ENCHILADAS
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
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
ENCHILADA CASSEROLE
The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole. You can replace the Cheddar cheese with Monterey Jack if you like. Serve with sour cream and salsa!
Provided by Carol Hilderbrand
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
- In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
- Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
- Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 24.9 g, Cholesterol 54 mg, Fat 24 g, Fiber 5.7 g, Protein 17.4 g, SaturatedFat 11.5 g, Sodium 709.2 mg, Sugar 1.4 g
SIMPLE PERFECT ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
- While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
- In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
- Preheat the oven to 350 degrees F.
- Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
- Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
- Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
ENCHILADA CASSEROLE III
This is a layered casserole that is always a favorite with my husband and kids. Served with Spanish rice and a green salad, it is sure to please everyone.
Provided by Kathy
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
- In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
- Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
- Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 34.6 g, Cholesterol 86.9 mg, Fat 22 g, Fiber 7.5 g, Protein 28.4 g, SaturatedFat 10.7 g, Sodium 1522.1 mg, Sugar 3.3 g
EASY ENCHILADAS
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
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
EASY BEEF ENCHILADAS
These beef enchiladas are so easy to make! Hope you enjoy!
Provided by Meranda
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
- Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
- Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.
Nutrition Facts : Calories 675.3 calories, Carbohydrate 33.9 g, Cholesterol 134.1 mg, Fat 45.1 g, Fiber 6.3 g, Protein 33.5 g, SaturatedFat 21 g, Sodium 981.4 mg, Sugar 1.3 g
EASIEST BEEF ENCHILADAS EVER!
Make and share this Easiest Beef Enchiladas Ever! recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 40m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 5
Steps:
- Brown meat and onions in large skillet.
- Add 1 cup enchilada sauce and 1 cup cheese.
- Mix well.
- Put filling along center of each tortilla.
- Roll up and place seam side down in a 9x13 pan.
- Pour remaining sauce over.
- Sprinkle remaining cheese over.
- Bake at 350F degrees for about 30 minutes till cheese is bubbly.
VEGETARIAN ENCHILADA BAKE
I've had this vegetarian enchilada bake recipe for years. You'll enjoy the delicious Tex-Mex flavors so much that you won't even miss the meat. -Barbara Stelluto, Devon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro., Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with sour cream.
Nutrition Facts : Calories 286 calories, Fat 11g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 676mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 5g fiber), Protein 12g protein. Diabetic Exchanges
ENCHILADA CASSEROLE
Make and share this Enchilada Casserole recipe from Food.com.
Provided by Claudia Whitlock
Categories Chicken
Time 1h20m
Yield 1 Casserole, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef, with onions and jalapenos.
- Drain; add the Taco mix as directed.
- Spray a casserole-baking dish with oil spray.
- (Large enough dish to be able to place tortillas flat).
- Add the flour tortillas in layers.
- Spread each tortilla with 1-2 tablespoons of beans.
- Distribute desired amount of meat mixture on beans.
- Spread beans and meat with 2-3 tablespoons of enchilada sauce.
- Add some olives.
- Add some cheese.
- Continue to layer until desired amout of tortillas are used, stopping with beans, meat, sauce, and cheese.
- Cover and bake in 350 degree oven until hot and bubbly (about 45 min) or heat until hot in microwave.
- Cool 15-20 min. before serving.
- It will set up better.
- This will reheat in microwave in no time, it also, freezes well in single serving section.
- Thaw before reheating.
- I like to save a little sauce and cheese to use before reheating, the casserole absorbs them.
Nutrition Facts : Calories 405.6, Fat 24.2, SaturatedFat 11.5, Cholesterol 87.5, Sodium 599.5, Carbohydrate 18.4, Fiber 3.4, Sugar 0.8, Protein 27.4
LAYERED ENCHILADA BAKE
Watch now to learn how to layer the ingredients for this Enchilada Bake! Layering is the key in this recipe to get the delicious enchilada flavor you want.
Provided by My Food and Family
Categories Bread
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Brown meat with onions in large skillet on medium-high heat; drain. Return meat mixture to skillet; stir in next 4 ingredients.
- Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each of the meat mixture, sour cream and cheese. Repeat layers; cover.
- Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 470, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 80 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 g
BEEF ENCHILADA BAKE
Make and share this Beef Enchilada Bake recipe from Food.com.
Provided by chef debo
Categories Meat
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Brown meat;drain.
- Stir in 1/2 cup salsa and Velveeta;cook and stir over medium low heat until Velveeta is melted.
- Spoon 1/4 cup meat mixture down the center of each tortilla;roll up.
- Place tortillas, seam side down,in a 9x13 inch baking dish.
- Top with remaining 1/2 cup salsa.
- Cover with foil and bake at 350 degrees for 15 minutes.
- Remove from oven and top with mexican cheese blend.
- Bake an additional 15 minutes,uncovered.
- I like to serve these with sour cream.
Nutrition Facts : Calories 394, Fat 22.6, SaturatedFat 11.2, Cholesterol 78.3, Sodium 1076.5, Carbohydrate 24.8, Fiber 1.7, Sugar 4.7, Protein 22.2
ENCHILADA CASSEROLE
Every time I serve this dish, I get satisfied reviews-even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. -Nancy VanderVeer, Knoxville, Iowa
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 418 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 918mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 28g protein.
VEGAN ENCHILADA BAKE
Casserole-style vegan enchiladas.
Provided by Erica Anderson
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Seitan
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour crushed tomatoes into the bottom of a casserole dish. Layer 1/3 of the rice, 1/3 of the beans, 1/3 of the diced tomatoes, 1/3 of the seitan, 1/3 of the vegan cheese, 1/3 of the tortillas, and 1/3 of the enchilada sauce into the dish, in that order. Repeat with 2 more layers.
- Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.
Nutrition Facts : Calories 395.1 calories, Carbohydrate 57.5 g, Fat 8.4 g, Fiber 9.4 g, Protein 21.9 g, SaturatedFat 3.4 g, Sodium 1158 mg, Sugar 2 g
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