SUPER EASY CHEESY ENCHILADAS
When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)
Provided by CraftScout
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
- Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
- Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
- Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
- Pour the rest of the sauce on top, spreading it to cover.
- Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
- For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.
MEXICAN BRUNCH ENCHILADAS WITH CREAMY CHEESE SAUCE
If you want a spicy cheese sauce add in some cayenne pepper. I used the small pork breakfast sausages for this but really any kind will do, with the small sausages there is no need to remove the casings just crumble as you are cooking them, you will have to remove the casings if you are using the larger sausages. This recipe is also great for a dinner! The sauce from this recipe is wonderful, so you might want to consider using the sauce recipe alone for other recipe!
Provided by Kittencalrecipezazz
Categories Breakfast
Time 1h10m
Yield 8 tortillas
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- For the cheese sauce; melt butter in a heavy-bottomed saucepan over medium-low heat.
- Add in flour; whisk constantly for about 1 minute.
- Slowly add in the half and half cream; cook over medium heat whisking for about 5 minutes or until thickened; remove from heat.
- Add in the shredded cheese and chiles; mix until the cheese is melted and smooth.
- Season with salt and pepper if desired.
- For the enchiladas; cook the sausage in a large skillet crumbling with a spoon until cooked; remove the meat to a plate and drain fat.
- Melt butter in the skillet, add in the green onions; saute for 1 minute.
- In a bowl whisk the eggs with whipping cream then season with salt and pepper; add into the skillet that has the green onions in it; cook eggs without stirring until set on the bottom, then continue to cook stirring gently until the eggs are cooked but still moist; remove from heat and gently fold in the 1-1/2 cups shredded cheddar and the cooked sausage.
- Spoon about 1/3-cup of the egg mixture down the middle of each flour tortilla; roll and place seam side down into prepared baking dish.
- Pour the prepared cheese sauce evenly over the tortillas.
- Bake covered for about 25 minutes.
- Remove from oven and sprinkle with more shredded cheddar; return to oven and bake another 8 minutes, or until the casserole is hot and the cheese has melted (you can also bake it uncovered with the cheese added on top for 30 minutes, but I find that the cheese becomes too hard).
- Delicious!
Nutrition Facts : Calories 946.7, Fat 68, SaturatedFat 33.4, Cholesterol 536.4, Sodium 1326.8, Carbohydrate 40.1, Fiber 2.3, Sugar 3.1, Protein 42.9
CREAMY CHEESE ENCHILADAS
Make and share this Creamy Cheese Enchiladas recipe from Food.com.
Provided by mersaydees
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- For each tortilla, add 1/2 cup cheese and 1 tablespoon green onion as filling. Roll each individually and place in a shallow 8-inch square baking dish.
- In medium-sized saucepan over medium heat, melt butter. Add flour, stirring constantly. Whisk in chicken broth to make a thick sauce.
- Remove from heat and add sour cream and green chilies. Stir until smooth.
- Pour sauce over tortillas and bake at 350 degrees farenheit for 20 minutes.
Nutrition Facts : Calories 487.7, Fat 35.2, SaturatedFat 20.8, Cholesterol 90.5, Sodium 843.1, Carbohydrate 23.4, Fiber 1.5, Sugar 3.6, Protein 19.9
CHOCOLATE-BANANA ENCHILADAS
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
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
CREAMY CHEESY CHICKEN ENCHILADAS
I adapted this from a recipe I saw on TV many years ago, which used egg and sour cream as the filling. This is a big family favourite, which is easily adapted by adjusting the heat of the enchilada sauce (I like to use Texas Red Enchilada Sauce #42094)
Provided by Dottygumdrop
Categories Chicken Breast
Time 55m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 7
Steps:
- Fry the chicken breast pieces in a little olive oil and butter until almost cooked through. Put the chicken in a heatproof bowl to cool.
- Once the chicken has cooled, add the chopped coriander and chives and the sour cream to the chicken and mix all together.
- Preheat the oven to 200C/400°F.
- Using a 9" x 13" oven dish, spoon a little enchilada sauce into the bottom of the dish.
- Spoon a couple of tablespoons of chicken mix onto each tortilla and roll up, placing each rolled enchilada into the oven dish, seam side down.
