CHILI CHEESE ENCHILADAS
A pan of enchiladas is a quick and easy way to feed a hungry family. You can use ground beef, leftover chicken, or even a rotisserie chicken to create tasty, cheesy enchiladas. While you are at it, make a double batch and put one in the freezer for another meal. Enchiladas are very forgiving - you can use whatever ingredients you have on hand, such as a can of corn, black beans, refried beans, etc. And cheese. Lots of cheese. Instead of using a canned enchilada sauce, this recipe makes a chili gravy that you spread on the bottom of the baking dish. Dip each corn tortilla in the gravy, then fill with cheese and roll up. Serve with the traditional toppings, such as crema, onions, cilantro, and lime. Enchiladas aren't just for dinner. These breakfast enchiladas can be prepared the night before and refrigerated. Bake them the next morning for a delightful breakfast or brunch.
Provided by Anna Theoktisto
Categories Dinner
Time 35m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Heat oil in a large skillet over medium-high. Whisk in flour, and cook, whisking constantly, until light brown, about 2 minutes. Whisk in chili powder, tomato paste, cumin, garlic powder, and salt. Cook, whisking constantly, until fragrant, about 30 seconds. Gradually whisk in broth until smooth. Bring to a boil, stirring often, until sauce is thick enough to coat the back of a spoon, about 2 minutes. Remove from heat; let cool 5 minutes.
- Spread 1/2 cup sauce in bottom of a 13- x 9-inch baking dish.
- Dip each tortilla in sauce, letting excess drip off. Place 1/4 cup shredded cheese in center of each dipped tortilla, and roll up. Place seam side down in baking dish. Drizzle with remaining sauce. Sprinkle top with remaining 3/4 cup shredded cheese.
- Bake in preheated oven until sauce begins to bubble and cheese melts, about 12 to 15 minutes. Top with onion slices, and drizzle with crema.
CHEESY CHILI ENCHILADAS
If you love chili and cheese, this recipe is for you.
Provided by NASCAR24FAN
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
- Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
- Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
- Bake in the preheated oven until hot and bubbly, about 20 minutes.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 24.1 g, Cholesterol 88.7 mg, Fat 36.5 g, Fiber 3.5 g, Protein 26.6 g, SaturatedFat 17.6 g, Sodium 1177.6 mg, Sugar 4.1 g
CHILI CHEESE ENCHILADAS
Make and share this Chili Cheese Enchiladas recipe from Food.com.
Provided by brittnimichele
Categories One Dish Meal
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Brown ground beef drain put back in pan.
- Add about 3/4 can of chili to ground beef.
- Add i little bit of water to the 1/4 chili thats left in the can and stir should be a little runny put aside.
- Add cubed velveeta to ground beef and chili.
- Add about 1 cup of shredded cheese to ground beef, chili and velveeta.
- Heat mix in large skillet on medium until all the cheese is melted.
- Grease lightly a 9 x 13 casserole pan.
- Spoon meat chili cheese mix into tortillas ( about 2 spoonfuls in each).
- Roll them up and place in casserole dish ( should fit 8 to 10).
- If anything was left of ur meat chili cheese mix add to the can of chili u had set aside, stir and if needed add little mre water to remake runny not to thin ( to cover tortillas).
- Spoon that over all tortillas should cover all of them.
- Sprinkle remaining shredded cheese on top.
- Put in oven and Bake for 15 mins or until cheese on top is melted.
Nutrition Facts : Calories 408.6, Fat 23.7, SaturatedFat 12.1, Cholesterol 83.4, Sodium 1115.4, Carbohydrate 24.7, Fiber 1.2, Sugar 5.3, Protein 22.8
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.
EASY CHILI CHEESE ENCHILADAS RECIPE - (3.9/5)
Provided by msippigrl
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F. Lightly spray an 8 x 8" baking dish with cooking spray. In a medium mixing bowl, stir together the chili, a little salt and black pepper, and the cumin. Spread a thin layer of the chili mixture in the bottom of the baking dish, just enough to cover. Reserve about 1/2 cup of the shredded cheese for the top. Fill the tortillas with remaining cheese and onion then roll up and place seam side down on top of the chili in the baking dish, placing them close together. When all the tortillas are in the pan, spoon the remaining chili over the top of tortillas, then top with the reserved cheese. Cover dish tightly with aluminum foil and bake for about 25 minutes, until hot and bubbly. Serve immediately with toppings of choice and whatever sides you want. (I added a thin layer of refried beans to a couple of the tortillas along with the cheese and onion.)
CHEESE ENCHILADAS WITH CHILI GRAVY
Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it's an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome.
Provided by Sam Sifton
Categories main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.
- Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine, then continue whisking for another minute or so, until roux becomes fragrant.
- Add chicken broth, slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.
- Heat oven to 450 degrees.
- Prepare the tortillas: In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
- Using a ladle, put about 1/2 cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.
- Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.
Nutrition Facts : @context http, Calories 658, UnsaturatedFat 29 grams, Carbohydrate 34 grams, Fat 50 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 18 grams, Sodium 630 milligrams, Sugar 3 grams, TransFat 1 gram
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 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
CHILI 'N' CHEESE ENCHILADAS
I combined two of my family's favorite flavors to invent this dish-and ever since, I've gotten more requests for it than I can remember!-Kim Prorok, North Fort Myers, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large ovenproof skillet, cook beef and 1/2 cup onion over medium heat until the meat is no longer pink; drain. Stir in the chili seasoning, tomato sauce, tomato paste, chili beans and water. Simmer, uncovered, for 15 minutes. , Meanwhile, combine 2 cups cheese and remaining onion. Divide cheese mixture evenly on the tortillas. Roll up each tortilla and arrange, seam side down, on top of the chili mixture. Top with picante sauce and remaining cheese. , Bake at 350° for 20-25 minutes or until heated through.
