GREEN ENCHILADA PORK CHILI
Make this Green Enchilada Pork Chili dish for game day. Tasty Tex-Mex flavor makes this Green Enchilada Pork Chili totally touchdown-worthy.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings, 1 cup each
Number Of Ingredients 12
Steps:
- Heat dressing in Dutch oven or small stockpot on medium-high heat. Add meat, onions, garlic and 2 Tbsp. cilantro; cook 6 to 8 min. or until meat is done, stirring frequently. Meanwhile, mash half the beans in small bowl.
- Add mashed beans, remaining whole beans, salsa, broth and corn to meat mixture in pan; mix well. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally.
- Place 1/4 cup chips in each of 8 serving bowls; top with chili, sour cream, cheese and remaining cilantro.
Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 990 mg, Carbohydrate 27 g, Fiber 7 g, Sugar 5 g, Protein 19 g
CREAMY CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT RECIPE)
This dreamy Creamy Chicken Enchilada Soup tastes like the kind at Chili's, only better! It is a simple soup that has a unique flavor thanks to Masa Harina (corn flour). There are no veggies in the soup; instead you make Pico de Gallo and serve it as a generous topping! It's one of my all time favorite soups!
Provided by Karen
Categories Main Course
Time 50m
Number Of Ingredients 17
Steps:
- In a large soup pot, heat 2 teaspoons oil over medium high heat. When it is hot, add the chopped onion. Saute over medium high for about 4 minutes, until the onions are starting to look translucent.
- Add 1 teaspoon salt, and 1 and 1/2 teaspoons each of cumin and chili powder.
- Add minced garlic and saute for 30 seconds, or until the garlic becomes fragrant.
- Add 5 cups chicken broth. I love to combine water with Better Than Bouillon Chicken Base; I use this product every time a soup calls for broth.
- In a medium bowl or large measuring cup, add 2 cups of water. Add 1 cup of masa harina gradually, whisking constantly. (This helps avoid graininess.) Add masa mixture to the pot.
- Add the can of enchilada sauce and the chopped Velveeta to the pot. Bring mixture to a boil over high heat, stirring every now and then.
- Once the soup has come to a rolling boil, reduce the heat to medium low.
- Add the shredded chicken. If you just carved a rotisserie chicken, you can add a few larger chicken bones to the pot so that it absorbs the flavor while the soup simmers.
- Simmer the soup for 30-40 minutes or until it is nice and thick.
- Meanwhile, make the Pico de Gallo, click here for the recipe.
- Serve soup garnished with a generous amount of fresh Pico de Gallo, (again, this is a required component of the soup!)
- Optional toppings include shredded cheddar cheese, crumbled corn tortilla chips, and avocado slices.
Nutrition Facts : ServingSize 1 g, Calories 232 kcal, Fat 8 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 1802 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 8 g, Protein 18 g, UnsaturatedFat 3 g
EASY GREEN CHILE ENCHILADAS
Steps:
- In a small skillet, saute the onions with the butter over medium-low heat until the onions are nice and golden brown.
- In a small saucepan, combine the green enchilada sauce with the green chilies and heat until very warm.
- In the microwave or in the oven (on a baking sheet), melt some cheese all over the top of each tortilla so that it covers most of the surface area.
- To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add store-bought salsa, sour cream and cilantro as needed. Delish and so, so easy!
ENCHILADA CHILI
Enchilada ingredients find a new home in a spicy chili that's prepared in one pot.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- In 4-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain.
- Stir tomatoes, enchilada sauce and corn into beef. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
- Stir in beans. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Sprinkle individual servings with corn chips.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 70 mg, Fat 1, Fiber 8 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1440 mg, Sugar 10 g, TransFat 1 g
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
AUTHENTIC ENCHILADA SAUCE
Steps:
- Start with that all important step: Roasting! Heat a heavy non-stick skillet (I like to use cast iron) over medium-high heat. Don't add any oil. Lay the dried peppers on the skillet and toast them for a minute or two on each, just until they become very fragrant. It's better to under-toast than to over-toast them as they will become very bitter if scorched. Remove and set aside. Next place the onion, garlic and tomatoes on the skillet and toast until lightly browned.
