EASY CHILI CHEESE ENCHILADAS RECIPE - (3.9/5)
Provided by msippigrl
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F. Lightly spray an 8 x 8" baking dish with cooking spray. In a medium mixing bowl, stir together the chili, a little salt and black pepper, and the cumin. Spread a thin layer of the chili mixture in the bottom of the baking dish, just enough to cover. Reserve about 1/2 cup of the shredded cheese for the top. Fill the tortillas with remaining cheese and onion then roll up and place seam side down on top of the chili in the baking dish, placing them close together. When all the tortillas are in the pan, spoon the remaining chili over the top of tortillas, then top with the reserved cheese. Cover dish tightly with aluminum foil and bake for about 25 minutes, until hot and bubbly. Serve immediately with toppings of choice and whatever sides you want. (I added a thin layer of refried beans to a couple of the tortillas along with the cheese and onion.)
CHEESY CHILI ENCHILADAS
If you love chili and cheese, this recipe is for you.
Provided by NASCAR24FAN
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
- Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
- Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
- Bake in the preheated oven until hot and bubbly, about 20 minutes.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 24.1 g, Cholesterol 88.7 mg, Fat 36.5 g, Fiber 3.5 g, Protein 26.6 g, SaturatedFat 17.6 g, Sodium 1177.6 mg, Sugar 4.1 g
CHILI CHEESE ENCHILADAS
A pan of enchiladas is a quick and easy way to feed a hungry family. You can use ground beef, leftover chicken, or even a rotisserie chicken to create tasty, cheesy enchiladas. While you are at it, make a double batch and put one in the freezer for another meal. Enchiladas are very forgiving - you can use whatever ingredients you have on hand, such as a can of corn, black beans, refried beans, etc. And cheese. Lots of cheese. Instead of using a canned enchilada sauce, this recipe makes a chili gravy that you spread on the bottom of the baking dish. Dip each corn tortilla in the gravy, then fill with cheese and roll up. Serve with the traditional toppings, such as crema, onions, cilantro, and lime. Enchiladas aren't just for dinner. These breakfast enchiladas can be prepared the night before and refrigerated. Bake them the next morning for a delightful breakfast or brunch.
Provided by Anna Theoktisto
Categories Dinner
Time 35m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Heat oil in a large skillet over medium-high. Whisk in flour, and cook, whisking constantly, until light brown, about 2 minutes. Whisk in chili powder, tomato paste, cumin, garlic powder, and salt. Cook, whisking constantly, until fragrant, about 30 seconds. Gradually whisk in broth until smooth. Bring to a boil, stirring often, until sauce is thick enough to coat the back of a spoon, about 2 minutes. Remove from heat; let cool 5 minutes.
- Spread 1/2 cup sauce in bottom of a 13- x 9-inch baking dish.
- Dip each tortilla in sauce, letting excess drip off. Place 1/4 cup shredded cheese in center of each dipped tortilla, and roll up. Place seam side down in baking dish. Drizzle with remaining sauce. Sprinkle top with remaining 3/4 cup shredded cheese.
- Bake in preheated oven until sauce begins to bubble and cheese melts, about 12 to 15 minutes. Top with onion slices, and drizzle with crema.
CHEESE ENCHILADAS WITH RED CHILE SAUCE
Intense, earthy and absolutely addictive, New Mexico's cheese enchiladas showcase red chile sauce at its most elemental, thickly blanketing tortillas and melted Cheddar. We've added some extra creaminess and body with locally popular pinto beans, to cut down on the classic's load of saturated fat. Top with shredded lettuce and minced onion.
Provided by EatingWell Member
Categories Quick & Easy Casserole Recipes
Time 1h
Number Of Ingredients 13
Steps:
- To prepare sauce: Heat oil in a medium saucepan over medium heat. Add 1/2 cup onion; cook, stirring, until it begins to soften, about 1 minute. Stir in garlic and continue cooking until the onion is translucent and soft, about 2 minutes more. Stir in chile powder. Add broth, water, oregano and salt. Bring to a boil. Reduce heat to a simmer and cook until thickened and reduced by about one-third, about 20 minutes. (The sauce should be thick enough to coat a spoon lightly.)
- To prepare enchiladas: Preheat oven to 400 degrees F. Coat a 7-by-11-inch (or similar-size 2-quart) baking dish with cooking spray.
