Weeknight Enchiladas Recipes

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WEEKNIGHT EASY BEEF ENCHILADAS



Weeknight Easy Beef Enchiladas image

This is off the back of a can...can't quite remember what the can contained but the recipe is so easy and tastes great!

Provided by lazy gourmet

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb ground beef
1/2 cup chopped onion
2 (10 ounce) cans enchilada sauce
2 1/2 cups shredded cheddar cheese
1 (4 1/2 ounce) can chopped green chilies or 1 (4 1/2 ounce) can hot peppers
12 flour tortillas

Steps:

  • Preheat oven to 375.
  • Brown beef and onion until beef is thoroughly cooked.
  • Drain beef and stir in 3/4 cup enchilada sauce, the chopped green chilies and 1-3/4 cup cheese.
  • Spoon enchilada filing into tortillas.
  • Roll up and put seam side down in lightly greased baking dish.
  • Pour remaining enchilada sauce over top and sprinkle with remaining cheese.
  • Bake at 375 for 20 minutes.

OVERNIGHT BRUNCH ENCHILADAS



Overnight Brunch Enchiladas image

If you want something different for breakfast or brunch on special occasions this recipe is perfect. It is a family favorite every Christmas morning. Make ahead and refrigerate overnight or for up to 12 hours.

Provided by Lulubelle

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Ham

Time 9h50m

Yield 8

Number Of Ingredients 14

cooking spray
3 cups finely chopped ham
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, finely chopped
1 clove garlic, minced
8 large flour tortillas
3 cups shredded Cheddar cheese
4 large eggs
2 cups milk
1 tablespoon all-purpose flour
¼ teaspoon hot pepper sauce
¼ cup sour cream, or to taste
¼ cup salsa, or to taste

Steps:

  • Spray a 9x13-inch glass or stoneware baking dish with cooking spray.
  • Combine ham, bell peppers, onion, and garlic in a bowl. Place about 4 tablespoons onto 1/2 of each tortilla; sprinkle each with about 4 tablespoons of Cheddar cheese. Roll up tightly and place, seam-side down, in the prepared baking dish. Refrigerate remaining Cheddar until ready to bake.
  • Beat eggs in a bowl. Blend in milk, flour, and hot pepper sauce until smooth and thoroughly combined. Slowly pour egg mixture over tortillas. Cover with plastic wrap and refrigerate overnight, or for up to 12 hours.
  • Remove from the refrigerator 30 minutes before baking.
  • Preheat the oven to 350 degrees F (175 degrees C). Spoon some egg mixture over tortillas.
  • Bake in the preheated oven until egg mixture is set and a knife inserted into the center comes out clean, 45 to 50 minutes. Sprinkle with remaining Cheddar. Let stand for 5 minutes. Serve with sour cream and salsa.

Nutrition Facts : Calories 646.2 calories, Carbohydrate 49.3 g, Cholesterol 173.9 mg, Fat 35 g, Fiber 3.4 g, Protein 32.6 g, SaturatedFat 16.3 g, Sodium 1539.9 mg, Sugar 6.6 g

WEEKNIGHT CHICKEN ENCHILADAS



Weeknight Chicken Enchiladas image

Make and share this Weeknight Chicken Enchiladas recipe from Food.com.

Provided by Wendy W88

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

8 -10 flour tortillas or 8 -10 corn tortillas
1/2 cup chopped onion
4 garlic cloves, minced
1 teaspoon ground coriander
1/4 teaspoon pepper
2 tablespoons butter
3 tablespoons flour
1 (8 ounce) carton sour cream
2 cups chicken broth
1 (4 ounce) can diced green chili peppers
1 cup shredded monterey jack cheese
2 cups chopped cooked chicken
black olives (optional)
tomatoes (optional)
green onion (optional)

Steps:

  • Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
  • For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
  • Stir the flour into the sour cream, and then add to the onion mixture.
  • Stir in broth and chili peppers all at once.
  • Cook and stir until thick and bubbly.
  • Remove from heat; stir in 1/2 C of the cheese.
  • For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
  • Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
  • Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
  • Top with remaining sauce.
  • Bake, covered, in 350* oven for 35 minutes.
  • Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
  • Let stand 10 minutes.
  • If Desired: garnish tops with olives, tomatoes, and cheese.

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