Mollys Cheese Enchiladas Recipes

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Ultimate Cheesy Enchiladas image

Provided by Jeff Mauro, host of Sandwich King

Time 45m

Yield 8 servings

Number Of Ingredients 17

3/4 cup vegetable oil
3 tablespoons all-purpose flour
2 tablespoons ancho chile powder
1 tablespoon chipotle chile powder
2 teaspoons cocoa powder
2 teaspoons dried oregano
2 teaspoons garlic powder
1 teaspoon ground cumin
2 cups low-sodium chicken stock
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
12 yellow corn tortillas
16 ounces Chihuahua or Oaxaca cheese, shredded
4 ounces sharp Cheddar, shredded
4 ounces Monterey Jack cheese, shredded
1/4 cup pickled jalapenos
1/4 cup fresh cilantro, minced


  • Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho chile, chipotle chile, cocoa, oregano, garlic powder and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes. Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes. Add the vinegar and season with salt and pepper.
  • Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering. Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels.
  • Preheat the oven to 375 degrees F.
  • Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the remaining sauce and top with the remaining cheese.
  • Bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Garnish with the pickled jalapeno and fresh cilantro.


Chorizo, Egg and Cheese Enchiladas image

Provided by Molly Yeh

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
1 jalapeno, seeded and chopped, plus more for serving
1/2 white onion, diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
Pinch crushed red pepper
1 teaspoon sugar
One 16-ounce can diced green chiles
3/4 cup low-sodium vegetable or chicken stock
48 potato tots (from a 1-pound bag)
Kosher salt and freshly ground black pepper
8 ounces Mexican chorizo, casings removed
1/2 white onion, diced
12 large eggs, beaten
Eight 8-inch flour tortillas
10 ounces mozzarella, grated
Garnish: sour cream, sliced jalapenos, sliced radishes, chopped fresh cilantro


  • For the sauce: Preheat the oven to 425 degrees F.
  • Heat the olive oil in a large saucepan over medium heat. Add the jalapeno, onion and a pinch of salt and cook until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, oregano, crushed red pepper and black pepper and cook, stirring, for 1 minute. Stir in the sugar, chiles and stock and remove from the heat. Blend in a food processor or blender until smooth. Return it to the pan and simmer for 20 minutes. Taste and adjust the seasoning as desired.
  • For the filling: Spread the tots out on a sheet pan, then sprinkle with salt and pepper. Bake until crisp, 20 to 25 minutes. Remove from the oven and set aside, then reduce the oven to 375 degrees F.
  • Heat a large skillet over medium-high heat and cook the chorizo, breaking it up with a wooden spoon until fully cooked. Use a slotted spoon to transfer to a large bowl. Reserve a thin coating of fat in the skillet and discard any excess. Add the onion and a pinch of salt to the skillet and cook until softened, 5 to 7 minutes. Add the eggs and scramble, cooking until just set. (Err on the side of them being underdone, since they'll continue to cook in the oven.) Transfer to the bowl with the chorizo and fold to combine. Season to taste (you may decide not to add any salt, since the chorizo has salt).
  • Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/3 cup of the egg mixture onto each tortilla. Top with a handful of the cheese and 6 potato tots. Roll up the tortillas and arrange them seam-side down in the baking dish. Top evenly with the remaining sauce. Sprinkle the top with the remaining cheese. Bake until the cheese is browned, about 40 minutes.
  • Top with dollops of sour cream, jalapenos, radishes and fresh cilantro and serve.


Cheese Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 20

One 12-ounce jar jalapeno slices, drained
2 cups sour cream, at room temperature
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 green onions, sliced, plus more for sprinkling
4 cups grated sharp Cheddar
18 corn tortillas
Enchilada Sauce, recipe follows
1/4 cup olive oil
1/2 cup finely chopped red bell peppers
1/2 cup finely chopped onions
2 tablespoons finely chopped garlic
4 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 beef, chicken or tomato bouillon cubes
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 cup chicken stock
Two 15-ounce cans tomato sauce


  • Preheat the oven to 375 degrees F.
  • Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
  • Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
  • Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
  • Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
  • Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
  • Let the mixture cool slightly, then transfer to a blender and puree until smooth.
  • The sauce will keep in the refrigerator for up to a week and can also be frozen.