- Once the oven dish is full, pour the rest of the enchilada sauce over the top and then sprinkle generously with the shredded mozzarella.
- Place the dish in the oven for 25-30 minutes until enchiladas are done.
CREAMY CHEESY CHICKEN ENCHILADAS
This recipe was given to me over 20 years ago by a very dear friend. I am not a huge fan of Mexican food but I love this dish! Definitely NOT low calorie.
Provided by Adie264
Categories Mexican
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Grease a 13x9" baking dish.
- Spread tortillas with cream cheese. Top each with some of the chicken, salsa and 3 cups Monterey Jack cheese. Roll tortillas up and arrange seam side down in prepared baking dish.
- Sprinkle with remaining 1/2 cup Monterey Jack, Parmesan and Cheddar. Pour half and half over top. Cover loosely with foil and bake until heated through, 35-40 minutes.
- Top each enchilada with 1 tablespoons sour cream. Continue baking, uncovered for five minutes.
- Garnish with green onionn and tomato.
Nutrition Facts : Calories 927.3, Fat 62.1, SaturatedFat 36.7, Cholesterol 234.1, Sodium 1101.8, Carbohydrate 31.7, Fiber 4.5, Sugar 5.2, Protein 61.7
CREAMY BEEF ENCHILADAS
I made this up because I love cream cheese.
Provided by FeatherAnnRealtor
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir taco seasoning mix into the beef; transfer to a large bowl, reserving drippings in the skillet.
- Cook and stir sweet onion and green onion in the hot drippings until tender, 5 to 7 minutes; add to seasoned ground beef along with cream cheese and salsa. Stir the mixture until the cream cheese melts completely.
- Arrange tortillas onto a flat work surface. Spoon even amounts of the beef mixture in a line down the center of each tortilla. Top beef with even portions of the pepperjack cheese. Roll tortillas around the filling and arrange into a baking dish. Pour enchilada sauce evenly over the tortillas; top with olives and remaining cheese.
- Bake in preheated oven until cheese melts completely, about 20 minutes.
Nutrition Facts : Calories 655.1 calories, Carbohydrate 42.4 g, Cholesterol 135.7 mg, Fat 39.8 g, Fiber 6.3 g, Protein 32.6 g, SaturatedFat 18.4 g, Sodium 1421 mg, Sugar 4.2 g
EXTRA CHEESY CHICKEN ENCHILADA SOUP
This soup is easy to make and comes together nicely with the help of an Instant Pot®. Top with avocado slices if desired.
Provided by thedailygourmet
Categories Mexican Chicken Soups and Stews
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
- Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Ladle soup into bowls and top with Monterey Jack cheese.
Nutrition Facts : Calories 430.3 calories, Carbohydrate 29.9 g, Cholesterol 88.1 mg, Fat 23.7 g, Fiber 5.7 g, Protein 26.2 g, SaturatedFat 12.7 g, Sodium 741.7 mg, Sugar 2.6 g
CHEESY & CREAMY CHICKEN ENCHILADAS
Hearty, Creamy and Cheesy Goodness! I love this dish but one thing that I omit myself from using is corn tortillas. I don't like the grainy taste of them when I make enchiladas, so I use flour tortillas instead. I add mushrooms but you can easily omit that. This recipes is also good if you would like to do a seafood version. ...
Provided by Annamaria Settanni McDonald
Categories Tacos & Burritos
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. Heat 1 tablespoon oil in separate skillet over medium heat. Add onions, mushrooms and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken and half of the green chilies. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
- 2. In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Check seasoning and add salt and pepper as needed.
- 3. To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
- 4. Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro
- 5. SERVE WITH: Rice A Roni Spanish Rice as a side and/or heated refried beans topped with cheese.
CREAMY BANANA BREAD
I have been using this recipe for a few years now, and it remains my family's favorite for banana bread! The combination of bananas and cream cheese make this a very moist bread.
Provided by Pam Hall
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.
- Cream the margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and baking soda; mix until batter is just moist.
- In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
- Divide half the batter between the two prepared loaf pans. Sprinkle pecan mixture over the batter in the pans, and top with remaining batter.
- Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 45 minutes.
Nutrition Facts : Calories 289 calories, Carbohydrate 35.5 g, Cholesterol 38.7 mg, Fat 15.1 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.6 g, Sodium 212.8 mg, Sugar 19.4 g
EASY CREAMY CHICKEN ENCHILADAS
This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!
Provided by Old El Paso
Categories Chicken Enchiladas
Time 50m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
- In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
- Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.
Nutrition Facts : Calories 644 calories, Carbohydrate 31.9 g, Cholesterol 139.5 mg, Fat 41.1 g, Fiber 1 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 1411.6 mg, Sugar 2.2 g
CHEESY CHICKEN ENCHILADA SOUP
This is a thick and hearty soup with all your favorite enchilada flavors! The masa harina adds a lovely texture and touch of corn flavor to the soup, which is actually somewhat stew-like in consistency. You can increase or decrease the seasonings to your taste preference, and make each bowl your own by topping with your favorite extras, such as tortilla chips, diced avocado, shredded cheese, sour cream, and salsa.
Provided by Rebekah Rose Hills
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
- Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
- Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 29.6 g, Cholesterol 74.4 mg, Fat 16.7 g, Fiber 8.2 g, Protein 31.4 g, SaturatedFat 7.2 g, Sodium 1661.4 mg, Sugar 2 g
CREAMY CHICKEN & CHEESE ENCHILADAS
Yet another favourite recipe from Campbell's Soup. Not authentic, by any means, but easy, yummy, and you already have all the ingredients on hand.
Provided by Swan Valley Tammi
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix soup, sour cream, salsa, and chili powder.
- In a separate bowl, mix ONE CUP of soup mixture with chicken and cheese.
- Along one side of each tortilla, spread about 1/4 cup chicken mixture (or a little more, depending on what size of tortilla you're using).
- Roll up each tortilla around filling and place seam-side down in a greased, shallow, 3 quart baking dish or 9x13" pan.
- Spread remaining soup mixture over enchiladas. Cover and bake at 350F for 40 minutes.
- Top with tomato and green onion before serving.
Nutrition Facts : Calories 558.9, Fat 26.9, SaturatedFat 12.2, Cholesterol 75.4, Sodium 1285.2, Carbohydrate 52.6, Fiber 3.9, Sugar 4, Protein 26.7
EASY CHEESY CHICKEN ENCHILADA SOUP
Turn cream of chicken soup into a fiesta of flavors with chicken, cheese, and enchilada sauce. Olé!
Provided by edlong1121
Categories Mexican Chicken Soups and Stews
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Mix condensed soup, corn, black beans, enchilada sauce, chicken, milk, and Cheddar cheese together in a 3-quart saucepan. Cook over medium-low heat, stirring occasionally, until heated through and cheese is melted, about 10 minutes.
- Ladle into bowls and top individual servings with tortilla chips.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 43.5 g, Cholesterol 55.8 mg, Fat 9.9 g, Fiber 7.7 g, Protein 23.8 g, SaturatedFat 3.7 g, Sodium 1738.6 mg, Sugar 7.2 g
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CHEESY ENCHILADAS RECIPE | MYRECIPES
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- Cut chicken into 5 pieces. Place in a large pan, sprinkle with chili powder and cover with 1/2 cup water. Bring just to a boil, reduce heat to medium-low and simmer for 10 minutes, until a thermometer inserted in thickest part registers 165°F. Transfer chicken to a cutting board (pour out any remaining water), shred or cut into small chunks and return to pan.
- Add beans, corn and salsa. Cook over medium-high heat, stirring, until mixture is hot, about 5 minutes. Remove from heat.
- Preheat oven to 375ºF; mist a 9-by-13-inch baking pan with cooking spray. Lay a tortilla out on a work surface; spread 1/2 cup of chicken mixture down center. Roll up and place seam-side down in pan. Repeat with remaining tortillas and chicken mixture. (If you have chicken left over, spread it on top of enchiladas.) Bake for 10 minutes. Sprinkle cheese evenly over enchiladas; bake until cheese has melted and enchiladas are hot, about 5 minutes longer. Serve immediately.
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