CINNAMON PEACH ENCHILADAS
These sweet enchiladas from Irene Glembotskaya of Brooklyn, New York are a pleasant change from traditional peach pie--and a whole lot easier. Simply fill warmed tortillas with a cinnamon-peach mixture, then wait for the compliments.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the peaches, sugar and cinnamon; let stand for 5 minutes. Spritz tortillas with butter-flavored spray. , In a nonstick skillet, cook tortillas over medium heat until warmed and lightly browned on both sides. Fill each with about 3/4 cup peaches and roll up. Cut in half to serve.
Nutrition Facts : Calories 143 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.
PEACH ENCHILADAS
Make and share this Peach Enchiladas recipe from Food.com.
Provided by Southern Sugar Dump
Categories Breads
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter and add sugar and cinnamon, mix well.
- Unroll crescent dough and place 1-2 peach quarters on each crescent.
- Roll dough around peach, the same way you roll the dough for the crescent shape.
- Place in 9 x 13 pan.
- Pour the melted butter mixture over the rolls, then pour in the Mountain Dew.
- Bake at 350 for 45 minutes, uncovered.
Nutrition Facts : Calories 466.6, Fat 21.3, SaturatedFat 12.4, Cholesterol 71.5, Sodium 377.5, Carbohydrate 66.5, Fiber 2.6, Sugar 43.6, Protein 4.8
PEACH ENCHILADAS
Provided by hvacwife
Time 2h
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Melt butter and add sugar and cinnamon. Set aside. Unroll crescent roll dough and separate on the perforations. Place a peach quarter in each triangle. Roll from large end to small. (If desired, after rolling, encase peach with dough by gently stretching and pinching dough together.) Place rolled dough in a 12x10x2-inch baking pan. Pour or spoon butter mixture over all. Pour Mountain Dew (or Sprite) on top. Bake, uncovered, for 45 minutes. Serve as is or with ice cream. (This recipe can be easily halved.)
Nutrition Facts :
VEGETARIAN ENCHILADAS
These easy-to-make enchiladas are filled with beans, spinach and cheese. Serve them with rice on the side.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 6 servings (2 enchiladas each)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
- For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
- Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
- For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.
LIGHTER PEACH ENCHILADAS
Inspired by a recipe in the July 2011 Southern Living magazine, here is my lighter version of the peach enchiladas in the featured article. So easy to put together and wonderful with your favorite light vanilla ice cream.
Provided by MsSally
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Separate crescents into triangles.
- Place one peach quarter at the wide end of each triangle and roll up. Place point side down in sprayed casserole dish.
- Mix melted butter, sugar and cinnamon and spoon over the rolls.
- Add lemon lime soda.
- Bake uncovered at 350 for 45 minutes or until nicely browned.
- Enjoy with your favorite vanilla ice cream.
Nutrition Facts : Calories 73.5, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 27.4, Carbohydrate 12.2, Fiber 0.7, Sugar 11.4, Protein 0.4
EASY ENCHILADAS
Beef, chicken, or cheese enchiladas -- I have tried it all ways, and my family can't get enough.
Provided by tanyap
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
- Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
- Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.
Nutrition Facts : Calories 595.4 calories, Carbohydrate 68.3 g, Cholesterol 53.5 mg, Fat 25.8 g, Fiber 5.4 g, Protein 24.3 g, SaturatedFat 11.4 g, Sodium 1756.7 mg, Sugar 6.1 g
SPINACH ENCHILADAS
We moved to Southern California many years ago from Minnesota. We especially like the Mexican food that's served here. These enchiladas have become a family favorite. -William Parman, Oxnard, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes. , Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla. , Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.
Nutrition Facts : Calories 182 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 453mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.
EASY BEEF ENCHILADAS
With just one pound of ground beef and 20 minutes of prep time, you can have a pleases-all-customers dinner for five on the table in less than an hour with this easy enchilada recipe. Transform five simple ingredients into this cheesy, hearty meal, with a little help from Betty.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
- In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
- Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
- Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 0 g, TransFat 2 g
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