Cheese Enchiladas image

You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. -Ashley Schackow, Defiance, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 15

2 cans (15 ounces each) tomato sauce
1-1/3 cups water
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups shredded Monterey Jack cheese
2-1/2 cups shredded cheddar cheese, divided
2 medium onions, finely chopped
16 flour tortillas (8 inches), warmed
Optional toppings: shredded lettuce, sliced ripe olives, chopped tomatoes and additional sour cream


  • Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings. Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 778 calories, Fat 42g fat (23g saturated fat), Cholesterol 106mg cholesterol, Sodium 1741mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 6g fiber), Protein 34g protein.


Cheese and Beef Enchiladas image

Beat taco night with enchilada night! These restaurant-style spicy enchiladas will surely please a crowd.

Provided by Sargento

Categories     Trusted Brands: Recipes and Tips     Sargento

Time 45m

Yield 4

Number Of Ingredients 9

¾ pound lean ground sirloin or turkey
1 ½ cups diced red or green bell pepper
1 (1.25 ounce) package taco seasoning
8 (7 inch) flour or corn tortillas
2 cups SARGENTO® Fine Cut OR Traditional Cut Shredded 4 Cheese Mexican
1 ½ cups salsa or picante sauce
1 cup shredded lettuce
1 cup chopped tomato
½ cup light sour cream


  • Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
  • Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas.
  • Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.

Nutrition Facts : Calories 709.1 calories, Carbohydrate 57.2 g, Cholesterol 109.7 mg, Fat 38.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 17.9 g, Sodium 2079.5 mg, Sugar 9.7 g


Cheese Enchiladas image

Quick and easy cheese enchiladas!

Provided by MNMS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 7

Number Of Ingredients 8

1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons Creole-style seasoning
1 (12 ounce) package corn tortillas
1 (8 ounce) package Cheddar cheese, shredded, divided
1 onion, diced
1 (6 ounce) can sliced ripe olives
1 (6 ounce) can sliced mushrooms


  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
  • Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
  • Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 34.1 g, Cholesterol 33.6 mg, Fat 14.9 g, Fiber 6.6 g, Protein 13.4 g, SaturatedFat 7.4 g, Sodium 1176.7 mg, Sugar 7.4 g


Molly's Cheese Enchiladas image

Another Great-grandma recipe my Mom taught me to prepare! The tortillas (always white flour Mom says) were prepared from scratch and the red enchilada sauce from scratch, too! Mom had no idea what type of dried chilies Great-Grandma used for her enchilada sauce, but since Molly was Spanish we can safely assume the chilies were a mild variety. I do want to prepare these someday using corn tortillas...

Provided by COOKGIRl

Categories     < 60 Mins

Time 55m

Yield 12 enchiladas

Number Of Ingredients 20

3 -4 hardboiled egg, mashed
4 cups mild white cheese, grated PLUS
1/2 cup mild white cheese, grated (read *NOTE)
2 (4 ounce) cans sliced black olives, drained
3 -4 cups enchilada sauce (homemade ONLY!!)
2/3 cup white onion, very finely minced
1 large garlic clove, finely minced
12 (7 inch) white flour tortillas (homemade- white flour)
2 dried pasilla peppers
1 new mexico pepper
1 guajillo chile pepper
1 tablespoon corn oil or 1 tablespoon olive oil
2 tablespoons onions, minced
1 garlic clove, minced
2 tablespoons flour
6 roma tomatoes, chopped
1 pinch cinnamon
1/2 teaspoon salt
1/2-1 teaspoon sugar
sliced green onion


