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
CREAMY SEAFOOD ENCHILADAS
Shrimp and crab plus a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they're always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Remove from the heat. Stir in sour cream, salsa and salt; set aside. , Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chiles and cilantro. , Spread 1-1/2 cups sauce in a greased 13x9-in. baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with the remaining sauce. Bake, uncovered, at 350° until heated through, 30-35 minutes. If desired, top with sliced jalapeno pepper, green onions and chopped cilantro. Serve with additional salsa.
Nutrition Facts : Calories 645 calories, Fat 35g fat (17g saturated fat), Cholesterol 252mg cholesterol, Sodium 1812mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 2g fiber), Protein 42g protein.
RICH AND SPICY FISH ENCHILADAS
Even if you don't like seafood, you'll probably like this recipe. It doesn't taste fishy, and allows you to have fish in your diet, which is good for you.
Provided by AndreaW
Categories Mexican
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Thinly slice onion.
- Melt 3Tbs of butter in large saucepan and let melt.
- Be careful not to burn.
- Combine chopped onion, chopped mushrooms, and chopped green chilies in saucepan.
- Let marinate on high for about 5 minutes.
- Dash veggie mixture with red and black pepper and garlic salt& salt.
- Dash the veggies with more seasoning after five minutes.
- Make sure to stir well and make sure all veggies cook evenly and are coated with butter.
- Adjust temp if needed.
- Do not let burn.
- After 5 min add 3Tbs half and half and 1Tbs of flour.
- Stir for about 1 minute.
- Remove from stove and put in bowl.
- Melt the remaining 3Tbs of butter in the same saucepan and let melt.
- Add fish and cook on high 3 minutes each side.
- Dash both sides of fish with red and black pepper, garlic salt, and salt.
- Remove from pan.
- Chop up the fish into small to med size pieces.
- Don't worry if it crumbles.
- It doesn't really matter what it looks like.
- Throw it back into the saucepan on high for another minute, and then add to veggie mixture.
- Add 1cup of cheese and stir mixture until well combined.
- Preheat oven to 350F.
- Coat bottom of large, deep baking pan with 2 cans of enchilada sauce.
- (you can buy disposable pans cheap at grocery stores-usually in bakery aisle) Warm tortilla shells for about 15 sec in microwave, dash with a little water and spoon in about 2Tbs-3Tbs of mixture into shell.
- Fold up bottom edge of tortilla and then roll tortilla away from you.
- Put in pan.
- Repeat until done or tired.
- Cover the tops of the enchiladas with the last 2 cans of sauce.
- Cover with foil.
- Cook 15 minutes.
- Uncover and sprinkle with cheese.
- Cook 15 more minutes.
- YUM!
Nutrition Facts : Calories 603.6, Fat 33.6, SaturatedFat 17.4, Cholesterol 182.3, Sodium 1260.6, Carbohydrate 31.8, Fiber 4.4, Sugar 5.7, Protein 44.4
CREAMY CHICKEN ENCHILADAS
This easy chicken enchilada recipe is one cheesy, creamy, utterly satisfying family favorite in my house.
Provided by Holly Nilsson
Categories Main Course
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Cook onions, peppers, and garlic in olive oil until softened. Add cream cheese, green chiles, and cumin. Stir until melted. Stir in chicken and ¼ cup sour cream & ¼ cup enchilada sauce.
- Combine remaining ½ cup sour cream with enchilada sauce. Spread ½ cup of sauce mixture in the bottom of a 9x13 pan.
- Gently heat or fry tortillas (I heat mine over the gas stove to add a smoky flavor).
- Add 2 tablespoons cheese to each tortilla. Top with 3 tablespoons chicken mixture and a small sprinkle of cilantro. Roll and place seam side down in the pan. Repeat with remaining tortillas.
- Top with remaining enchilada sauce and cheese.
- Bake 20-25 minutes uncovered. Rest 10 minutes before serving.
Nutrition Facts : Calories 583 kcal, Carbohydrate 38 g, Protein 33 g, Fat 34 g, SaturatedFat 16 g, Cholesterol 121 mg, Sodium 1257 mg, Fiber 6 g, Sugar 11 g, ServingSize 2 enchiladas
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
HALIBUT ENCHILADAS
North meets south of the border in this dish. I roll our local Alaskan halibut into tortillas. It's one of my most requested recipes and a mainstay for potlucks and wedding buffets. -Carole Derifield, Valdez, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Place fillets on a greased baking sheet. Sprinkle with salt, pepper and cayenne. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, in a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. , Flake fish with 2 forks; set aside. In a large bowl, combine the hot enchilada sauce, green enchilada sauce, sour cream, mayonnaise, chiles, onion mixture and fish. Spread 1/2 cup mild enchilada sauce into each of 2 greased 13x9-in. baking dishes. Sprinkle each with 1 cup cheese. , Place a heaping 1/3 cup halibut mixture down the center of each tortilla. Roll up each and place seam side down over cheese. Pour remaining sauce over top. , Cover and bake at 350° for 30 minutes. Sprinkle with the green onions, olives and remaining cheese. Bake, uncovered, for 10-15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 658 calories, Fat 40g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1552mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 40g protein.
