Best Grandmas Enchiladas Recipes

GRANDMA'S ENCHILADAS

Steps:

• Cut chicken into small pieces and add enough water (or chicken broth) to cover.
• Season water with sea salt, garlic powder, chili powder, cumin, oregano, sage, lemon juice & bay leaves.
• Some of the seasonings might seem like a lot but when you're boiling you have to make the water strong so the flavor gets into the chicken.
• Bring to a boil & cover, you don't want to boil too hard or all your water will evaporate.
• Let boil for 60 minutes or until chicken falls apart easily.
• While chicken is boiling, sauté onion in a small skillet, remove from skillet & set aside.
• Using the same skillet, add ½ cup oil & heat to medium/high, sprinkle with some salt.
• fry corn tortillas until lightly browned but not crispy (about 10 seconds per side), add more oil if needed until all tortillas are cooked.
• Once chicken is done reserve 2 cups chicken broth and shred chicken.
• Preheat oven to 350.
• Put chili sauce in a wide bowl or sauce pan.
• Using tongs, dip cooked tortillas in chili sauce and layer the bottom of a 6x9 size casserole dish (should fit 2 across & 3 down).
• Add a layer of chicken, cheese, onions and sprinkle with chicken broth (I usually use a turkey baster).
• Repeat until the dish is full...this size dish should fit 3 layers. (tortilla, chicken, cheese, onion & broth).
• Sprinkle top of dish with more chili sauce and bake at 350 for 20-25 minutes. usually i turn the broiler on for a minute or two at the end to get the top crispy.
• Let stand 5 minutes before serving.
• i serve with shredded lettuce & diced tomato topped with taco sauce.
• Note: for a lower fat version, use low fat cheese & heat tortillas on the stove top instead of frying....the dark rings give them more flavor than steaming. For smaller dishes cut tortillas in half to fit one single later across the bottom.

CHICKEN ENCHILADAS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

COOK'S GRANDMA'S ENCHILADAS

Steps:

• Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until just smoking. Cook half of beef, turning occasionally, until well browned all over, about 8 minutes. Transfer to large bowl. Repeat with remaining oil and beef.
• Pour off all but 1 tablespoon fat from pot. Add onions and ½ teaspoon salt and cook over medium heat until softened, about 8 minutes. Stir in chili powder, cumin, coriander, cayenne, and ¼ teaspoon pepper and cook until spices darken, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce and wine and bring to boil.
• Add browned beef, along with any accumulated juices, to pot. Transfer pot to oven and cook, covered, until meat is fork-tender, 2 to 2½ hours. Transfer beef to large bowl. Strain sauce through fine-mesh strainer, discarding solids, and set aside. (You should have about 2 cups sauce.).
• Increase oven temperature to 375 degrees. Spread ¾ cup sauce over bottom of 13- by 9-inch baking dish; set aside. When beef is cool enough to handle, shred into bite-sized pieces. Add 1 cup cheese and additional ¼ cup sauce and toss to combine.
• Heat tortillas in the microwave for about 1 minute. Arrange warm tortillas on work surface. Place 1/3 cup beef mixture in center of each tortilla. Roll tightly and arrange, seam-side down, in prepared baking dish.
• Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Cover with foil and bake until cheese is melted and enchiladas are heated through, 20 to 25 minutes. Serve.

GRANDMA'S ENCHILADAS RECIPE - (4.6/5)

Steps:

• 1. BROWN BEEF Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until just smoking. Cook half of beef, turning occasionally, until well browned all over, about 8 minutes. Transfer to large bowl. Repeat with remaining oil and beef. 2. COOK AROMATICS Pour off all but 1 tablespoon fat from pot. Add onions and ½ teaspoon salt and cook over medium heat until softened, about 8 minutes. Stir in chili powder, cumin, coriander, cayenne, and ¼ teaspoon pepper and cook until spices darken, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce and wine and bring to boil. 3. BRAISE BEEF Add browned beef, along with any accumulated juices, to pot. Transfer pot to oven and cook, covered, until meat is fork-tender, 2 to 2½ hours. Transfer beef to large bowl. Strain sauce through fine-mesh strainer, discarding solids, and set aside. (You should have about 2 cups sauce.) 4. MAKE FILLING Increase oven temperature to 375 degrees. Spread ¾ cup sauce over bottom of 13- by 9-inch baking dish; set aside. When beef is cool enough to handle, shred into bite-sized pieces. Add 1 cup cheese and additional ¼ cup sauce and toss to combine. 5. ASSEMBLE Spray tortillas on both sides with cooking spray and arrange on rimmed baking sheet. Bake until they are warm and pliable, about 1 minute. Arrange warm tortillas on work surface. Place 1/3 cup beef mixture in center of each tortilla. Roll tightly and arrange, seam-side down, in prepared baking dish. 6. BAKE Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Cover with foil and bake until cheese is melted and enchiladas are heated through, 20 to 25 minutes. Serve. ASSEMBLING ENCHILADAS Sandwiching the filled, rolled tortillas between layers of sauce is a key to an integrated, well-seasoned dish. 1. Spread 3/4 cup of sauce evenly over bottom of dish. 2. Fill tortillas, roll tightly, and place seam-side down over sauce in baking dish. 3. Pour remaining 1 cup sauce over enchiladas to coat evenly. 4. Sprinkle enchiladas with cheese and cover dish tightly with foil before baking.

CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.