Hi - I am looking for a recipe for enchiladas - don’t matter what kind (cheese, beef, or chicken) They are my fav but can never duplicate like real authentic mexican enchiladas. Also I am looking for a recipe for spanish rice - a great side to enchiladas!! Any help would be appreciated!!
SOUR CREAM ENCHILADAS
1 lb. ground beef 1 c. sour cream
10 corn tortillas 1 c. diced onion
1 can cream of chicken soup 2 c. grated cheddar cheese
1/3 soup can milk
Preheat oven to 375. In a skillet, brown ground beef. Wrap tortillas in paper towal and heat in microwave until warm; set aside. Combine soup, milk and sour cream in saucepan; heat, stirring constantly. Place equal amounts of ground beef, onion and cheese on each tortilla. Pour a teaspoon of sauce on each prepared tortilla. Roll up each tortilla and place in a greased baking dish. Pour remaining sauce over enchiladas. Bake for 20 to 25 min.
Makes 10.
from cdkitchen:
Baked Spanish Rice
Serves/Makes: 6 | Difficulty Level: 3 | Ready In: 30-60 minutes
1 cup rice (Brown rice adds more flavor)
1 cup of water or stock
1 can tomatoes (crushed, diced or whole, you’re choice)
1 large onion (sliced, diced or chunked)
1 large clove of garlic (optional but tasty)
1/2 sweet green or red pepper, diced or chopped (optional but visually attractive)
1 teaspoon spice (there are many choices but cumin is more traditional)
1 small hot pepper, fresh seeded, diced or sliced (jalapeno works well, but dry or canned is OK)
1 tablespoon herbs, dried (thyme, basil or even tarragon for something different)
1 pound ground meat(beef, pork, lamb or a mixture)
1 teaspoon ground black pepper (freshly ground if at all possible)
1/2 teaspoon salt
Cook the rice, with the salt, until the liquid is absorbed, this will be a dry
rice at this point. Let stand until partially cooled While the rice is cooking,
saute the ground meat with the spices, onions,peppers, garlic and hot peppers
until the meat is browned. Drain excess fat from the meat, add the herbs and mix
together. Let stand until partially cooled You have a choice of mixing rice and
meat together or creating layers in a casserole dish. Once the mixture is in the
casserole, try not to pack it down too much, add the canned tomatoes and let
this work its way down and in for 5 - 10 minutes while you preheat your oven to
325 degrees. At this point you can add cheese on top if you wish, a good old
cheddar is great. Cover the casserole dish and bake in the oven for 30 - 45
minutes, or until all the liquid is absorbed and the rice is tender.
NOTE Do not forget that the rice is not fully cooked so that, as it
absorbs the liquid from the tomato, it WILL expand. So, leave a little
expansion room in your casserole dish. As a final touch, if you are using cheese
and want a brown top, uncover the dish, after cooking is complete, and broil,
not too close to the element, until desired colour is achieved. Allow to cool
for 5 - 10 minutes and serve. Makes a great centre piece on the dinning room
table.