Sweet N Savory Enchiladas Recipes

CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Place a large skillet over medium-high heat and once hot add oil.
• Season chicken breast with salt and pepper and add to the skillet. Cook on each side for about 6-7 minutes, until no longer pink in the center. Transfer cooked chicken to a plate, cover with foil and set aside.
• To the same pan, add diced onion and cook for 1 minute. Add minced garlic, stir and cook for another minute.
• Add corn, beans, and chiles. Add chipotle peppers if using. Stir and cook for another minute. Add diced tomatoes and tomato paste, saute 1 minute. Add cumin and paprika.
• Pull chicken breasts apart into shredded strips and add to the pan, stir to combine.
• Microwave tortillas on high for 30 seconds to soften them.
• Coat the bottom of 2 (9 by 13-inch) pans with about 1/2 cup of enchilada sauce.
• Add about 2 tablespoons of enchilada sauce to each tortilla and lightly coat.
• Spoon 1/4 cup chicken mixture onto each tortilla. Sprinkle the mixture with Mexican blend cheese. Fold over filling tightly, and place 8 enchiladas in each pan seam side down. Top with remaining enchilada sauce and sprinkle Mozzarella and Cheddar cheese on top.
• Bake for 15-20 minutes in the preheated oven until cheese melts.
• Garnish with cilantro, sour cream, and chopped tomatoes before serving.

SWEET POTATO ENCHILADAS

Steps:

• Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.
• Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
• Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
• Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels.
• Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
• Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.

SWEET N SAVORY ENCHILADAS

Steps:

• In a blender, combine the tomatoes, onions, garlic and seasonings. Cover and process until blended. Transfer to a saucepan. Add oil. Bring to a boil. Cook and stir for 3 minutes or until thickened. , Remove from the heat. Gradually add a small amount of hot tomato mixture to cream, stirring constantly. Return all to pan; set aside. , In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Stir in 2/3 cup of the tomato cream sauce. Spoon meat mixture onto tortillas. Roll up and place seam side down in a baking dish. Pour remaining sauce over enchilada., Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cheeses. Bake 10 minutes longer or until cheese is melted. Sprinkle with onions.

ASH'S SWEET AND SPICY ENCHILADA SAUCE

Steps:

• In a saucepan; heat oil over medium heat. Whisk in flour until blended. Add chili powder, brown sugar and remaining spices; cook, stirring constantly, until fragrant, 2-3 minutes. Gradually whisk in broth. Bring to a boil; cook and stir until thickened, about 20 minutes.

SAVORY HALIBUT ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season the halibut with garlic powder, salt, and pepper; cook in microwave until slightly cooked, about 2 minutes.
• Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup Cheddar cheese in a bowl.
• Gently fold the halibut into the mixture.
• Prepare a 9x13 baking dish with cooking spray.
• Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish.
• Pour 1 can of enchilada sauce into a bowl. Dip the tortillas, one at a time, into the sauce to lightly coat.
• Spoon the halibut in equal portions into the center of each tortilla.
• Make the enchiladas by tightly rolling the tortillas and place seam-side down in the baking dish.
• Pour the remaining enchilada sauce over top of the enchiladas.
• Sprinkle with 1 cup Cheddar cheese.
• Cover the dish with aluminum foil.
• Bake in preheated oven for 45 minutes.
• Top with avocado slices to serve.

SWEET 'N' SAVORY ENCHILADAS

Steps:

• In a blender or food processor, combine tomatoes, onions, garlic and seasonings.
• Cover and process until smooth;.
• Transfer to a sauce pan.
• Add oil; bring to a boil.
• Cook and stir for 3 minutes or until thickened.
• Remove from heat.
• Gradually add a small amount of hot tomato mixture to cream, stirring constantly.
• Return all to pan; set aside.
• In a skillet, cook beef and sausage over medium heat until no longer pink;.
• Drain.
• Stir in 2/3 cup of the tomato cream sauce.
• Spoon meat mixture onto tortillas.
• Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
• Pour remaining sauce over enchiladas.
• Bake, uncovered, at 350' for 20 minutes or until heated through.
• Sprinkle with cheeses.
• Bake 10 minutes longer or until chesse is melted.
• Sprinkle with onions (if desired).