CRANBERRY CHIPOTLE CHICKEN ENCHILADAS
Whether canned or homemade, cranberry sauce delivers a healthy dose of vitamins to this dish. A little bit sweet and a little bit smoky, these enchiladas are a delightful way to use leftover chicken or turkey. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Combine chicken, beans, 3/4 cup shredded cheese, 2/3 cup cranberry sauce, sour cream, 1/2 cup salsa, green onions, cilantro, chipotle peppers, cumin, chili powder and pepper. Place 3/4 cup turkey mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. , Combine the remaining salsa and cranberry sauce; pour over enchiladas. Cover and bake 25 minutes. Uncover and sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer., To make ahead Cover and refrigerate unbaked enchiladas overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover dish with foil; bake as directed, increasing covered time to 35-40 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer.
Nutrition Facts : Calories 368 calories, Fat 6g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 623mg sodium, Carbohydrate 54g carbohydrate (15g sugars, Fiber 6g fiber), Protein 24g protein.
JACKFRUIT ENCHILADAS
Authentic jackfruit enchiladas with a vegan flair. Garnish with avocado slices and chopped cilantro.
Provided by My soul cleaveth unto the dust
Categories Enchiladas
Time 1h40m
Yield 6
Number Of Ingredients 28
Steps:
- Roast Roma tomato over a gas burner. Core tomato and cut into 8 pieces; set aside.
- Remove stems and seeds from all chile peppers. Mince peppers and place in a large skillet over medium heat. Cook until warmed, 2 to 3 minutes. Add vegetable broth, reduce heat to low, and cook for 30 minutes.
- Use a slotted spoon to transfer peppers to a blender. Add fire-roasted tomato, onion, garlic, vegetable base, cider vinegar, salt, and a small amount of broth to the blender. Pulse, adding more broth as necessary, to desired consistency. Reserve remaining broth for the filling.
- Heat 1 teaspoon peanut oil in a skillet over medium heat. Add sauce and simmer for 10 minutes.
- Meanwhile, heat 1 tablespoon oil for filling in a skillet over medium heat. Add onion and bell pepper and cook until soft, about 5 minutes. Remove to a bowl. Add mushroom to the skillet, adding more oil if necessary; cook and stir until juicy and tender, about 5 minutes. Add tamari and liquid smoke, then remove and add to the onion mixture.
- Add more oil to the skillet. Add jackfruit, pollo asada seasoning, paprika, cumin, sazon seasoning, seafood seasoning, garlic powder, and salt. Cook and stir, shredding the jackfruit as it cooks, until golden brown, 5 to 8 minutes. Add onion mixture along with some reserved broth. Reduce heat to low, cover, and steam for 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Meanwhile, brush tortillas with more peanut oil and fry in a skillet.
- Stuff each tortilla with filling and roll up. Place in a 9x13-inch casserole dish. Top with some sauce, reserving some for serving. Sprinkle with vegan cheese.
- Bake in the preheated oven for 15 minutes. Turn on the broiler and broil until cheese is melted, about 3 minutes. Top with remaining sauce.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 73.9 g, Fat 11 g, Fiber 8.7 g, Protein 10.5 g, SaturatedFat 1.5 g, Sodium 427.8 mg, Sugar 7.3 g
LONE STAR CHICKEN ENCHILADAS
Start with deli-roasted chicken and this family-friendly casserole will be ready in no time. For a milder version, use Monterey Jack cheese in place of pepper Jack. -Avanell Hewitt, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 6 ingredients. In a shallow bowl, combine cream and salt., Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 897 calories, Fat 65g fat (37g saturated fat), Cholesterol 270mg cholesterol, Sodium 1437mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 4g fiber), Protein 45g protein.
ENCHILADAS FRESCOS
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 6 appetizers, 4 as an entree
Number Of Ingredients 13
Steps:
- For the Ancho chile salsa, place the chiles in a dry frying pan over moderate heat. Toast, turning frequently, until the skin blisters and darkens very slightly, 3 to 5 minutes. Remove from the heat.
- Bring the water and vinegar to a boil in a medium saucepan. Add the chiles, remove from the heat and let soak 20 minutes to soften.
- Place the garlic, half the diced onion, the oregano and cumin in a blender or food processor. Add the chiles and soaking liquid. Blend until smooth. The salsa may be made a day or 2 ahead and then refrigerated.
- Preheat the oven to 350 degrees F.
- Pour the vegetable oil into a large skillet and heat over medium heat. One at a time, dip the tortillas in the chile salsa and shake off any excess. Transfer the tortillas, one at a time, to the hot pan and saute 10 seconds on each side. Drain on a rack.
- Lay all of the tortillas out on a counter. Reserve 1/4 cup of the grated cheese. Divide the remaining cheese into 12 portions and spoon onto the lower half of each tortilla. Divide the remaining diced onion evenly and sprinkle over the cheese. Roll up each tortilla to form a tube.
