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Full Online Book HomeLearning KitchenSouthwestern - Aariel's Beef, Cheese And Chicken Enchiladas
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Southwestern - Aariel's Beef, Cheese And Chicken Enchiladas Post by :astreem Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3478

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Southwestern - Aariel's Beef, Cheese And Chicken Enchiladas

About 18 large corn tortillas
*1 huge batch of enchilada sauce*
1 1/2 lbs. Monterrey Jack cheese
1 lb. cheddar cheese
2 bunches of green onions
2 (4 oz.) cans of diced green chilies
1 bunch of cilantro
1 lb. hamburger
3 cups cooked chicken
1 can Pet® evaporated milk (5.33 fl. oz.)
1 tsp. salt
vegetable oil


Preheat oven to 350° F.

For the beef enchilada filling, mix 1 lb. cooked hamburger and 4 chopped green onions. Brush the 6 tortillas with oil on both sides and place on a cookie sheet. Bake 3-4 minutes in a 350 degree oven, they should be soft and pliable.

To assemble the enchiladas dip each tortilla into the sauce, drain any excess and lay on the counter. Fill with hamburger mixture, roll into an enchilada and place seam down in the baking dish.

For the cheese enchilada filling begin with a bowl and mix 3/4 lb. of Cheedar and 3/4 lb. Monterey Jack cheese with 1 bunch of chopped green onions, 1 can of chilies, and about 1/4 cup chopped cilantro.

Coat the bottom of a baking dish with a little of the Enchilada sauce. Pour the remaining enchilada sauce into a bowl or pie pan that is wide enough for the tortillas. Warm 6 more tortillas in the same manner as above.

To assemble the enchiladas dip each tortilla into the sauce, drain any excess and lay on the counter. Fill with the cheese mixture, roll into an enchilada and place seam side down in the baking dish.

For the Chicken enchiladas, mix chicken, chilies, and salt. Combine enchilada sauce with evaporated milk.

Heat tortillas as above. To assemble, enchilada dip each tortilla into the sauce, drain any excess and lay on the counter. Fill with the chicken mixture, roll into an enchilada and place seam down in the baking dish.

Now place the remaining enchilada sauce over both the beef and cheese enchiladas, and the enchilada/evaporated milk mixture over the chicken enchiladas. Top with remaining cheese.

Bake at 350 degrees for 20 minutes.


Basic Enchilada Sauce:
4 tbsp. vegetable oil
2 finely diced onion
2 clove minced garlic
4 tbsp. flour
8 tbsp. ground dried Anaheim chile (New Mexico chile can be substituted)
4 cups water
4 cups tomato juice
2 tsp. dried oregano (Mexican preferred)
2 tsp. salt


Heat the oil in a heavy saucepan. Add the onion and garlic and saute. Mix in the flour, eliminating any lumps. Stir in the chile, add the water and stir. Add the tomato juice, oregano and salt and bring just to a boil. Reduce the heat to a low simmer and cook for 30 minutes. Strain the sauce , blend with a hand blender or use as is.


Chile Con Queso:
1 cup Cacique Asadero cheese; shredded
4 oz. Jalapenos, chopped; and drained, or 4 oz. Poblanos, deveined and julienned
1/4 cup Half & half
2 Tbl. Onion; finely chopped
2 tsp. Cumin, ground
1/2 tsp. Salt


Heat all ingredients over low heat, stirring constantly, until the cheese is melted. Serve warm with fried tortilla chips. (If this is made with julienned poblanos, it's called "queso con rajas de chile").


Fried Tortilla Chips:
8 each Corn tortillas
1 x Salad oil


Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat.

When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels.
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