Biography Source google.com.pk
Easy Enchiladas
INGREDIENTS
1 cup of cooking oil
16 corn tortillas
1 28oz can of red enchilada sauce
2 cups (16 oz) mozzarella or queso blanco
1/2 cup cotija cheese, crumbled (optional: use additional mozzarella or jack cheese)
1 1/2 cups meat (optional) shredded beef or chicken
2-3 tablespoons oil
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4-6 servings
PREPARATION
Pour the oil into medium pot and warm it up, until it's hot, but not sizzling. You want to warm the tortillas, not fry them. Using tongs, dip each tortilla,one at a time into the oil until the tortilla is warmed through and pliable. Drain on a paper towel briefly.
Pour just enough sauce in the bottom of a 9x13 glass baking dish to cover the it. Pour the rest of the sauce in a large bowl. Dip the warm tortilla into the sauce, and then place it in the bottom of the baking dish.
Place a little less than 1/4 cup of cheese down the center. If you are adding meat, use a little less cheese. Fold half of the tortilla over the cheese, then the other half, so that the tortilla is rolled around the cheese. Turn it over so it is seam-side down and the weight of the cheese will help keep it in place.
Repeat each of those steps for each of the tortillas. Pour any remaining sauce over the top of the enchiladas. Sprinkle the cotija cheese over the enchiladas.
Bake in 400 degree oven for 20-30 minutes or until cheese is melted.
Easy Mexican Rice (Spanish Rice)
INGREDIENTS
2 tablespoons oil
1/4 of a medium onion*
1 1/2 cups rice
3 cloves finely chopped garlic *
2 1/2 cups chicken broth
1 cup plain tomato sauce*
4 heaping tablespoons of finely chopped parsley (optional)
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: N/A
PREPARATION
In a medium sauce pan, heat oil over medium heat. Add in the fresh onion. Saute for 1-2 minutes until softened. Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add in the garlic to the rice and saute for one more minute.
Add in broth and tomato sauce (add slowly into the rice, not directly onto hot pan!) And then add in the parsley if you're using it.
Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.
Substitutions- If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use 1 cup of unseasoned stewed tomatoes (with their liquid) that have been chopped, or canned diced tomatoes with their liquid. Rotel and jarred salsa can also be decent substitutes.
Mexican Food Recipes Easy
Mexican Food Recipes Easy
Mexican Food Recipes Easy
Mexican Food Recipes Easy
Mexican Food Recipes Easy
Mexican Food Recipes Easy
Mexican Food Recipes Easy
Mexican Food Recipes Easy
Mexican Food Recipes Easy
Mexican Food Recipes Easy
Mexican Food Recipes Easy
Mexican Food Recipes Easy
Mexican Food Recipes Easy
Mexican Food Recipes Easy
Mexican Food Recipes Easy
Mexican Food Recipes Easy
Mexican Food Recipes Easy
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