Love & Best Dishes: Simple Perfect Enchiladas Recipe
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- Опубліковано 18 тра 2021
- Simple Perfect Enchiladas Recipe - This easy homemade beef enchiladas recipe really suits its name because they're both simple and perfect!
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#pauladeen #loveandbestdishes - Навчання та стиль
What kind of filling would you include in your enchiladas?
We use Chicken and we make our own sauce out of tomatoes and peppers of choice
I make white chicken enchiladas with flour tortillas. They are wonderful. Let me know if you would like the recipe. It's got cream cheese and heavy whipping cream. I think you'd love them.
@@victoriapotts4605
👋 Hello!
I'd certainly like your recipe! Thank you! 👍🏻
🌻
I like just cheese.
I like chicken or steak
My mom always fried the tortillas in oil for a quick second then into the sauce. It makes it stick better and the flavor is over the top...of course it adds calories...lol!
Hello!!!
I was going to suggest the same thing. I always lightly fry my corn tortillas before dipping them and they hold up better too the sauce. ♥️ They look scrumptious Paula, Love and Best dishes ♥️🥰🦜🏴☠️
I forgot this step as well. They were a nightmare and I ended up making a enchilada casserole instead 😅
yeah but once in awhile those calories taste GREAT
Yes. I didn’t see your comment.
Never ever use flour tortillas in enchiladas. It changes the flavor profile. What we have always done is do a quick 30 second deep fry of the corn tortilla. This prevents tearing and also keeps the tortilla from absorbing so much enchilada sauce that it turns into red grits.
Warm the corn tortillas slightly so they don’t tear even stuffing/dipping. Flour tortillas are just too gummy! ❤️❤️
Yes I fry them a little before.
@@sylviab.791 that’s what I do...fry them in a little bit of oil first.
I think the sauce was too hot
Yes they are gummy!
You can wrap 6 corn tortillas in lightly dampened paper towel, then microwave for a minute or so. They will be very soft to be able to roll without frying them so they are drenched with oil. My Mexican friend showed me this, did not affect yummy flavor at all & much healthier.
I love how real Paula is. She tears the tortillas and over-stuffs the tortillas, then forgets the cheese. Sounds like the way I cook! I've always loved Paula Dean. She seems like such a loving and genuine person!
As a Mexican American woman, we do not use flour tortillas for enchiladas. Use cold tortillas, dip them in a little oil then stuff them but don't overstuff. Too much will tear the tortilla or not allow you to properly roll them. Yum.
I’m 4th generation Mexican American and we DO use flour tortillas for chicken enchiladas 🤷🏻♀️
To each their own
We also make the enchilada sauce from scratch I used to use that can sauce enchilada and I said oh no let me learn and make my own and since then I make my own sauce and i also dip the tortillas first in oil to soften them i do like 10 at a time and lastly in the enchilada sauce then stuff them with chicken roll them up add lettuce , queso fresco and sour cream! yummy!
If I'm lazy, I just layer it like lasagna . 🤣 My kids always want it rolled. They say it tastes better. 🤣 How can that be, it's the same ingredients?🤔🤣
Lol me too because mine always tear! I call it "mexican casserole "😃
Proportions???
Here's a helpful rule that authentic Mexican cooks always do:
Warm your CORN tortillas on a very hot skillet first (15 seconds on one side and 10 to 15 seconds on the other side)... and then place the filling on each tortilla, and fold them over, and then place them in your enchilada pan, and then pour your sauce over them, and then sprinkle cheese over them, and then the green onions or chili peppers... then bake in the oven.
They won't break apart.
P.S. let them cool in the pan for about 10 minutes before serving. If it's too hot it won't taste right or taste as good as it can I'd allow it to cool down a bit after have been in 350 degrees for so long.
yes !!
I wrap my corn tortillas in a damp paper towel and microwave for a few seconds. This will help with rolling the corn tortillas up. Also, just use a couple of tablespoons of the meat mixture. Your enchiladas will turn out beautiful every time.
I do that very thing and the tortillas still break on me!
@@ckrtom2 sometimes the corn tortillas can be old and deteriorate when rolling. Honestly, corn tortillas can be a real pain, lol...lol...
Farmers plant strawberry onions around the perimeter of strawberry fields to help keep pests away from the strawberries, they are grown in Florida :).
It’s best to warm up the tortillas so they are more pliable.
I think certain brands of tortillas are more tender than others and tear easily.
I think I would just layer this like a casserole. Corn tortillas still taste better so I would still use them. Now I’m craving Mexican food. Thanks for the video Miss Paula.
Hi You'll
We live in Florida by Plant City. Strawberry onions are grown next to the strawberry plants on the farms. You can only get them when the berries are ripe. The onions were grown to keep the bugs from the berries. They are so good.
