Moms Mock Enchiladas Recipes

LAZY ENCHILADAS (THE EASIEST ENCHILADA RECIPE!)

Steps:

• Scoop beans into the bottom of the casserole dish and spread evenly.
• Place the taquitos in a single layer on top of the beans, covering as much of the surface as possible.
• Pour enchilada sauce on top, so everything is covered.
• Bake for 15 minutes.
• Remove from the oven and top with the shredded cheddar cheese.
• Bake for 5 more minutes, or until cheese is melted.

MOCK ENCHILADAS

Steps:

• Brown meat with chopped onion. Drain fat off meat. Add soups and enchilada sauce and salt and pepper to taste. In greased casserole layer tortillas with meat mixture.
• Bake at 325 for 30 minutes. Add grated cheese on top and bake until bubbly.

MOM'S GRILLED ENCHILADA SANDWICHES

Steps:

• COMBINE the MOCK ENCHILADA FILLING ingredients in a small bowl (you may add more or less of any of the ingredients to suit your own flavor and consistency preferences, or add 1 small seeded diced pickled jalapeno pepper and 1 teaspoon finely minced fresh cilantro or a pinch of crushed oregano for a more piquant flavor).
• SPREAD the MOCK ENCHILADA FILLING over one slice sourdough bread; TOP with remaining slice bread to make a sandwich.
• REPEAT sandwich-making process until all of the filling is used (you can make as many as 5 sandwiches, or use more filling on fewer sandwiches).
• PLACE 1 teaspoon of butter in a griddle or skillet, per every one sandwich placed, over low heat until butter melts.
• PLACE sandwich(es) onto preheated griddle.
• SWIRL sandwich(es) around evenly in melted butter in skillet until evenly coated.
• COVER with a lid.
• GRILL sandwich(es) slowly over low heat until golden and crisp on one side; GENTLY turn sandwiches over with a spatula; COVER; GRILL until the other side is golden and crisp.
• REPEAT grilling process for remaining sandwiches.
• SERVE immediately and ENJOY (I like to serve mine with taco sauce on the side for dipping)!

MOM'S CHICKEN ENCHILADAS (ADAPTED FROM EATING FOR LIFE RECIPE)

Steps:

• Preheat oven to 350 degrees Farenheit. Lightly coat a 9x13 baking dish with cooking spray.
• Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred chicken by pulling apart with 2 forks; set aside. (I use my food processor).
• Lightly coat a large skillet with cooking spray and place over medium-high heat. Add onion, cilantro and chiles; saute for 2 mintues. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally, until heated through, about 5 minutes.
• Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam side down, in the prepared baking dish.
• Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
• Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream and tomatoes. Serve and enjoy.