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ENCHILADAS RAQUEL

CHEF.LALA's picture
Ingredients
  Extra lean ground beef 1 Pound
  Potato 12 Ounce, quartered (peeled)
  Water 3 Ounce
  Canned tomatoes 6 Ounce
  Salt 1 Teaspoon
  Garlic 2 Clove (10 gm) (peeled)
  Onion 4 Ounce, quartered (peeled)
  Serrano chilies 2
  Beef stock/Vegetable stock 4 Cup (64 tbs)
  Tostada 1 (fried tortilla)
  Pepper 1⁄4 Teaspoon
  Cumin 1 Dash
  Corn tortillas 14
  Cotija/Queso fresco 12 Ounce
Directions

Method
* Place meat, potatoes, ground beef and water in pot.
* Cover, cook over low medium heat for 20 minutes, until potatoes
are tender.
* Drain the juice and reserve.
* Mash the meat and potatoes together with a potato masher.
* Mix in ½ teaspoon of salt.
* In a blender, add reserved juice, canned tomatoes, ½
teaspoon of salt, garlic cloves, onions, serrano chiles, stock, tostada (to thicken sauce), pepper and cumin.
* Puree and transfer sauce into a saucepan.
* Simmer on low for 20 minutes.
* Dip tortilla into saucepan, carefully and quickly transfer onto a baking pan.
* Spoon 2 ounces of meat/potato filling onto the tortilla in an elongated manner.
* Roll the tortilla with the seam ending up at the bottom.
* Arrange rolls closely to one another.
* Repeat with each tortilla. Cover with more sauce.
* Place in an oven for 5-7 minutes at 375˚.
* Serve immediately.
* Sprinkle with crumbled cotija or queso fresco.
Makes 14 enchiladas. Sauce makes 4 ½ cups

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Savory
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
7 Minutes
Ready In: 
37 Minutes
Servings: 
14

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Average: 4.6 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 270 Calories from Fat 93

% Daily Value*

Total Fat 10 g16.1%

Saturated Fat 6.1 g30.6%

Trans Fat 0.1 g

Cholesterol 37.2 mg12.4%

Sodium 737.2 mg30.7%

Total Carbohydrates 28 g9.2%

Dietary Fiber 1.9 g7.8%

Sugars 0.9 g

Protein 17 g34.2%

Vitamin A 5.3% Vitamin C 11.9%

Calcium 22.7% Iron 12.2%

*Based on a 2000 Calorie diet

5 Comments

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ENCHILADAS RAQUEL Recipe