EASY ENCHILADAS
Make and share this Easy Enchiladas recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
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.
CHICKEN ENCHILADAS
Recipe video above. If you like your enchiladas plump, juicy, saucy and full of flavour, this is the recipe for you! Homemade from scratch, the foundation of this recipe is a double duty Enchilada Spice mix.
Provided by Nagi
Categories Mains
Number Of Ingredients 20
Steps:
- Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.
Nutrition Facts : Calories 471 kcal, Carbohydrate 35 g, Protein 32 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 1152 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
ENCHILADAS
A friend of mine gave me this recipe for ground beef enchiladas and it is delicious!
Provided by Donna
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
- In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
- Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.
Nutrition Facts : Calories 755.4 calories, Carbohydrate 48.5 g, Cholesterol 149.8 mg, Fat 46 g, Fiber 3.8 g, Protein 36.3 g, SaturatedFat 21.5 g, Sodium 638.9 mg, Sugar 1.3 g
ENCHILADA SAUCE
This is a very easy, quick enchilada sauce to use instead of the canned variety. We prefer to eat freshly made foods without alot of preservatives. This has a wonderful flavor.
Provided by Kimke
Categories Sauces
Time 20m
Yield 1 recipe enchiladas
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat.
- Add the garlic and saute for 1 to 2 minutes.
- Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
- Mix together and then stir in the water.
- Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
- Use in place of canned enchilada sauce.
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
CHICKEN ENCHILADAS I
This is a quick and easy recipe. Good for quick suppers.
Provided by Debbie Donham
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
- Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 498.4 calories, Carbohydrate 49.7 g, Cholesterol 72.2 mg, Fat 15.9 g, Fiber 3.9 g, Protein 26.7 g, SaturatedFat 9.4 g, Sodium 1226.7 mg, Sugar 3.1 g
CHICKEN ENCHILADAS
Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper will be popular with the whole family
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
- Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
- To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
- Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.
Nutrition Facts : Calories 490 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 2.7 milligram of sodium
BEEF ENCHILADAS
Recipe video above. Moreishly delish! These beef enchiladas are made extra tasty with a juicy filling made with beef, refried beans and a homemade Enchilada spice mix. The refried beans are excellent here - fills it out, makes the Filling juicy and adds flavour!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 45m
Number Of Ingredients 17
Steps:
- Mix together Spice Mix ingredients. Set aside.
Nutrition Facts : ServingSize 608 g, Calories 649 kcal, Carbohydrate 55.3 g, Protein 45.6 g, Fat 28.6 g, SaturatedFat 10.3 g, Cholesterol 116 mg, Sodium 1237 mg, Fiber 13.4 g, Sugar 5.7 g
VEGETARIAN ENCHILADAS
Pack flavour into your meal with these easy veggie enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft - add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
- Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
- Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.
Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 17 grams sugar, Fiber 15 grams fiber, Protein 23 grams protein, Sodium 1.36 milligram of sodium
VEGGIE ENCHILADAS
Filled with grilled veg, cumin-fried black beans and fresh coriander, and baked until bubbling and golden, this Mexican classic is super comforting
Provided by Jamie Oliver
Categories Mains Vegetables Halloween recipes Mexican Sandwiches & wraps
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
- Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
- Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally.
- Once cooled, cut the corn kernels away from the cob and chop the peppers into 1.5cm chunks. Reserving 1 tablespoon of the corn, add to a large bowl with the peppers and black beans.
- Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli. Pick and add most of the coriander leaves, reserving the stalks.
- Squeeze in the lime juice and season well with sea salt and black pepper.
- Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
- Peel and finely slice the garlic and finely slice the coriander stalks, then add to the pan for 1 minute.
- Stir in the tomatoes and ½ a tin's worth of hot water, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced.
- Season to taste, carefully transfer to a liquidiser and blitz until smooth.
- Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cm x 30cm), with the scruffy ends tucked underneath.
- Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta.
- Drizzle with a little oil, then pop in the hot oven for 25 minutes, or until bubbling and golden.