Nutrition Facts :
CHEESY CHILI ENCHILADAS
Make and share this Cheesy Chili Enchiladas recipe from Food.com.
Provided by NELady
Categories Cheese
Time 50m
Yield 6 enchiladas, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350*F. In small mixing bowl, combine cheese and 1 teaspoon of chili powder. Reserve 1/2 cup mixture. Set aside. In shallow dish, combine remaining 1/2 teaspoon chili powder, the tomato sauce, sugar, cumin, garlic powder, and cayenne.
- Dip both sides of 1 tortilla in sauce. Sprinkle 1/4 cup cheese mixture down center of tortilla. Place 1 strip of chili and 1 tablespoon onions over cheese mixture. Roll up tortilla. Place seam-side-down in 11 x 7-inch baking dish. Repeat with remaining tortillas, sauce, cheese mixture, chili strips and 5 tablespoons onions.
- Spoon remaining sauce over enchiladas. Sprinkle with reserved cheese mixture. Cover dish with foil. Bake for 23-28 minutes, or until sauce is bubbly and cheese is melted. Sprinkle each serving with 1 tablespoon tomato, 1 tablespoon sour cream and 1 teaspoon remaining onions.
CHEESY CHICKEN & CHILE ENCHILADAS
Spice things up with chile enchiladas filled with shredded cooked chicken, sour cream and shredded four cheese and topped with red sauce. These Cheesy Chicken & Chile Enchiladas are ready to eat after 20 minutes in the oven.
Provided by My Food and Family
Categories Casseroles
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Spread 1 cup enchilada sauce onto bottom of 13x9-inch pan sprayed with cooking spray.
- Combine chicken, corn, chiles, and 3/4 cup each cheese and sour cream; spoon down centers of tortillas. Roll up.
- Place, seam sides down, over sauce in pan; top with remaining enchilada sauce. Cover.
- Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.
- Serve topped with remaining sour cream; sprinkle with cilantro.
Nutrition Facts : Calories 470, Fat 25 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 1160 mg, Carbohydrate 37 g, Fiber 4 g, Sugar 7 g, Protein 26 g
More about "chili n cheese enchiladas food"
CHILI CHEESE ENCHILADAS - HILAH COOKING
From hilahcooking.com
10 BEST AUTHENTIC MEXICAN CHEESE ENCHILADAS RECIPES
From yummly.com
CHICKEN, CHILI AND CHEESE ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
BEST CHILI CHEESE DOG ENCHILADAS RECIPE - DELISH.COM
From delish.com
CHILI CHEESE ENCHILADAS - A FAMILY FEAST®
From afamilyfeast.com
CHEESE AND GREEN CHILE ENCHILADAS | RECIPE - RACHAEL …
From rachaelrayshow.com
EASY CHILI CHEESE ENCHILADAS • A SIMPLE PANTRY
From asimplepantry.com
29 BEST ENCHILADA RECIPES | CHICKEN, BEEF, CHEESE & MORE
From foodnetwork.com
Author By
CHEESE ENCHILADAS WITH RED CHILE SAUCE RECIPE | EATINGWELL
From eatingwell.com
RED CHEESE ENCHILADAS {RESTAURANT STYLE +VIDEO} | LIL' LUNA
From lilluna.com
BEST EVER CHEESE ENCHILADAS - HOUSE OF YUMM
From houseofyumm.com
EASY CHEESE ENCHILADAS AT HOME - LOVE FROM THE OVEN
From lovefromtheoven.com
RED CHILE CHEESE ENCHILADAS RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
CHILI ENCHILADAS - JUST 4 INGREDIENTS! - COOKTHESTORY
From cookthestory.com
CHILI 'N' CHEESE ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
CHEESE ENCHILADAS - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
CHILI 'N' CHEESE ENCHILADAS RECIPE: HOW TO MAKE IT | TASTE OF HOME
CHEESE ENCHILADAS RECIPE WITH CHILI - BUNS IN MY OVEN
From bunsinmyoven.com
CHILI 'N' CHEESE ENCHILADAS - CRECIPE.COM
From crecipe.com
RECIPE: CHEESE ENCHILADAS WITH CHILI GRAVY
From houstonchronicle.com
CHILE CON CARNE ENCHILADAS - MODERN HONEY
From modernhoney.com
CHILI 'N' CHEESE ENCHILADAS | CHEESE ENCHILADAS, RECIPES, CHILI …
From pinterest.com
CHILI 'N' CHEESE ENCHILADAS RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
CHILI CHEESE ENCHILADAS RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CHEESE ENCHILADAS WITH RED CHILE SAUCE- AT HOME RECIPE- CHEESY …
From youtube.com
HOW TO MAKE CHEESE AND ONION ENCHILADAS WITH TEX-MEX CHILI GRAVY
From afeastfortheeyes.net
CHEESE ENCHILADAS WITH CHILI - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHILI CHEESE ENCHILADAS | HUFFPOST LIFE
From huffpost.com
HORMEL CHILI CHEESE ENCHILADAS – GALAXY TRAINING
From galaxy-training.com
CHILI CHEESE ENCHILADAS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE
From letsdishrecipes.com
THE BEST CHEESE ENCHILADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CHICKEN, CHILI AND CHEESE ENCHILADAS - MEXICAN RECIPES
From fooddiez.com
ENCHILADAS WITH CANNED CHILI BEST RECIPES
From findrecipes.info
TEX MEX CHILI CHEESE ENCHILADAS BEST RECIPES
From findrecipes.info
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