Healthy Living Santa Fe Enchilada Bake Recipes

SANTA FE ENCHILADAS

Steps:

• Crumble beef into a large microwave-safe bowl; stir in onion. Cover and microwave on high for 3-5 minutes or until meat is no longer pink, stirring every 1 minute; drain. Stir in the tomato paste, water and taco seasoning. Cover and cook on high for 1-2 minutes or until heated through, stirring once. , Spoon about 1/3 cup meat mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased shallow 2-1/2-qt. microwave-safe dish. Set remaining meat mixture aside. , In a microwave-safe bowl, combine cheese sauce and chilies. Cover and microwave on high for 40 seconds; stir. Pour over tortillas. , Spoon remaining meat mixture down the center of tortillas. Cover and cook on high for 3 to 3-1/2 minutes or until heated through. Let stand for 5 minutes before serving.

HEALTHY LIVING SANTA FE ENCHILADA BAKE

Steps:

• Heat oven to 400ºF.
• Cook and stir chicken, peppers and onions in large nonstick skillet on medium heat 8 to 10 min. or until chicken is done. Stir in salsa and corn.
• Cover bottom of 13x9-inch baking dish sprayed with cooking spray with 6 tortillas; cover with layers of half each of the chicken mixture, sour cream and cheese. Repeat layers; cover.
• Bake 40 min. or until heated through, uncovering for the last 10 min. Top with lettuce and tomatoes.

SANTA FE ENCHILADA BAKE

Steps:

• Heat oven to 400 degrees.
• Cook and stir chicken, onions and peppers in nonstick skillet sprayed with cooking spray. for 10 minutes or until the chicken is cooked through. Stir in salsa and corn.
• Arrange 6 tortillas on bottom of a 13x9 inch baking dish, cover with layers of 1/2 each chicken mixture, sour cream and cheese. Repeat layers, cover with foil.
• Bake 40 minutes or until heated through, removing foil after 30 mintues.
• Let stand 5 mintues.

SANTA FE ENCHILADAS

Steps:

• Preheat over to 350 degrees F.
• Heat the oil in a large skillet over medium heat. Cook the onions, garlic, jalapenos, cumin, oregano, and some salt, until tender, about 5 minutes. Add the tomatoes and simmer until mixture thickens, about 10 minutes.
• Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove-top.
• Layer some tomato sauce mixture in the bottom of a casserole dish then top with a few tortillas and 1/3 of the cheese. Repeat this ending with cheese on top. Take the remaining tortilla, roughly chop it up and scatter over the cheese. Bake until browned and sauce is bubbling around the edges.
• Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat. Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
• Scoop out the enchiladas and serve with a fried egg on top.

SANTA FE ENCHILADA BAKE

Steps:

• Heat oven to 400 degrees F.
• Cook and stir chicken, onions and peppers in large nonstick skillet sprayed with cooking spray on medium heat 10 min. or until chicken is cooked through. Stir in salsa and corn.
• Arrange 6 tortillas on bottom of 13x9-inch baking dish; cover with layers of 1/2 each chicken mixture, sour cream and cheese. Repeat layers; cover with foil.
• Bake 40 min. or until heated through, removing foil after 30 min. Let stand 5 min.

SANTA FE ENCHILADA BAKE

Steps:

• Heat oven to 400 degrees F.
• Cook and stir chicken, onions and peppers in large nonstick skillet sprayed with cooking spray on medium heat 10 min. or until chicken is cooked through. Stir in salsa and corn.
• Arrange 6 tortillas on bottom of 13x9-inch baking dish; cover with layers of 1/2 each chicken mixture, sour cream and cheese. Repeat layers; cover with foil.
• Bake 40 min. or until heated through, removing foil after 30 min. Let stand 5 min.

SANTA FE CHICKEN ENCHILADA STEW

Steps:

• Heat oven to 400°F.
• Toss tortilla strips with oil; spread into single layer on rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
• Meanwhile, mix cream cheese spread, 2 Tbsp. milk and taco seasoning until blended. Cook chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done, stirring frequently. Stir in cream cheese mixture, remaining milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.
• Serve topped with tortilla strips and cilantro.

SANTA FE ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Heat the oil in a large skillet over medium heat.
• Cook the onions, garlic, jalapeños, cumin, oregano, sugar and some salt until tender, about 5 minutes.
• Add the tomatoes and simmer until the mixture thickens, about 10 minutes.
• Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove top.
• Layer some tomato sauce mixture in the bottom of a medium casserole dish then top with a few tortillas (3-4) and 1/3 of the cheese.
• Repeat this ending with cheese on top.
• Take the remaining tortilla, roughly chop it up and scatter over the cheese.
• Bake until browned and the sauce is bubbling around the edges.
• Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat.
• Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
• Cut the casserole into 4-6 servings and top each one with a fried egg and a little salt.

SOUTHWEST VEGETARIAN BAKE

Steps:

• In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.