How To make Enchiladas San Antonio
1/2 md Onion,grated
1 Clove garlic,crushed
1 Tablespoon,cooking oil
8 oz Can tomato sauce
2 Cooked chicken
-breasts,shredded 4 oz Can green chiles
"The World of Mexican Cooking" by Mary Margaret Curry, Galahad Books 1971. New York City. Packed full of South Texas Recipes the way I eat them. Feel like chicken tonight?! Tortillas Sour Cream-you found it! Saute onion and garlic in cooking oil until onion is clear. Add tomato sauce and simmer a few minutes. Set aside. Prepare tortillas-two per serving-as you do for soft tacos. On tortilla place pieces of shredded chicken breast and some cut up green chiles. Roll up and place folded side down on serving plate. Spoon hot tomato sauce over enchiladas and top with sour cream. BONUS|||||||||||BONUS|||||||||||||BONUS||||||||BONUS Soft tortilla | Preparation In a small frying pan, immerse tortilla in one-half inch of hot (but not smoking) cooking oil for about thirty seconds, turning once and then immediately removing to plate with food turner. Tortilla must not get crisp but must remain pliable so that it can be easily rolled up.
How To make Enchiladas San Antonio's Videos
CHEESE ENCHILADAS | Andy's Home Cafe Cheese Enchiladas
Today I am recreating cheese enchiladas from Andy's Home Cafe in Houston, Tx. This recipe is my way of recreating their delicious cheese enchiladas. I will serve this with easy Mexican-style rice and salad on the side, for a delicious enchilada dinner.
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0:00 Intro
0:26 Enchilada Sauce
1:47 Assemble and Bake
3:50 Serve
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⭐️ EASY Mexican Rice
⭐️ COOKWARE VIDEO
INGREDIENTS
8 oz American processed cheddar cheese
**You can use the cheese of your choice
7 corn tortillas
2 Tbsp (15 ml ) cooking oil
2 Tbsp (20 g) all-purpose flour
1 to 1 1/2 tsp light chili powder
1 1/4 tsp chicken bouillon powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp ground cumin
1 cup (236.5 ml) water
8 x 12-inch baking dish
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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EASY Cheese Enchiladas
How To Make Enchiladas
Enchilada Sauce Recipe
HOW TO MAKE A CAN OF ENCHILADA SAUCE TASTE LIKE THE RESTAURANT'S | RICHARD IN THE KITCHEN
In this video I show you how to make a can of enchilada sauce taste like the restaurant's. Normally I make my own sauce, but it you don't have all of the required ingredients for that and all you have is a can of sauce, but want it to taste like it does at your favorite Mexican restaurant, this recipe is for you. With just a few ingredients your can of enchilada sauce will turn out to be restaurant quality.
Shopping List:
10 ounce can of Old El Paso Red Enchilada Sauce
1 tbsp. salted butter
1 tbsp.all purpose flour
1 cup of chicken or beef broth
Pinch of salt and black pepper
Directions:
In a saucepan over medium heat melt the butter. When it becomes foamy add the flour and stir 1 minute until well combined and the flour taste has cooked out.
Stir in the can of enchilada sauce, broth and salt and pepper. Stir well and bring to a boil.
Reduce the heat to low and simmer 15 minutes or until the sauce has slightly thickened.
Keep warm until ready to serve over enchiladas.
Enjoy!
HOMEMADE RED ENCHILADA SAUCE:
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RECIPE: Spinach Enchiladas
Diana Barrios Trevino has the secret to the PERFECT Enchiladas, and she's sharing the recipe that you'll crave every night of the week!
VIOLA'S VENTANAS
9660 Westover Hills Blvd., San Antonio, TX
(210) 684-9660
ViolasVentanas.com
Spinach Enchiladas
INGREDIENTS
2 lg Poblano peppers, roasted, peeled and seeded
2 tbsp olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
1 (16 oz) package chopped frozen spinach, thawed and squeezed dry.
1 cup Crema Mexicana
2 cups Parmesan cheese
1 cup crumbled queso anejo (crumbly white Mexican cheese)
Salt and pepper to taste
1/4 cup vegetable oil
12 corn tortillas
DIRECTIONS
Preheat oven to 350 degrees F.
Heat oil in a skillet over medium heat and cook onion until translucent, about 5 minutes. Add garlic and saute for one minute, not letting the garlic burn. Add spinach and some of the poblano strips. Add the parmesan cheese and mix well together until combined thoroughly. Remove from heat.
Heat the oil in a large skillet over medium-high heat until hot. One at a time, dip the tortillas into the hot oil to soften them, using a pair of metal tongs, just a few seconds. Transfer to a separate plate until you are ready to fill with enchilada filling.
Fill the center of the tortillas with the spinach mixture. Roll up and place seam side down in a baking dish. Cover with foil. Place the dish in the heated oven for about 20 minutes until completely heated through.
Remove from oven and top with Crema Mexicana, queso anejo and remainder of the chopped roasted poblano strips.
Mi Tierra Enchiladas Verdes | In The Kitchen with H-E-B
Chef Scott is in the kitchen with Chef Cariño Cortez of San Antonio's famous Mi Tierra Café, where she is sharing her family's authentic Enchiladas Verdes recipe using fresh, easy ingredients from H-E-B.
Find the recipe to make the taste of Mi Tierra in your own kitchen at:
Explore more H-E-B chef-created recipes at
Grandma Wilma’s Stacked Enchiladas
gringo enchiladas
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Enchilada Wednesday: Cafeteria manager shares secret ingredient
Each enchilada recipe is unique, but perhaps one of the most famous is whipped up at North East Independent School District cafeterias.