BEEF OR CHICKEN ENCHILADAS
This these steak enchiladas are excellent if you have a little leftover beef or chicken. It's especially good on a cold day, since it's a very hearty recipe. -Pam Tangbakken, Genesee, Idaho
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside. , Grease a 13x9-in. baking dish. Spoon a little sauce in the center of each tortilla; spread to edges. Place about 2 tablespoons meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 tablespoons on top of meat. Roll up tortillas and place in baking dish, seam-side down. Pour remaining sauce over. Sprinkle with green onions and remaining cheese. Bake, uncovered, at 350° for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa.
Nutrition Facts : Calories 450 calories, Fat 21g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 1123mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 2g fiber), Protein 28g protein.
SIMPLE PERFECT ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
- While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
- In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
- Preheat the oven to 350 degrees F.
- Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
- Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
- Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
SHREDDED BEEF OR CHICKEN ENCHILADAS
I like to add rice and a bean spread to the inside of my tortilla before I add the other ingredients. And then I like to spread cheese, and sour cream over the folded tortilla's. Lastly I sprinkle chopped green or regular onions, green chiles, and tomatoes over the top.
Provided by shysavsianna
Categories One Dish Meal
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt, and cumin.
- Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minute stirring occasionally. Set aside.
- Grease a 13 inches baking dish.
- Spoon a little in the center of each tortilla; spread to edges. Place about 2 T meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 T on top of meat.
- Roll up tortillas and place in baking dish seam-side down. Pour remaining sauce over. Sprinkle with green onions and remaining cheese.
- Bake, uncovered, at 350 degrees for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa.
Nutrition Facts : Calories 177.4, Fat 7.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 380.5, Carbohydrate 21.4, Fiber 1.6, Sugar 2.5, Protein 6.7
SHORTCUT BEEF OR CHICKEN ENCHILADAS
Make and share this Shortcut Beef or Chicken Enchiladas recipe from Food.com.
Provided by Hippie2MARS
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the two cans of roast beef into a medium bowl, gravy and all.
- Add the chilies, salsa, and 1 cup of the cheese.
- Break the chunks of roast beef up (shred them) with a fork as you mix the ingredients together.
- Pour a thin layer of enchilada sauce in a 9x13 baking pan, just enough to cover the bottom.
- Place about 2 T of the mixture on each tortilla and roll up.
- Place each enchilada seam side down in the pan. Pour the rest of the enchilada sauce over the enchiladas in the pan.
- Top with the remaining two cups of shredded cheese.
- Cover with foil and bake in a 350 degree oven for 40 minutes.
- Remove foil and top with black olives and chopped green onions, if desired. Bake an additional five minutes.
- Let rest for 10 minutes before serving.
Nutrition Facts : Calories 617.7, Fat 33.2, SaturatedFat 16.5, Cholesterol 139.8, Sodium 1170.4, Carbohydrate 30.3, Fiber 2.9, Sugar 2.9, Protein 49.7
EASY ENCHILADAS (BEEF OR CHICKEN)
These easy enchiladas are my husband's favorite recipe of mine. Because of the many different options, it is very versatile.
Provided by IBShirley
Categories Chicken
Time 45m
Yield 12 enchiladas, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- If using chicken, boil chicken in water.
- Then rinse and shred with fork.
- Add onion and garlic.
- If using ground beef, brown with onion and garlic, drain.
- Add next 7 ingredients (worcestershire sauce through black pepper).
- In another skillet, heat oil.
- Add tortillas, one at a time, for 10 seconds on each side.
- Drain on paper towel.
- In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
- Fill each tortilla with a spoonful of meat mixture.
- Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
- Roll tortilla and place seam side down in pan.
- Continue with remaining tortillas.
- Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
- At this time, pan may be refrigerated for several hours or overnight.
- Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
- Top with sour cream.
- Enjoy!
CHICKEN ENCHILADAS
At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 16 enchiladas, 8 servings
Number Of Ingredients 17
Steps:
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Nutrition Facts : Calories 383 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1216 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams
BEEF (OR CHICKEN OR TURKEY) ENCHILADAS
Make and share this Beef (or Chicken or Turkey) Enchiladas recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h5m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- In medium saucepan, combine first 7 ingredients; simmer for 20 minutes.
- In large skillet, brown ground beef and onion; drain excess fat.
- Remove from heat; add 1 cup shredded cheese, 1 cup tomato paste mixture and olives.
- Pour the remaining tomato paste mixture into a greased 13" x 9" baking dish.
- Spoon about 2 heaping tablespoonfuls of beef mixture down center of each tortilla; fold or roll tortilla around filling.
- Place the tortillas seam side down in dish.
- Pour any remaining beef and tomato mixture over tortillas; sprinkle with remaining cheese.
- Bake uncovered at 350 degrees for 20 to 25 minutes or until hot and bubbly.
- Serve with sour cream, Mexican rice, refried beans and margaritas!
Nutrition Facts : Calories 577.6, Fat 30.4, SaturatedFat 13.8, Cholesterol 91, Sodium 1038.4, Carbohydrate 46.2, Fiber 5.8, Sugar 8.2, Protein 31.5
BEEF OR CHICKEN EASY ENCHILADAS
Steps:
- 1. Stir the soup, sour cream, salsa and chili powder in a bowl. Stir 1 cup salsa mixture, chicken or beef and cheese in a large bowl.
- 2. Divide the chicken or beef mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 9"x13" shallow baking dish. Pour the remaining salsa mixture over the filled tortillas. Cover the baking dish.
- 3. Bake at 350°F for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SAUCY CHICKEN ENCHILADAS
I love this recipe you can use chicken or substitute beef. Its great either way! To save myself time on making chicken I buy the pre-seasoned shredded chicken or seasoned ground beef. If I don't buy premade stuff, i always season my meat.
Provided by Shanie Searing
Categories Chicken
Time 40m
Yield 12 enchiladas
Number Of Ingredients 20
Steps:
- Enchilada sauce directions:.
- Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute.
- Add remaining ingredients, bring to a boil, and simmer for 10 minutes.
- Filling.
- Heat oven to 350°F.
- Prepare enchilada sauce below.
- In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro.
- Stir in 1/2 cup enchilada sauce.
- Season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan.
- Fry tortillas, one at a time until soft (10 seconds per side).
- Drain on paper towels, spray 9"x 13" baking dish with non-stick cooking spray.
- Spread small amount of sauce in bottom of dish.
- Spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up.
- Place seam side down, side by side in prepared dish.
- Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes.
- Garnish with extra sour cream, sliced green onions and chipped cilantro.
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