Cheese And Pepper Enchiladas Food

CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Warm corn tortillas on a hot skillet for a few seconds on each side.
• Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end).
• Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.
• Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
• Serve with a side of Mexican Rice.

CHUCK'S ENCHILADAS

Steps:

• In a large skillet over medium-high heat, cook the ground beef, garlic powder, black pepper and onion, crumbling the beef as you cook it, until well browned, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Pour off any excess grease but do not clean the skillet.
• To the same skillet, add the beef broth, tomatoes, tomato paste, chili powder, paprika, cumin, hot sauce and some salt. Smash the tomatoes into small bits as you stir. Bring the mixture to a boil, then reduce to a simmer. Use an immersion blender to puree the sauce. Simmer for 1 hour.
• After 1 hour, mix the cornstarch with 1/4 cup water in a small bowl. Add the slurry to the sauce. Raise the heat to medium high and let it boil and thicken for 3 minutes. Return the beef to the pan and stir.
• Preheat the oven to 350 degrees F. Soften the tortillas in the microwave, wrapped in a paper towel, for 15 to 45 seconds, depending on your microwave.
• Mix together all 3 cheeses in a bowl. Place a couple of tablespoons of cheese in the center of each tortilla, making a line down the center. Roll each tortilla up and place it seam-side down in a 9-by-13-inch pan. Once all the tortillas are in the pan, spoon or ladle the sauce over the top of them. Top with the leftover cheese and bake until bubbly, about 18 minutes.
• To make ahead: Assemble the tortillas in the pan and cover with plastic wrap. Put the cooled sauce in an airtight container. Keep the extra cheese for topping in another container. Throw everything into the fridge. When ready to cook, top the tortillas with the sauce and cheese and bake!

THREE CHEESE ENCHILADAS

Steps:

• Combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 cup picante sauce, the red pepper, onions and cumin; mix well. Spoon 1/4 cup cheese mixture down the center of each tortilla. Roll and place, seam side down, in a 13x9-in. baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses. , Bake at 350° for 20 minutes or until hot. Top with lettuce, tomato and ripe olives; serve with additional picante sauce if desired.

CHEESE ENCHILADAS

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°.

CHEESE ENCHILADAS

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.

3 CHEESE ENCHILADAS

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.

CHEESE AND CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F
• Place cooked chicken in a large bowl. Add 1 cup of the Mexican cheese, all the cheddar cheese, 2 cups red peppers, chili powder, salt and cumin; toss to combine.
• Wrap tortillas in damp paper towels; place in a microwave and warm at 100% power for 2 minutes. Alternatively, wrap tortillas in aluminum foil and warm in heated 350°F oven for 10 minutes.
• Whisk together enchilada sauce and half-and-half in a small bowl. Spread 1/2 cup evenly in bottom of a 13 x 9 x 2-inch baking dish.
• Dip one side of a tortilla into sauce mixture in bowl; place, dipped side u, on a work surface. Spoon 1/4 cup chicken mixture across center of tortilla; roll up, enclosing filling. Place, seam side down, in sauce in baking dish.
• Repeat with remaining tortillas and filling. Pour remaining sauce mixture in bowl over enchiladas in dish.
• Chop remaining 1/2 cup red peppers. Sprinkle remaining 1 cup Mexican cheese over encholadas in dish. Top with chopped peppers. Cover baking dish with aluminum foil.
• Bake enchiladas in heated 350 oven for 15 minutes. Remove foil. Bake enchiladas, uncovered, 10 minutes longer or until sauce is bubbly and cheese on top is melted.

SUPER EASY CHEESY ENCHILADAS

Steps:

• First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
• Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
• Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
• Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
• Pour the rest of the sauce on top, spreading it to cover.
• Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
• For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.

BELL PEPPER ENCHILADAS

Steps:

• Sprinkle the green peppers and cheeses down the center of the tortillas; add jalapeno if desired. Roll up. Spread 1/2 cup salsa in a shallow baking dish. Place tortillas seam side down over salsa. Top with remaining salsa. , Bake at 350° for 20 minutes or until heated through. Sprinkle with additional cheese if desired.

CHEESE AND PEPPER ENCHILADAS

Steps:

• In a large skillet, saute the onions, garlic, chiles, and cumin in the oil for 5-7 minutes, until onions are soft.
• Add the chopped peppers, cover, and cook on low heat for about 10 minutes, until peppers are tender.
• Remove from heat and stir in all the cheeses.
• Add salt to taste and set aside.
• Preheat oven to 350°F.
• Soften tortillas by frying individually in a little oil for just a few seconds on each side. Drain well on paper towels.
• Place a tortilla on a flat surface.
• Spoon 1/4 - 1/2 cup of cheese and pepper filling onto the half of the tortilla closest to you. Roll and place, seam side down,in a greased baking pan.
• Bake tightly covered for 20-25 minutes.
• When the enchiladas are baking, prepare the hot sauce.
• Puree the tomatoes, bell peppers, onions, chiles, coriander and cumin in a blender until smooth.
• Simmer, uncovered, on how heat for at least 20 minutes, stirring occasionally. Add salt to taste. (If you use fresh tomatoes, you may need to simmer for even longer.).
• Serve the enchiladas on a bed of rice and top with the hot sauce.