How to make enchiladas.

Enchiladas are a delicious Mexican dish made with tortillas rolled around a filling and covered in sauce. Here's a basic recipe to make enchiladas:

Ingredients:12 corn tortillas
2 cups cooked and shredded chicken or beef (or use beans or cheese for a vegetarian option)
1 cup grated cheese (such as cheddar or Monterey Jack)
1 small onion, chopped
2 cloves garlic, minced
1 can (14 ounces) enchilada sauce
1 tablespoon vegetable oil
Salt and pepper to taste
Optional toppings: sour cream, chopped cilantro, diced tomatoes, sliced jalapeños


Preheat your oven to 350°F (175°C).

In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent.

Add the shredded chicken or beef (or beans/cheese for a vegetarian option) to the skillet, and season with salt and pepper. Stir well to combine and cook for a few minutes until heated through.

Pour about 1/4 cup of enchilada sauce into the bottom of a baking dish to prevent the tortillas from sticking.

Warm the corn tortillas by wrapping them in a clean kitchen towel and microwaving them for 30 seconds to 1 minute, or heat them in a dry skillet for a few seconds on each side until pliable.

Take a tortilla and spoon a generous amount of the filling onto the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them side by side.

Once all the tortillas are filled and arranged in the baking dish, pour the remaining enchilada sauce evenly over the top, covering all the tortillas.

Sprinkle the grated cheese over the sauce, covering the enchiladas completely.

Place the baking dish in the preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let it cool for a few minutes. Serve the enchiladas hot with your desired toppings, such as sour cream, chopped cilantro, diced tomatoes, or sliced jalapeños.

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