- Remove the stems from the peppers (using gloves if you're using hot peppers), slice the peppers open and remove and discard all of the seeds and the membranes (contrary to popular belief, it's the membranes not the seeds that are hot, the seeds are bitter). Place the peppers in a bowl.Pour the boiling water over the peppers, cover the bowl and let them sit for 20-30 minutes until soft.
- Place the peppers and their liquid along with the onion, tomato, garlic and all remaining ingredients (except for the chocolate if using) in a blender and blend until completely smooth.Note: At this point determine for yourself whether your sauce needs to be strained. I use a Vitamix blender which does an excellent job of blending the sauce to a very smooth puree, so I don't bother straining it.
- Time to cook the sauce: Heat a tablespoon or so of oil to a pot then add red sauce. Simmer it uncovered for about 30 minutes. Add a little more water if you prefer it thinner. The sauce should be the thickness of heavy cream.Optional: For an added flavor touch, add a small piece of semi-sweet chocolate at the end and stir until melted.If the sauce is very bitter, add a touch of brown sugar. SEE NOTE.
- Store in the fridge for up to 2 weeks or freeze it for several months. I like to freeze about a cup of it per freezer bag so I can conveniently grab a bag as needed.Makes approx. 5-6 cups.
Nutrition Facts : ServingSize 0.25 cups, Calories 33 kcal, Carbohydrate 7 g, Protein 1 g, Sodium 125 mg, Fiber 2 g, Sugar 4 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 :
CHILE CON CARNE ENCHILADAS
Authentic Tex-Mex Cheese Enchiladas with a Red Chile Beef Sauce.
Provided by Modern Honey
Categories Dinner
Time 35m
Number Of Ingredients 15
Steps:
- Heat a large skillet or pot over medium-high heat. Add ground beef and cook for 8-9 minutes, breaking it up into bite-size pieces.
- Sprinkle ground beef, with chili powder, paprika, cumin, garlic powder, salt and pepper. Pour in tomatoes and let simmer over medium heat for 5-10 minutes. Add beef or chicken broth.
- In a small bowl, mix cornstarch with 1 cup of water until no lumps appear. Pour the cornstarch mixture into chile mixture. Let simmer and thicken for 10 minutes.
- Heat large skillet over medium heat. Add oil and let heat up for several minutes. Carefully add each tortilla to oil and let soften, about 5 seconds. Remove and repeat for each tortilla.
- Preheat oven to 400 degrees. Ladle 1 cup of the sauce in a 9 x 13 baking dish. Sprinkle cheese down the center of each tortilla. Roll the tortilla and place it seam side down into baking dish. Pour the rest of the sauce all over the enchiladas. Sprinkle with any remaining cheese.
- Bake for 10-14 minutes, or until cheese is melted and it is bubbling and hot. Top with chopped onions and cilantro, if desired.
CHICKEN ENCHILADA CHILI
Create a meal that tastes just like you slow-cooked it all day with this chicken enchilada chili. This hearty and flavorful dish comes together quickly!
Provided by David & Debbie Spivey
Categories dinner lunch Main Course
Time 40m
Number Of Ingredients 18
Steps:
- Melt the butter in a large Dutch oven or heavy pot over medium heat. When the butter begins to foam, add the chicken, onions, garlic and bell peppers. Cook, stirring occasionally until the chicken is browned and cooked through; 8 to 10 minutes.
- Next, stir in the broth, enchilada sauce, corn, pinto beans, and tomatoes. Season with the cumin, chili powder, and coriander. Bring the ingredients to a boil, then reduce the heat to a simmer. Simmer stirring occasionally for 30 minutes or more.
- To serve, stir in a dollop of sour cream into each bowl, until melted. Top with shredded cheese and garnish with green onions.
