4 Ingredient Cheaters Enchiladas Food

4 INGREDIENT 'CHEATERS' ENCHILADAS

Steps:

• 1. Preheat oven to 375 degrees F (190 degrees C).
• 2. Grease a 9x13-inch baking dish.
• 3. Arrange taquitos in the prepared baking dish.
• 4. Blend enchilada sauce and cream of mushroom soup together smooth; Pour over taquitos
• 5. Sprinkle Cheddar cheese over sauce layer.
• 6. Place dish on the middle rack in the preheated oven; cook until heated through, about 45 minutes. Cool for 15 minutes before serving.

CHEATER BEEF ENCHILADAS

Steps:

• Heat oven to 375 degrees.
• Spray a 9x13 baking dish with cooking spray.
• Mix cooked ground beef with ¾ c. enchilada sauce and 1 c. of cheese.
• Spoon approx ¼ c. filling into each tortilla, roll up and place seam side down into baking dish.
• Pour remaining sauce over rolled tortillas.
• Sprinkle with remaining cheese.
• Bake for 25-30 mins or until cheese is melted.
• * Can cover with foil for more moist enchiladas. Remain in final 5 minutes of baking.

CHEATER ENCHILADAS

Steps:

• 1. Combine enchilada sauce and chili; mix well. Spoon a small amount into the bottom of a 9"x 7" baking dish, spreading to cover lightly.
• 2. Place taquitos in a single layer over the sauce. NOTE: When I used the whole package of taquitos, there wasn't enough sauce, which is why I only recommend 6-8.
• 3. If using alternative method, spoon 1/2 tsp. onion and 1/4 c. cheese into each tortilla and roll up tightly, then place in a single layer in baking dish.
• 4. Pour remaining sauce over taquitos. If desired, top with extra cheese.
• 5. Bake at 400 degrees for 15 - 20 minutes, until cheese is melted and sauce is bubbly.

QUICK AND EASY 4-INGREDIENT ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Arrange taquitos in the prepared baking dish.
• Blend enchilada sauce and cream of mushroom soup together in a blender until smooth; pour over taquitos. Sprinkle Cheddar cheese over sauce layer.
• Place dish on the middle rack in the preheated oven; cook until heated through, about 45 minutes. Cool for 15 minutes before serving.

CHEATERS ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degress C).
• In a bowl combine sour cream, onion, totatoes, refried beans, garlic and 3/4 of the cheese.
• Into a 9x13 pan pour a small amount of enchilada sauce to coat bottom of pan. Layer 6 tortillas on bottom of pan. Layer half of the cheese-sour cream mixture over the tortillas. Repeat this layer once more. Pour the remaining enchilada sauce over the final layer of tortillas. I ususally top with a sprinkle of cheese.
• Bake 20 - 30 minutes. Cut into squares and serve. I serve with salad and crusty bread.

FREEZER ENCHILADAS

Steps:

• Adjust oven rack to middle position and heat oven to 300 degrees.
• Combine 3/4 cup enchilada sauce, chicken, 1 cup cheese, cilantro, and olives.
• Place 5 tortillas on baking sheet and lightly coat both sides with cooking spray. Bake tortillas until just pliable, about 2 minutes. Working quickly, transfer one tortilla at a time to work surface, fill with 1/3 cup chicken mixture, and roll tightly. Transfer, seam side down, to large plate. Repeat warming and rolling process with remaining 5 tortillas. Place plate in freezer until enchiladas are frozen, at least 1 hour.
• Place remaining sauce in freezer-safe container and press 2 layers of plastic wrap directly onto surface of sauce. Tightly wrap enchiladas in bundles of 5, first in plastic and then in foil. Freeze for up to 2 months.
• When ready to serve: Adjust oven rack to middle position and heat oven to 350 degrees. Defrost enchilada sauce in microwave on defrost setting, about 12 minutes.
• Coat 13 by 9-inch baking dish with cooking spray. Arrange frozen enchiladas in single layer in baking dish and coat tops with cooking spray. Bake until tops of tortillas are just beginning to flake, about 20 minutes. Remove dish from oven, top enchiladas with 1 1/2 cups sauce, and bake 10 minutes longer. Sprinkle enchiladas with remaining 1 1/2 cups cheese and bake until cheese melts and center of casserole is hot and bubbling, 3 to 5 minutes. Serve, passing remaining sauce and garnishes (see note above) at table.