Makeover Gourmet Enchiladas Recipes

MAKEOVER GOURMET ENCHILADAS

Steps:

• In a large skillet, cook the beef, turkey and onion over medium heat until meat is no longer pink; drain. Stir in the cottage cheese, sour cream, chiles, cumin and coriander; set aside., For sauce, in a large nonstick skillet coated with cooking spray, saute onion until tender. Stir in the tomato sauce, salsa, chili powder, oregano, garlic powder and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened., Place a heaping 1/2 cup meat mixture down the center of each tortilla. Roll up and place seam side down in two 13-in. x 9-in. baking dishes coated with cooking spray. Pour sauce over top., Sprinkle one dish with 6 tablespoons cheese; cover and freeze for up to 3 months. Bake the remaining dish, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted., To use frozen enchiladas: Thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 35-40 minutes or until heated through.

BEST BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

MAKEOVER GOURMET ENCHILADAS

Steps:

• in a large skillet, cook the beef, turkey and onion over medium heat until meat is no longer pink: drain. Stir in the cottage cheese, sour cream, chilies, cumin and coriander: set aside. For sauce, in a large nonstick skillet coated with cooking spray, saute onion until tender. Stir in the tomato sauce, salsa, chili powder,k oregano, garlic powder and thyme. Bring to a boil. Reduce heat: simmer, uncovered, for 15 - 20 minutes or until slightly thickened. Place a heaping 1/2 cup meat mixture down the center of each tortilla. roll up and place seam side down in two 13x9 in baking dishes coated with cooking spray. Pour sauce over top. Cover and freeze one dish for up to 3 months. Bake the remaining dish, uncovered at 350 degrees for 30-35 minutes or until heated trough. Sprinkle with 6 Tbsp cheese: bake 5 minutes longer or until cheese is melted. To use frozen enchiladas: Thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake as directed.

MAKEOVER SOUR CREAM CHICKEN ENCHILADAS

Steps:

• In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray., In a large saucepan, whisk flour and broth until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in sour cream and Monterey Jack cheese until melted., Pour sauce over enchiladas; sprinkle with Mexican cheese blend., Bake, uncovered, at 350° until bubbly, 15-20 minutes. Top with tomatoes if desired.

GOURMET ENCHILADAS

Steps:

• Preheat oven to 425 degrees.
• Wrap tortillas between 2 damp paper towels and microwave on High for 30 seconds.
• Carefully remove them from the microwave (they will be hot).
• Place one tortilla in a 13x9x2 pan that has been sprayed lightly with non-stick cooking spray.
• Place about 2 Tbl. of chicken and 3 Tbl. of rice along the center of the tortilla, then roll it and leave it in the pan seam-side down.
• Repeat for all 7 remaining tortillas.
• (The enchiladas should nicely fill the pan from end-to-end, with open space on each side.) Pour the black beans evenly over the top of the enchiladas.
• Repeat with the corn.
• Sprinkle the cheese over all.
• Top with green chiles.
• Pour the chicken broth or water over all.
• Bake for 15-20 minutes, or until cheese is melted and liquid in pan is absorbed.
• Serving suggestion: On the table, offer non-fat sour cream, shredded cheese, shredded lettuce, chopped tomatoes, and chopped onion as additional toppings.