- Combine beans and yogurt in a small bowl.
- Spread about 1/4 cup of the sauce in the baking dish. Arrange 4 tortillas in the dish, overlapping them to cover the bottom. Top with half the bean mixture, using the back of a spoon to spread it thin. Scatter 2/3 cup cheese and 2 tablespoons onion on top of the beans. Top with one-third of the remaining sauce, 4 tortillas, the remaining bean mixture, 2/3 cup cheese and the remaining
- 2 tablespoons onion. Spread half of the remaining sauce on top and cover with the remaining 4 tortillas. Top with the remaining sauce and the remaining 2/3 cup cheese.
- Bake the enchiladas until hot and bubbling, 15 to 20 minutes. Let stand for 5 minutes before serving. Serve with additional minced onion, if desired.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 29.9 g, Cholesterol 29 mg, Fat 13.6 g, Fiber 6.5 g, Protein 11.8 g, SaturatedFat 5.9 g, Sodium 650.2 mg, Sugar 2.1 g
LUBY'S CAFETERIA CHEESE ENCHILADAS WITH CHILI SAUCE
This recipe comes from Luby's Cafeteria 50th Anniversary Cookbook and is one of their most requested recipes. If you like Tex-Mex, these are a must try! Serve with Spanish rice and refried beans.
Provided by Kim D.
Categories Cheese
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- To make sauce, brown ground beef in a large saucepan or Dutch oven along with the onions, garlic powder, salt and pepper.
- Drain meat on paper towels.
- Return meat to saucepan and add broth, tomatoes, chili powder, paprika and cumin.
- Mix well, breaking up tomatoes with a spoon.
- Bring to a boil.
- Reduce heat and simmer uncovered for one hour.
- In a small bowl, mix cornstarch and water until cornstarch is completely dissolved.
- Gradually add the cornstarch mixture to the chili sauce, stirring constantly.
- Continue cooking sauce for about 5 more minutes.
- For enchiladas, heat oven to 350°F.
- Heat about 1/2-inch vegetable oil in a small skillet, until hot but not smoking.
- Quickly fry each tortilla in hot oil to soften, about 2-4 seconds on each side; drain on paper towels.
- In a large bowl, combine Cheddar cheese and onions.
- Mix well.
- Spoon 1/3 cup cheese mixture down the center of each warm tortilla.
- Roll up and place seam side down into two 11X7-inch baking dishes.
- Top enchiladas with chili sauce.
- Cover each dish with foil.
- Bake for 10 minutes or until hot.
- Remove foil.
- Sprinkle with american cheese and continue baking 2 minutes or until cheese melts.
CHEESE ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
- Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
- Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
- Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
- Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
- Let the mixture cool slightly, then transfer to a blender and puree until smooth.
- The sauce will keep in the refrigerator for up to a week and can also be frozen.
CHEESE ENCHILADAS WITH GREEN SAUCE
For a crisp bite that's one notch hotter than a jalapeno, substitute part of the green chiles with two diced fresh serranos. -Mickey Turner, Grants Pass, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large nonstick skillet, saute spinach until wilted. Drain and remove. In same pan, melt butter. Stir in flour until smooth; gradually add cream and milk. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. , Stir in chiles, green onions, cilantro, garlic, spices and spinach. Remove from heat; cool slightly. Transfer to a food processor; cover and process until pureed. Stir in sour cream; set aside. , Preheat oven to 375°. In a large bowl, combine cheeses; set aside 1 cup for topping. Add onion and cilantro to remaining cheese mixture; toss to combine. Place about 1/4 cup cheese-onion mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish., Pour sauce over top. Sprinkle with reserved cheese mixture. Bake, uncovered, until heated through, 25-30 minutes.
Nutrition Facts : Calories 533 calories, Fat 32g fat (21g saturated fat), Cholesterol 110mg cholesterol, Sodium 687mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
CHEESE ENCHILADAS WITH TOMATILLO-GREEN CHILI SAUCE
Steps:
- Bring first 4 ingredients to boil in large skillet. Reduce heat to medium-low, cover, and simmer until tomatillos are soft, about 15 minutes. Transfer mixture to blender; add 2 cups onions, green chilies, and spinach; puree. Season sauce with salt and pepper. Return sauce to skillet.
