Enchiladas For Two Recipes

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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.

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.

EASY BEEF ENCHILADAS



Easy Beef Enchiladas image

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

2 pounds ground beef
¼ cup chopped onion
2 cups shredded Cheddar cheese, divided
½ cup sour cream
1 tablespoon taco seasoning
1 pinch salt and ground black pepper to taste
2 ½ cups red enchilada sauce
1 ½ teaspoons chili powder
cooking spray
1 (10 ounce) package flour tortillas
1 (15 ounce) can black beans, rinsed and drained
1 (6 ounce) can sliced black olives, drained

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

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



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

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