The Whole Enchilada Recipes
THE WHOLE ENCHILADA
I'm told this got it's name because of the different types of filling you can use with this recipe. Chicken, Crab, Ground beef, roast or pork.
Provided by Country Cook in Okl
Categories Meat
Time 40m
Yield 12 Enchiladas, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat tortillas in oil, Place on paper towels. Dip tortillas in heated enchilada sauce. Place meat in the tortillas and sprinkle with cheese, green onion and olives and roll.
- Place in a baking dish and cover with remaining cheese. Bake at 350 for 20 minutes. Can be served with sour cream, salsa and guacamole.
Nutrition Facts : Calories 801.9, Fat 61.3, SaturatedFat 22.3, Cholesterol 89.3, Sodium 928.6, Carbohydrate 39.5, Fiber 6.2, Sugar 1.7, Protein 26.5
THE WHOLE (CHICKEN) ENCHILADA
Make and share this The Whole (Chicken) Enchilada recipe from Food.com.
Provided by Dish with Tish
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a med saucepan over med-low heat melt butter and sprinkle in flour to create a roux. Stir continuously for 2 mins, add in chili powder and stir for 2 more minutes.
- Slowly stir in chicken stock, ketchup, salt, cumin, and garlic.
- Stir until sauce has thickened.
- Set 1 cup of sauce aside, stir chicken into remaining sauce in the pan and heat until chicken is warm.
- Preheat Oven to 350 degrees.
- In a large non-stick skillet heat each tortilla until warm on both sides so they are flexible enough to roll without tearing.
- In a 9x13 in baking dish, place tortillas one by one filling with chicken and sauce mixture. Roll and place seam side down. Repeat until the pan is full.
- Pour the 1 cup of reserved sauce over the rolled enchiladas. Arrange olives over the top and sprinkle with the mozzarella cheese.
- Bake at 350 for 5 mins, then turn on broiler and cook until cheese starts to bubble and is lightly browned.
Nutrition Facts : Calories 651.8, Fat 30.2, SaturatedFat 12.8, Cholesterol 150, Sodium 1304.3, Carbohydrate 46.8, Fiber 7.5, Sugar 4.2, Protein 50.9
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