Anasazi Enchiladas Food

ANASAZI ENCHILADAS

Anasazi Enchiladas image

These baked enchiladas are made with Anasazi beans and seasoned with cilantro, cumin and three cheeses.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons honey
1/8 teaspoon crushed red pepper
2 cups cooked dried Anasazi beans or pinto beans or 1 can (15 to 16 oz) pinto beans, drained, rinsed
1 cup reduced-fat ricotta cheese
1 small green bell pepper, chopped (1/2 cup)
1 teaspoon ground cumin
6 flour tortillas (8 inch)
1/4 cup shredded Cheddar cheese (1 oz)
1/4 cup shredded Monterey Jack cheese (1 oz)

Steps:

Heat oven to 375°F. Grease 11x7-inch (2-quart) glass baking dish. In blender or food processor, place tomatoes, onion and garlic. Cover; blend on high speed about 1 minute until smooth.
In 2-quart saucepan, place tomato mixture, 2 tablespoons of the cilantro, the honey and red pepper. Cook uncovered over medium heat 3 minutes, stirring occasionally.
Stir together beans, ricotta cheese, bell pepper, cumin and remaining cilantro.
Spread 1/2 cup of the tomato sauce in baking dish. Spoon 1/2 cup of the bean mixture on 1 side of each tortilla. Roll tortillas around bean mixture. Place tortillas, seam sides down, on tomato sauce in baking dish. Spoon remaining tomato sauce over top; sprinkle with cheeses.
Bake uncovered 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.

Nutrition Facts : Calories 340, Carbohydrate 53 g, Cholesterol 22 mg, Fiber 9 g, Protein 18 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 540 mg

CHICKEN ENCHILADAS

Chicken enchiladas image

Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper will be popular with the whole family

Provided by Sarah Cook

Categories Dinner, Lunch, Main course

Time 1h10m

Number Of Ingredients 16

Ingredients

3 tbsp olive oil
2 red onions, sliced
2 red peppers, sliced
3 red chillies, 2 deseeded and chopped, 1 sliced
small bunch coriander, stalks finely chopped, leaves roughly chopped - plus extra to serve (optional)
2 garlic cloves, crushed
1 tbsp ground coriander
1 tbsp cumin seeds
6 skinless chicken breasts, cut into small chunks
415g can refried beans (we used Discovery)
198g can sweetcorn, drained
700ml bottle passata
1 tsp golden caster sugar
10 tortillas
2 x 142ml pots soured cream
200g cheddar, grated

Steps:

Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.

Nutrition Facts : Calories 490 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 2.7 milligram of sodium

TEN MINUTE ENCHILADA SAUCE

Ten Minute Enchilada Sauce image

A super speedy enchilada sauce with a truly authentic taste.

Provided by BRANDI T

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

¼ cup vegetable oil
2 tablespoons self-rising flour
¼ cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 ½ cups water
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion salt
salt to taste

Steps:

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Nutrition Facts : Calories 116 calories, Carbohydrate 7 g, Fat 10.1 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 408.4 mg, Sugar 1.9 g

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