I miss the strawberry festival. I used to live in Tampa and would go every year.
I live in the same area and never knew thank you.
Hatch chili is the best, it's from here in my state of New Mexico. They make the best red and green chili products. Something about the soil makes it the best tasting chili.
cant think of anything better than to spend a rainy day in TEXAS with Paula Deen cooking !!!!!!!! thank you for letting me into your kitchen pretty lady !! I always take my corn tortillas out with a SPATULA... because the prongs rip & tear...
Tips: You need to heat up your tortillas on a comal (griddle) or lightly fry in oil (3-5 seconds on each side) before dipping them in your sauce or they are just going to rip when you attempt to roll them up and will come out dry.. Also it’s better to make your own homemade sauce.. very easy with California, guajillo, or New Mexico chilli pods.. you can cheat by heating all your tortillas at once by microwaving short stacks in a lightly damp kitchen towel.. I don’t recommend that but is ok for a time crunch.. let your sauce cool off before you dip your tortillas.. don’t use metal tongs as they’re more prone to ripping that way, use your fingers.. and to make it easier don’t dip them straight from the pot, pour sauce onto a plate and do it that way..
I like flour tortillas for chicken and green Chile enchiladas
Paula, what I do is, I put some Enchilada sauce in a pie plate or a flat bowl and coat both sides of my tortillas then I put my fillings in and they do a lot better. It's just trial and error. You have to just figure out what's going to work. I've had people tell me to flash fry the tortillas or stream them. No matter what you do the corn tortillas seem to crack or tear. Love you Paula.
These look delishious... We fry our Corn Tortillas for just a few seconds on each side before using them in anything.. Tacos are the Best just HALF FRIED ..
I fry my corn tortillas just a little to keep them from breaking and they don't fall apart in the sauce when i dip them either.
Heating the corn tortillas prior to dipping them in the enchilada sauce does the trick. We put the enchilada sauce in a bowl and dip the warm tortillas then stuff them with the onion, cheese. Once all the enchiladas are all rolled up, we put the remaining enchilada sauce on top. We absolutely love enchiladas!
They will not tear when you slightly fry the corn tortillas in oil for 3 seconds on both sides and then dip them in sauce. Thats the way you do them and they will be easier and tastier. Oh and please no flour tortillas too mushy and not as tasty! Love you Paula.
Good morning, yall!
Let's ALL have a wonderful Wednesday. Thank HIM for every blessing we have.
❤ 🌻 👍🏻 😀
Warm your sauce through, and let it cool some so that it's not so hot. The tongs will tear your tortillas every time. I run them through the sauce using my fingers and they come out perfect each time. Or heat the tortillas wrapped in damp, paper towels in the microwave for a few seconds and keep them wrapped up, until you're using them. Pour the sauce on them at the end.
The best way is to mix some sauce with the filling... fill then roll without dipping the corn tortillas.. after they're filled and in the pan... spread sauce over them... no tedious dipping required.
Here on YT - people fry the tortillas for about 10 seconds- lay them to the side on a plate - and they hold their shape so nice- this recipe looks so good Miss Paula- you just inspire and that’s a beautiful thing 💛
Tip: If you briefly fry the corn tortillas in oil for about 20 seconds , then let it cool, t will stand up to the sauce without tearing so easily.
Hi Paula love Your video. I Love yo make enchiladas, what I do is slightly fry the corn tortillas first let them cool then dip them in the sauce. 😍
Ii was born in Texas so Tex Mex.., raised in Alaska.. we do chili no beans, grated onions, cheese inside slightly greased with a bit of crisped edges of corn tortillas, roll up then top with more chili and cheese, bake until hot and bubbly... yummy yummy..... 😄😄
Follow her recipe, not her video. It calls for frying the tortillas in a little oil before rolling them. The oil should keep them from absorbing the liquid and getting soggy as well.
💘💘💘
Love you Paula: Please shallow fry the tortillas really quickly on both sides so they become supple and pliable ... or you can warm them up on a comal or even in the microwave but quick ... but they must be cooked before handling or they’ll always tear up like that.
the struggle was hard to watch but you did great. Definite a more American take but still looks yummy 💘💘💘💘
Viva Mexico 🇲🇽 ... thanks for sharing a twist on our food. They came out delicious in the end.
Paula what you need to do is fry the corn tortillas in 2 0r 3 tablespoons of vegetable or canola oil for about 10 max 15 seconds. Then when you drop them in to the red sauce they will not break so easily.
Love you😊
Ms Paula, freezing the corn tortillas would be much, much worse!😁 You have to warm them first....in the end there I guess it turned out ok. No one is really going to know the tortillas tore with all that stuffing and sauce and once baked! Good going Ms Paula✌😉✌
I used to make individual enchiladas but now I layer it all in a casserole dish and make it into a casserole and it’s so good!
