Best Fried Enchiladas Recipes

REFRIED BEAN AND CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
• Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
• Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
• Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

FRIED ENCHILADAS

Steps:

• Cook 1/2 cup onion in the 1/4 cup water for 5 minutes or until tender.
• Stir in 1 1/4 cups of the tomatoe puree, the chopped peppers, and 1/4 teaspoon salt.
• Heat to boiling.
• Reduce heat and simmer, covered, for 10 minutes.
• Uncover and simmer for 2 to 3 minutes longer or until thickened slightly.
• Set aside.
• Cook pork and 1 cup of onion in a skillet until pork is brown and onion is tender.
• Drain off fat.
• Stir in remaining 1/2 cup tomatoe puree, potatoes, and 1 1/2 teaspoon salt.
• Heat through.
• Set filling aside.
• Beat egg whites until stiff peaks form.
• Beat egg yolks and 1 tablespoon water.
• Add flour and 1/4 teaspoon salt to yolks.
• Beat for about 3 minutes until thick and lemon colored.
• Fold in whites.
• Spoon about 1/4 cup of the filling onto each tortilla; roll up.
• Dip filled tortillas into egg mixture, making sure ends are covered.
• Cook in hot fat for about 2 minutes per side or until browned.
• Drain on paper towels.
• Re-heat sauce.
• Arrange enchiladas on a serving platter.
• Pour sauce over.
• Garnish with lettuce and cheese.

AUTHENTIC MEXICAN ENCHILADAS

Steps:

• Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
• Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

REFRIED BEAN ENCHILADAS

Steps:

• In a large bowl, combine the beans, cottage cheese and 1 cup cheddar cheese; set aside. For sauce, in a large nonstick skillet, whisk the oil, flour, chili powder, garlic powder and salt until smooth. Gradually stir in the water, vinegar and onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Dip both sides of each tortilla into sauce. Place about 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Cover and bake at 350° for 20-25 minutes or until heated through.

15-MINUTE NO FRY CHICKEN ENCHILADAS, HONEST!

Steps:

• Thoroughly mix green chili enchilada sauce, soup, and sour cream in a LARGE bowl.
• Stir in diced, cooked chicken.
• While still in bag, crush chips into smaller pieces (but don't make them all crumbs) and pour into soup mixture.
• Mix well.
• Pour into lightly greased 9X13" baking dish.
• Top with grated cheese.
• Bake at 350-degrees for 25-30 minutes.
• When serving, add toppings of your choice.