Killer Enchiladas Recipes
SKILLET ENCHILADAS
"Send your enchiladas!" urged my family when I was considering recipes to submit for this competition. This stovetop Mexican-style dish disappears fast when our two grown children and three grandchildren visit.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 enchiladas.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. , Meanwhile, in another skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas. , Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted.
Nutrition Facts : Calories 364 calories, Fat 23g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 832mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 21g protein.
KILLER ENCHILADAS
Make and share this Killer Enchiladas recipe from Food.com.
Provided by missmortgages
Categories Free Of...
Time 45m
Yield 1 enchilada, 4 serving(s)
Number Of Ingredients 12
Steps:
- Sautee onions in a pan. Once they are done, add boca meat and heat on the stove at medium heat.
- Add taco seasoning with a little bit of water -- let meat soak it up.
- Add beans and rotel to the mixture.
- Meanwhile, spray a square baking pan.
- Lay out the four tortillas and add a slice of cheese to each.
- Divide meat/bean mixture among the tortillas. Wrap them and put in the baking dish.
- Pour the enchilada sauce over the enchiladas. Cover with aluminum foil and bake for 20-30 minutes.
- Use any of the optional toppings once you have plated the enchiladas. I also like to add a little sugar free honey to the top for a sweet and spicy taste!
Nutrition Facts : Calories 143, Fat 3.9, SaturatedFat 0.3, Sodium 1189.1, Carbohydrate 18.5, Fiber 4.4, Sugar 2.3, Protein 9.1
KILLER CHICKEN SOUR CREAM ENCHILADAS
These are a favorite for when we have company over. I love that this recipe calls for fresh ingredients rather than canned. Yes, it takes a little more time, but it's definitely worth the effort. Your tastebuds will thank you :)
Provided by enigma256
Categories Chicken
Time 2h
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- In a pot, mix chicken, 1 cup cheese, onion, green chiles, tomatoes, garlic, salt, and pepper. Cook over low heat until mixture is hot, stirring occasionally. Remove from stove.
- In a 9x13" baking dish, place 1 cup sour cream in bottom of dish.
- Fry tortillas in oil until soft, not crisp, and drain on paper towels.
- Fill each tortilla with chicken mixture then roll up and place in a baking dish (seam side down). Or if you are lazy like me just make layers instead of rolling each enchilada. Repeat with all 12 tortillas.
- Pour remaining chicken mixture over top, cover with sour cream, and sprinkle with remaining cheese.
- Bake for 30 minutes or until hot and cheese is melted.
Nutrition Facts : Calories 526.7, Fat 34.8, SaturatedFat 21, Cholesterol 84, Sodium 375.9, Carbohydrate 36.1, Fiber 4.8, Sugar 7, Protein 21.1
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