It’s an onion planted in a strawberry patch here in Florida…they are delicious
Good save, Paula! I like the way you keep your cool. ♥️
Look great! I wouldn't do anything different. God bless you and your family Mrs. Paula. Hey Eddie and Teresa ❤
Make it simpler with corn tortillas:by casserole style: Put about 1/2 cup sauce on bottom of pan. Layer dry, flat tortillas with layers of meat and cheese. Add the rest of sauce mixture on top, then cheese. Cover with foil, cook til bubbly, Remove foil to brown.
Thanks, Paula. You always lift my spirits.
It looks delicious, as usual, Paula. Wish you would wait a few minutes and let your tasty meals cool from the oven before you test the finished product. Ouch! Don't like a burned tongue!!
You need to fry the corn tortillas a little so it doesn’t tear
Just adding to those comments, warm the tortillas in a little oil, quickly on both sides - to soften them up - some corn tortilla brands work better - but as a rule, flour tortillas are used for burritos - but corn tortillas are always used for enchiladas
❤ Paula - I have prepared enchiladas w/both corn & flour tortillas and found that having them at room temp about an hour b-4 handling or put them for about 15 minutes in between a steamy. clean kitchen towel. ❤❤😊😊
Another easier way is too just put some chili on the bottom of the pan, then put a layer of tortillas flat to cover the bottom, then put your sauce, cheese, onions, etc ( I also put fried ground meat,) then another layer of flat tortillas, sauce, cheeses, then on the last layer of tortillas, just put more sauce cheese, etc. When it's done you have a nice casserole type of dish that you just dig into. I cover mine with foil so it is nice and soft with melted, not burned cheese.
I grew up in Iowa and we used to go to the Lulac club on Sunday and get enchiladas filled with Mexican cheese, onions, Cubed potatoes. DELICIOUS and white sauce.
Your hot sauce is cooking the tortillas in addition to over-hydrating them...let the sauce cool down a bit before dipping. I never use hot sauce to coat my tortillas. :)
Can’t over stuff em Girlie! 🤣
Yum!
I love corn tortillas, and with butter!! corn tortillas do fall apart . thanks for the tip on making enchiladas wouldn't have thought of black olives. yum yum
Hey there Paula Deen how are you today? I always laugh when I hear about Mexican food on TV! Because most of it is a Mexican I am a Mexican/Native American of blue corn tortilla and we don’t eat things like this you guys eat hamburger and all that we don’t eat hamburger in Mexico we eat pork with a lot of pork so enjoy your chicken enchiladas...pork and quesa fresco. I make my own sauce. Stop dipping them! Love ya Ms Paula
Deep fry the shells to make individual enchiladas have ur own bowl 🌮
Fry your tortillas a little first before dipping in sauce, they won't fall apart. All corn tortillas should be warmed up on a griddle or fried first before using them for any meal, frying them is better. That's what makes them so good in enchiladas you will never eat them any other way after that. Never use flour torts that nasty. Flour tortillas are only good for soft tacos and burritos.
Not true.
I steam the corn tortillas for just a few minutes before I make the enchiladas, they have a better texture and flavor when eating them and are easier to work with, they won't tear. But don't steam them too long or they'll fall apart.
Bless your heart, The worst Mexican food I ever had in my life was in Georgia.
The enchiladas look good. Thank you for sharing your recipe with us Miss Paula! Love you.
Ummmm! Mexican lasagna! Where are the sliced green olives with pimiento? Remember, we Mexicans love color and flavor! I would use a small saute/omelet pan, with the Enchilada sauce so once it is dipped in the sauce you don't loose it with the tongs. My mamacito always fried the corn tortillas, also in an omelet pan, with a small bit of oil before dipping. Stove top set-up: Meat, then oil, then sauce, finally, oblong pan. I would never use white flour tortillas, too gooey, yucky. Heat and melt cheese in an oven. Serve with refried beans and Mexican rice, top with Pico de Gallo! Yummy in the tummy!
Strawberry onions are grown everywhere here in Plant City, FL only during strawberry season. They are delicious! They are grown on the perimeter of the fields to help deter pests.
I love enchiladas
It could be helpful to watch a video of how to do it beforehand. I heat oil in a skillet & fry them quickly on each side, then drain on paper towel. Then stuff & roll & don't use flour tortillas,. They get soggy to fast.
😊 I usually put my corn, torches and oil and fry them up a little and then put them in the sauce. They won't tear up as easy and I also put cheese with the meat and roll them up
Let the enchilada sauce cool before dipping the corn tortillas.
Looks great! I add chicken, sour cream, but very similar to Paula's. Yum.
Corn tortillas , not flour , fry them in oil first for a second or two , the best .
No. Don’t use flour tortillas. Just fry your corn tortillas a little bit and they won’t tear. Corn to me, taste so good for enchiladas and I believe that’s what is normally used. They do look delicious Paula!
