Best 4 Lindas Enchiladas Revised Recipes

LINDA'S ENCHILADAS (REVISED)

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.

MOMMA LINDA'S ENCHILADAS

Steps:

• Brown the ground beef with the taco seasoning. Drain the fat and set it aside.
• Wrap the tortillas in foil (loosely) and place in a 150* oven ONLY to warm, NOT to bake!
• In a saucepan, place the chili and bring it to a slow simmer... do not boil the chili! Set it aside.
• In a separate saucepan, place the beans and heat just boiling stage. Using a hand mixer, beat the beans until they become a "paste" texture. (Lay a kitchen towel over your hand to keep the beans from splattering and burning you). Set aside.
• Wash and chop the green onions and the white onion. Set aside in separate bowls. (Don't mix them together.)
• Place the cheese in a bowl so it can be coming to room temp.
• Now you're ready to start assembling the enchiladas. On a plate, lay 1 tortilla... (keeping the rest warm) top it with a spoonful of beef mixture, then a spoonful of bean paste, a pinch of white onion, and a pinch of cheese.
• Roll the tortilla and place seam side down in a large deep baking dish. You'll get the feel of how much mix to put in each one once you've made a few. (Reserve some cheese and green onions, you will use those later.) Keep stuffing until all the tortillas are used and placed in your baking pan.
• Pour the hot chili all over the tops making sure to cover every inch... any uncovered tortillas will burn and turn hard so cover everything! Once the chili is spread out, top that with the remaining cheese and then green onion.
• Now bake that at 350* for 35-40 minutes. Keep an eye on it to make sure your cheese doesn't burn. This is mainly to reheat everything and soften the onions. Awesome if served with tortilla chips, salsa, and Spanish rice! Sour cream is optional. Serves 20 slightly hungry people or 10 very hungry people!

LINDA'S ENCHILADAS

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.

LINDA MCCARTNEY'S OH-BLA-DI ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• For the sauce, place all ingredients except the cornstarch mixture in a small saucepan.
• Bring to a boil, reduce heat, cover and simmer for 20 minutes.
• Add the cornstarch mixture.
• Cook, stirring, until thickened.
• While the sauce is simmering, prepare filling by combining tofu, onion, chili powder, cumin, garlic powder, pepper and picante sauce.
• Put a small layer of spinach down the center of each tortilla.
• Top with 3 to 4 heaping teaspoons of tofu mixture and roll up the tortillas.
• Line 13" x 9" baking dish with filled, rolled tortillas.
• Top with sauce and bake for 20-25 minutes or until bubbling.