Two Cheese Enchiladas Recipes

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TWO-CHEESE ENCHILADAS



Two-Cheese Enchiladas image

Categories     Cheese     Herb     Pepper     Bake     Vegetarian     Kid-Friendly     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 9

1 15-ounce container part-skim ricotta cheese
3 1/2 cups (packed) shredded Monterey Jack cheese (about 14 ounces)
2 cups bottled mild green taco sauce
1 4-ounce can diced mild green chilies
3 green onions, chopped
1/4 cup chopped fresh cilantro
5 tablespoons corn oil
12 6-inch-diameter corn tortillas
Additional chopped fresh cilantro

Steps:

  • Preheat oven to 350°F. Mix ricotta, 2 1/2 cups Monterey Jack, 1/2 cup taco sauce, chilies, onions and 1/4 cup cilantro in large bowl. Season filling with salt and pepper.
  • Heat oil in medium skillet over medium heat. Using tongs, add tortillas 1 at a time to oil; fry just until softened, about 5 seconds per side. Transfer tortillas to paper towels and drain.
  • Spread 1 cup taco sauce over bottom of 13x9x2-inch glass baking dish. Spoon generous 1/4 cup filling into center of 1 tortilla. Fold bottom of tortilla over filling; roll up tortilla to enclose filling. Place seam side down in prepared dish. Repeat with remaining tortillas and filling. Top with 1/2 cup taco sauce and 1 cup Monterey Jack.
  • Bake enchiladas uncovered until heated through, about 30 minutes. Sprinkle with additional cilantro.

CHEESE ENCHILADAS



Cheese Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 20

One 12-ounce jar jalapeno slices, drained
2 cups sour cream, at room temperature
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 green onions, sliced, plus more for sprinkling
4 cups grated sharp Cheddar
18 corn tortillas
Enchilada Sauce, recipe follows
1/4 cup olive oil
1/2 cup finely chopped red bell peppers
1/2 cup finely chopped onions
2 tablespoons finely chopped garlic
4 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 beef, chicken or tomato bouillon cubes
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 cup chicken stock
Two 15-ounce cans tomato sauce

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
  • Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
  • Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
  • Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
  • Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
  • Let the mixture cool slightly, then transfer to a blender and puree until smooth.
  • The sauce will keep in the refrigerator for up to a week and can also be frozen.

TWO CHEESE CHICKEN ENCHILADAS



Two Cheese Chicken Enchiladas image

Make and share this Two Cheese Chicken Enchiladas recipe from Food.com.

Provided by Cadylynn

Categories     < 60 Mins

Time 40m

Yield 1 enchilada, 8-10 serving(s)

Number Of Ingredients 7

3 -4 cups cooked chicken (Shredded. You can also use canned chicken)
1 cup picante sauce (we like Pace)
8 ounces cream cheese (at room temperature)
8 ounces Velveeta cheese
3/8 teaspoon garlic powder
3 teaspoons sugar
8 -10 flour tortillas

Steps:

  • In a saucepan add picante sauce and velveeta cheese together.
  • Cook over medium heat until cheese is melted and sauce is smooth.
  • In a medium bowl add cooked chicken, cream cheese, garlic and sugar. Mix until everything is incorperated.
  • Pour a little bit of the picante mixture into the bottom of a casserole dish so enchilladas won't stick.
  • Fill flour tortillas with chicken mixture; roll up and tuck sides in to form the enchillada and place in casserole dish.
  • Top with the picante mixture.
  • Bake at 350 degrees for about 20 minutes.

Nutrition Facts : Calories 380.3, Fat 21.9, SaturatedFat 11.8, Cholesterol 93, Sodium 928.1, Carbohydrate 22.6, Fiber 1.5, Sugar 5.5, Protein 22.8

CHEESE ENCHILADAS



Cheese Enchiladas image

Enchiladas are an essential component of Houston's ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In "The Enchilada Queen Cookbook," Sylvia Casares notes, "for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice" yielding "the quintessential Tex-Mex enchilada."

Provided by Bryan Washington

Categories     dinner, casseroles, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

3 tablespoons neutral oil, such as canola, plus more for greasing
3 tablespoons all-purpose flour
4 garlic cloves, minced
2 tablespoons ground red chile powder (see Tip)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper, plus more for sprinkling
2 cups beef broth
Salt
10 corn tortillas
1 pound shredded Cheddar (5 cups)
½ cup finely diced white onion
Fresh parsley or cilantro, for garnish (optional)

Steps:

  • Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
  • Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
  • Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
  • While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
  • Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You're softening each tortilla to prevent them from cracking as they're filled and folded.
  • Fill a softened tortilla with about ⅓ cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you've filled all of the tortillas, setting the rolls next to each other.
  • Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
  • Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
  • Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.