I warm the tortillas first so they wouldn't tear. Look delicious Paul. Serve with rice
Yup, in NY we call them scallions ☺️
Warm the corn tortillas in a little bit of oil and theyll toughen up a bit and wont tear when u dip them in the sauce. Also, being hispanic and from AZ, we never use canned sauce. We boil the red chili pods, blend them and then mix in the spices etc. Not knocking the way paula made them, shes white. Lol. But my mexican nana showed us how to make them boiling the red chili pods. You can even find red chili pods already blended in the freezer section of the grocery store. Canned just isnt gonna cut it.
Hey y'all! Looks like the perfect enchiladas are good and amazing for you! Thanks for your recipe! I'm quite sure about it!
I read somewhere that Strawberry Onions are usually Savannah hybrid Sweets?
I saw a Mexican Cook she dipped the tortillas first with warm oil then dip in sauce. It won't fall apart and get soggy.. I just like to learn different ways. Thank you 😊
I use flour tortillas and they come out good not gummy but I have used corn tortillas and they tear so much I also put sour cream inside mine I mix it with the meat
Miss Paula I don’t believe Mexican restaurants are considered themed. It’s a cuisine. Medieval times is themed, Hard Rock Cafe is themed. We can’t make a theme of a culture or at least we shouldn’t. Best Wishes 🙏🏾
Paula, if you fry the corn tortillas a little bit so they won’t tear. They look delicious!
The reason why the corn tortillas fell apart, you forgot to heat then first in oil or in the microwave. Just a little bit of oil for a few seconds on each side.
They look good to me!!!
It works better to fry the tortillas for a second in oil. Then they won’t tear.
We grew up in Northern Illinois in the 40s and 50s...we did not have corn tortillas.We had home made flour tortillas...hot off the grill.Our enchiladas were flour.quick.fried in oil so the sauce would stick to the tortilla.I make mine with cheese,chopped onions,and potatoes (boiled and chopped).I layer mine in a pan.ps my mom made the very best flour tortillas .there were seven kids mom and pop.Sylvia Leonberger
Omg!! Paula I love your recipes and you!!!! My family and I went to galtinburg Tennessee and my grandmother stood right next to cardboard size cutout of you!! You’re so amazing!! And your cooking is so delicious!!!
Paula your ripping torillas and tossing them in the sink is too relatable, That's how I cook! :)
This Simple Perfect Enchiladas recipe looks so delicious 😋 Paula.
I do a quick char on my gas burner helps hold the corn tortillas together
We call them spring onions in the UK. Shallots ( sounds like gavottes ) are a different thing, like a small oval bulb.
She accidentally called them green peppers lol
I fry my corn tortillas and then stuff them and then put them in the pan and then put the sauce all over them!
YOu put the tortillas through oil first, like fast fry then put them through the sauce.
Omgoodness Paula , when you dipped that bowl in the pot I laughed so hard. That's exactly what my Mom would have done! 👌❤️🌷🌷🌷🌷🌷🌷
Even torn up, they still look delicious.
Good concept/recipe overall. Nice to see actual rolled enchiladas made (versus the common casserole made nowadays). There must be a foolproof way to prevent the tortillas from breaking? Tips anyone? "The devil is in the details." I think the tongs and deep sauce pan didn't help...I don't think they're really enchiladas with flour tortillas and I can't eat flour tortillas. Also Paula made the age-old mistake of OVERFILLING the enchiladas--which I know is all too easy to do!
I’ve never tried this type of enchiladas. My family love the sour cream chicken enchiladas with Monterey Jack cheese and green chilies
Buy your WHITE corn tortillas from a local tortilleria....much more sturdy
Up next, some Mexican Rice
No flour tortillas, they gum up and become gross. Warm up your corn tortillas and don't use metal tongs, use plastic or your hands.
Thank you Ms. Paula that looks yum!😋
My experience is white corn and a quick fry in oil 4 seconds then they are really flexible and don't tear this came from a mexican sweet grandmother
I always used 1015 Onions when I live in TX.
Why didn't anyone in that room speak up & mention she forgot the cheese?
I was yelling at her thru my phone that she forgot the cheese ha
Because Miss Paula runs the show!
I love Mexican food and enchiladas
Paula, I do love enchiladas and YOU too! But can you tell me where you got that cute top? I love all your fashions - clothes, jewelry and even your glasses but I gotta say, that top is super-cute!
Ps.. they are equally delicious layered instead of of rolled if your tortillas give you trouble. Then top with a fried egg to be extra lux.😋
My house we eat Mexican food a lot! I love enchiladas!
Me encanta🎉🎉🎉
Looks good, thanks
I’m excited to make this! 💚
soften in oil first, do not refrigerate