Enchiladas For Two Recipe 455

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ENCHILADAS FOR TWO RECIPE - (4.5/5)



Enchiladas for Two Recipe - (4.5/5) image

Provided by lorik

Number Of Ingredients 17

1 tablespoons extra-virgin olive oil
1/2 small yellow onion, chopped
1 clove garlic, minced
1/2 jalapeño, seeded and chopped
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
Pinch crushed red pepper
1/2 teaspoon smoked paprika
1/4 teaspoon dried Mexican oregano
1/2 teaspoon sugar
Kosher salt
Fresh ground black pepper
1 (14-ounce) can diced tomatoes
1/2 cup frozen roasted corn
1/2 pound chicken breasts, boneless skinless
2 (8-inch) corn or flour tortillas
3 ounces Monterey jack cheese, shredded (about 3/4 cup)

Steps:

  • Preheat oven to 350ºF. In a large saucepan, heat the olive oil. Cook the onion and bell peppers over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt, pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Blend the mixture in a food processor or blender until smooth. Return the tomato to heat, and bring to a simmer. Add the chicken breasts and cook, covered, for 10 minutes. Flip the chicken breasts, cover and cook for 10 minutes, until the chicken is no longer pink and cooked through. Transfer the chicken to a cutting board and use two forks to shred it. In a large bowl, combine the chicken with the corn, 1/2 cup of the tomato sauce and 1/2 cup of the cheese. Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 15 to 20 seconds. Spread a thin layer of sauce on the bottom of a 4 x 8-inch glass baking dish. Arrange the tortillas on a work surface. Divide the chicken mixture between the two tortillas. Roll up the tortillas and arrange in the baking dish. Top the enchiladas evenly with the remaining sauce. Sprinkle the tops of the enchiladas with the remaining 1/4 cup of cheese. Bake for 15 to 20 minutes, until the enchiladas are hot and the cheese is melted. Serve warm with sour cream, cilantro and jalapeños.

CHICKEN ENCHILADAS II



Chicken Enchiladas II image

A great way to use leftover chicken. Even kids love these!

Provided by teppij

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon butter
½ cup chopped green onions
½ teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup sour cream
1 ½ cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
¼ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  • In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
  • Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
  • In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Nutrition Facts : Calories 619 calories, Carbohydrate 66.8 g, Cholesterol 60.4 mg, Fat 27.1 g, Fiber 4.1 g, Protein 26.1 g, SaturatedFat 11.5 g, Sodium 1459 mg, Sugar 4.4 g

SPICY CHICKEN ENCHILADAS FOR TWO



Spicy Chicken Enchiladas for Two image

Assembled in only 15 minutes, this Mexican specialty is one you'll make often.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 2

Number Of Ingredients 12

2 boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onion (1 medium)
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/8 teaspoon pepper
1/2 cup Old El Paso™ enchilada sauce (from 10-oz can)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup sour cream
2 tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
4 Old El Paso™ flour tortillas for burritos (8 inch) (from 11.5-oz package)
1/2 cup chopped lettuce
1/2 cup chopped tomato (1 small)

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned.
  • Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes.
  • Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish.
  • Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil.
  • Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.

Nutrition Facts : Calories 810, Carbohydrate 61 g, Cholesterol 170 mg, Fat 4, Fiber 5 g, Protein 52 g, SaturatedFat 22 g, ServingSize 1/2 of Recipe, Sodium 1470 mg, Sugar 9 g, TransFat 2 g

ENCHILADAS FOR TWO



Enchiladas for Two image

This is a perfect enchilada dish for two! I served it with Spanish rice and refried beans. My wife said it was the best enchiladas she'd ever tasted.

Provided by mrwillard

Categories     Meat

Time 50m

Yield 2 serving(s)

Number Of Ingredients 13

5 large flour tortillas (soft taco size)
1/4 cup vegetable oil (for frying tortillas)
1/2 lb ground beef or 1/2 lb pork
1 (10 ounce) can red enchilada sauce
1 cup colby-monterey jack cheese (divided)
1/2 cup instant beef bouillon
1/2 cup sour cream
1 tablespoon fresh cilantro
1 teaspoon salt
1 teaspoon pepper
1 clove garlic, minced
1/2 cup onion, chopped
1/4 cup bell pepper, chopped

Steps:

  • Brown Meat, Garlic, Onion and Bell Pepper.
  • Drain.
  • Stir in 3 tbs enchilada sauce, 1/2 cup cheese, sour cream, beef broth and cilantro.
  • Mix well and set aside.
  • In a lg frypan heat 1/4 cup oil and brown tortillas 15 sec each side.
  • Drain well on paper towels.
  • Spoon mixture onto tortillas and roll, place seam side down in pan.
  • Cover with remainder of enchilada sauce and cheese.
  • Bake at 325 deg for 30 min.

ENCHILADA CASSEROLE II



Enchilada Casserole II image

Easy, flavorful and delicious. Kids love it!

Provided by TAMMIE SWAIN

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 10

1 ½ pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
2 teaspoons chili powder
salt to taste
4 (10 inch) flour tortillas
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep dish pie plate; set aside.
  • In a large skillet over medium heat, brown the ground beef and onion until beef is no longer pink; drain fat. Return to the heat and push the meat and onion to the sides of the pan. Add the garlic to the center of the pan and cook briefly. Stir the beef and onion together with the garlic.
  • Stir in the tomato sauce, tomato paste, cumin, chili powder and salt to taste. Mix well and allow to thicken slightly.
  • Spoon a thin layer of the beef mixture onto the bottom of the pie plate. Begin layering the tortilla, beef mixture, then cheese, ending with a final layer of cheese on the top.
  • Bake in the preheated oven for 30 minutes, or until cheese is melted and lightly browned.

Nutrition Facts : Calories 605.3 calories, Carbohydrate 37.2 g, Cholesterol 122.5 mg, Fat 33.3 g, Fiber 4.2 g, Protein 39.6 g, SaturatedFat 16.1 g, Sodium 1259.7 mg, Sugar 8.3 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

SPICY CHICKEN ENCHILADAS FOR TWO RECIPE - (4.5/5)



Spicy Chicken Enchiladas for Two Recipe - (4.5/5) image

Provided by dkanon

Number Of Ingredients 12

2 chicken breasts, boneless skinless, cut into bite-size pieces
1/2 cup onion, chopped
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/8 teaspoon pepper
1/2 cup Old El Paso® enchilada sauce (from 10-ounce can)
1 cup cheddar cheese, shredded (4 ounces)
1/2 cup sour cream
2 tablespoons Old El Paso® chopped green chiles (from 4.5-ounce can)
4 Old El Paso® flour tortillas for burritos (8 inch) (from 11.5-ounce package)
1/2 cup lettuce, chopped
1/2 cup tomato, chopped (1 small)

Steps:

  • Heat oven to 350°F. Spray 8-inch square 2-quart glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned. Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes. Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish. Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil. Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.

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

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