6 Ingredient Cheese Enchiladas Recipes
CHEESY ENCHILADAS
Siesta time! You can make up these enchiladas ahead of time and take a siesta before dinner! Cover and refrigerate the assembled enchiladas up to 24 hours.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray two 14-ounce shallow oval casseroles or one rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
- Mix cottage cheese, 1/2 cup of the Monterey Jack cheese, the tomato, onions, chili powder, salt and garlic. Spread about 1/3 cup of the cheese mixture on each tortilla. Roll up tortillas; place seam side down in casseroles. Spoon taco sauce over tortillas. Sprinkle with remaining 1/4 cup Monterey Jack cheese.
- Bake uncovered 15 to 20 minutes or until hot and cheese is melted.
CHEESE ENCHILADAS
Quick and easy cheese enchiladas!
Provided by MNMS
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 7
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
- Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
- Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 34.1 g, Cholesterol 33.6 mg, Fat 14.9 g, Fiber 6.6 g, Protein 13.4 g, SaturatedFat 7.4 g, Sodium 1176.7 mg, Sugar 7.4 g
CHEESE ENCHILADAS
You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. -Ashley Schackow, Defiance, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings. Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 778 calories, Fat 42g fat (23g saturated fat), Cholesterol 106mg cholesterol, Sodium 1741mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 6g fiber), Protein 34g protein.
EASY CHEESE ENCHILADAS
These Cheese Enchilada are simply the best! Super cheesy and smothered in a Sour Cream Enchilada Sauce. This hearty meal can be made in 30 minutes or less!
Provided by Kathryn Donangelo
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. In a medium bowl, whisk together the red enchilada sauce and sour cream until combined, creamy and smooth.
- Ladle in about 2 cups of the sour cream enchilada sauce so it covers the bottom of the dish.
- Add 1/4 cup of shredded cheese in the middle of each tortilla. Add a pinch of diced onions and a pinch of sliced green onions. Roll the tortilla and place on the baking dish. Repeat until you have made 8 enchiladas.
- Add the remaining enchilada sauce to the top making sure to get the corners. I like to use a spoon to ensure the top is evenly coated with sauce. Top with 1 cup of cheese and bake for 20-25 minutes, or until cheese is melted perfectly and bubbly. Garnish with more diced yellow onions and sliced green onions. Serve with guacamole, sour cream, chips and dip to make the perfect meal! Enjoy!
EASY 6 INGREDIENT CHICKEN ENCHILADAS
I've tried more complicated enchilada recipes, but this is the standing favorite. The spiciness level is really easy to manage by what salsa and chilies are used. I use hot chilies, 1/2 cup of medium salsa, and 1/2 cup of hot salsa. You can also change the cheese if you wish, I will sometimes use colby or mozzarella depending on what I have most of. I use shredded chicken breasts, but any chicken should work fine. Fresh cilantro tastes good in the salsa mix, but that would make it 7 ingredients, so I left that out! Enjoy!
Provided by PDXpilot
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Mix the salsa and green chilies together in a medium bowl.
- Add the shredded chicken to the salsa mixture.
- Roll the chicken/salsa mix in the tortillas and place seam-side down in a 13 x 9" glass baking dish.
- Pour the whipping cream over the top. It will not cover the enchiladas, but make sure to get a coating of whipping cream all over.
- Cover and bake for 30 minutes or until the whipping cream is bubbly.
- Uncover, sprinkle cheese on top and bake until cheese is melted and at desired crispiness.
Nutrition Facts : Calories 438.9, Fat 32.3, SaturatedFat 18.1, Cholesterol 138.9, Sodium 657.8, Carbohydrate 16.1, Fiber 1.4, Sugar 2, Protein 21.4
CHICKEN ENCHILADAS
Provided by Rachel Barkowski
Number Of Ingredients 7
Steps:
- Combine chicken, onions and 3 cups of cheese. Mix well.
- Add one can of green enchilada sauce, cream, and diced chiles. Mix well.
- Fill each tortilla - place 3/4 cup of filling down the center of each tortilla; roll up and place, seam side down, in two 9x13-inch pans.
- After filling and rolling tortillas, pour the second can of sauce over the tortillas and spread evenly.
- Top with remaining cheese.
- Bake at 325 degrees for 25-35 minutes or until cheese is browned.
- Serve with sour cream, guacamole, or cilantro if desired.
6 INGREDIENT CHEESE ENCHILADAS
Friends of mine ask me to make this for them. It started off with a simple recipe my friend made (from the best of my memory), and I added the extra things I liked with my cheese enchiladas. Add some Tapatio and sour cream, and you're good to go!
Provided by sillysyd
Categories Mexican
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven at 400 degrees.
- Spray 9x13 baking dish with cooking spray. Pour half can of sauce into bottom.
- Create an assembly line by having 2 pie tins out, one with 1/2 lb cheese, the other with chopped onion.
- In small sauce pan, heat 1 can of sauce and microwave tortillas until soft and warm.
- Dip both sides of each tortilla into warm sauce, add cheese and chopped onion inside, roll, and set into pan.
- Pour any remaining sauce into pan over rolled tortillas.
- Sprinkle remaining cheese, chives, and olives over enchiladas.
- Bake for 15 minutes until cheese is melted.
Nutrition Facts : Calories 522.5, Fat 30.4, SaturatedFat 17.8, Cholesterol 72.6, Sodium 1196.2, Carbohydrate 38.3, Fiber 4.3, Sugar 1.2, Protein 26
CHEESE ENCHILADAS
Enchiladas are an essential component of Houston's ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In "The Enchilada Queen Cookbook," Sylvia Casares notes, "for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice" yielding "the quintessential Tex-Mex enchilada."
Provided by Bryan Washington
Categories dinner, casseroles, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
- Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
- Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
- While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
- Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You're softening each tortilla to prevent them from cracking as they're filled and folded.
- Fill a softened tortilla with about ⅓ cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you've filled all of the tortillas, setting the rolls next to each other.
- Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
- Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
- Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.
QUICK AND EASY 4-INGREDIENT ENCHILADAS
A very easy recipe for delicious enchiladas. There are never any leftovers, and they are great to take to potlucks or family gatherings.
Provided by Ritak96
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 9
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Arrange taquitos in the prepared baking dish.
- Blend enchilada sauce and cream of mushroom soup together in a blender until smooth; pour over taquitos. Sprinkle Cheddar cheese over sauce layer.
- Place dish on the middle rack in the preheated oven; cook until heated through, about 45 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 893.6 calories, Carbohydrate 91.9 g, Cholesterol 76.2 mg, Fat 45.2 g, Fiber 6.5 g, Protein 37.5 g, SaturatedFat 13.9 g, Sodium 1875.1 mg, Sugar 4.9 g
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