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Mexican Enchiladas & Rice Recipe!

20 Feb

Mexican Enchilada Recipe

Mexican Enchiladas

1 pound of ground beef (80% meat 20% fat)
½ teaspoon of salt
½ teaspoon of pepper
½ teaspoon of oregano
½ teaspoon of Adobo (Spanish seasoning)
1 can of tomato sauce (8 ounce)
1 tablespoon of tomato paste
¼ cup of cilantro, chopped
6 tablespoons of sour cream
1 package of Mexican cheese blend
A pack of flour tortillas

Tomato Salsa

1 medium red onion, chopped
¼ of a cup of olive oil
¼ of a cup of cilantro, chopped
2 tablespoons of tomato sauce

Mexican Rice

2 cups of long grain white rice
3 cups of chicken stock
1 packet of Sazón con Cilantro y Achote (preferably Goya)
2 tablespoons of olive oil
½ green pepper, chopped
½ red pepper, chopped
1 medium red onion, chopped
3 garlic cloves, minced
¼ of a cup of cilantro, chopped
1 tomato, chopped

Refried beans

1 12 ounce can of refried beans (preferably El Paso)

Directions:

Enchiladas

1. Heat sauce pan over medium heat
2. Preheat oven to 350 degrees
3. In a bowl, mix beef, salt, pepper, oregano, adobo, tomato sauce, tomato paste, and cilantro
4. Add to pan and sauté together until beef is thoroughly cooked
5. Once cooked, add about ½ cup of beef and a tablespoon of sour cream to each flour tortilla and roll up
6. Transfer each enchilada to an oven proof pan
7. Repeat steps with remaining beef
8. Drizzle tomato salsa (see directions below) and entire package of Mexican cheese blend over rolled
enchiladas
9. Transfer pan into the oven, cook for about 15 minutes or until cheese is completely melted

Tomato Salsa

1. In a bowl, mix olive oil, onion, tomato sauce, and cilantro
2. Drizzle over rolled enchiladas

Mexican Rice

1. In a skillet, heat 1 tablespoons of olive oil over medium heat (cook for about 5 minutes)
2. Add green pepper, red pepper, onion, and cilantro
3. Sauté for 5 to 7 minutes, or until onion is translucent
4. In medium sized saucepan bring chicken stock to a boil
5. Reduce heat to low, add rice, 1 tablespoon of olive oil, and sazón
6. Cover pan and let rice simmer for about 10 minutes
7. Transfer sautéed vegetables and olive oil into the rice
8. Cover pan and let rice simmer for another 15 minutes or until all liquid is absorbed
9. Add tomatoes and stir

Refried Beans

1. In a small sauce pan, warm up refried beans over medium heat


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