5 Minute Cheesy Enchilada Grande For 1 Recipes

ULTIMATE CHEESY ENCHILADAS

Steps:

• Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho chile, chipotle chile, cocoa, oregano, garlic powder and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes. Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes. Add the vinegar and season with salt and pepper.
• Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering. Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels.
• Preheat the oven to 375 degrees F.
• Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the remaining sauce and top with the remaining cheese.
• Bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Garnish with the pickled jalapeno and fresh cilantro.

EASY CHEESY ENCHILADAS

Steps:

• Heat oil in small skillet; fry tortillas in hot oil on for 1-2 seconds on each side to soften; drain tortillas on absorbent paper.
• Fill each tortilla with 3 Tablespoons cheese and 1 teaspoon chopped onion; roll tightly and place enchiladas seam side down in 9x13" baking pan that has been lightly sprayed with no-stick cooking spray.
• Pour sauce evenly over enchiladas and top with remaining onions, cheese, and olives.
• Bake at 350° for 20 minutes until cheese is melted and bubbly.

20 MINUTE CHEESY CHICKEN ENCHILADA SOUP RECIPE - (5/5)

Steps:

• Heat the oil in a large pot over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.) Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute until fragrant, being careful not to burn it. Whisk in the flour and cook for an additional minute. Pour in half of the chicken stock, and stir until completely combined and no lumps remain. Add in the rest of the chicken stock, and stir quickly to combine. Add in the chicken, enchilada sauce, black beans, tomatoes, salt and cumin, and stir until combined. Continue stirring occasionally until simmering. Reduce heat to medium-low and let it simmer for about 3 minutes, stirring occasionally so that the soup does not burn to the bottom of the pan. Slowly stir in the cheese until combined. Season with salt, to taste. Serve your soup warm with toppings of choice. Enjoy!

5 MINUTE CHEESY ENCHILADA GRANDE FOR 1

Steps:

• PLACE chicken down center of tortilla. Top with half the enchilada sauce and half the cheese. Roll up and place seam-side down on microwave-safe plate. Top with remaining sauce and cheese.
• MICROWAVE on HIGH 1 1/2 to 2 minute or until cheese melts.
• Serves 1.
• TIP: For a Cheesy Enchilada: Omit chicken and use 1 cup cheese. Place 3/4 cup cheese on tortilla. Top with half the enchilada sauce. Roll up and prepare as above.