- Preheat oven to 350°F. Lightly oil 13x9x2-inch glass baking dish. Dip 1 tortilla into sauce. Place tortilla on plate. Top with 2 tablespoons cheese, 1 tablespoon remaining onions, and 1 tablespoon sauce. Roll up tortilla. Place seam side down in prepared dish. Repeat with remaining tortillas, sauce, cheese, and onions. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake until cheese melts, about 15 minutes.
CHEESE ENCHILADAS WITH CHILI GRAVY
This recipe comes from "Texas Home Cooking". You can find ground ancho powder at Penzey's spices and Mexican grocery stores. I have had difficulty keeping my enchiladas tightly rolled using this recipe, but they still taste fantastic!
Provided by belkathy
Categories Cheese
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To toast the cumin seeds, lay them on a shallow cookie sheet and bake in a 350 degree oven for 5 minutes.
- Grind with a spice grinder or mortar and pestle.
- The toasting will give the cumin a mellower, pleasant flavor.
- In a saucepan, brown the meat with the onion and garlic.
- Drain fat.
- Add bacon drippings if desired.
- Allow drippings to melt.
- Add the stock cumin, oregano, salt, and ground ancho.
- Let simmer 50 min, until meat is tender and liquid has thickened a bit.
- Mix the masa harina in a small bowl with 2 T.
- of the liquid from the gravy.
- Stir the masa mixture back into the gravy.
- Stir very thoroughly to help the masa dissolve.
- It will thicken the gravy.
- Allow to simmer 10 min more.
- Preheat the oven to 350 degrees.
- Grease a med.
- baking dish.
- Mix the cheese and chopped onion together.
- Soften the tortillas by dipping them quickly into 1/2- 1 inch of oil in a small skillet.
- Remove quickly with tongs.
- Don't allow the tortillas to become crisp.
- You just want them to go limp, to make them easier to handle for rolling.
- Drain tortillas lightly.
- If you are using fresh or homemade tortillas, they will not need to be dipped in oil.
- Using the tongs again, dip tortillas in the chili gravy to lightly coat.
- Lay on a plate and sprinkle 1/4 c.
- of cheese/onion filling into each tortilla, then roll up.
- Transfer to the greased baking dish.
- Repeat process with each tortilla until all filling has been used, or pan is full.
- Top the enchiladas with the remaining gravy, submerging each enchilada in sauce.
- Bake for 15-18 minutes.
- Enchiladas should be heated through and sauce should be bubbling.
- Sprinkle with cheese, onion, and jalapeno if desired.
Nutrition Facts : Calories 1136.9, Fat 76.5, SaturatedFat 43.2, Cholesterol 255.7, Sodium 2822.4, Carbohydrate 42.9, Fiber 5.4, Sugar 4.6, Protein 69.7
CHEESE ENCHILADAS WITH CHILI GRAVY
Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it's an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome.
Provided by Sam Sifton
Categories main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.
- Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine, then continue whisking for another minute or so, until roux becomes fragrant.
- Add chicken broth, slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.
- Heat oven to 450 degrees.
- Prepare the tortillas: In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
- Using a ladle, put about 1/2 cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.
- Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.
Nutrition Facts : @context http, Calories 658, UnsaturatedFat 29 grams, Carbohydrate 34 grams, Fat 50 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 18 grams, Sodium 630 milligrams, Sugar 3 grams, TransFat 1 gram
LUBY'S CHEESE ENCHILADAS WITH CHILI SAUCE RECIPE - (4/5)
Provided by Tangie2010
Number Of Ingredients 19
Steps:
- SAUCE: In large saucepan, brown ground beef with onions, garlic powder, salt, and pepper. Drain. All broth, tomatoes, chili powder, paprika, and cumin. Mix well, breaking up tomatoes with large spoon. Bring to a boil. Reduce heat and simmer uncovered 1 hour. In small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add to chili sauce, stirring constantly. Continue cooking 5 minutes. ENCHILADAS: Heat oven to 350F. Heat about ½-inch oil in small skillet, until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels. In large bowl, combine Cheddar cheese and onion. Mix well. Spoon 1/3-cup cheese mixture down center of each tortilla. Roll up and place seam side down in (2) 11 x 7-inch baking dishes. Top with chili sauce. Cover with foil. Bake 10 minutes or until hot. Remove foil. Sprinkle with American cheese. Continue baking 2 minutes or until cheese melts.