- Arrange the enchiladas on a baking tray, seam side down, and bake 3 to 5 minutes or until heated through. With a spatula, transfer the warm enchiladas to a serving platter. Place about a spoonful of Ancho chile salsa over each enchilada. Sprinkle with the reserved cheese and serve, passing the extra salsa at the table.
- In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoons at a time, until a test piece does not crack.
- Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
- Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
- When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.
SIMPLE PERFECT ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
- While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
- In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
- Preheat the oven to 350 degrees F.
- Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
- Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
- Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
VEGETABLE ENCHILADAS
Provided by Food Network
Number Of Ingredients 18
Steps:
- Lightly spray vegetables with a cooking spray. Place vegetables in a nonstick flameproof baking dish and broil until brown, about 3 minutes. Allow vegetables to cool. Combine tomatoes, basil, garlic, tomato paste, brown sugar, salt and pepper in a saucepan and heat. Add vegetables and simmer about 10 minutes.
- Meanwhile in a small saucepan, combine White Bean Gravy with white wine and heat thoroughly.
- Preheat oven to 350 degrees F. Fill tortillas with the vegetable mixture, then fold into enchiladas. Place in a baking dish and bake for about 20 minutes or until enchiladas are brown. Before serving, cover with heated gravy. Serve with beans and rice.
- WHITE BEAN GRAVY
- In a saucepan, mix limas, water, butter and onion and bring to a boil. After 20 minutes, test the beans for tenderness. if beans are not soft, cook and additional 5 to 10 minutes. Add more water if the beans look dry. Remove the pan from the heat and stir in the cream, using a hand-held mixer to puree the mixture (or you can puree it in a blender or food processor). Make a paste by mixing the cornstarch and water together. Add this to the mixture in the pan over low heat, stirring until the gravy is thick. Season with salt and pepper. Yield:4 servings
VENISON ENCHILADAS
Provided by Food Network
Time 1h30m
Number Of Ingredients 12
Steps:
- Heat oil in a large heavy skillet until almost smoking. Carefully add venison meat, chopped onion and chopped garlic, season with salt and pepper and brown the meat, stirring occasionally. Add chili powder, brown sugar and cilantro. Deglaze this with the chicken stock. Removed from heat and allow to cool. Stir in 3 cups of the shredded cheese.
- Preheat oven to 375 degrees F.
- Soften 12 corn tortillas in a microwave oven, wrapped in a damp cloth for 10 to 20 seconds on high, until soft and pliable. Spoon 2 to 3 tablespoons of venison mix into center of tortilla and roll. Place rolled enchiladas into a lightly oiled baking dish, seam side down. Smother with enchilada sauce and sprinkle remaining colby-jack cheese, to taste. Cover and bake for 20 minutes.
- Red enchilada sauce:
- 1 red bell pepper
- 2 cups canola oil
- 1 1/2 onions, chopped
- 6 cloves garlic, chopped
- 10 (6-inch) corn tortillas
- 3/4 cup chili powder
- 1/2tablespoon ground cumin
- 1 tablespoon cocoa powder
- 2 tablespoons black pepper
- 2 tablespoons salt
- 1/2 cup semisweet chocolate
- 5 cups chicken stock
- 2 cups brewed coffee
- 1/2 cup orange juice concentrate
- Flame-roast bell pepper until skin is blistered, place in a bowl and wrap with plastic. Allow to cool, then peel, seed, and chop. In a heavy bottom skillet, heat canola oil. Saute onion, bell pepper, and garlic until onions are lightly caramelized. Add tortillas torn into pieces. Add chili powder, cumin, cocoa powder, pepper and salt to release oils in the spices, about 1 minute using care not to burn the spices.
- Add chicken stock, coffee and orange juice concentrate. Add chocolate, chopped into pieces. Bring to a boil and simmer for about 45 minutes. Remove from heat, carefully blend smooth in a processor or blender in batches (sauce should be smooth but still thick). When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Adjust the consistency with additional chicken stock if necessary.
TURKEY ENCHILADA CASSEROLE
Every time I make this for guests, I end up sharing my recipe!-Debra Martin of Belleville, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick saucepan coated with cooking spray, cook turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Preheat oven to 350°. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce., Cover and bake 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.
Nutrition Facts : Calories 318 calories, Fat 9g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 936mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.
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- Begin by preparing the cinnamon-vanilla sauce: in a saucepan melt butter over medium heat. Whisk in flour to create a roux just as you would with a béchamel/cheese sauce, then add in milk, whisking continuously. Add in vanilla, cinnamon and sugar while stirring. Let the mixture come to a light boil (even just bubbles on the edges are fine) and continue to stir while mixture thickens – about 4-5 minutes. Turn down to low and stir. You want it to lightly coat the back of a spoon, but not be too thick. You can also taste test here and see if you’d like to add any additional cinnamon, sugar or flavoring.
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