CHEESE ENCHILADAS
I love these cheese enchiladas. My mom has had this recipe forever. I'm sure you could add chicken or some other meat if you like, but I like these just the way they are!
Provided by Pismo
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Over medium heat add pinto beans to skillet. Mash beans a little and add shortening and water. Simmer for 5 minutes.
- Add salt, pepper, and onions and cook for another 5 minutes.
- Add green chilies and 1/2 lb grated cheese. Mix well.
- Spray 13x9x2" baking dish with cooking spray and pour 1 can enchilada sauce on bottom. Fill each tortilla with cheese/bean mixture, roll and place in dish.
- Top with remaining can of enchilada sauce and 1 cup (or more!) grated cheese. Bake for 20 minutes at 350.
CHEESE ENCHILADAS
I recently tried this recipe from the last issue of Taste of Home and we really enjoyed it. You can substitute any type of cheese you'd like.
Provided by CookingONTheSide
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In large saucepan, combine the first six ingredients.
- Bring to a boil.
- Reduce heat; simmer uncovered, for 4-5 minutes or until thickened, stirring occasionally.
- Spoon 2 T sauce over each tortilla.
- In large bowl, combine the Monterey Jack, 1 cup cheddar cheese, onions, sour cream, parsley, salt and pepper.
- Place about 1/3 cup down the center of each tortilla.
- Roll up and place seam side down in 1 greased 13x9x2-inch baking dish.
- Pour remaining sauce over top.
- Bake, uncovered, at 350 degrees, for 20 minutes.
- Sprinkle with remaining cheddar cheese.
- Bake 4-5 minutes longer or until cheese is melted.
- Garnish with lettuce, olives and sour cream, if desired.
Nutrition Facts : Calories 409.4, Fat 22.1, SaturatedFat 12.1, Cholesterol 50, Sodium 989.3, Carbohydrate 35.9, Fiber 3.1, Sugar 4.3, Protein 17.4
CHICKEN-AND-CHEESE ENCHILADAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
- Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
- Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
ULTIMATE CHEESY ENCHILADAS
Provided by Jeff Mauro, host of Sandwich King
Time 45m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho chile, chipotle chile, cocoa, oregano, garlic powder and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes. Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes. Add the vinegar and season with salt and pepper.
- Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering. Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels.
- Preheat the oven to 375 degrees F.
- Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the remaining sauce and top with the remaining cheese.
- Bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Garnish with the pickled jalapeno and fresh cilantro.
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 ENCHILADAS
This recipe came from a good family friend in AZ. My family likes the simplicity of it and the fact that meats/beans can be added if we like. This recipe freezes well. I usually make the sauce in the morning and let it simmer for about 5 hours. A side note - for the sauce - the cheese does not go IN the sauce. :) Someone had asked about that.
Provided by Chef on the coast
Categories One Dish Meal
Time 4h20m
Yield 10 enchiladas, 10 serving(s)
Number Of Ingredients 15
Steps:
- Enchilada Sauce:.
- Put shortening and flour in pan; add tomato sauce and water. Mix and cook until thickened. Add other sauce ingredients. Cheese is not a sauce ingredient. The computer just lumps all the ingredients together. Cook, the longer the better.
- Homemade Tortillas:.
- In a medium bowl, combine flour, baking powder and salt.
- Stir in water and oil. (This can be done in a mixer and turns out very well.) Turn dough onto counter and knead for 2-3 minutes until it is smooth and has no lumps.
- Return dough to bowl, cover with damp cloth or wet paper towel and let sit for 15 minutes. Remove from bowl and divide into 10 pieces. Leave pieces on counter and cover again with a damp cloth for about 10 minutes. Roll out each piece of dough into an 8 inch round. Cook torillas on griddle. Makes 10.
- *These tortillas come out thicker than the store bought variety. Just add more water and roll them out thinner to make them more like store bought ones.
- Put some sauce in bottom of 9x13 pan.
- Spread some sauce peanut butter style on each tortilla.
- Place about 2 TBSP cheese on each tortilla. Roll up.
- Place seam side down in pan.
- Pour remaining sauce over enchiladas; sprinkle with remaining cheese. Bake uncovered at 350 degrees until cheese melts and enchiladas are hot, about 20 minutes.
- Serve with olives, lettuce and sour cream if desired.
