1 2 3 Enchiladas Recipes
EASY BEEF ENCHILADAS
With just one pound of ground beef and 20 minutes of prep time, you can have a pleases-all-customers dinner for five on the table in less than an hour with this easy enchilada recipe. Transform five simple ingredients into this cheesy, hearty meal, with a little help from Betty.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
- In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
- Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
- Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 0 g, TransFat 2 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
1-2-3 ENCHILADAS
This is the best recipe for quick enchiladas that people devour when I make it. It is easy and uses stuff you already have in your house. I like to use 2 cans of chili. I got this recipe off the http://www.eversave.com/eversave/consumers/Recipe.jsp website.
Provided by KatMcC
Categories Meat
Time 20m
Yield 14 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F degrees. Warm the tortillas in the microwave for about 15-20 seconds. (when I made them the first time the shells fell apart, maybe warm each tortilla 15-20 seconds).
- Cook the ground turkey, if you are adding it to the enchiladas. Put 2 spoonfuls of the turkey in the middle of each tortilla and top with shredded cheese (if you are making cheese enchiladas, skip the ground turkey and just put extra cheese in the middle. If you are adding onions, add them to the middle of each tortilla as well).
- Roll the tortillas and place in a baking pan seam side down. Mix tomato sauce and chili. Spoon the chili mixture over the enchiladas and top with lots of shredded cheese.
- Bake at 350F degrees for about 10-15 minutes until cheese is nice and melted. Watch carefully as if you over cook, the tortillas will become hard. I sometimes add diced chilies on the top along with the cheese if it is for a party.
Nutrition Facts : Calories 195.9, Fat 9.6, SaturatedFat 4.5, Cholesterol 47.1, Sodium 351.9, Carbohydrate 14.4, Fiber 2.2, Sugar 1.4, Protein 13.4
TWISTED A.1. CHERRY CHICKEN ENCHILADAS #A1
A.1. Original Sauce Recipe Contest Entry. A.1. sauce, shredded chicken thighs, and two types of cheese are encased in corn tortillas and enrobed in a dark chocolate cherry-studded enchilada sauce for a brand new twist on the traditional! Zesty, tangy, savory, and just a little sweet, these enchiladas are perfect on a cold night or with a frosty margarita.
Provided by kdfiekdi
Categories Sauces
Time 1h25m
Yield 16 enchiladas, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees. Liberally coat a 9x13 pan with non-stick spray.
- Place oil in medium saucepan and heat over medium-high heat. Add cherries, 1/2 cup onion, and chili powder to pan with oil. Cook, stirring constantly, until onions have softened and cherries have begun to release their juices, approximately 2-3 minutes. Turn heat down to medium-low. Pour enchilada sauce into pan with cherry mixture, stirring to combine. Cook, stirring constantly, until sauce begins to simmer. Sprinkle chocolate in pan with sauce, stirring until chocolate melts and sauce is uniform. Remove from heat and set aside.
- In a large bowl, stir together shredded chicken and A.1 sauce. Add remaining 1/2 cup onion, salt, pepper, garlic, sour cream, cream cheese, 1 1/2 cup Monterey Jack cheese, and 1/2 cup cheddar cheese to bowl. Stir vigorously until combined.
- Pour 1/4 cup enchilada sauce on bottom of prepared pan to coat. Place several tablespoons chicken mixture in the center of one corn tortilla, rolling around filling and placing in pan, seam-side down. Repeat until all 16 tortillas have been filled and rolled, and pan is full. Pour remaining sauce over enchiladas, covering evenly.
- Sprinkle enchiladas with remaining cheeses. Cover pan tightly with aluminum foil and place in oven for 35-40 minutes. Remove foil and sprinkle tomatoes over enchiladas. Return to oven and bake an additional 10-15 minutes until bubbly. Remove from heat and let sit 10 minutes before serving. Serves 8.
Nutrition Facts : Calories 411.7, Fat 22.7, SaturatedFat 12.1, Cholesterol 54.1, Sodium 1308.8, Carbohydrate 34.8, Fiber 5.8, Sugar 9.2, Protein 20
THREE CHEESE ENCHILADAS
This easy-to-prepare main dish meal has proven popular with dinner guests of all ages-and especially teenagers. You'll find the Southwest-style enchiladas are not too spicy, just pleasantly flavorful. -Gretchen Mellberg, Hawarden, Iowa
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 cup picante sauce, the red pepper, onions and cumin; mix well. Spoon 1/4 cup cheese mixture down the center of each tortilla. Roll and place, seam side down, in a 13x9-in. baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses. , Bake at 350° for 20 minutes or until hot. Top with lettuce, tomato and ripe olives; serve with additional picante sauce if desired.
Nutrition Facts : Calories 709 calories, Fat 39g fat (22g saturated fat), Cholesterol 106mg cholesterol, Sodium 1306mg sodium, Carbohydrate 60g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein.
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