The Whole Enchilada Recipes

THE WHOLE ENCHILADA

The Whole Enchilada image

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

Ingredients

1/2 cup oil
12 ounces cheddar cheese
3/4 cup chopped black olives
12 corn tortillas
1/2 cup sliced green onion
1 (8 ounce) can red enchilada sauce or 1 (8 ounce) can green enchilada sauce
desired cooked meat pieces

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

The Whole (Chicken) Enchilada image

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

Ingredients

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 tablespoons Mexican chili powder
3 cups unsalted chicken stock
1 teaspoon granulated garlic
1 teaspoon sea salt
1/4 teaspoon ground cumin
3 tablespoons ketchup
4 cups cooked chicken, shredded
12 (6 inch) corn tortillas
1 cup shredded mozzarella cheese
1 (2 1/2 ounce) can black olives, sliced

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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