Kellys Enchiladas Recipes

KELLY'S ENCHILADAS

Kelly's Enchiladas image

You can't taste the carrot in this enchilada recipe, but it's a good way to add bulk and vegetables--just use a cheese grater or food processor for them.

Provided by KellyG42

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 7

Number Of Ingredients 13

Ingredients

1 pound lean ground turkey
2 large carrots, grated
2 tablespoons dried minced onion
1 diced fresh jalapeno pepper, or to taste
1 (1.25 ounce) package taco seasoning mix
½ teaspoon kosher salt
¼ cup water
hot garlic-pepper sauce (such as Tabasco® Garlic Pepper Sauce)
1 cup plain Greek yogurt
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded queso quesadilla (Mexican melting cheese)
7 (6 inch) flour tortillas
½ (14.5 ounce) can red enchilada sauce

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat, and stir in the ground turkey, grated carrots, onion, jalapeno pepper, 1/2 packet of taco seasoning, and kosher salt. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Stir in the water, several dashes of hot sauce, and the remaining taco seasoning. Simmer until the water has evaporated.
Combine the yogurt, cream of chicken soup, and queso quesadilla cheese in a bowl.
Place a tortilla onto your work surface, then spoon some of the turkey mixture halfway between the bottom edge and the center of the tortilla. Place 2 to 3 tablespoons of the cheese mixture over the turkey. Roll the tortilla up to the top edge, forming a tight cylinder. Place in a 7x11 inch baking dish. Repeat with the remaining ingredients. (There will be unused cheese sauce.)
Stir the enchilada sauce into the remaining cheese mixture. Spoon over the top of the tortillas. Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 30 to 35 minutes.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 30.9 g, Cholesterol 84 mg, Fat 18.5 g, Fiber 2 g, Protein 29.1 g, SaturatedFat 9 g, Sodium 1341.3 mg, Sugar 4.4 g

EASY BEEF ENCHILADAS

Easy Beef Enchiladas image

With just one pound of ground beef and 20 minutes of prep time, you can have a pleases-all-customers dinner for five on the table in less than an hour with this easy enchilada recipe. Transform five simple ingredients into this cheesy, hearty meal, with a little help from Betty.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 5

Number Of Ingredients 5

Ingredients

1 lb lean (at least 80%) ground beef
2 cans (10 oz each) Old El Paso™ red enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1 1/2 cups shredded Cheddar cheese (6 oz)

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 0 g, TransFat 2 g

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