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Chef Don's
Favorite Other Entree Recipes
Enchiladas
Serves 4
12 Corn Tortillas
Filling as needed
2-3 cups Enchilada Sauce
2 cups Three
Cheese Blend
1/2 cup Scallions, chopped
1/2 cup Sour
Cream
Preheat oven to 350°. Dip each tortilla in the
enchilada sauce. Spoon the filling into the center of the enchilada and
sprinkle some cheese over the filling. Reserve 3/4 cup of the cheese
for later. Roll each enchilada and place into a baking dish. Top with
sauce and the remainder of the cheese. Place into the oven for 30
minutes or until the cheese has melted and turned golden brown. Remove
from the oven and plate. Garnish with sour cream and scallions and
serve with Spanish Rice.
Chicken Enchilada Filling
Serves 4
3 Large Chicken Breasts, cut into strips
2-3 Tbsp. Oil
1 Tbsp. Garlic, sliced
2 tsp. Cumin
2 tsp. Oregano
2 tsp. Chili Powder
Salt and Pepper to taste
Heat the oil in a pan until it shimmers. Add the chicken
and cook until it is well done. Drain most of the excess oil if any is
left. Add the rest of the ingredients and toss for 3-4 minutes. Serve.
Beef Enchilada Filling
Serves 4
1 lb. Ground Beef
3 oz. Onion
3 oz. Green Pepper
4 oz. Corn
1 Tbsp. Garlic, sliced
2 tsp. Cumin
2 tsp. Oregano
2 tsp. Chili Powder
2 Tbsp. Oil
Salt and Pepper to taste
Heat the oil in a sauté pan. Add the corn, onions
and peppers. Sauté until the onions are opaque and the peppers
are soft. Add the garlic and cook for 2 minutes. Add the beef and cook
until the beef is well done. Drain the fat from the meat and add the
remaining ingredients. Sautee for 3-4 minutes and serve.
Caramelized Onion Enchilada Filling
Serves 4
2 lbs. Onions, sliced
3 Tbsp. Oil
1 Tbsp. Garlic
2 tsp. Chili Powder
1 tsp. Oregano or Cilantro, chiffanade
Salt and
Pepper to taste
Heat the oil in a pan until smoking. Add the onion and
sauté until very golden brown, about 20-30 minutes. Add the
garlic and cook for 2 minutes. Add the rest of the ingredients and cook
for 2 minutes and serve.
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