How To Make Enchiladas

As with most Tex-Mex dishes, your guests will be licking their plates after they have tried your warm and flavorful enchiladas. Enchiladas are baked burritos that cook with a flavorful sauce  and plenty of melted cheese. They can be made from chicken, beef, potatoes, vegetables or just beans and cheese. Whatever you plan of stuffing your enchiladas with, be sure to get enough of the chili pepper sauce that really ties the dish together. You can make your own enchilada sauce if you’re feeling adventurous or buy it from the store if you are short on time. The smoky sauce is vital to the perfect enchilada though and should not be forgotten! You can use either flour or corn tortillas and fill them with whatever you are craving. Garnish with some scallions or cilantro and serve them up with guacamole, diced tomatoes and chopped lettuce for texture and color. Chef Michael provides an online cooking lesson for creating the perfect enchiladas. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Enchilada Recipe:
Yields: 4-6 servings

Ingredients:
1 pound Ground beef or boneless skinless chicken breast
¼ cup Onions, small minced
¼ teaspoon Garlic, roasted and minced
1 each Serrano chili, minced
4 ounces Green chilies, canned and diced
2 teaspoon Corn oil
1 tablespoon Worcestershire sauce
3 teaspoons Taco seasoning
½ teaspoon Kosher salt
¼ teaspoon Black pepper
3 cups Cheddar and Colby Jack cheese, shredded
10 ounces Enchilada sauce/green sauce
2 teaspoons Black olives, sliced
12 each Corn tortillas
1 cup Sour cream
½ cup Cilantro, chopped

Directions:
1. Pre-heat oven to 350*F
2. Heat skillet, add 1 teaspoon of corn oil and when the oil is hot add onions and garlic. Sweat for 3-5 minutes
3. Add ground beef or chicken and sauté until lightly brown. Drain off excess fat
4. Add the Worcestershire sauce, smoked paprika, oregano, chili powder, roasted cumin, kosher salt and black pepper. Simmer for 15 minutes
5. Using a flat griddle or another skillet, heat and add 1 teaspoon of oil. Once oil is hot cook each tortilla for 10 seconds per side. Drain excess fat on a paper towel
6. Ladle 1-2 ounces of enchilada sauce in bottom of a baking pan
7. Ladle meat mixture in each tortilla, add half of the cheese and olives to the top of the enchilada and roll tortilla then place seam side in the pan
8. Ladle remaining sauce over the tortillas and top with remaining cheese and olives
9. Place enchilada in the oven and bake for 20-25 minutes
10. Remove and garnish with sour cream and chopped cilantro
11. Serve on warm place

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