Easy Cheesy Non Dairy White Enchiladas Recipes

EASY WHITE CHICKEN ENCHILADAS

Easy White Chicken Enchiladas image

This is a great 'guy' recipe, because you simply mix, assemble, top and bake; and it's a big hit on the table. It doesn't require lots of prep work, just a minimum of measuring of ingredients found in any grocery store. She will think you slaved all afternoon!

Provided by LARANEFF

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

4 ounces cream cheese, softened
½ cup sour cream
½ cup green salsa
2 (6 ounce) packages seasoned cooked chicken cubes
1 cup shredded Mexican-style cheese blend
1 ½ cups white cheese sauce, or queso dip
6 (8 inch) flour tortillas

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray.
Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.

Nutrition Facts : Calories 625.1 calories, Carbohydrate 36.7 g, Cholesterol 137.6 mg, Fat 37.4 g, Fiber 1.8 g, Protein 33.7 g, SaturatedFat 21.3 g, Sodium 1588.2 mg, Sugar 5.2 g

SUPER EASY CHEESY ENCHILADAS

Super Easy Cheesy Enchiladas image

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

Ingredients

2 cups shredded cheese (whatever floats your boat, I used a preshredded Colby or Monterey Jack blend)
3 ounces cream cheese, softened
1 -2 teaspoon garlic powder
1 -2 teaspoon instant minced onion (or a smidge of grated fresh)
12 corn tortillas
15 ounces enchilada sauce
1/2 cup more shredded cheese

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.

EASY CHEESY NON DAIRY WHITE ENCHILADAS

Easy Cheesy Non Dairy White Enchiladas image

Gotta love white enchiladas, so cheesy and tasty. Was determined to create a non-dairy recipe so I could still enjoy these. Great to serve these with beef and bean enchiladas and a spanish rice and / or salad.

Provided by BJ from BC

Categories Mexican

Time 1h

Yield 6 enchiladas, 3 serving(s)

Number Of Ingredients 8

Ingredients

6 small white corn tortillas
1/2 cup tofutti sour cream (non dairy)
1/2 cup tofutti better-than-cream-cheese (non dairy)
1 (5 ounce) can diced green chilies
1/2 cup non-dairy cheddar cheese (Daiya)
1 dash salt
1 dash pepper
1 (12 ounce) can refried beans

Steps:

1. Preheat oven to 350°F.
2. Spread can of refried beans in the bottom of a small casserole dish.
3. Combine all the ingredients except for the refried beans in a bowl.
4. Heat smaller sized skillet until fairly warm. Put one corn tortilla on skillet for about 30 seconds to a minute and then turn. At this point it should be fairly soft. Move to a plate then put another tortilla on the skillet. While that one is heating, put about 2 heaping teaspoons of mixture on tortilla and roll. Place on top of refried beans. Repeat until you've filled all the tortillas. Try to keep some of the mixture until the end, and then spread the remaining mixture on top of all the prepared enchiladas. (* Note: you want to work fairly quickly as don't want the tortillas left on the skillet too long or they will harden. Also microwaving the tortillas for about 30 seconds to a minute works well too).
5. Cover with tin foil and back for 45 minutes.
(To make the beef and bean enchiladas, just brown the beef and add onion until cooked. Add package of taco seasoning and 1/2 cup of water and let it simmer for about 20 minutes. Just add 1/2 of the mixture with 1/2 can of refried beans and make them the same way I made the white enchiladas. And for the spanish rice, I just use the other 1/2 of the mixture and add it to rice, stir it together, cover it with foil and bake it for the same time as the enchiladas).

Nutrition Facts : Calories 237.1, Fat 3, SaturatedFat 0.7, Sodium 1145, Carbohydrate 45.1, Fiber 10, Sugar 2.5, Protein 9.8

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