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Full Online Book HomeLearning KitchenMexican And Hispanic - Enchiladas - Potato-stuffed Enchiladas
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Mexican And Hispanic - Enchiladas -  Potato-stuffed Enchiladas Post by :can_anyone_help Category :Learning Kitchen Author :Unknown Date :March 2012 Read :854

Click below to download : Mexican And Hispanic - Enchiladas - Potato-stuffed Enchiladas (Format : PDF)

Mexican And Hispanic - Enchiladas - Potato-stuffed Enchiladas

2 Tbsp Olive oil
1 1/2 cups canned enchilada sauce
1 1/2 onions chopped
1/4 cup tomato sauce
5 large garlic cloves, minced
1 1/2 tsp cumin seed
1 Tbsp line juice
Chili powder to taste
1 1 /2 dried oregano, crumbled
Cayenne pepper to taste
1/4 tsp ground cinnamon

1 tablespoon olive oil
1/3 cups grated Monterey jack cheese
1 pound russet potatoes, peeled, diced
1 egg
1/2 teaspoon cumin seeds
1 tablespoon chopped fresh cilantro
1 teaspoon chili powder
1 tablespoon minced canned pickled jalapeno chili,
2 small tomatoes, peeled, diced
2 green onions, thinly sliced
1 1/2 tablespoons tomato sauce

corn tortillas or
6 inch flour tortillas
6 ounces feta cheese,
crumbled Minced green onions
Sour cream
1 1/3 cups grated Monterey jack cheese

Sauce: Heat oil in heavy skillet over high heat. Add chopped onions and garlic and saute about 5 minutes. Mix in cumin seed, chili powder, oregano and cinnamon and saute 1 minute. Add enchilada sauce and tomato sauce and simmer 2 minutes. Mix in lime juice. Season to taste with salt, pepper and cayenne pepper. (Can be prepared 2 days ahead.)

Enchiladas: Heat 1 tablespoon oil in heavy large skillet over high heat. Add potatoes and cook until golden, stirring often, about 8 minutes. Reduce heat to low. Add chili powder and cumin and cook 2 minutes. Add tomatoes, sliced green onions and tomato sauce. Cover and cook until potatoes are tender, about 6 minutes. Add 1/3 cup jack cheese, egg, cilantro and jalapeno and stir until cheese melts. Season with salt.

Top tortilla with 1/3 cup filling and roll up. Place seam side down in oiled baking dish. (Can be made 2 hours ahead. Cover and chill.)

Preheat oven to 450'F. Pour sauce over enchiladas. Sprinkle with feta and remaining 1 1/3 cups Jack cheese. Cover with foil. Bake until heated through and bubbling, about 30 minutes. Serve with sour cream and green onions.
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Mexican And Hispanic - Pulled Beef Enchiladas Mexican And Hispanic - Pulled Beef Enchiladas

Mexican And Hispanic - Pulled Beef Enchiladas
1 pound round steak 2 large cloves garlic, crushed 1 medium onion, halved and thickly sliced 1/2 teaspoon freshly ground black pepper 1 tablespoon chili powder 1/2 cup beef broth 3 cups enchilada sauce 10 (9-inch) corn tortillas Grated cheddar or Monterey Jack cheese, to garnish Shredded lettuc, to garnish Sour cream or nonfat yogurt, to garnish Preheat oven to 300 degrees. Cut round steak into pieces that will fit snugly into a casserole with a lid. Strew about the beef the garlic,onion,pepper and chili powder, and pour the beef broth over all. Cover the beef with

Mexican And Hispanic - Mom's Enchiladas Mexican And Hispanic - Mom's Enchiladas

Mexican And Hispanic - Mom's Enchiladas
1 lb. ground beef (cubed chicken can be used) 1/2 cup onion 1 tsp. cumin 1 (10 oz.) can enchilada sauce 1 (16 oz.) can tomato sauce 1 package flour tortillas (soft taco size) 1/2 tsp. oregano 1/2-3/4 lb. Jack or cheddar cheese, grated Brown mean and onion and add seasonings. Drain fat then add sauces and oregano. Simmer ten minutes. Spray a 9x13 or two 8x8 baking dishes. Spread a spoonful of meat sauce in bottom. Put a small amount of sauce in each tortilla and roll up. When pan is full, spread remaining sauce on top and