I made some changes that were suggested and they were right. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Cook this for a few minutes and then add a can of diced green chiles, a can of drained black beans, and a can of fire-roasted diced tomatoes. And so what if it was only by marriage, and so what if I have absolutely no interesting ethnicity in my bloodstream? I mean the powdery stuff. Also add 1/2 teaspoon salt. Then brown the hamburger. (Oh, and you can drain the fat off the hamburger before adding the chilies if you feel like being a health nut or a responsible citizen.). 1 (1.5 ounce) package dry enchilada sauce mix. Plus, it’s cheaper that way! Rosa Ramirez may have created the first homemade Las Palmas enchilada sauce back in 1922, but those authentic recipes are right at home in today’s busy kitchens. Whisk it together over medium-low heat. And THE REST. This recipe has good structure but I found it needed more texture. Overall a quick and easy recipe and the household liked it but no one RAVED about it. Cover and bake in preheated oven for 20 minutes. Then … Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. As other reviewers, I eliminated the first 3 ingredients and simply purchased red enchilada sauce at the store. Instead of layering the tortillas I filled them with meat and rolled them. Top with remaining cheddar cheese. I baked the tortillas for about 5 minutes to get them crunchy and I was glad I did and I used 2 cans of enchilada sauce instead of the packet seasoning I might use 3 next time and I used double the amount of cheese. Why don't you people just follow the original recipe, rate it, then make the recipe again with your changes. Turned out great and the reheated leftover tasted just as good. I think I shall now have a good, cleansing cry. THE MEAT. So I’ll split up the Cast of Characters accordingly. Also, when I make this I make it in TWO square glass dishes, and put one in the freezer. Also, instead of the can of refried beans I used a can of black beans, drained but not rinsed. Place in a pre-heated 425 degree oven cook until the sauce is reduced by half or until tender. Now just repeat that process with all tortillas until everything’s gone: Dip tortilla in sauce, then add meat, then add olives, then add green onions…. Info. What I do now is brown the pound and a half of beef (90/10 sirloin), drain MOST of the grease, and add one package of taco seasoning (I like McCormicks) and whatever amt of water it calls for. Spread 1/2 cup of the enchilada sauce evenly in baking dish. Now turn off the heat and tell the meat to cool its heels for awhile. Cook this all together for a few more minutes, and theen layer with LOTS of cheese, and the tortillas dipped in the sauce. He liked to lay it on thick. Keep whisking as it cooks, and continue cooking for about 2 or 3 minutes. Cover with the red chili and enchiladas sauces. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Information is not currently available for this nutrient. Chicken is topped with our sour BEEF OR CHICKEN ENCHILADAS 12.99 Three corn tortillas stuffed with seasoned beef or chicken. Bake for 20 minutes or until bubbly. My mom has made these enchiladas for decades, after Luchan showed her the way, the truth, and the life, and that no one can come to the enchilada except through him. Ingredients: 7 (agela .. separately ...) Once you get them all into a baking dish (this one’s on the small side, so I had to use a second to fit in all the enchiladas I made), pour THE SAUCE over the top. Okay. My mom has made these enchiladas for decades, and I feel I have been commissioned to pass them on to you. You don’t want them to get crispy at all—just soft and a little blistered, about 30 seconds per side. Add comma separated list of ingredients to exclude from recipe. This is the base for the sauce. Nutrient information is not available for all ingredients. For THE REST, you’ll need corn tortillas, chopped black olives, sliced green onions, and freshly grated sharp cheddar cheese. Let’s get down to business here. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat. Give the sauce a good stir, and let it simmer on really low heat while you mess around with the other stuff. Sorry. Remove the pan from the oven and sprinkle a bunch of chopped cilantro on top. I made a few adjustments by adding 1/2lb more meat a little more sauce green and white onion black olives and diced bell pepper for flavor and color through-out. Serve this topped with some chopped romaine lettuce, fresh pico de gallo, and sour cream. Because I made the enchiladas in this photo several days ago. I served with spanish rice and sour cream. Please. Beef is topped with Chile con carne and cheese. Pour in the red sauce (note that some canned Mexican sauce is quite PICOSO [look it up] so you’ll want to do your homework if you’re sensitive to flames shooting from your eyeballs) and chicken broth and stir the mix together. I added 1/2 c chopped onions, 1/2 tsp cumin, 1/2 tsp chili powder to meat after browning. Please don’t be afraid. At the end before I put the last layer of cheese on I poured about 1/2 a cup of enchilada sauce over the top. https://lindysez.com/recipe/mexican-lasagna-enchiladas-casserole I made this EXACTLY as listed and give it 5 stars. Learn About Us Save on Las Palmas One by one, using tongs, dip each tortilla into the warm sauce. Not cilantro. LAURA'S BEANS. Once my mother became a believer, she passed that belief onto me and my other siblings, and I feel I have been commissioned to pass the love on to you. https://lindysez.com/recipe/mexican-lasagna-enchiladas-casserole Then put Las Palmas in large fry pan over ... chicken, Monterey Jack Cheese and Las Palmas sauce, roll ... is full of enchiladas. I used the premade can enchilada sauce instead of a packet mix. I used about nine corn tortillas (just tear them to make them fit into the pan) and did not "brown" them as others suggested - enchiladas are not crispy, so I didn't see any reason to crisp up the tortillas. It sneaked into the photo. UPDATE: Sept. 2008 - I love this recipe! I took the advice of several other reviewers and made mine using 2lbs of extra lean ground beef, jar of medium enchilada sauce. You’ll just have to trust me on this one. https://www.allrecipes.com/recipe/13928/enchilada-casserole Allrecipes is part of the Meredith Food Group. (Sometimes the tortillas are such that they’ll fall apart if you leave them in the sauce too long. Throw the onions into a large skillet with a tablespoon or so of canola oil. Preheat oven to 350°F. I can’t tell you the difference this cilantro makes in the flavor and beauty of the dish. Amount is based on available nutrient data. Top with EXTRA sauce, and lots of cheese! For the beef mixture I added cumin and chili powder, as well as part of an envelope of taco seasoning. I have made this twice now with a few changes. You may be able to find more information about this and similar content on their web site. Serve this topped with some chopped romaine lettuce, fresh pico de gallo, and sour cream. Every item on this page was chosen by The Pioneer Woman team. It’s true! Bring to a boil on the stove. Everyone Will Love White Chicken Enchiladas. Love, Mrs. Frugal. It smells like tiny, sparkly enchilada fairies have waved their magic wands in my kitchen. Makes a TON of food, but I'm looking forward to leftovers tonight!!! Saute over medium heat for a couple of minutes. Definitley a keeper for me! Let’s make enchiladas! Pour any remaining sauce over the layers and top with remaining cheese. Also, I had to bake it for 30 minutes to get it hot all the way through - 20 minutes wasn't enough.