Enchiladas
Preparation
Utensils Required
Cutting Board
Chef's Knife
Skillet
Measuring spoons/cups
Medium bowl
9x13 Casserole dish
Prep Time
10 Min
Cook Time
25-30 Minutes
Yield
4-6 Servings
Ingredients
FILLING:
Chicken, beef or pork, cooked and shredded
.75-1 lbs
Onion, medium
1 Whole
Garlic
1 Clove
Diced tomatoes with chiles
Rotel or the store brand version of Rotel
1 Cup
Shredded Cheese, Mexican Blend
Or any kind of cheese you prefer
1 Cup
Sriracha (optional)
Or any hot sauce you like
1 Tbsp
ENCHILADAS
Corn Tortillas
You can use flour, I suggest corn
10-12
Corn or Vegetable Oil
1/4 Cup
Mini-Sweet Peppers or Jalapeños
3-5 Whole
Enchilada Sauce
You can make your own, I use canned...for now
1-2 Cups
Lettuce, shredded
1 Cup
Crema
Or sour cream
1/4 Cup
Cilantro, fresh
2 Tbsp
Lime
1 Whole
Instructions
Mise en Place
1) Preheat oven to 375° F
2) Peel and slice onion into strips
3) Rinse and halve peppers
4) Peel & mince garlic (if you have a microplane/grater, you can use that)
5) Heat vegetable oil in skillet to medium-high heat. Fry each tortilla 10-15 seconds per side and set aside on paper towels.
Process
1) You can use the same skillet you used for the tortillas and remove 1-2 Tbsp of the oil, or enough until it is an appropriate amount to cook veggies. Add onion and garlic and cook for 6-7 minutes on medium-low heat.
2) Add Rotel and meat to pan, stir into mixture until heated, 1-2 minutes.
3) Remove from heat and into a bowl, add half of cheese and mix.
4) Lightly oil casserole pan.
5) Portion out the mix into each tortilla, roll and place into casserole dish, seam side down.
6) Pour enchilada sauce over and top with remainder of shredded cheese. Place halved peppers on top of and slightly pushed in between tortillas.
7) Bake for 25-30 minutes, remove from oven and let rest for 5 minutes.
8) Top with shredded lettuce, crema, cilantro, salt and a squeeze of lime juice. Enjoy!
Leftovers? Here's how to use them!
COMING SOON!!!
Work in progress, so many options and working on getting them loaded...