EASY ENCHILADAS (BEEF OR CHICKEN)
These easy enchiladas are my husband's favorite recipe of mine. Because of the many different options, it is very versatile.
Provided by IBShirley
Categories Chicken
Time 45m
Yield 12 enchiladas, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- If using chicken, boil chicken in water.
- Then rinse and shred with fork.
- Add onion and garlic.
- If using ground beef, brown with onion and garlic, drain.
- Add next 7 ingredients (worcestershire sauce through black pepper).
- In another skillet, heat oil.
- Add tortillas, one at a time, for 10 seconds on each side.
- Drain on paper towel.
- In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
- Fill each tortilla with a spoonful of meat mixture.
- Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
- Roll tortilla and place seam side down in pan.
- Continue with remaining tortillas.
- Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
- At this time, pan may be refrigerated for several hours or overnight.
- Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
- Top with sour cream.
- Enjoy!
SIMPLE PERFECT ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
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.
BEEF OR CHICKEN ENCHILADAS
This these steak enchiladas are excellent if you have a little leftover beef or chicken. It's especially good on a cold day, since it's a very hearty recipe. -Pam Tangbakken, Genesee, Idaho
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside. , Grease a 13x9-in. baking dish. Spoon a little sauce in the center of each tortilla; spread to edges. Place about 2 tablespoons meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 tablespoons on top of meat. Roll up tortillas and place in baking dish, seam-side down. Pour remaining sauce over. Sprinkle with green onions and remaining cheese. Bake, uncovered, at 350° for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa.
Nutrition Facts : Calories 450 calories, Fat 21g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 1123mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 2g fiber), Protein 28g protein.
SHREDDED BEEF OR CHICKEN ENCHILADAS
I like to add rice and a bean spread to the inside of my tortilla before I add the other ingredients. And then I like to spread cheese, and sour cream over the folded tortilla's. Lastly I sprinkle chopped green or regular onions, green chiles, and tomatoes over the top.
Provided by shysavsianna
Categories One Dish Meal
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt, and cumin.
- Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minute stirring occasionally. Set aside.
- Grease a 13 inches baking dish.
- Spoon a little in the center of each tortilla; spread to edges. Place about 2 T meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 T on top of meat.
- Roll up tortillas and place in baking dish seam-side down. Pour remaining sauce over. Sprinkle with green onions and remaining cheese.
- Bake, uncovered, at 350 degrees for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa.
Nutrition Facts : Calories 177.4, Fat 7.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 380.5, Carbohydrate 21.4, Fiber 1.6, Sugar 2.5, Protein 6.7
BEEF OR CHICKEN ENCHILADAS
This recipe is excellent if you have a little leftover beef or chicken. It's especially good on a cold day, since it's a very hearty recipe.
Provided by Allrecipes Member
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside.
- Grease a 13-in. x 9-in.x 2-in. baking dish. Spoon a little sauce in the center of each tortilla; spread to edges. Place about 2 tablespoons meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 tablespoons on top of meat. Roll up tortillas and place in baking dish, seam-side down. Pour remaining sauce over. Sprinkle with green onions and remaining cheese. Bake, uncovered, at 350 degrees F for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa.
Nutrition Facts : Calories 884.9 calories, Carbohydrate 87.8 g, Cholesterol 102.6 mg, Fat 41.7 g, Fiber 6.5 g, Protein 38.6 g, SaturatedFat 19.1 g, Sodium 2177.9 mg, Sugar 9.3 g
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