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Enchiladas

Foreign.Taste's picture
Ingredients
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Olive oil 2 Tablespoon
  Canned tomatoes 2 Pound (2 Cans)
  Canned seasoned tomato sauce 16 Ounce (2 Cans)
  Garlic 2 Clove (10 gm), minced
  Finely chopped canned green chiles 3 Teaspoon
  Chili powder 1 Tablespoon
  Sugar 2 Teaspoon
  Salt 1 Teaspoon
  Ground beef 3⁄4 Pound
  Garlic clove 1 Small, minced
  Sliced green onion 1⁄2 Cup (8 tbs)
  Chopped ripe olives 3 Tablespoon
  Chili powder 2 Teaspoon
  Salt 3⁄4 Teaspoon
  Shredded sharp processed cheese 1 1⁄2 Cup (24 tbs)
  Ripe olives 1⁄2 Cup (8 tbs), sliced lengthwise
For puffy tortillas
  Sifted all purpose flour 3⁄4 Cup (12 tbs)
  Yellow corn meal 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Egg 1
  Water 1 3⁄4 Cup (28 tbs)
Directions

Make sauce:
Cook chopped onion in 2 tablespoons olive oil till tender.
Add next 7 ingredients; simmer uncovered 30 minutes.
Make enchiladas: For filling, cook beef and garlic in 1 tablespoon olive oil, add next 4 ingredients.
To serve:
Arrange enchiladas in sauce on heatproof platter; sprinkle with remaining cheese, olives.
Bake at 350° about 25 minutes.
Puffy Tortillas: Sift together 3/4 cup sifted all purpose flour, 3/4 cup yellow corn meal, and 1/4 teaspoon salt; add 1 beaten egg, and 1 3/4 cups water; beat smooth.
Pour 3 tablespoons batter in hot greased 6 inch skillet; cook till brown on bottom and top is just set (2 to 3 minutes).
Loosen with spatula, flip out on paper towel or use frozen tortillas.
Fry as directed; then heat in sauce.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Beef
Servings: 
12

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 290 Calories from Fat 112

% Daily Value*

Total Fat 17 g26.4%

Saturated Fat 6.5 g32.7%

Trans Fat 0 g

Cholesterol 50.1 mg16.7%

Sodium 667.5 mg27.8%

Total Carbohydrates 25 g8.3%

Dietary Fiber 3.9 g15.8%

Sugars 2 g

Protein 12 g23.7%

Vitamin A 26.7% Vitamin C 20%

Calcium 17.1% Iron 29.6%

*Based on a 2000 Calorie diet

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Enchiladas Recipe