Nutrition Facts : Calories 365.4, Fat 19.4, SaturatedFat 8.2, Cholesterol 32.9, Sodium 714.3, Carbohydrate 34.8, Fiber 2, Sugar 2.5, Protein 13.2
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 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
SUPER EASY CHEESY ENCHILADAS
When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)
Provided by CraftScout
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
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.
More about "cheese enchiladas food"
CHEESE ENCHILADAS RECIPE - FOOD.COM
From food.com
5/5 (21)Total Time 40 minsCategory CheeseCalories 451 per serving
- In a medium saucepan combine tomato sauce, chili powder, oregano, cumin, and garlic. Cook until heated through, about ten minutes, stirring occasionally.
- Meanwhile, place the onions in a skillet and cook until translucent. Remove from heat to cool slightly.
29 BEST ENCHILADA RECIPES | CHICKEN, BEEF, CHEESE & MORE ...
From foodnetwork.com
Author By
CHEESE ENCHILADAS - FOOD CHANNEL
From foodchannel.com
BEEF ENCHILADAS WITH SHARP CHEDDAR CHEESE - FOOD & WINE
From foodandwine.com
BEAN AND CHEESE VEGETARIAN ENCHILADAS - FOOD AND WINE
From foodandwine.com
BEST CHEESE ENCHILADAS RECIPES | THE PIONEER WOMAN | …
From foodnetwork.ca
HOW TO MAKE WHITE CHEESE SAUCE FOR ENCHILADAS | FAMILY CUISINE
From familycuisine.net
NO CHEESE ENCHILADAS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
ENCHILADAS - SIMPLY RECIPES
From simplyrecipes.com
CHEESE ENCHILADAS: THE ESSENCE OF TEX-MEX | HOMESICK TEXAN
From homesicktexan.com
THE BEST CHEESE ENCHILADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
PANCHOS CHEESE ENCHILADAS RECIPES
From tfrecipes.com
CHEESE ENCHILADAS WITH RED SAUCE - RESTAURANT QUALITY!
From iowagirleats.com
EASY CREAM CHEESE ENCHILADAS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PANCHOS CHEESE AND ONION ENCHILADAS RECIPES
From tfrecipes.com
EASY CHICKEN AND CHEESE ENCHILADAS - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
ENCHILADA - WIKIPEDIA
From en.wikipedia.org
EASY CHEESE ENCHILADAS - ALL FOOD RECIPES BEST RECIPES ...
From allfood.recipes
PHILADELPHIA CREAM CHEESE BEEF ENCHILADAS RECIPES
From tfrecipes.com
SUPER EASY CHEESE ENCHILADAS RECIPE - ONLY 3 INGREDIENTS!
From thenovicechefblog.com
CHEESE ENCHILADAS | RECIPES WIKI | FANDOM
From recipes.fandom.com
CHEESE ENCHILADAS - CACIQUE® INC.
From caciquefoods.com
10 BEST CHEESE ENCHILADAS WITH QUESO RECIPES | YUMMLY
From yummly.com
VEGAN CHEESE ENCHILADAS (WITH BLACK BEANS & SWEET POTATO ...
From foodtalkdaily.com
CHEESE ENCHILADAS - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
10 BEST AUTHENTIC MEXICAN CHEESE ENCHILADAS RECIPES - YUMMLY
From yummly.com
CHEESE ENCHILADAS RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
CHEESE ENCHILADAS | AUTHENTIC TEX-MEX RECIPE - THE ANTHONY ...
From theanthonykitchen.com
RECIPES CHEESE ENCHILADAS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHEESE ENCHILADAS RECIPE - CHOWHOUND
From chowhound.com
CHEESE ENCHILADAS - JAMIE GELLER
From jamiegeller.com
SIMPLE CHEESE ENCHILADAS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN AND CHEESE ENCHILADAS VERDES RECIPE - MARIE HEJL ...
From foodandwine.com
CHEESE ENCHILADAS - TEXAS MONTHLY
From texasmonthly.com
ENCHILADA RECIPES | ALLRECIPES
From allrecipes.com
TEX-MEX CHEESE & GROUND BEEF ENCHILADAS RECIPE: MAKE TEX ...
From 30seconds.com
TEX-MEX CHEESE AND ONION ENCHILADAS (FOR TWO) - A FEAST ...
From afeastfortheeyes.net
TWO-CHEESE ENCHILADAS RECIPE - LOUIS LAMBERT | FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love