Nutrition Facts : Calories 539 kcal, Carbohydrate 54 g, Protein 41 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 97 mg, Sodium 1634 mg, Fiber 14 g, Sugar 12 g, ServingSize 1 serving
CHILI STUFFED ENCHILADAS
Very simple, hearty and delicious take on enchiladas. The last time we made enchiladas, we ran out of the chicken mixture we were using for the filling...but we had some leftover chili, so my resourceful DH used that to stuff the last tortilla. The results were fabulous! Tonight, it was chili filling all the way!!
Provided by Not Linda
Categories One Dish Meal
Time 40m
Yield 8-10 Enchiladas, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Warm tortillas for about 30 seconds in microwave, enough to make them soft and pliable.
- Pour enough enchilada sauce to just cover bottom of greased 9 x 12 glass baking dish.
- Fill each tortilla with about 1/3 cup chili (no need to warm up if you are using leftovers). Roll each tortilla and place seam side down in the sauce-lined pan.
- Pour remaining enchilada sauce over the stuffed tortillas, being sure to completely cover all of them. Use a spoon to spread over any exposed areas.
- Warm queso slightly then drizzle lightly over tortillas.
- Finish by topping with shredded cheese.
- Bake at 350F for 30 minutes, until sauce is bubbly.
- Serve with a dollop of sour cream, if desired.
HOMEMADE RED ENCHILADA SAUCE RECIPE
Steps:
- Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side)
- Allow chiles to cool and then remove stems, seeds, and veins.
- Char the onion, tomatoes, and garlic in a hot pan.
- Place the chiles, onion, tomatoes, garlic oregano and marjoram in a pot with just enough water until the ingredients are almost covered.
- Bring to a boil and then reduce the heat to low.
- Simmer for 15 minutes to reconstitute the chiles and soften the veggies.
- Blend the chiles, onion, tomatoes, garlic, oregano marjoram, and the soaking water until smooth. It usually takes about a minute.
- Add water little by little if necessary to blend. You may have to blend in two batches
- Strain the mixture.
- Add two tablespoons of cooking oil to a hot pan add the strained sauce to fry it.
- Reduce the heat and simmer for 30 minutes until the sauce has thickened.
- Add salt to taste.
- Allow the sauce to sit for at least 2 hours so that the flavors meld.
- Warm the sauce before serving.
Nutrition Facts : ServingSize 1 /2 cup, Calories 113 kcal, Carbohydrate 17 g, Protein 4 g, Fat 4 g, Sodium 497 mg, Sugar 5 g
SLOW COOKER BEEF ENCHILADA CHILI
This isn't your ordinary chili with an enchilada sauce base and meaty chunks of beef.
Provided by Sarah Olson
Categories Soup
Time 9h15m
Number Of Ingredients 14
Steps:
- Add everything to the slow cooker and stir.
- Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
- When the cooking time is up, and if desired, break up the tomatoes if they are still whole. (see notes)
- Serve with tortilla chips and cheese if desired.
- Enjoy!
Nutrition Facts : Calories 222 kcal, Carbohydrate 43 g, Protein 12 g, Fat 1 g, SaturatedFat 1 g, Sodium 999 mg, Fiber 13 g, Sugar 10 g, ServingSize 1 serving
GREEN CHILE CHICKEN ENCHILADAS
Green Chile Chicken Enchiladas are the perfect easy casserole! Loaded with shredded chicken, green chiles, sour cream, and cheese this is the perfect comfort food!
Provided by Annie
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl combine the shredded chicken, cream cheese, shredded cheese, green onions and green chiles. Set the bowl aside.
- To make the enchilada sauce combine the green chile enchilada sauce and sour cream. Whisk until smooth.
- Next, grease a 7x11 casserole dish and add about 1/2 cup of the enchilada sauce to the bottom of the pan. This will be a thin layer, just enough to lightly cover the bottom of the baking dish.
- To assemble the enchiladas, spoon the chicken mixture into a tortilla and tightly roll (see notes in post for tips to prevent cracking). Lay the enchilada seam side down. Repeat until all the chicken mixture has been used.
- Top the rolls with the remaining enchilada sauce, top with the shredded cheese and bake 25 minutes until golden brown.