CRAB ENCHILADAS WITH CREAMY WHITE SAUCE
How to make the best crab enchiladas with a creamy sour cream white sauce, all made from scratch. Easy recipe perfect for seafood lovers!
Provided by Mel Lockcuff
Categories Dinner Ideas
Time 1h30m
Number Of Ingredients 24
Steps:
- To make the sauce, melt the butter in the saucepan on medium heat.
- Sauté the minced onion in the butter, about 5 minutes or until the onion turns a light golden color.
- Add the cream cheese in with the onion, stirring 'til it melts.
- Then add the sour cream, heavy whipping cream, green chiles, salt, pepper, shredded cheddar, and shredded Monterey Jack to the mixture.
- Let the sauce simmer, constantly stirring, 'til it begins to thicken. It'll probably take about 10 to 15 minutes.
- Then if you want to add tomatoes to your sauce, you can stir them in. At this point, you'll want to turn the heat to low and just keep your sauce warm while you make and assemble the crab enchiladas.
- Preheat the oven to 350° F and grease a 9"x13" baking dish with cooking spray.
- Heat the olive oil on medium heat in a skillet.
- Then sauté the minced garlic, onion, and red pepper in the oil, about 5 minutes, or 'til it's softened.
- Then in a large bowl, add the crab meat, the cooked veggies, lemon juice, seasoning, salt and pepper, 1/2 cup of the cheddar cheese, and 1/2 cup of the Monterey Jack cheese.
- Mix everything together really well.
- Warm the tortillas in the microwave by placing between a couple of damp paper towels and heating 'til warmed.
- Spread about a cup of the white sauce into the bottom of your greased baking dish.
- Add a heaping tablespoon of the crab meat mixture to each corn tortilla, loosely wrapping each one.
- Place each crab enchilada, seam side down, in the baking dish on top of the sauce.
- Spread the remaining sauce over the finished crab enchiladas, and sprinkle with remaining cheese.
- Bake your sour cream white sauce crab enchiladas at 350° F for about 40-45 minutes, or until the cheese melts and the enchiladas are cooked thru. Garnish with green onions, and serve with fresh tomatoes, avocado, salsa, and sour cream.
Nutrition Facts : ServingSize 1 g, Calories 600 kcal, Carbohydrate 24 g, Protein 28 g, Fat 45 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 180 mg, Sodium 1633 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 16 g
CREAMY FISH ENCHILADAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat a broiler.
- Arrange the fish on a broiler pan or baking sheet. Spray the fish with olive oil and sprinkle liberally with seafood seasoning. Broil until firm and opaque. Cool the fish and flake with a fork. Dress with the juice of the lime.
- In a large mixing bowl, stir to combine the softened cream cheese, sour cream, coriander and cumin. Add the chiles and 1 cup of the Jack cheese, the cilantro or parsley, fresh or dried dill, salt and pepper to taste and the halibut flakes.
- Spray a casserole or baking dish with olive oil. Arrange 3 to 4 spoonfuls of the filling on the edge of each tortilla and roll the enchiladas. Set into the casserole seam-side down. Pour the heavy cream over the top of the casserole, just enough to cover, and cover with the remaining Jack cheese and the grated Parm. Chill, covered, for a make-ahead meal. Bring to room temp before baking.
- Preheat the oven to 375 degrees F and bake the casserole brown and bubbly, 45 to 50 minutes. Top with avocado, onions and parsley or cilantro.
CREAMY BEEF ENCHILADAS
These American-style enchiladas are rich, creamy and loaded with cheese. Kids will like the texture and the fact that they have just a touch of south-of-the-border heat. -Belinda Moran, Woodbury, Tennessee
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, sour cream, chilies, 1 cup cheese and 1/2 cup enchilada sauce; heat through., Spread 1/4 cup enchilada sauce into each of two ungreased 13x9-in. baking dishes. Place 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. , Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, until heated through, 20-25 minutes.
Nutrition Facts : Calories 436 calories, Fat 22g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 1012mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
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