3 CHEESE ENCHILADAS
My grandma gave me this recipe.
Provided by beanmachine
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 6
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
CHEESE AND ONION ENCHILADAS
When I eat at a Mexican restaurant, I always like to order cheese and onion enchiladas as opposed to the ones with meat in them. I am glad I found this recipe. Whip this recipe up with ingredients you have on hand.
Provided by CookingONTheSide
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease 1 1/2 quart baking dish.
- In skillet, heat oil over medium-high heat. Add onions, oregano and salt. Cook, stirring occasionally, until softened.
- Remove from heat, stir in beans, if using, and 1 1/2 cups cheese. Combine sauce, 2 T water and chili powder.
- Dip each tortilla into sauce; place on plate.
- Spoon 1/3 cup cheese-onion mixture down center of tortilla. Roll up, place seam-side down in baking dish. Repeat.
- Top with remaining sauce and cheese.
- Bake until hot 20-25 minutes.
SPINACH ENCHILADAS
If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
Provided by SADONIA2
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
- In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
- Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 32.3 g, Cholesterol 95.3 mg, Fat 36 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 353.6 mg, Sugar 1.3 g
CHEESE ENCHILADAS
Quick and easy cheese enchiladas!
Provided by MNMS
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 7
Number Of Ingredients 8
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
AVOCADO ENCHILADAS
Vegetarian Avocado enchiladas with black beans and Cheddar cheese.
Provided by Chef Oma
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine black beans, 3/4 cup Cheddar cheese, avocados, bell pepper, salt, cumin, garlic powder, and onion powder in a medium bowl; gently toss everything together.
- Pour half of the enchilada sauce into the bottom of a 9x13-inch baking dish. Divide avocado mixture between corn tortillas evenly. Roll up and place seam side-down into the baking dish. Top with remaining enchilada sauce and sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven just until cheese is melted and filling is heated through, about 20 minutes. Top with sour cream, pico de gallo, and fresh cilantro.
Nutrition Facts : Calories 689.8 calories, Carbohydrate 50.6 g, Cholesterol 77.2 mg, Fat 44.7 g, Fiber 15.4 g, Protein 26 g, SaturatedFat 19.7 g, Sodium 1177.3 mg, Sugar 3 g
CHEESE ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 20
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.
CHEESE & ONION ENCHILADAS
Cheese & Onion Enchiladas are one of my favorite Mexican meals! Yes, just cheese, cheese, cheese and onion please...it is indulgent and just so cheesy good! For those cheese lovers out there, they will appreciate this recipe. When I worked at Alfonso's Mexican Restaurant in San Antonio, Texas my main job was rolling enchiladas...
Provided by Kimberly Biegacki
Categories Other Main Dishes
Time 55m
Number Of Ingredients 7
Steps:
- 1. Set oven to 375 degrees. Dice up your onion and set aside 1/4 cup for the top of your enchiladas.
- 2. Saute the rest of the diced onions in some oil and then set aside in a bowl.
- 3. I used 2 bags of cheese and one additional cup of cheese to put on top of the enchiladas. Remove cheese from bags and toss together in a bowl and set aside.
- 4. Heat 1/2 cup of oil in a pan till hot...on a medium heat. You will want tongs to dip down each corn tortilla into the oil. You'll dip and flip 2x....very quickly as you do not want to fry them but just soften them.
- 5. Place your corn tortillas on a plate with a paper towel. One on top of another is fine as you will be rolling them as soon as you are finished dipping them in the oil.
- 6. Now you will place a handful of cheese in the middle of the tortilla with a small amount of sauteed onions on top of cheese.
- 7. Next roll tightly but gently as you don't want to tear the tortilla. Pour enough sauce on the bottom of your baking dish to cover.
- 8. Add your rolled enchilada to dish and pack them snugly into dish. I was able to fit 14 into my 9 by 13 inch dish.
- 9. Add your remaining sauce to the top of your enchiladas...or to your liking. However much sauce you want. Then add another 3/4 cup to a cup of cheese on top and then your 1/4 cup raw onions and 1/4 approx. of sliced black olives. Bake for 12 - 15 minutes.
- 10. Remove from oven and serve with some yummy Spanish rice & a small salad with pico or salsa w/sour cream. Top with chopped fresh cilantro if you have it.
- 11. Broken corn tortillas can be fried up in the leftover oil and then salted and served with dinner. They are better than store bought...so yummy.
- 12. Tracy Joyner's recipe for Red Enchilada Sauce...I doubled the recipe. This is super easy to make and very delicious! https://www.justapinch.com/recipes/sauce-spread/sauce-spread-gravy/red-enchilada-sauce.html
CHEESE & ONION ENCHILADAS
These are simple, but tasty, and lend themselves well to customization. I often add taco meat or shredded beef. Adjust amounts and ingredients to your personal tastes.
Provided by winsomebulldog
Categories Cheese
Time 50m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 5
Steps:
- Soften tortillas in a hot pan or the microwave.
