BEEF ENCHILADAS
Steps:
- For the filling: In large pot, cook ground beef, black pepper, chili powder, garlic powder and cilantro over medium heat until beef is browned all the way through.
- For the gravy: In a large pot on low heat, add flour and vegetable oil. Cook, stirring often, for 30 minutes, to make a dark brown roux for the gravy. Add 1/4 cup water, the beef bouillon, chili powder, garlic powder, black pepper and salt. Continue to cook until you have the consistency for the gravy, another 5 minutes.
- For the enchiladas: Heat a griddle or grill on medium heat. Spray cooking spray or put oil on griddle. Place tortillas on griddle until pliable for folding, about 15 seconds.
- Place tortillas on a flat surface. Add meat to a tortilla and roll up, keeping the seam side down. Place on a microwave/oven-safe plate. Repeat until all tortillas are used.
- Spoon gravy over enchiladas until covered. Top with Cheddar and place in microwave or oven until cheese melts. Top with onions, if using.
SOUTHWEST CHEESY CHICKEN ENCHILADA SOUP
The taste of chicken enchiladas in a soup. I combined my favorite homemade enchilada sauce recipe with my old enchilada soup recipe and this emerged. My family goes wild when they find out this Southwest cheesy chicken enchilada is for dinner. Garnish with sour cream and black olives.
Provided by bleucheeseme
Categories Mexican Chicken Soups and Stews
Time 8h20m
Yield 8
Number Of Ingredients 15
Steps:
- Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
- Use forks to shred chicken. Stir in cooked rice.
- Ladle into bowls and garnish with Monterey Jack cheese.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 27.9 g, Cholesterol 58.9 mg, Fat 11.7 g, Fiber 5.2 g, Protein 23.9 g, SaturatedFat 6 g, Sodium 1969.4 mg, Sugar 5.3 g
SOUTHWEST ENCHILADA BAKE
The whole family will love this comforting, cheese-topped, stick-to-your-ribs casserole. It has just the right touch of heat. -Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 casseroles (8 servings each).
Number Of Ingredients 12
Steps:
- Cut tortillas into eighths; set aside. In a Dutch oven, cook the beef, onions and jalapeno over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the black-eyed peas, soups, tomatoes, enchilada sauce and pepper sauce; heat through., Spread 2-2/3 cups meat mixture into each of two greased 13x9-in. baking dishes. Top each with 2 cups cut tortillas. Repeat layers. Top with remaining meat mixture; sprinkle with cheese., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20-25 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before cutting., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 468 calories, Fat 21g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 1284mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 6g fiber), Protein 30g protein.
SOUTHWEST CHICKEN ENCHILADAS
This is from a local Hospital web site. I decided to add some of their recipes here because they all look healthy and delicious.
Provided by Gingerbear
Categories One Dish Meal
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9- x 13-inch baking dish with vegetable oil cooking spray.
- In a medium bowl, combine chicken, chilies, sauce, cumin, garlic and jalapeno.
- Place 1 tablespoon cheese and 1/4 cup chicken mixture in center of each tortilla; roll up and place seam side down in baking dish.
- In a medium bowl, combine sour cream and chicken broth.
- Pour over enchiladas and top with remaining cheese.
- Bake uncovered 15-20 minutes.
Nutrition Facts : Calories 227.8, Fat 5.5, SaturatedFat 2.2, Cholesterol 31, Sodium 398.2, Carbohydrate 25, Fiber 1.2, Sugar 5, Protein 18.6
SOUTHWEST CHICKEN ENCHILADAS
Make and share this Southwest Chicken Enchiladas recipe from Food.com.
Provided by shysavsianna
Categories Chicken
Time 57m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Saute garlic in oil over medium heat to release flavor. Do not brown. Add onions and continue to saute until onions become translucent. Add tomatoes, jalapenos, green chiles, chicken cubes, chili powder, cumin, mexican oregano, and salt. Bring to boil, lower heat and simmer for 10 to 12 minutes. Set filling aside.
- Fry tortillas in vegetable oil, over medium high heat, just long enough to make soft and flexible. Do not allow to crisp. Remove to paper towels and cover until ready to assemble enchiladas.
- Heat half and half with bouillon cube. Do not boil. Gradually add 4 oz shredded monterey jack cheese and whisk until smooth. Dip tortillas into cheese sauce. Place 2 to 3 T of the chicken mixture along with 1 T of each grated cheese on each tortilla and toll up.
- Arrange seam-side down in a greased 13 inch baking pan. Pour remaining cheese and bake, loosely covered at 350 degree oven for 30 minutes. Garnish with sliced scallions and salsa.
Nutrition Facts : Calories 916.4, Fat 62.4, SaturatedFat 34.9, Cholesterol 160.8, Sodium 2506.8, Carbohydrate 47.8, Fiber 5.1, Sugar 8, Protein 43.6
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