Banana Enchilada Recipes

CHOCOLATE-BANANA ENCHILADAS

Chocolate-Banana Enchiladas image

These enchiladas are a great twist to a banana bread recipe. They're fun for a party, especially if it's Mexican themed! Sprinkle with powdered sugar for a nice effect.

Provided by Toni Losada

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 12

Number Of Ingredients 13

Ingredients

¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup butter or margarine, softened
½ cup white sugar
1 egg
¾ cup mashed banana
1 tablespoon canola oil
½ teaspoon vanilla extract
1 cup semisweet chocolate chips
12 (6 inch) flour tortillas
½ cup semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
Beat butter and sugar until creamy. Beat in eggs one at a time, then add mashed banana, canola oil, and vanilla. Fold in flour and 1 cup of chocolate chips. Place a dollop of batter into each tortilla, then roll up in a cylinder to form an "enchilada"; place into prepared baking dish.
Bake "enchiladas" in preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Melt the remaining 1/2 cup of chocolate chips in a small bowl using the microwave. Drizzle over the "enchiladas" as soon as they come out of the oven.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 47.3 g, Cholesterol 25.7 mg, Fat 14.3 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 360.4 mg, Sugar 22.2 g

SIMPLE PERFECT ENCHILADAS

Simple Perfect Enchiladas image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish

Steps:

In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
Preheat the oven to 350 degrees F.
Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

BANANA ENCHILADA

BANANA ENCHILADA image

Categories Fruit

Yield 8 servings

Number Of Ingredients 23

Ingredients

Blend for Filling:
8 oz. cream cheese, softened
8 oz. mild goat cheese
1/2 cup sugar
1/2 t. vanilla extract
1/4 t. kosher salt
2 egg yolks
Stir in:
1 cup banana, coarsely chopped
Heat:
1 jar (16 oz.) caramel sauce
Assemble Enchiladas with:
8 6" flour tortillas
Garnish with:
2 cups Minted Strawberries, below
2 cups unsweetened heavy cream, whipped to soft peaks
1 cup sweetened shredded coconut, toasted
For the Minted Strawberries -
Combine:
2 cups strawberries, cut into coins
1 T. fresh mint, minced
2 t. sugar
Pinch of salt

Steps:

Preheat oven to 350°. Blend first 6 ingredients with a hand mixer just until smooth. Stir in bananas. Heat caramel sauce according to directions on jar. Spread 1 cup in a 9 x 13" baking dish. Assemble enchiladas, heating tortillas in a small dry nonstick skillet until flexible. Dip in caramel sauce, fill with a generous 1/4 cup filling, and roll up. Top with remaining caramel. Bake enchiladas for 10-15 minutes, or until bubbly and heated through. Combine Minted Strawberry ingredients. Garnish each enchilada with 1/4 cup Minted Strawberries, then dollop with whipped cream and sprinkle with toasted coconut.

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