SANTA FE ENCHILADAS
"These flavorful enchiladas are my sister's favorite - she requests them whenever we get together," writes Lisa Zamora of Beloit, Wisconsin. This meaty main dish is cooked in the microwave, so it's done in a jiffy.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Crumble beef into a large microwave-safe bowl; stir in onion. Cover and microwave on high for 3-5 minutes or until meat is no longer pink, stirring every 1 minute; drain. Stir in the tomato paste, water and taco seasoning. Cover and cook on high for 1-2 minutes or until heated through, stirring once. , Spoon about 1/3 cup meat mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased shallow 2-1/2-qt. microwave-safe dish. Set remaining meat mixture aside. , In a microwave-safe bowl, combine cheese sauce and chilies. Cover and microwave on high for 40 seconds; stir. Pour over tortillas. , Spoon remaining meat mixture down the center of tortillas. Cover and cook on high for 3 to 3-1/2 minutes or until heated through. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 609 calories, Fat 25g fat (11g saturated fat), Cholesterol 94mg cholesterol, Sodium 2081mg sodium, Carbohydrate 54g carbohydrate (13g sugars, Fiber 5g fiber), Protein 40g protein.
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.
AUTHENTIC MEXICAN ENCHILADAS
This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
- Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
- Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g
SANTA FE ENCHILADAS
Make and share this Santa Fe Enchiladas recipe from Food.com.
Provided by rickoholic83
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Heat the oil in a large skillet over medium heat.
- Cook the onions, garlic, jalapeños, cumin, oregano, sugar and some salt until tender, about 5 minutes.
- Add the tomatoes and simmer until the mixture thickens, about 10 minutes.
- Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove top.
- Layer some tomato sauce mixture in the bottom of a medium casserole dish then top with a few tortillas (3-4) and 1/3 of the cheese.
- Repeat this ending with cheese on top.
- Take the remaining tortilla, roughly chop it up and scatter over the cheese.
- Bake until browned and the sauce is bubbling around the edges.
- Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat.
- Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
- Cut the casserole into 4-6 servings and top each one with a fried egg and a little salt.
ENCHILADAS SANTA FE
My adaptation of a great recipe from Baja Cantina in Park City, Utah. Don't miss out on experiencing these yummy enchiladas for yourself!
Provided by Debs Recipes
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute chicken in vegetable oil with garlic salt until just done.
- Spread each tortilla with cream cheese; divide chicken, spinach, onion, and tomatoes between tortillas; roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
- Pour enchilada sauce evenly over enchiladas then top with grated cheese; bake at 350° degrees for 15 minutes until cheese is melted.
- NOTE: Only six of these thick enchiladas will fit in my 9x13" baking dish, and so I also use a large loaf pan to hold the last two.
Nutrition Facts : Calories 444.6, Fat 22.4, SaturatedFat 9.4, Cholesterol 73.2, Sodium 1112.1, Carbohydrate 37.5, Fiber 3.5, Sugar 7.2, Protein 22.8
SANTA FE ENCHILADAS
Provided by Dave Lieberman
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat over to 350 degrees F.
- Heat the oil in a large skillet over medium heat. Cook the onions, garlic, jalapenos, cumin, oregano, and some salt, until tender, about 5 minutes. Add the tomatoes and simmer until mixture thickens, about 10 minutes.
- Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove-top.
- Layer some tomato sauce mixture in the bottom of a casserole dish then top with a few tortillas and 1/3 of the cheese. Repeat this ending with cheese on top. Take the remaining tortilla, roughly chop it up and scatter over the cheese. Bake until browned and sauce is bubbling around the edges.
- Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat. Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
- Scoop out the enchiladas and serve with a fried egg on top.
SANTA FE CHICKEN ENCHILADA STEW
Warm up with this enchilada-inspired Southwestern stew, made with chicken, veggies and beans in a creamy broth, topped with the perfect amount of crunch.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Toss tortilla strips with oil; spread into single layer on rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
- Meanwhile, mix cream cheese spread, 2 Tbsp. milk and taco seasoning until blended. Cook chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done, stirring frequently. Stir in cream cheese mixture, remaining milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.
- Serve topped with tortilla strips and cilantro.
Nutrition Facts : Calories 360, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 27 g
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