Nutrition Facts : Calories 481 calories, Carbohydrate 25.5 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 32.2 grams fat, Fiber 17.7 grams fiber, Protein 37 grams protein, ServingSize 2 Enchiladas (nutrition calculated with Mission Carb Balance Street Taco Tortillas), Sodium 815 grams sodium, Sugar 1.1 grams sugar
CHILI'S ENCHILADA SOUP RECIPE
Chili's enchilada soup is a chicken soup with enchilada sauce in it. It has shredded chicken and onion in it along with Velveeta cheese. It's flavored with the seasoning spices like pepper, salt, cumin and many more. It's garnished with shredded cheese on top and crushed tortilla chips.
Provided by Pulkit Sharma
Categories Starters
Time 30m
Number Of Ingredients 15
Steps:
- Add onions to a large pot containing olive oil over medium heat and cook them for about 5 minutes. Then, add garlic and cook it for about a minute until fragrant. Pour in chicken broth and bring it to a boil.
- To a medium-sized bowl, add masa and two cups of water. Mix them to combine until the mixture is smooth and contains no lumps. Transfer this mixture into the pot. Now, add Velveeta along with enchilada sauce. Stir continuously until Velveeta melts. Now, add chili powder, cumin, and chicken and season with salt and pepper. Stir for about a minute.
- Now, transfer the soup into a bowl. Garnish it with cheese, chopped cilantro, and chives. Serve it with tortilla chips (or with crushed tortilla chips on top) and enjoy your chicken enchilada soup.
Nutrition Facts : Calories 495 kcal, Carbohydrate 30 g, Protein 32 g, Fat 27 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 87 mg, Sodium 2506 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 9 g, ServingSize 1 serving
CHILIS CHICKEN ENCHILADA SOUP
This Chilis Chicken Enchilada Soup is made with simple ingredients like chicken breast, broth, and spices with an added secret ingredient as the thickening agent!
Provided by Linley Richter
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- First, add 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chili powder into a bowl and mix.
- Sprinkle the chicken breasts with the spices. Be sure the chicken breasts are fully coated.
- Heat a large pot or dutch oven over medium/high heat. Add olive oil.
- When olive oil is fragrant, add the chicken breasts to the pot and brown on both sides for about 1-2 minutes. Remove from the pot.
- Add onions and ¼ teaspoon of salt to the pot and sauté for 3-4 minutes.
- Next, toss the green chilis with the onion and add the chicken back into the pot.
- Pour the chicken broth into the pot and bring to a boil over high heat.
- Turn heat to low and simmer the chicken for 5-7 minutes or until fully cooked (when the internal temperature is 165ºF). Remove chicken from the pot and shred the chicken with two forks. Set aside.
- Carefully, remove 2 cups of hot broth from the pot using a measuring cup and add the broth to a bowl.
- Whisk 1/2 cup of the masa harina into the hot broth. The mixture will thicken very quickly.
- Add the thickened broth to the pot and whisk into the onion and broth mixture.
- Add the paprika,1 teaspoon cumin, 1 teaspoon garlic, remaining salt, enchilada sauce and shredded chicken to the pot and mix until combined.
- Heat the soup over medium heat for 20 minutes, stirring occasionally to make sure that nothing sticks to the bottom of the pot.
- After 20 minutes, remove the pot from the heat and add the cream cheese cubes to the soup and stir until it is melted and combined.
- Sprinkle the cheddar cheese into the soup and whisk until the cheddar cheese melts.
- Serve the soup with tortilla strips and a sprinkle of cheddar cheese.
Nutrition Facts : Calories 413 kcal, Sugar 4 g, Sodium 970 mg, Fat 21 g, Carbohydrate 16 g, Fiber 1 g, Protein 33 g, Cholesterol 103 mg, ServingSize 1 serving
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CHEESY GROUND BEEF ENCHILADA CHILI - OH SWEET BASIL
From ohsweetbasil.com
4.5/5 (38)Calories 513 per serving
- Simmer, stirring occasionally until the meat and liquid appear slightly thickened, about 2 minutes.