  • *NOTE: The cheese used was probably a white mild cheese from a local Mexican merchant in early California. We can guess that the type of cheese used was one of several (or similar): blanco, fresco, requeson, etc. Mild American cheese such as California Monterey Jack will work fine as will a medium sharp white cheddar. I always use a combination of different cheeses-Jack, fresco, etc. For the sauce I used a recipe from another site, with a few adjustments-most especially using dried chilies for chili powder, etc. Just remember when choosing dried chilies, to choose ones that are mild to medium in the hotness category.
  • SAUCE: Dry roast the chilies in a clean, dry cast iron skillet over medium heat until fragrant but not burnt, about 8 minutes. Remove from pan and cool. Once cool enough to handle, stem, seed and remove membrane.
  • Soak the chilies in 2 cups of water for 20 minutes. Important: **Drain but reserve soaking liquid**.
  • Coarsely chop the chilies.
  • Heat the oil in a large sautè pan over medium heat. Sautè the onion and garlic just until softened, about 2 minutes.
  • Stir in the flour using a wire whisk and cook for 1 minute, then add the prepared chilies and cook for 1 more minute. Gradually whisk in the reserved chili soaking water through a sieve, stirring well to make sure you remove all the lumps, then stir in the tomatoes and cinnamon. Season with salt to taste.
  • Reduce heat to low, cover and simmer for 15 minutes.
  • Once the sauce has simmered 15 minutes, using an immersion blender, puree until smooth. If sauce is too thick, just add a little water or weak broth to thin. Season with salt to taste. If too bitter, add the sugar to neutralize any bitterness.
  • ENCHILADAS: Begin by oiling a 13" x 9" ovenproof casserole dish. Spread a small amount of the enchilada sauce in the bottom of the casserole dish just enough to cover the entire area. (It may be necessary to use two baking dishes to fit all the enchiladas.).
  • In a small skillet, lightly saute the onion and garlic in a little bit of oil just until softened. Set aside to cool slightly.
  • In a large bowl combine the cooled mashed eggs, cheese, olives, onions and garlic. Stir to mix.
  • Take one tortilla, quickly and lightly dip on both sides in the warmed enchilada sauce. Do not allow to soak in the sauce or the tortillas will break apart.
  • For each tortilla, place approximately 1/4 cup heaping of the cheese mixture. Roll up and place enchilada seam side down in the casserole dish.
  • Continue with the remaining tortillas until all are stuffed.
  • Preheat oven to 350 degrees.
  • Using a soup ladle, evenly spoon the remaining sauce over the enchiladas, making sure the edges of the tortillas are covered with sauce so the enchiladas do not dry out during baking.
  • Sprinkle about 1/2 cup of grated cheese evenly on top. Cover casserole dish with aluminum foil.
  • Bake for about 15-20 minutes or only until cheese is melted.
  • Remove from oven and let sit 10 minutes. Garnish with green onions.

Nutrition Facts : Calories 212.4, Fat 7.6, SaturatedFat 1.6, Cholesterol 46.6, Sodium 669.9, Carbohydrate 30.2, Fiber 3.1, Sugar 2.8, Protein 6.2


Cheese & Onion Enchiladas image

Handed down from my first mother-in-law from Oklahoma in 1960. it is prepared kinda backward but tastes great to me. I make around 20 at a time,eat some and freeze the rest in portions.

Provided by lewelbrooks

Categories     Low Protein

Time 40m

Yield 20 enchiladas, 10 serving(s)

Number Of Ingredients 6

corn tortilla
28 ounces las palmas enchilada sauce
8 ounces tomato sauce
vegetable oil, as needed
grated cheddar cheese
chopped onion


  • Heat oven to 350f.
  • heat sauces together in 6" minimum diameter saucepan.
  • heat a tablespoon of oil in a 6" minimum diameter frying pan.
  • With tongs, immerse a tortilla in the sauce then put it in the frying pan for a few seconds, flip it over for a few seconds then lay it in a baking sheet.
  • Repeat, putting a little oil into the pan for each tortilla until you have a stack of tortillas.
  • Put desired amount of cheese, then onions on the tortilla, fold it and lay it seam down.When you have enough of them, spoon some sauce over them and sprinkle with cheese to your liking.Shove the pan in the oven for 10 melt the cheese. To serve,put a serving of enchiladas on a plate with some cheese- sprinkled runny refried beans and heat 5 minute in oven.

Nutrition Facts : Calories 33.7, Fat 1.2, Sodium 646.2, Carbohydrate 5.4, Fiber 0.9, Sugar 1.8, Protein 0.6


Cheese Enchiladas image

Enchiladas are an essential component of Houston's ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In "The Enchilada Queen Cookbook," Sylvia Casares notes, "for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice" yielding "the quintessential Tex-Mex enchilada."

Provided by Bryan Washington

Categories     dinner, casseroles, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

3 tablespoons neutral oil, such as canola, plus more for greasing
3 tablespoons all-purpose flour
4 garlic cloves, minced
2 tablespoons ground red chile powder (see Tip)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper, plus more for sprinkling
2 cups beef broth
10 corn tortillas
1 pound shredded Cheddar (5 cups)
½ cup finely diced white onion
Fresh parsley or cilantro, for garnish (optional)


  • Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
  • Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
  • Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
  • While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
  • Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You're softening each tortilla to prevent them from cracking as they're filled and folded.
  • Fill a softened tortilla with about ⅓ cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you've filled all of the tortillas, setting the rolls next to each other.
  • Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
  • Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
  • Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.


6 Ingredient Cheese Enchiladas image

Friends of mine ask me to make this for them. It started off with a simple recipe my friend made (from the best of my memory), and I added the extra things I liked with my cheese enchiladas. Add some Tapatio and sour cream, and you're good to go!

