Best Simple Perfect Enchiladas Recipes

Simple Perfect Enchiladas image

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish

Steps:

In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
Preheat the oven to 350 degrees F.
Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

Simple Perfect Enchiladas image

Provided by Jane from Ohio

Categories Mexican

Time 50m

Yield 14 enchillads, 8 serving(s)

Number Of Ingredients 16

2 tablespoons canola oil
2 tablespoons all-purpose flour
1 (28 ounce) can enchilada sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb ground beef
1 medium onion, finely copped
1/2 teaspoon salt
canola oil (for frying)
10 -14 corn tortillas
2 (4 ounce) cans of diced chilies
1 cup chopped green onion
1/2 cup of sliced black olives
3 cups of grated sharp cheddar cheese
cilantro (to garnish)

Steps:

For the sauce.
In sauce pan over medium heat combine canola oil and flour.
Whisk together and allow to bubble for 1 minute.
pour in the red sauce, chicken broth, salt and pepper.
bring to boil.
reduce the heat while you prepare the other ingredients.
Meat.
While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium high heat.
Drain the fat.
Add the salt and combine.
turn off the heat and set aside.
For the rest.
In a small skillet over medium high heat, heat some canola oil.
Lightly fry the tortillas just until soft.
Do not crisp.
drain on paper towel.
repeat until all tortillas are fried.
Preheat oven to 350 degrees.
Spread 1/2 cup of the sauce on the bottom of a 9 by 13 inch baking pan.
next, one at a time, dip each tortilla into the sauce.
set the sauce soaked tortilla on a plate.
place on some of the meat mixture, , chillies, green onions and black olives.
top with a generous portion of cheddar cheese.
roll up the tortilla to contain the filling.
place tortilla seem side down in the baking dish.
repeat with the rest of the tortillas.
pour the remaining sauce over the top.
end with the generous sprinkling of cheese and any of the chillies, onions and olives you have left from the filling.
bake for 20 minutes or until bubbly.
sprinkle chopped cilantro on top and serve.

Nutrition Facts : Calories 476.2, Fat 28.3, SaturatedFat 12.9, Cholesterol 83, Sodium 1718, Carbohydrate 29.4, Fiber 4.9, Sugar 9.6, Protein 26.9

Simple Perfect Enchiladas image

Provided by Lynnda Cloutier

Number Of Ingredients 20

sauce:
1 tbsp. canola oil
2 tbsp. flour
1 large (28 oz.) can enchilada or mexican red sauce
2 cups chicken broth
1/2 tsp. salt
1/2 tsp. black pepper
2 tbsp. chopped cilantro, plus extra for serving (i use italian flat leaf parsley, as i'm not fond of cilantro)
meat:
1 lb. ground beef
1 medium onion
two 4 oz. cans diced green chilies
1/2 tsp. salt
the rest:
10 to 14 corn tortilla
canola oil for frying
1/2 cup chopped black olives
1 cup chopped green onions
3 cups grated sharp cheddar cheese
cilantro

Steps:

1. In a pan, over medium low heat, mix the canola oil and flour Whisk together and allow to bubble for a minute. Pour in red sauce, chicken broth, salt and pepper. Bring to a boil.
2. While sauce is simmering, make the meat. Finely chop the onion. In large skillet over medium high heat, brown ground beef with the onion, Drain fat, then add green chilies. Add salt and stir to mix. Turn off heat and set aside.
3. In small skillet over medium heat, lightly fry the tortillas in canola oil just til soft. Don't crisp. Drain on paper towel lined plate. Repeat til all tortillas have been fried. To assemble, preheat oven to 350. Spread 1/2 cup of the sauce in bottom of 9 x 13 inch baking dish. Dip each tortilla into the sauce.
4. Set sauce soaked tortillas on a cookie sheet. Onto each tortilla, put some of the meat mixture, black olives and green onions. Top with a generous portion of grated cheddar. Roll up tortillas to contain filling inside.
5. Put tortilla seam side down in baking dish. Repeat with rest of tortillas. Stir cilantro into the sauce and pour remaining sauce over the top. End with a generous sprinkling of cheese. Bake enchiladas for 20 minutes or til bubbly. Sprinkle extra chopped cilantro over top.