Prepare to tantalize your taste buds with a culinary journey to savor the delightful flavors of Linda McCartney's Oh Bla Di Enchiladas. This delectable dish captures the essence of Mexican cuisine, blending aromatic spices, savory fillings, and a rich, flavorful sauce to create a symphony of flavors that will transport you to a world of culinary bliss. Whether you're a seasoned cook or just starting your culinary adventures, this recipe guide will take you on a step-by-step journey to create this mouthwatering dish that is sure to leave an unforgettable impression on your palate and satisfy the cravings of even the most discerning foodie.
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LINDA'S ENCHILADAS (REVISED)
Linda's enchiladas are kicked up a notch!
Provided by Debra Tiihonen
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken in a large skillet and pour in enough water to cover; add Parmesan cheese and 2 chopped cloves of garlic. Bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. Remove skillet from heat, reserving 1/2 cup water mixture from the skillet. Transfer chicken to a work surface and shred using 2 forks.
- Combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup Mexican cheese blend. Cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. Slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. Remove pot from heat and stir shredded chicken into cream cheese sauce.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-low heat. Place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. Spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling.
- Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange filled tortillas in the enchilada sauce. Pour remaining enchilada sauce over filled tortillas.
- Mix sour cream and milk together in a bowl until thin enough to pour. Pour sour cream mixture over filled tortillas; top with remaining Mexican cheese blend.
- Bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes.
Nutrition Facts : Calories 696.2 calories, Carbohydrate 26 g, Cholesterol 171.5 mg, Fat 51.5 g, Fiber 4.3 g, Protein 35.2 g, SaturatedFat 29.6 g, Sodium 815.2 mg, Sugar 1.7 g
ENCHILADAS
A friend of mine gave me this recipe for ground beef enchiladas and it is delicious!
Provided by Donna
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
- In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
- Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.
Nutrition Facts : Calories 755.4 calories, Carbohydrate 48.5 g, Cholesterol 149.8 mg, Fat 46 g, Fiber 3.8 g, Protein 36.3 g, SaturatedFat 21.5 g, Sodium 638.9 mg, Sugar 1.3 g
LINDA'S ENCHILADAS
Make and share this Linda's Enchiladas recipe from Food.com.
Provided by lindaWWJD
Categories Mexican
Time 25m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat and onion in large frying pan.
- Drain.
- Combine with olives and cheese in large bowl.
- Mix well.
- Combine sauces in frying pan and keep on low heat. Immerse tortilla in hot sauce mixture holding carefully by edge being careful not to burn fingers.
- Leave in for 30 seconds.
- Remove tortilla and place on plate. Spoon small amount of meat mixture (about 1/3 cup) along edge of tortilla.
- Roll up and place seam side down in 13 x 9 pan.
- Repeat until all tortillas have been used.
- Top with remaining sauce and any left-over meat mixture. Sprinkle cheese on top and lightly cover.
- Bake at 350 degrees for 20 minutes.
- Serve with sour cream and guacamole. I got this recipe from a Mexican lady in California who could not speak a word of English.
- We did a lot of hand signals.
Nutrition Facts : Calories 2651.9, Fat 135.1, SaturatedFat 64.7, Cholesterol 532.1, Sodium 5571.9, Carbohydrate 197.1, Fiber 30.1, Sugar 20.3, Protein 168.2
Tips:
- Prep the Vegetables: Before you start cooking, wash and chop all the vegetables you'll need. This will save you time and keep your cooking organized.
- Soak the Corn Tortillas: Soaking the corn tortillas in warm water for a few minutes before filling and rolling them will make them more pliable and less likely to crack.
- Use Fresh Herbs: Fresh herbs like cilantro and parsley add a vibrant flavor to the enchiladas. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
- Don't Overcook the Enchiladas: Enchiladas are best when they're cooked just until the cheese is melted and bubbly. Overcooking can make them dry and tough.
- Serve with your Favorite Toppings: Enchiladas are delicious on their own, but you can also serve them with your favorite toppings like sour cream, guacamole, salsa, or pico de gallo.
Conclusion:
Linda McCartney's Oh Bla-Di Enchiladas are a delicious and easy-to-make vegetarian dish. They're perfect for a quick weeknight meal or a festive party appetizer. With a few simple tips, you can make sure your enchiladas turn out perfectly every time. So next time you're looking for a flavorful and satisfying vegetarian meal, give these enchiladas a try!
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