BEST EVER ENCHILADA SAUCE RECIPE (TEX MEX CHILI GRAVY ...
From houseofyumm.com
5/5 (125)Calories 114 per servingCategory Sauce
- Make Roux: Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
- Heat: Stir in the broth and tomato paste. Stir until smooth. Continue to heat while stirring for several minutes until the sauce is slightly thickened. Keep the heat to just below a simmer.
BEEF ENCHILADAS - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (4)Total Time 1 hrCategory Main CourseCalories 610 per serving
- Dry toast the dried chili peppers in a heated pan over medium heat. Toast them a couple minutes per side, until they start to puff up slightly.
- Heat a separate pan to medium heat and add a tablespoon of olive oil. Cook the onion and jalapeno about 5 minutes to soften.
SLOW-COOKER CHEESY CHICKEN ENCHILADA CHILI - PILLSBURY.COM
From pillsbury.com
- Spray 4-quart slow cooker with cooking spray. In slow cooker, mix chicken, corn, beans, enchilada sauce and taco seasoning mix. Cover and cook on Low heat setting 8 hours or High heat setting 4 hours.
- Stir in 1 cup of the cheese. Top with green onions and sour cream. Top with remaining cheese; serve with tortilla chips.
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5/5 (69)Total Time 45 minsCategory Main DishesCalories 785 per serving
GREEN CHILE-CHICKEN ENCHILADAS RECIPE - FOOD & WINE
From foodandwine.com
5/5 (5)Category Chicken BreastServings 10-12Total Time 3 hrs
- In a large saucepan, cover the chicken breast halves with the stock and 1 quart of water and bring to a boil. Simmer over moderately low heat, turning the chicken occasionally, until an instant-read thermometer inserted in the thickest part of each piece registers 160°, 30 to 35 minutes. Using tongs, transfer the chicken to a plate to cool. Discard the skin and bones. Shred the meat and season generously with salt and pepper. Transfer 2 cups of the chicken cooking broth to a large heatproof measuring cup and reserve the remaining broth for another use.
- Wipe out the saucepan and melt the 6 tablespoons of butter in it. Whisk in the flour and cook over moderate heat, whisking constantly, until bubbling and just starting to change color, about 2 minutes. Gradually whisk in the milk and the 2 cups of cooking broth and bring to a boil. Simmer over moderately low heat, whisking frequently, until the sauce is thickened and no floury taste remains, about 10 minutes. Remove the sauce from the heat and season generously with salt and pepper. Let cool slightly.
- Preheat the oven to 375°. Grease a 9-by-13-inch baking dish. Line the dish with 6 slightly overlapping tortillas. Spread one-third of the sauce over the tortillas, then top with 1 cup of the cheese and half each of the chicken, chiles and onion. Repeat the layering with 6 more tortillas, one-third of the sauce, 1 cup of the cheese and the remaining chicken, chiles and onion. Lay the remaining 6 tortillas on top and spread the remaining sauce over them.
- Bake the enchiladas for about 45 minutes, until the filling is bubbling. Sprinkle the remaining 1 cup of cheese on top and bake for 15 minutes more. Turn on the broiler and broil for 1 to 2 minutes, until lightly browned in spots. Let the enchiladas stand for 20 minutes. Garnish with cilantro leaves and jalapeño slices and serve.
FOOD TRUCK FRIDAY: ENCHILADA CHILI CHEESE STREET FRIES ...
From slowcookergourmet.net
3.7/5 (3)Total Time 10 hrs 10 minsCategory Main Course, SnackCalories 655 per serving
- Whisk together flour and water to make a paste, then slowly mix in a little of the beef broth (about 1/2 cup) until smooth
CHICKEN ENCHILADA CHILI - DINNERS, DISHES, AND DESSERTS
From dinnersdishesanddesserts.com
Reviews 27Calories 292 per servingCategory Main Course
CHILI ENCHILADAS - JUST 4 INGREDIENTS! - COOKTHESTORY
From cookthestory.com
Cuisine AmericanTotal Time 40 minsCategory EntréePublished 2015-02-25
- Heat a frying pan over medium heat. Add a tortilla and cook until browned underneath and the flip and brown on the other side. Transfer to a plate and cover with aluminum foil.
