MEXICAN STYLE ENCHILADAS RECIPES
COPYCAT RESTAURANT STYLE MEXICAN RICE - LET'S DISH RECI…
This easy to make side dish tastes just like the rice from your favorite Mexican restaurant.
Provided by Danelle
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, pepper and cayenne and cook a few minutes more.
- Stir in onions and cook until onions are tender. Stir in tomato sauce and chicken broth and bring to a boil.
- Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Stir in cilantro.
EASY MEXICAN INSPIRED KETO RECIPES - DIET DOCTOR
Can you eat Mexican food on keto? YES! With our Mexican-inspired recipe collection, you can enjoy one of the world's best cuisines – and lose weight.
Provided by Erika McKellar
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Reviews 3.8
Total Time 1 hours 50 minutes
Category main dish, meat
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- Step #1 – The SauceIn a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.Step #2 – The MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.Step #3 – TortillasHeat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.Step #4 – AssemblyPreheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.
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MEXICAN CHICKEN RECIPES - BBC GOOD FOOD
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- Step #1 – The SauceIn a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.Step #2 – The MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.Step #3 – TortillasHeat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.Step #4 – AssemblyPreheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.
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