Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, enchiladas. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Enchiladas is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Enchiladas is something that I have loved my whole life.
Chicken, beef, turkey or veggie we have plenty of recipes to choose from to make the ultimate Tex-Mex feast. Beef enchiladas are a tasty Mexican dish, great for when having guests round! These are homemade with storecupboard spices and beef mince. One of the few Mexican dishes that benefits from a knife and fork, Enchiladas are soft corn tortillas wrapped around tender chicken and baked in the oven in a rich and tangy tomato sauce.
To begin with this recipe, we have to first prepare a few components. You can cook enchiladas using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Enchiladas:
- Take 2 lbs. Ground beef
- Prepare 2 cups Shredded Monterey jack cheese
- Make ready 1 cup sour cream
- Prepare 1/2 tsp salt
- Get 1/4 tsp pepper
- Get 1 can Refried beans (if desired)
- Take 24 oz tomato sauce
- Make ready 1 small can chopped green chilis
- Prepare 1 tbsp chilli powder
- Prepare 1/2 tsp cumin
In a frying pan, fry the sliced chicken in the oil over a high heat for couple of minutes. Place a griddle pan over a high heat to get smoking hot. Halve and deseed the peppers, then add to the griddle with the corn. Cube the chicken and return it to the pan.
Instructions to make Enchiladas:
- In medium sauce pan, combine tomato sauce, chilis, chilli powder and cumin and heat to boiling. Reduce heat and simmer, stirring occasionally.
- While sauce simmers, brown beef; drain. Add 1 ½ cups of the cheese, sour cream, salt and pepper.
- Spoon about ¼ cup of mixture onto center of tort, spread near the edge of the tort (so you make a row of the meat across the center of the tort) and then roll up tort. Arrange torts in lightly greased baking pans (I use 9 x 13 pans). If you use refried beans too, I usually use up about 75% of the meat mixture making plain beef, then add one can of refried beans to the remaining beef and mix and finish making the enchiladas.
- Pour sauce over the enchiladas and sprinkle with cheese as desired.
- Bake at 350 degrees, uncovered, for 30 minutes, until hot and bubbly.
Halve and deseed the peppers, then add to the griddle with the corn. Cube the chicken and return it to the pan. Stir in salt, passata, water, chilli powder, green pepper and garlic. Ree Drummond's saucy enchiladas live up to their name: they're simple and perfect and can feed a crowd of cowboys. You'll need red enchilada sauce and chicken broth to make the sauce, a pound of.
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