- Working with one tortilla at a time, put a heaped tablespoon of cheese down the center of a tortilla. Roll it up and place it seam-side down in the oiled cake pan.
CHICKEN CHILI {CROCKPOT} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Ratings 86Calories 215 per servingCategory Dinner, Main Course, Soup
- CROCKPOT: In a large slow cooker (I use a 6-quart Crockpot), add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, corn, and uncooked chicken breasts or thighs. (If using chicken breasts, cut each breast into 2-3 large pieces after removing the fat).
- CROCKPOT CONT.: Pour in the chicken stock and all of the seasonings (cumin, paprika, salt, pepper, and chili powder). Stir well.
- COOK: Cover and cook on high for 3-5 hours (or until chicken shreds easily) or low for 5-8 hours (again, until chicken will shred easily)
- SHRED CHICKEN: Remove the chicken from the slow cooker and shred in another bowl, using two forks. Set aside.
CREAMY ENCHILADA CHILI - A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
4.7/5 (34)Total Time 55 minsCategory SoupCalories 330 per serving
- For the enchilada spice mixture: In a small bowl, combine cumin, oregano, chili powder, chipotle powder, ancho chili powder, garlic powder, kosher salt, black pepper, and cinnamon. Set aside.
- For the rest of the chili: In a large pot over medium heat, brown the ground meat, breaking it up as it cooks. With a large slotted spoon, remove cooked meat to a plate and set aside. Remove any fat from pot.
- To the same large pot over medium heat, add the oil. When oil starts to shimmer, add onion and cook for 5 minutes, stirring occasionally, until just softened. Then stir in enchilada spice mixture. Cook until fragrant and slightly deeper in color, stirring occasionally, about 2 minutes. Stir in tomato paste, to combine evenly. Then add tomato sauce, stirring to break up any lumps. Add diced tomatoes and chicken broth, and then turn up heat to medium-high and bring mixture to a simmer. Once thoroughly warmed, stir in cream cheese until completely combined and creamy. Add cooked ground meat, black beans, and corn. Turn heat down to medium to medium-low and cook for about 10 minutes, or until thoroughly warmed. Taste test and add more kosher salt if needed.
- Serve creamy enchilada chili with cilantro, crumbled Cotija, and fresh lime wedges for squeezing over the top of individual bowls. If you like, also reserve some of the black beans and corn for sprinkling over the top of individual bowls.
BEEF ENCHILADAS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Mexican, Tex-MexTotal Time 1 hr 10 minsCategory DinnerCalories 693 per serving
- Tenderize the Meat: In a medium bowl, combine the beef, baking soda, and salt. Mash with your hands until evenly combined and let sit on the counter for at least 20 minutes.
- Make the Sauce: Heat the oil in a large nonstick skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Using a slotted spoon, transfer the browned meat to a plate.
- Add the onion, jalapeño pepper, and garlic to the skillet and cook, stirring frequently, until the onion is softened, 3 to 4 minutes. Do not brown; reduce the heat if necessary. Add the chili powder, cumin, oregano, and flour; cook, stirring constantly, for 1 minute more. Add the tomato sauce, then gradually pour in the chicken broth, stirring to combine. Add the beef and bring to a boil, then reduce the heat and vigorously simmer until the sauce is thickened, 12 to 14 minutes. Taste and adjust the seasoning, if necessary. (The sauce may taste a bit spicy; it will mellow out when combined with the cheese and tortillas.)
QUICK AND EASY ENCHILADA SAUCE RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
Ratings 2Calories 174 per servingCategory Main Course
- Stir in the flour. Reduce heat to medium-low and stir constantly, for 5 minutes, until the mixture browns.
- Allow the mixture to thicken up and become consistent, stirring often. If the enchilada sauce is too thick, swirl in in a bit more stock/broth or water a tablespoon at a time.
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