CHEESE ENCHILADAS



Cheese Enchiladas image

You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. -Ashley Schackow, Defiance, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 15

2 cans (15 ounces each) tomato sauce
1-1/3 cups water
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups shredded Monterey Jack cheese
2-1/2 cups shredded cheddar cheese, divided
2 medium onions, finely chopped
16 flour tortillas (8 inches), warmed
Optional toppings: shredded lettuce, sliced ripe olives, chopped tomatoes and additional sour cream

Steps:

  • Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings. Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 778 calories, Fat 42g fat (23g saturated fat), Cholesterol 106mg cholesterol, Sodium 1741mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 6g fiber), Protein 34g protein.

CHEESE ENCHILADAS



Cheese Enchiladas image

Quick and easy cheese enchiladas!

Provided by MNMS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 7

Number Of Ingredients 8

1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons Creole-style seasoning
1 (12 ounce) package corn tortillas
1 (8 ounce) package Cheddar cheese, shredded, divided
1 onion, diced
1 (6 ounce) can sliced ripe olives
1 (6 ounce) can sliced mushrooms

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
  • Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
  • Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 34.1 g, Cholesterol 33.6 mg, Fat 14.9 g, Fiber 6.6 g, Protein 13.4 g, SaturatedFat 7.4 g, Sodium 1176.7 mg, Sugar 7.4 g

TWO-CHEESE TURKEY ENCHILADAS



Two-Cheese Turkey Enchiladas image

Sour cream and cream cheese create a creamy filling for these yummy turkey enchiladas. The entree is always a huge hit with my family. -Shelly Platten. Amherst, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 14

1 pound extra-lean ground turkey
1 large onion, chopped
1/2 cup chopped green pepper
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (28 ounces) crushed tomatoes, divided
1 package (8 ounces) reduced-fat cream cheese
1/4 cup fat-free sour cream
1 can (4 ounces) chopped green chilies
1 cup salsa
8 fat-free flour tortillas (8 inches), warmed
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • Crumble turkey into a large nonstick skillet; add the onion, green pepper, brown sugar and seasonings. Cook and stir over medium heat until turkey is no longer pink. Stir in 1 cup crushed tomatoes. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally., In a small bowl, beat the cream cheese, sour cream and chilies until blended; set aside. Combine salsa and remaining tomatoes; spread 1 cup into a 13-in. x 9-in. baking dish coated with cooking spray. , Spoon about 3 tablespoons cream cheese mixture and 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining salsa mixture; sprinkle with cheddar cheese. , Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts : Calories 329 calories, Fat 9g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 776mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges

ENCHILADAS FOR TWO



Enchiladas for Two image

This is a perfect enchilada dish for two! I served it with Spanish rice and refried beans. My wife said it was the best enchiladas she'd ever tasted.

Provided by mrwillard

Categories     Meat

Time 50m

Yield 2 serving(s)

Number Of Ingredients 13

5 large flour tortillas (soft taco size)
1/4 cup vegetable oil (for frying tortillas)
1/2 lb ground beef or 1/2 lb pork
1 (10 ounce) can red enchilada sauce
1 cup colby-monterey jack cheese (divided)
1/2 cup instant beef bouillon
1/2 cup sour cream
1 tablespoon fresh cilantro
1 teaspoon salt
1 teaspoon pepper
1 clove garlic, minced
1/2 cup onion, chopped
1/4 cup bell pepper, chopped

Steps:

  • Brown Meat, Garlic, Onion and Bell Pepper.
  • Drain.
  • Stir in 3 tbs enchilada sauce, 1/2 cup cheese, sour cream, beef broth and cilantro.
  • Mix well and set aside.
  • In a lg frypan heat 1/4 cup oil and brown tortillas 15 sec each side.
  • Drain well on paper towels.
  • Spoon mixture onto tortillas and roll, place seam side down in pan.
  • Cover with remainder of enchilada sauce and cheese.
  • Bake at 325 deg for 30 min.

3 CHEESE ENCHILADAS



3 Cheese Enchiladas image

My grandma gave me this recipe.

Provided by beanmachine

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
3 cups salsa, divided
4 green onions, chopped, divided
2 ½ cups Cheddar cheese, divided
2 ½ cups shredded Monterey Jack cheese, divided
12 (8 inch) flour tortillas

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.
  • Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
  • Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.

Nutrition Facts : Calories 852.3 calories, Carbohydrate 65.2 g, Cholesterol 132.4 mg, Fat 50.1 g, Fiber 5.6 g, Protein 36.8 g, SaturatedFat 28.9 g, Sodium 1902.3 mg, Sugar 4.8 g

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