Need Good Authentic Recipe for Enchiladas

If you want a quick way go to the store and get a can of enchilada sauce (the green is the best) boil some chicken with onions and pepper. Cool and pull apart. Take corn tortillas into a pie shape. Put a lalyer of sauce at the bottom or your pan a layer of torts. then chicken then a white cheese (grated or use your fav cheese) then green sauce. Repeat until baking dish is full layer the top with lots of cheese...mmmmm cook at 350 until done...yum enchilada casserole

I make them and my family loves them. they hardly ever leave left overs.. I brown ground beef and prepare it as I would for taco's with seasonings and taco seasoning. sometimes I like to add Goya in (the one in the orange box). Taco corn totilla's and prepare them. sometimes I use flour totilla's. you can use tomatoes, lettuce and refried beans if you want for the filling along with the beef mixture. wrap the ingredience inside of the tortilla's and line them in a cake pan or any deep pan. for sauce I use old el paso enchilada sauce. The red one is good but I find that alot of people love the green chile one. spread the sauce over the enchiladas. Top it off with a cheese of your choice, either a shredded mexican cheese, or I like to use a creamy nacho cheese sometimes. put oven on about 350 degree's and let it cook for about 15 - 20 minutes until either the cheese melts or the dish is heated completely. serve with salsa and sour cream if desired. great with a spanish rice on the side! Enjoy! My kids really love this as well as my fiance. Ive made it for neices who beg me to make it again. its pretty simple with lots of flavor and tastes even better the next day!

Sure. Here's a recipe, prep time is about 30 min Grapeseed oil (or another high smoke-point oil such as peanut or canola oil) 12 corn tortillas 1 medium onion, chopped 1 clove of garlic, minced 1 cup of salsa (Mild prepared salsa or make your own using cooked or canned tomatoes, roasted green chiles, onions, cilantro, oil and vinegar. Do not use salsa made with fresh, uncooked tomatoes for this dish.) 3 Tbsp of tomato paste 1 cup water 1 cup of canned crushed tomatoes (preferably fire roasted) Olive oil 1 lb of mild cheddar or longhorn or any mild yellow cheese, grated A handful of cilantro 1 cup of sour cream Half a head of iceberg lettuce 1 Preheat oven to 350 degrees F. 2 In a large fry pan at high heat add 3 Tbsp of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat. 2 Sauté up the chopped onion and garlic, then turn off the heat. Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar. 3 Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts. 4 Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. See Perfect Guacamole for a great guacamole avocado side dish. Serves 4.

You can also go and get a jar of Mole. This is really good on tortillas that are filled with chicken and onions. It can be found in the latino isle.

My husband loves green chile enchiladas. He even makes the salsa. He roasts tomatillos, serrano chiles and jalepenos puts them in a blender with an onion, some salt not alot though and garlic. He mixes it and puts it into a pan to heat.

Try this..I've done it a couple of times and it tastes good. Toast the toritllas in little oil. Keep aside. Saute onions in butter(lightly) Take each tortilla, fill halway with sauted onions and then top with cheese. Roll and place seam down in baking pan. Repeat with all the tortillas. Over the rolled tortillas por store bought Green Chile sauce (or red) top off with cheese. Bake in a pre-heated oven at 350F for 10 minutes or until cheese melts. Serve with Guacamole and topped with sour cream and chopped lettuce. This tasted good. I happened to put in too much sauce, but it was still fine.(see pic) I used 8 inch tortillas. You could also use variations in your stuffing. Bon appetite!