ENCHILADA CASSER-OLE!
My husband loves this casserole, but it never lasts too long. Packed with black beans, cheese, tomatoes and plenty of Southwest flavor, it's an impressive entree that's as simple as it is simply delicious. -Marsha Wills, Homosassa, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place 3 tortillas in an 11x7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers., Cover and bake at 400° for 25 minutes. Uncover; bake until heated through, 5-10 minutes longer. Let stand for 5 minutes; top with lettuce, tomato and cilantro.
Nutrition Facts : Calories 357 calories, Fat 12g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 864mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
'EASIEST EVER' CHICKEN MOLE ENCHILADAS
In Mexico, rich mole poblano is a celebratory dish, often made for special occasions, which takes about 4 days. The sauce in this recipe is a streamlined version that packs in deep and delicious flavor and is easy to make ahead and freeze, so even weekdays can be festive.
Provided by Marcela Valladolid
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
- For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
- To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.
BEEF ENCHILADAS OLE!
Make and share this Beef Enchiladas Ole! recipe from Food.com.
Provided by billikers
Categories Meat
Time 26m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Brown meat in a large skillet; drain. Add half of the Velveeta and 1/2 cup of the salsa; cook until the Velveeta is completely melted, stirring occasionally.
- Spoon slightly less than 1/4 cup of the meat mixture down the center of each tortilla; roll up. Place tortillas seam side down in a microwavable baking dish. Top with remaining 1/2 cup of salsa and the rest of the Velveeta; cover.
- Microwave on high for 4 to 6 minutes or until the Velveeta is melted.
Nutrition Facts : Calories 474.5, Fat 24.3, SaturatedFat 10.9, Cholesterol 81.3, Sodium 1250.1, Carbohydrate 37.2, Fiber 2.5, Sugar 5.5, Protein 25.8
ENCHILADAS
This is a combination of all the different Enchiladas that I have tasted over the years, I just put together all the best parts and created the perfect (how we like them) Enchiladas.
Provided by Cheryl Barber
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- First make the sauce.
- Heat oil in a saucepan.
- Add flour, chilli powder, oregano and cumin and cook over a medium heat, stirring constantly, until golden brown.
- Add garlic and passata and mix to combine.
- Stir the stock into the tomato and chilli mixture and bring to the boil, reduce heat and simmer for 10 minutes, or until sauce reaches the required consistency.
- Turn off heat.
- (The sauce can be stored in an airtight container in the fridge for up to 2 weeks.) Make the enchiladas.
- Brown the mince in a dry frying pan (or wok) and then put the mince in a colander to drain off any excess fat.
- In the same pan heat the oil and fry the onion and peppers until soft.
- Return the cooked mince to the pan and add approximately⅓ of the sauce and stir to combine the mixture.
- You can add more chilli powder to the meat at this point if you want to spice it up more.
- Add salt and pepper to taste.
- Assemble the enchiladas.
- Divide the meat and sauce mixture equally between the 8 flour tortillas, fold in the sides and secure with a cocktail stick to stop them from unfolding.
- Place in a lightly greased baking tin.
- You can usually only fit four in a tin; use 2 tins or freeze some of the enchiladas.
- Pour the remaining sauce across the middle of the enchiladas and then remove the cocktail sticks.
- Put the grated cheese over the part of the enchiladas covered by the sauce.
- Cover loosely with tin foil and bake in the oven at Gas Mark 5 for 30 minutes.
- Serve with salad, saffron rice and french stick.
- To freeze individually place each enchilada on a piece of tin foil, add sauce, remove cocktail stick then wrap in the foil and place in the freezer.
- To cook unwrap the enchilada while still frozen and place in a baking tin, let the enchilada defrost and then add grated cheese, cover with foil and cook at Gas Mark 5 for 30 minutes.
Nutrition Facts : Calories 678.4, Fat 46.5, SaturatedFat 19.9, Cholesterol 124.5, Sodium 985.7, Carbohydrate 30.2, Fiber 3.7, Sugar 7.3, Protein 35.2
CHEESY CHICKEN ENCHILADAS.. OLE!
I made these with 4 left over chicken breasts I had made on the grill. They had been marinated in Italian dressing, but whatever you have on hand is fine.