Provided by sillysyd

Categories     Mexican

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb shredded monterrey jack cheese
2 (7 3/4 ounce) cans el pato salsa de chile fresco, Hot Tomato Sauce (or 16 oz can red enchilada sauce)
10 corn tortillas
1/2 white onion, finely chopped
1/4 cup black olives, sliced
1/4 cup chives


  • Preheat oven at 400 degrees.
  • Spray 9x13 baking dish with cooking spray. Pour half can of sauce into bottom.
  • Create an assembly line by having 2 pie tins out, one with 1/2 lb cheese, the other with chopped onion.
  • In small sauce pan, heat 1 can of sauce and microwave tortillas until soft and warm.
  • Dip both sides of each tortilla into warm sauce, add cheese and chopped onion inside, roll, and set into pan.
  • Pour any remaining sauce into pan over rolled tortillas.
  • Sprinkle remaining cheese, chives, and olives over enchiladas.
  • Bake for 15 minutes until cheese is melted.

Nutrition Facts : Calories 522.5, Fat 30.4, SaturatedFat 17.8, Cholesterol 72.6, Sodium 1196.2, Carbohydrate 38.3, Fiber 4.3, Sugar 1.2, Protein 26


Chicken Enchiladas With Mole Sauce image

These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas.

Provided by Allrecipes

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 1h55m

Yield 4

Number Of Ingredients 26

2 tablespoons lard
½ onion, sliced
2 cloves garlic, sliced
1 teaspoon salt
1 tablespoon cumin seeds
2 poblano peppers, seeded and thinly sliced
2 Anaheim peppers, seeded and thinly sliced
4 skinless, boneless chicken thighs, cut into chunks
4 cups chicken broth
2 cups chicken broth
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 corn tortilla, cut into 1-inch strips
4 tomatoes, cut in half crosswise
3 tomatillos, cut in half crosswise
2 tablespoons lard
½ onion, sliced
5 cloves garlic, sliced
2 teaspoons cumin seeds
2 cups chicken broth
salt to taste
1 teaspoon white sugar, or more to taste
3 ounces dark chocolate, coarsely chopped
12 corn tortillas
½ bunch fresh cilantro, coarsely chopped
½ cup crumbled queso fresco


  • Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
  • Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
  • Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with the hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend the chile and tortilla mixture until smooth.
  • Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
  • Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with the chile mixture and blend until smooth.
  • Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
  • Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.

Nutrition Facts : Calories 738.8 calories, Carbohydrate 77.7 g, Cholesterol 100.8 mg, Fat 34.8 g, Fiber 13.6 g, Protein 35.4 g, SaturatedFat 13 g, Sodium 2707 mg, Sugar 23.5 g

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2022-01-20 Add the garlic and cook for another minute, until fragrant. Add the ground turkey, chili powder, cumin, paprika, garlic powder, oregano, salt and pepper and cook to break up the turkey until no pink remains, about 5 minutes. Add the fire roasted tomatoes and black beans and stir to combine then remove the mixture from the heat.

Fill the center of each tortilla with meat, then cover with cheese and roll up. Place on a baking sheet greased with cooking spray. Baked covered at 350F for 20 minutes until cheese melts. Garnish with avocado slices and sour cream, and serve with Spanish rice and beans.

2017-05-01 Heat oven to 350 degrees F. Spray a 13 x 9- inch (3-quart) baking dish with nonstick cooking spray and set aside. Add oil to a large skillet and heat over medium-high heat. Add chicken and stir fry for 2 minutes. Add bell peppers, onion and cilantro; stir fry for 3 to 4 minutes or until chicken is no longer pink. Remove from heat; stir in beans.

2019-12-09 Make the Shredded Chicken: Heat the oil in a large pot or saucepan. Add the chicken thighs, season with salt, pepper, and chili powder. Sauté for 1-2 minutes. Flip and season the other side. Cover the thighs with chicken broth and bring to a boil. Boil until the chicken is cooked through and no longer pink in the center.

Assemble the enchiladas. Heat oven to 375F degrees. In a 13"x9" baking pan, ladle 1/2 cup of the mole sauce in the bottom of the pan. Tilt the pan to coat evenly. Set aside. Using a plate or sheet pan, add 1/4 cup cheese mixture to one tortilla. Roll into a tight enchilada and place seam side down in the baking pan.

2018-10-09 Heat oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray. Pour 1/3 cup mole into the bottom of the baking dish, and spread it around evenly with a spoon to cover the entire surface. Set aside.

