Easy Enchilada Cups Food

ENCHILADA CUPS

Steps:

• Preheat the oven to 350 degrees F.
• Microwave the stack of tortillas for 30 seconds, flipping halfway through. Tuck 1 tortilla into each cup of 2 standard 12-cup muffin pans, gently pleating the edges of the tortillas so that they fit snugly. Roll 24 small balls of aluminum foil and place them insides the cups; they'll help the tortillas hold their shape. Bake until the tortilla cups have hardened slightly on all sides, 10 to 12 minutes. Let cool slightly. (Leave the oven on.)
• Meanwhile, combine the black beans, enchilada sauce, chicken and corn in a large mixing bowl. Toss until the ingredients are evenly combined.
• Carefully spoon the filling into each cup until it is filled nearly to the brim. Sprinkle the cheeses on top of each tortilla cup. Bake until the cheese is melted and the filling is warmed through, about 15 minutes.
• Sprinkle the top of each cup evenly with desired garnishes and serve warm.
• Mash the avocados with the lime juice. Mix in the onion and season with salt and pepper. Flavor with one of the 3 following options.
• For pomegranate guacamole, fold in the pomegranate seeds. Top with more seeds before serving.
• For roasted jalapeno guacamole, fold in the diced roasted jalapenos.
• For feta guacamole, fold in the feta cheese. Top with more feta before serving.

OPEN-FACE BBQ ENCHILADA CUPS

Steps:

• For the tortilla bowls: Preheat the oven to 400 degrees F.
• Brush the tortilla bowls inside and out with the butter and place on a parchment-lined baking sheet. Bake until just golden and firm, about 5 minutes. Set aside.
• For the pork: Cut the pork into 3 pieces. Rub with the taco seasoning.
• Heat a large cast-iron skillet over medium-high heat and add the oil. When hot, add the pork and brown on all sides, about 3 minutes. Add the onion and some salt and pepper and cook, tossing, until the onion begins to wilt, about 2 minutes. Transfer to the top rack of the oven and roast until the pork is cooked through and measures 145 degrees F on an instant-read thermometer, 15 to 20 minutes. Let the pork rest 5 minutes, then thinly slice. Return the pork the skillet and toss to combine with the onions.
• For the vegetables and beans: Meanwhile, toss the bell peppers, jalapeno, onion and zucchini on a baking sheet with the oil and taco seasoning. Season with salt and pepper. Roast on the top rack of the oven at the same time as the pork, tossing occasionally, until the vegetables are browned and tender, 20 to 25 minutes. Mix the beans into the vegetables on the baking sheet.
• For the sweet and spicy BBQ sauce: While the pork and vegetables roast, make the sauces. Stir together the ketchup, cider vinegar, brown sugar, taco seasoning and chipotle and adobo sauce in a medium bowl.
• For the white BBQ sauce: Stir together the mayonnaise, sour cream, cider vinegar, horseradish, granulated sugar and garlic in a separate medium bowl. Season with hot sauce and salt.
• For topping and serving: Fill 6 of the tortilla bowls with the vegetable and beans and 6 with the pork and onions. Drizzle the sweet and spicy BBQ sauce over 3 of each filling and sprinkle with the Cheddar. Drizzle the white BBQ sauce over the remaining 3 of each filling and sprinkle with the pepper jack. Bake until the cheese is melted and the sauce is bubbly, 5 to 7 minutes. Top with sour cream and sliced scallions.

EASY ENCHILADA RECIPE

Steps:

• Cook chicken in large nonstick skillet sprayed with cooking spray until done, stirring occasionally. Remove from heat. Add dry seasonings, 1 cup cheese and 1/2 cup salsa; mix well.
• Spread 1/2 cup of the remaining salsa onto each of 2 microwaveable plates. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place 6 roll-ups, seam sides down, in single layer on each prepared plate. Top with remaining salsa and cheese. Cover loosely with waxed paper.
• Microwave enchiladas, 1 plate at a time, on HIGH 2 to 3 min. or until cheese is melted and enchiladas are heated through.

CHICKEN ENCHILADA CUPS

Steps:

• Preheat oven to 350°. Combine the first 7 ingredients with 3 tablespoons enchilada sauce. Spoon into phyllo shells. Place shells on an ungreased 15x10-in. baking pan. Slice Monterey Jack cheese into 1-1/2-in. squares about 1/8 in. thick. Top each phyllo shell with cheese. , Bake until heated through and cheese is melted, 7-9 minutes. Meanwhile, in a small saucepan, heat remaining enchilada sauce over medium-low heat. Serve chicken cups with salsa and warm enchilada sauce.

EASY ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
• Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

EASY BEEF ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
• Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

EASY ENCHILADAS

Steps:

• In a large skillet, saute onion in butter until tender. Stir in chicken and green chilies; heat through. , In a small skillet over medium heat, combine one can enchilada sauce and 1/2 cup cream; heat through. Remove from the heat. Dip tortillas, one at a time, into warm sauce; place on a small plate. Place about 1/3 cup chicken mixture down the center of tortilla; sprinkle with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with the remaining tortillas, sauce and filling. Combine remaining enchilada sauce and cream with remaining sauce mixture; pour over enchiladas. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

EASY CHICKEN ENCHILADAS

Steps:

• preheat oven to 325°F.
• In a large mixing bowl, combine drained chicken, verde salsa, 2 to 3 cups shredded cheese, cream cheese, and regular salsa.
• Mix ingredients together until everything is very well blended.
• Add about 1/4 cup of mixture to each tortilla and roll up placing each one fold-side down, in a 9x13 inch baking dish.
• Cover with the remaining shredded cheese and place in the preheated oven for 30 to 40 minutes, or until the cheese is melted through.
• Serve with sour cream and salsa!

EASY BEEF ENCHILADAS

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
• Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
• Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

EASY ENCHILADAS

Steps:

• Heat oven to 350.
• Cook beef until browned.
• Stir 1/2 cup of enchilada sauce and 1 cup of cheese into beef mixture.
• Spread 1/2 cup of the sauce in a 13 x 9 baking dish.
• Spoon about 4 tablespoons of the beef mixture into each tortilla.
• Roll up and place seam side down in baking dish.
• Top with remaining sauce and cheese.
• Bake for about 20 minutes or until the cheese melts.