Provided by Aimchick
Categories One Dish Meal
Time 45m
Yield 8 enchiladas
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Spray two 9x9 baking dishes.
- Mix chicken, jack cheese and 2/3 cup of enchilada sauce in a bowl.
- Lay out 1 tortilla and put 1 tbsp of enchilada sauce in the center, spread around tortilla to the edge.
- Place 1/3 cup of chicken mixture on one end of tortilla.
- Roll up and place in baking dish.
- Repeat with remaining chicken and tortilla, placing 4 enchiladas in each baking dish.
- When finished, top baking dishes with remaining enchilada sauce and 4 slices of cheese each.
- Bake 25 minutes.
Nutrition Facts : Calories 388.7, Fat 21.1, SaturatedFat 10.2, Cholesterol 83.1, Sodium 1133.2, Carbohydrate 20.5, Fiber 1.6, Sugar 1.8, Protein 27.8
More about "enchiladas ole food"
ENCHILADAS DIVORCIADAS RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (6)Author Daniela Soto-InnesServings 4Estimated Reading Time 5 mins
- Heat oil in a large saucepan over medium. Cook onion and garlic, stirring occasionally, until starting to soften, about 5 minutes. Add chiles and cook, stirring occasionally, until onion is lightly browned and vegetables are soft, about 5 minutes. Add tomatillos and cook, stirring occasionally, just until starting to soften, about 3 minutes. Add cilantro and 1½ cups water. Bring to a boil, reduce heat, and simmer until tomatillos soften, 20–25 minutes. Let cool slightly; transfer to a blender. Purée until smooth; season with salt. Return salsa verde to saucepan and keep warm until ready to use.
- Heat oil in a large saucepan over medium. Cook onion and garlic, stirring occasionally, until starting to soften, about 5 minutes. Add both chiles, tomatoes, and 1½ cups water. Bring to a boil, reduce heat, and simmer until tomatoes and chiles soften, 20–25 minutes. Let cool slightly; transfer to a blender. Purée until smooth; season with salt. Return salsa roja to saucepan and keep warm until ready to use.
- Place chicken, bay leaves, and allspice in a small pot and pour in water to cover by 1"; season lightly with salt. Bring to a boil, reduce heat, and simmer gently until chicken is nearly cooked through (an instant-read thermometer inserted into the thickest part of chicken should register 145°–150°), 20–25 minutes from the time water starts simmering. Let chicken cool at least 1 hour (it should be just warm). If you have the time, cover and chill up to 12 hours.
- Remove chicken from broth. Pull meat from bones and shred; discard skin and bones. Place meat in a large saucepan and pour in just enough broth to cover. Set aside any remaining broth for another use. Gently reheat chicken over medium-low; season with salt.
ENCHILADAS OLÉ - 530 PHOTOS & 714 REVIEWS
From yelp.com
315 Yelp reviewsLocation 2418 Forest Park Blvd Fort Worth, TX 76110
ENCHILADA'S OLE - TRIPADVISOR
From tripadvisor.com
ENCHILADAS OLE’ - 260 PHOTOS & 190 …
From yelp.com
ENCHILADA'S OLE, FORT WORTH - MENU, …
From tripadvisor.ca
OLE MEXICAN FOODS | HOME - OLE MEXICAN FOODS
From olemex.com
50 FLAVOR-PACKED ENCHILADA IDEAS WE LOVE …
From tasteofhome.com
MENU — ENCHILADAS OLE'
From enchiladasole.com
Email [email protected]Phone (817) 984-1360Location 2418 Forest Park Boulevard Fort Worth, TX, 76110 United States
ENCHILADAS RECIPES - BBC FOOD
From bbc.co.uk
ENCHILADAS OLE, NORTH RICHLAND HILLS - TRIPADVISOR
From tripadvisor.com
ENCHILADA CASSEROLE RECIPES | TASTE OF HOME
From tasteofhome.com
ENCHILADAS OLE'
From enchiladasole.com
ENCHILADA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY OVEN-BAKED BEEF ENCHILADAS - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
ENCHILADAS OLE RECIPE BY HEALTHYCOOKING | IFOOD.TV
From ifood.tv
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