2016-08-22 Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds on each side. Pour ¼ cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about ½ cup for sprinkling over the top, at the end). Roll tightly, and place seam side down in the pan.

2021-03-16 Instructions. Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray. Combine the two types of cheese in a large bowl. Reserve 1 1/2 cups of the cheese for topping the enchiladas. Spread 1 cup of enchilada sauce over the bottom of the baking pan. Warm the tortillas until soft and pliable.

2018-05-04 Instructions. Preheat oven to 350 ° and spray a 9×9 square pan* with oil. Spread a couple tablespoons of enchilada sauce on the bottom of the pan. Pour your enchilada sauce into a medium saucepan and warm over low heat. Heat oil in …

2021-07-23 Instructions. In a large skillet, sauté onions and jalapeño in vegetable oil over medium low heat until onions start to soften and turn translucent, 5-10 minutes. Stir in garlic and cook 2 minutes more. Add chicken broth, tomato sauce, chili powder, paprika, sugar, cumin, salt and pepper to pan and stir to combine.

2021-04-22 Molly Yeh's Egg Chorizo Enchilada | Girl Meets Farm. Food Network Canada posted a video to playlist Molly Yeh's Recipes. April 22, 2021 ·. These enchiladas are perfect for a weekend brunch! Girl Meets Farm Sundays at 10:30am. Also available on STACKTV. 5.1K5.1K.

Preheat oven to 350°F. Moisten each tortilla briefly in water then place approximately 1/4 cup filling on one side and roll up. Gently place the filled enchiladas in a baking pan, and pour a full recipe of Mexican Red Sauce over the top. Bake uncovered for about 30 minutes, or …

2011-01-21 Preheat the oven to 350 degrees. Spray a 9×13 pan with non-stick spray. Brown the sirloin until cooked through. Add in the taco seasoning and 1 cup of water. Simmer for about 5 minutes. Add in the rice and stir it up. Take a tortilla and spread a spoonful of the meat mixture across the center. Sprinkle with cheese and roll it up.

2015-11-21 Step 3. Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl. Step 4. Using tongs, char the tortillas one at a time for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour ...

2021-12-24 Heat the mixture using medium heat. Then gradually add in the water. Stir until the sauce is the consistency that you like. Go ahead and preheat the oven to 350 degrees. You will need a 9×13 casserole dish. Add a small amount of the homemade enchilada sauce to the bottom of the baking pan.

2021-04-22 Add ¼ cup of mixture to each tortilla with 2 tablespoons of shredded cheddar. Roll each tortilla closed and add to baking dish seam side down. In the same (now empty) medium bowl add the eggs, heavy cream, milk, salt, pepper and flour and whisk well until smooth. Pour over the tortillas. Cover and bake for 20 minutes.

2019-10-24 Heat oil in a non-stick skillet over medium-high heat. When the oil shimmers and is hot, add corn starch, followed by the chili powder and ground cumin. Stir the mixture until the cornstarch and spices are combined with the oil. Continue stirring and cooking until mixture is very fragrant-- about 2 minutes.

2018-04-07 Place the rolled cheese filled tortilla seam side down in prepared baking dish. Pour the remaining sauce over enchiladas and sprinkle with the remaining cheese. Bake uncovered in in the oven for 20 minutes, or until the cheese is melted. In a small bowl, mix together the sour cream and lime juice. Drizzle the sour cream mixture over top of each ...

2021-08-09 How to Make Healthy Chicken Enchiladas. Cook the chicken: Season the chicken on both sides then cook in a saute pan or skillet over medium high heat. Cook for 6-7 minutes on each side then remove from heat, cool and shred. Make the filling: Next, cook the diced onion and garlic until translucent then add the rest of the filling ingredients ...

2021-12-30 Make queso ahead of time. 1/2 recipe Carlos O'Kelly's queso. Preheat oven to 450. Mix together cheddar & jack cheese in a bowl. 2 cups cheddar cheese, 1.5 cups monterrey jack cheese. Take corn tortillas and heat them in one of the following ways: * separate them and place in the air fryer at 350 for 2 minutes * heat oil in a skillet and toast ...

2020-06-19 Assemble the small low carb tortillas next. Fill with 1/4 c. chicken filling & a scant 1/8 c. sauce, roll like a burrito, & put in the smaller pan seamside down. Repeat until all 8 tortillas are used up. Spread the remaining creamy sauce over both pans with a spatula. Sprinkle the remaining 1 1/2 c. cheese over the enchiladas in both pans.

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