More about "cheese enchiladas with chili sauce recipes"
ENCHILADAS WITH CHEESE SAUCE - SWEETPHI
From sweetphi.com
EL CHICO CHEESE ENCHILADAS - COPYKAT RECIPES
From copykat.com
TEX-MEX CHEESE ENCHILADAS WITH RED CHILI GRAVY RECIPE
From seriouseats.com
CHILI CON CARNE CHEESE ENCHILADAS RECIPE - TEXAS COOKING
From texascooking.com
CHEESE ENCHILADAS RECIPE WITH CHILI - BUNS IN MY OVEN
From bunsinmyoven.com
CHEESE ENCHILADAS WITH HOMEMADE RED SAUCE
From unocasa.com
CHEESE ENCHILADAS WITH CHILI GRAVY - HANGRY FORK
From hangryfork.com
HOW TO MAKE CHEESE AND ONION ENCHILADAS WITH TEX-MEX CHILI GRAVY
From afeastfortheeyes.net
TEX MEX ENCHILADAS WITH CHILI GRAVY - FLAVOR MOSAIC
From flavormosaic.com
BEST EVER ENCHILADA SAUCE RECIPE (TEX MEX CHILI GRAVY)
From houseofyumm.com
ESSENTIAL TEX-MEX: HOW TO MAKE CHEESE ENCHILADAS WITH RED CHILI …
From seriouseats.com
LUBY'S CHEESE ENCHILADAS WITH CHILI SAUCE RECIPE
From texascooking.com
CHICKEN ENCHILADAS RECIPE - COOKIST.COM
From cookist.com
CHILI CHEESE ENCHILADAS - HILAH COOKING
From hilahcooking.com
CHEESE ENCHILADAS WITH RED CHILE SAUCE RECIPE - FOOD AND WINE
From foodandwine.com
HORMEL CHILI CHEESE ENCHILADAS – GALAXY TRAINING
From galaxy-training.com
CHEESE ENCHILADAS WITH CHILI SAUCE RECIPES
From stevehacks.com
CHEESE ENCHILADAS - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
CHEESE ENCHILADAS WITH TOMATILLO-GREEN CHILI SAUCE RECIPE - BON …
From bonappetit.com
THE BEST EASY CHEESE ENCHILADAS RECIPE WITH ENCHILADA SAUCE
From emilyenchanted.com
SYLVIA’S ENCHILADA KITCHEN’S CHEESE ENCHILADAS WITH CHILI GRAVY
From goodtaste.tv
CHEESE ENCHILADAS WITH RED SAUCE - RESTAURANT QUALITY!
From iowagirleats.com
CHEESE ENCHILADAS WITH CHILI GRAVY - NEW MOM AT 40
From newmomat40.com
LUBY'S CAFETERIA CHEESE ENCHILADAS WITH CHILI SAUCE RECIPE
From cdkitchen.com
BEST EVER CHEESE ENCHILADAS - HOUSE OF YUMM
From houseofyumm.com
CHEESE ENCHILADAS: THE ESSENCE OF TEX-MEX - HOMESICK TEXAN
From homesicktexan.com
10 BEST CHEESE ENCHILADAS WITH CHEESE SAUCE RECIPES - YUMMLY
From yummly.com
CHICKEN ENCHILADAS WITH GREEN CHILI SAUCE OR RED SAUCE RECIPE
From recipes-delicious.com
CHEESE ENCHILADA RECIPE - THE BEST CHEESE ENCHILADAS
From eatingonadime.com
CHILE CON CARNE ENCHILADAS - MODERN HONEY
From modernhoney.com
TOP 50 EL CHICO CHEESE ENCHILADA RECIPE RECIPES
From toprecipesfree.com
ENCHILADAS WITH CHILI SAUCE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHEESE ENCHILADAS WITH RED SAUCE (SUPER EASY!) | BAKE IT WITH LOVE
From bakeitwithlove.com
SOUTH TEXAS CHEESE ENCHILADAS WITH CHILE GRAVY RECIPE - CDKITCHEN
From cdkitchen.com
ENCHALADA SAUCE - THERESCIPES.INFO
From therecipes.info
BEST CHEESE ENCHILADAS RECIPES | THE PIONEER WOMAN | FOOD …
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love