Doodle Recipe Recipe For Enchiladas

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EASY ENCHILADAS



Easy Enchiladas image

Beef, chicken, or cheese enchiladas -- I have tried it all ways, and my family can't get enough.

Provided by tanyap

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 10

Number Of Ingredients 5

2 (16 ounce) jars prepared salsa
1 pound ground beef
1 (15.5 ounce) jar prepared salsa con queso
20 (8 inch) flour tortillas
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
  • Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
  • Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

Nutrition Facts : Calories 595.4 calories, Carbohydrate 68.3 g, Cholesterol 53.5 mg, Fat 25.8 g, Fiber 5.4 g, Protein 24.3 g, SaturatedFat 11.4 g, Sodium 1756.7 mg, Sugar 6.1 g

ENCHILADAS



Enchiladas image

A friend of mine gave me this recipe for ground beef enchiladas and it is delicious!

Provided by Donna

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 7

2 pounds lean ground beef
1 large chopped onion
⅛ teaspoon garlic salt
12 (8 inch) flour tortillas
2 teaspoons vegetable oil
8 ounces shredded Colby cheese
2 (19 ounce) cans enchilada sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
  • In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
  • Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

Nutrition Facts : Calories 755.4 calories, Carbohydrate 48.5 g, Cholesterol 149.8 mg, Fat 46 g, Fiber 3.8 g, Protein 36.3 g, SaturatedFat 21.5 g, Sodium 638.9 mg, Sugar 1.3 g

CHICKEN ENCHILADAS



Chicken enchiladas image

You can make the sauce ahead of time for these chicken enchiladas, served with coriander, avocado and soured cream.

Provided by Annie Rigg

Categories     Main course

Yield Serves 4

Number Of Ingredients 25

1 large onion, finely chopped
1 tbsp olive oil
1 garlic clove, crushed
1 tsp smoked paprika
1 tsp dried oregano
1 tsp chilli powder
½ tsp ground cumin
500g/1lb 2oz passata
1 tbsp brown sugar
1 tbsp cider vinegar
salt and freshly ground black pepper
2 onions, sliced
I red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
3 tbsp olive oil
2 garlic cloves, finely chopped
1 red chilli, seeds removed, finely chopped
4 skinless, boneless chicken breasts, cut into thin strips
400g/14oz red kidney beans, drained and rinsed
8 flour tortillas
100g/3½oz cheddar, grated
4 spring onions, trimmed and sliced
2 tbsp finely chopped coriander
1 large avocado, peeled and sliced
150ml/5fl oz soured cream

Steps:

  • Start by making the enchilada sauce. Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 7-8 minutes, or until soft and just starting to brown at the edges.
  • Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well and cook for a further 30 seconds.
  • Add the passata, brown sugar and vinegar to the pan, season well with salt and freshly ground black pepper and cook over a low-medium heat for 20 minutes until thickened slightly. Remove from the heat and blend until smooth.
  • Preheat the oven to 190C/170C/Gas 5.
  • For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onions and peppers and cook over a medium heat for about 3 minutes, or until just tender and starting to caramelise at the edges. Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside.
  • Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown.
  • Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans, season well and cook for a further minute.
  • Lay the flour tortillas on the work surface and divide the chicken mixture between them. Roll the flour tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish (roughly 20 x 30cm/8x 12in). Spoon the remaining enchilada sauce over the top and scatter with grated cheese.
  • Bake for about 20 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown.
  • To serve, scatter with the spring onions and chopped coriander and serve with sliced avocado and soured cream alongside.

ENCHILADAS



Enchiladas image

Make and share this Enchiladas recipe from Food.com.

Provided by ellie_

Categories     One Dish Meal

Time 1h15m

Yield 12 enchiladas

Number Of Ingredients 12

1 lb ground beef
2 garlic cloves, minced
1 onion, chopped
2 tablespoons salsa
1/2 teaspoon salt
2 cups cheddar cheese, shredded
1 (20 ounce) can red chili sauce, divided
1/4 cup olive oil
1/4 cup flour
1/4 cup whipping cream
1/2 teaspoon cumin, ground
24 (6 inch) corn tortillas

Steps:

  • Preheat oven to 350 degrees F.
  • In a skillet over medium heat cook the ground beef and then add garlic and onion, cooking another 3-5 minutes. Drain.
  • Stir in salsa, salt, 1 cup cheese and 2 tablespoons chili sauce. Set aside.
  • In a saucepan heat oil over medium heat. Stir in flour and cook until bubbly (3-5 minutes). Stir in remaining chili sauce, whipping cream and cumin. Cook for 5 minutes or until thick.
  • Pour 1 cup of sauce over the bottom of a 13 x 9 inch pan.
  • Use 2 tortillas, overlapping slightly for each enchilada.
  • Fill each enchilada with 2-3 tablespoons meat filling and then roll into long cylinder. Place in baking pan. Repeat for remaining tortillas and meat mixture.
  • Spoon remaining sauce over all.
  • Bake covered for 40 minutes. Uncover and sprinkle with remaining cheese and bake 5 minutes longer or until cheese is melted.

