margaritas or sangria (let me know if you want a recipe for that).

Another filling option is black bean enchaladas. Same idea with the garlic, peppers & onions. Add one can of black beans, drained & rinsed, with one half of beans slightly mashed. Fold sauteed vegetables & beans together & season with salt, pepper & a little ceyanne pepper.

Good luck!!

SMG · 09-03-2002, 06:08 PM

Thanks September!! [img]images/icons/grin.gif[/img] Yum!!

**Suzy Q'Disney** · 09-03-2002, 07:20 PM

Elaine you always have the best recipes!

Susan

Shell_of_the_South · 09-04-2002, 09:21 AM

Elaine, share the other recipe with the rest of us!! The first one sounds great, I printed it out to try tonight!

SMG · 09-04-2002, 10:05 AM

My enchiladas were a HIT!!! [img]images/icons/grin.gif[/img] Everyone actually liked them! That's not easy to accomplish at this house! [img]images/icons/rolleyes.gif[/img] Thanks everyone!!

[ 09-04-2002, 10:07 AM: Message edited by: SMG ]

Shell_of_the_South · 09-04-2002, 10:43 AM

Shonnie, do you have the other recipe Elaine sent you?

SMG · 09-04-2002, 11:02 AM

No, DH deleted it on accident! [img]images/icons/frown.gif[/img] But it sounded wonderful! I had copied some of it down and he thought I was finished! [img]graemlins/cry2.gif[/img]

Bert & Sully · 09-04-2002, 11:07 AM

Hi Michelle let me find it and I'll re-post it.

Elaine

Bert & Sully · 09-04-2002, 11:14 AM

I think this is the one I sent you Shonnie? - Sorry Michelle, I didn't meant to be rude; just didn't want to [img]images/icons/wink.gif[/img] thread hog!!

Email or PM me if I can help any further.

Chicken Enchiladas

3 tablespoons plus 1/2 cup oil, divided
1 tablespoon flour
1/4 cup New Mexican chili powder
16 ounces chicken stock
10 ounces tomato puree
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt
3 cups grated cheddar cheese
2 cups cooked and shredded chicken
1 onion, chopped
10 corn tortillas
1 cup sour cream, for garnish
1/2 cup chopped scallions, for garnish
Preheat oven to 350 degrees F. Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.

Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.

Yield: 4 to 6 servings

Shell_of_the_South · 09-04-2002, 11:24 AM

Thanks so much for all the great recipes, Elaine! [img]graemlins/yuma.gif[/img]

SMG · 09-04-2002, 11:37 AM

Yes Elaine that's the one! [img]graemlins/yuma.gif[/img] Thanks again! Now I believe I'll just copy and paste into a file! [img]images/icons/smile.gif[/img]

Heidi · 09-04-2002, 11:45 AM

Just printed off to add to my recipe collection. I'm going to try it this weekend. (I'm on a "food holiday" for four days to help my system out - only drinking fruit juice with this meal replacment powder.) Needless to say, these sound so wonderful, I would love to eat some right now!!! [img]graemlins/yuma.gif[/img]