- Combine onion, olives, and 4 cups of cheese.
- Top each tortilla with equal amount of mixture.
- Roll and insert toothpick to hold in place, or place seam side down in a greased 13" x 9" pan.
- Pour enchilada sauce over top.
- Sprinkle with extra 1 cup of cheese.
- Bake at 350 degrees, uncovered, for 35 minutes.
Nutrition Facts : Calories 516.4, Fat 31, SaturatedFat 18.3, Cholesterol 83.8, Sodium 1423.9, Carbohydrate 33.1, Fiber 5.4, Sugar 8.3, Protein 27.8
CHEESE AND BEEF ENCHILADAS
Beat taco night with enchilada night! These restaurant-style spicy enchiladas will surely please a crowd.
Provided by Sargento
Categories Trusted Brands: Recipes and Tips Sargento
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
- Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas.
- Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.
Nutrition Facts : Calories 709.1 calories, Carbohydrate 57.2 g, Cholesterol 109.7 mg, Fat 38.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 17.9 g, Sodium 2079.5 mg, Sugar 9.7 g
ONION & 3-CHEESE ENCHILADAS
This recipe appeared 06/09/06 on the ABC News site. It is from the former chef at the White House who had served the Clintons for eight years and the Bushes for four. He said it was a favorite of both families. It is delicious!
Provided by Big Bill in Big D
Categories One Dish Meal
Time 50m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 22
Steps:
- Filling:.
- In a saute pan over medium heat, saute diced onion in oil until tender and slightly colored -- 4-6 minutes.
- Season with coriander, cumin, hot sauce and S&P.
- Let onion mix cool to room temperature, and hold to fill enchiladas.
- Combine all the cheese except 2 oz each of the jack and cheddar with the onion mixture, fold together well.
- Slightly warm the tortillas in a warm saute pan to make them flexible, and put about 2/3 cup of the cheese mix on each tortilla and roll them up.
- Place the rolled tortillas in a lightly oiled casserole dish in a single layer.
- Sauce:.
- In a 2 quart sauce pot over medium heat, cook onions in oil until tender -- 3-5 minutes.
- Add diced jalapeno and garlic and cook 2 minutes more.
- Add tomatotes, stock and all seasonings; let simmer 15 minutes.
- Puree and strain the sauce and hold for service.
- To assemble the dish:.
- Preheat oven to 350 degrees.
- Ladle sauce over the enchiladas in the casserole dish, top with the remaining cheese.
- Bake covered for 15-20 minutes, until hot thoughout and cheese is well-melted.
- Serve hot.
CHEESE ENCHILADAS
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
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 & ONION ENCHILADAS
Handed down from my first mother-in-law from Oklahoma in 1960. it is prepared kinda backward but tastes great to me. I make around 20 at a time,eat some and freeze the rest in portions.
Provided by lewelbrooks
Categories Low Protein
Time 40m
Yield 20 enchiladas, 10 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350f.
- heat sauces together in 6" minimum diameter saucepan.
- heat a tablespoon of oil in a 6" minimum diameter frying pan.
- With tongs, immerse a tortilla in the sauce then put it in the frying pan for a few seconds, flip it over for a few seconds then lay it in a baking sheet.
- Repeat, putting a little oil into the pan for each tortilla until you have a stack of tortillas.
- Put desired amount of cheese, then onions on the tortilla, fold it and lay it seam down.When you have enough of them, spoon some sauce over them and sprinkle with cheese to your liking.Shove the pan in the oven for 10 min.to melt the cheese. To serve,put a serving of enchiladas on a plate with some cheese- sprinkled runny refried beans and heat 5 minute in oven.
Nutrition Facts : Calories 33.7, Fat 1.2, Sodium 646.2, Carbohydrate 5.4, Fiber 0.9, Sugar 1.8, Protein 0.6
CHEESE AND GREEN CHILE ENCHILADAS
Make and share this Cheese and Green Chile Enchiladas recipe from Food.com.
Provided by CookingONTheSide
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- In a medium bowl, combine the cheese, canned chiles, sour cream (or crema), yellow onion, garlic, chopped cilantro and cumin.
- Heat 1/4 inch oil in a skillet over medium heat until hot.
- Using tongs, add 1 tortilla at a time, turning in the oil to soften for a few seconds.
- Drain on paper towels.
- Dollop a few tablespoons of the cheese mixture onto each tortilla and roll up like a cigar (you will use about half to two-thirds of your filling).
- Arrange the enchiladas in a single layer in a casserole dish.
- Cover with the remaining cheese mixture and bake until golden, about 15 minutes.
- Top with jalapenos, red onions and whole cilantro leaves.
Nutrition Facts : Calories 659.9, Fat 43.5, SaturatedFat 25.8, Cholesterol 117.9, Sodium 1280.5, Carbohydrate 39.8, Fiber 5.7, Sugar 5.7, Protein 30.4
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