EASY DELICIOUS ENCHILADA'S



Easy Delicious Enchilada's image

I think these enchiladas are better than any restaurant I have ever had, I made the recipe myself, very easy and very good! I regularly serve it to guest and it is always a winner. Sometimes instead of chicken I will use carnitas. I always make one extra in a separate dish without meat for my vegetarian sister.

Provided by Desert Sea Chicken

Categories     Chicken Breast

Time 45m

Yield 6 enchiladas, 5-7 serving(s)

Number Of Ingredients 11

1 (16 ounce) can green enchilada sauce
3/4 cup queso fresco
6 large flour tortillas
1/2 yellow onion, diced
2 -3 chicken breasts
1/2 cup light sour cream
1 (6 ounce) can diced jalapenos
1 (6 ounce) can diced green peppers
1/2 cup Pace Picante Sauce
1/2 cup black olives
1/2 avocado

Steps:

  • Boil chicken breasts so meat easily shreds, you could also use crock pot, or slow cook in oven. Shred with fork and knife and put in a bowl with 1/2 cup pace picante sauce.
  • Preheat oven to 350.
  • Combine can of diced jalapenos, yellow onion, and can of diced green peppers. Grate about 3/4 cup queso fresco cheese.
  • Pour 1/4 of the can of green enchilada sauce in the bottom of casserole dish.
  • Use large flour tortillas - fill with chicken, mixture of jalapenos, onion and peppers and a little cheese and set in casserole dish opening side down. Do this with as many as fit in the dish, usually 5 or 6. Pour remaining green sauce over tortillas and put remaining cheese on top. Cook 30 minutes. Add sour cream on top and sliced avocado.

Nutrition Facts : Calories 679.5, Fat 24.9, SaturatedFat 6.6, Cholesterol 45.2, Sodium 1432.7, Carbohydrate 86.9, Fiber 9, Sugar 6.6, Protein 27.3

EASY ENCHILADA RECIPE



Easy Enchilada Recipe image

Spice up your mealtime with our Easy Enchilada Recipe. Ready in under a half hour, our Easy Enchilada Recipe is finished with salsa and shredded cheese.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 lb. lean ground chicken
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. ground red pepper (cayenne)
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa, divided
12 flour tortillas (6 inch)

Steps:

  • Cook chicken in large nonstick skillet sprayed with cooking spray until done, stirring occasionally. Remove from heat. Add dry seasonings, 1 cup cheese and 1/2 cup salsa; mix well.
  • Spread 1/2 cup of the remaining salsa onto each of 2 microwaveable plates. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place 6 roll-ups, seam sides down, in single layer on each prepared plate. Top with remaining salsa and cheese. Cover loosely with waxed paper.
  • Microwave enchiladas, 1 plate at a time, on HIGH 2 to 3 min. or until cheese is melted and enchiladas are heated through.

Nutrition Facts : Calories 400, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 1180 mg, Carbohydrate 37 g, Fiber 3 g, Sugar 3 g, Protein 27 g

15 - MINUTE EASY ENCHILADAS



15 - Minute Easy Enchiladas image

My Mom made these growing up so I say it's her recipe but who knows where she got it from! I've made some additions over the years but they are still just as yummy and you won't believe how easier these are to put together!

Provided by DustyPyatt

Categories     < 15 Mins

Time 15m

Yield 8-10 Enchiladas, 4-6 serving(s)

Number Of Ingredients 4

2 (16 ounce) cans Hormel chili without beans
1 (16 ounce) can refried beans
2 cups pre-shredded monterey jack cheese
10 tortillas

Steps:

  • Prepare a cookie sheet with foil, sprayed with Pam.
  • Heat (don't boil) the chili and beans.
  • Spoon mixture into tortillas, sprinkle with cheese and roll on a flat surface and place seam side down on prepared cookie sheet.
  • Repeat until all shells are filled, placing them side by side on the pan.
  • Top with remaining chili mix, spread to coat shells.
  • Top with cheese.
  • Bake just until cheese is melted.
  • Serve with sour cream.

Nutrition Facts : Calories 1131, Fat 48.2, SaturatedFat 19.7, Cholesterol 107, Sodium 2637.2, Carbohydrate 121.7, Fiber 11.4, Sugar 3.9, Protein 51.6

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