- Serve scattered with the reserved corn, spring onion and coriander leaves. Delicious with a crisp green salad.
Nutrition Facts : Calories 530 calories, Fat 19.9 g fat, SaturatedFat 6.9 g saturated fat, Protein 21.5 g protein, Carbohydrate 62.5 g carbohydrate, Sugar 11.8 g sugar, Sodium 1.8 g salt, Fiber 15.6 g fibre
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!
30 MINUTE MEXICAN ENCHILADAS
Steps:
- Heat oven to 400 F. Pour 1 cup of oil into a medium-sized saucepan and heat until it's hot, but not sizzling. You want to warm the tortillas in the oil, not fry them.
- Serve your enchiladas with a spatula, four to a plate, and enjoy!
Nutrition Facts : Calories 677 kcal, Carbohydrate 70 g, Cholesterol 43 mg, Fiber 10 g, Protein 23 g, SaturatedFat 9 g, Sodium 2326 mg, Sugar 15 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g
BEEF ENCHILADAS
Steps:
- Preheat the oven to 350 degrees F.
- Chop the cooked flank steak to a fine dice. Saute chopped flank steak in a little oil for 1 to 2 minutes, or until heated through. Add cilantro and onion and cook for 5 minutes. Remove from heat. Combine the 1 cup of the Monterey jack and 1 cup of the Cheddar and mix well. Add cheese to steak mixture. Stir well and reserve, covered.
- In another saute pan, heat oil over medium heat. Fry tortillas, one at a time, just until soft, about 10 seconds. Pat tortillas dry on paper towels. Portion out beef mixture evenly among the 16 tortillas and roll up. Place enchiladas on a baking sheet or in 1or 2 rectangular casserole dishes.
- Cover enchiladas with Cilantro Cream Sauce and top with remaining cheese. Bake for 6 to 8 minutes, or until cheese melts and sauce is bubbling.
- Blanch cilantro in boiling water for 30 seconds and puree in blender with jalapeno. In a saucepan reduce heavy cream by half. Stir in cilantro-jalapeno puree and cumin. Adjust with salt and pepper.
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
ENCHILADAS
Steps:
- Step #1 - The SauceIn a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.Step #2 - The MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.Step #3 - TortillasHeat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp - about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.Step #4 - AssemblyPreheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.
CHICKEN ENCHILADAS
You can make the sauce ahead of time for these chicken enchiladas, served with coriander, avocado and soured cream.
Provided by Annie Rigg
Categories Main course
Yield Serves 4
Number Of Ingredients 25
Steps:
- Start by making the enchilada sauce. Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 7-8 minutes, or until soft and just starting to brown at the edges.
- Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well and cook for a further 30 seconds.
- Add the passata, brown sugar and vinegar to the pan, season well with salt and freshly ground black pepper and cook over a low-medium heat for 20 minutes until thickened slightly. Remove from the heat and blend until smooth.
- Preheat the oven to 190C/170C/Gas 5.
- For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onions and peppers and cook over a medium heat for about 3 minutes, or until just tender and starting to caramelise at the edges. Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside.
- Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown.
- Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans, season well and cook for a further minute.
- Lay the flour tortillas on the work surface and divide the chicken mixture between them. Roll the flour tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish (roughly 20 x 30cm/8x 12in). Spoon the remaining enchilada sauce over the top and scatter with grated cheese.
- Bake for about 20 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown.
- To serve, scatter with the spring onions and chopped coriander and serve with sliced avocado and soured cream alongside.
LIGHTER CHICKEN ENCHILADAS
Shredded chicken, corn tortillas, plus a smoky chipotle sauce -- a delicious dinner in three steps.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 10
Steps:
- In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
- While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
- Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 437 g, Fat 15 g, Fiber 3 g, Protein 44 g
ENCHILADAS
Make and share this Enchiladas recipe from Food.com.
Provided by ellie_
Categories One Dish Meal
Time 1h15m
Yield 12 enchiladas
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a skillet over medium heat cook the ground beef and then add garlic and onion, cooking another 3-5 minutes. Drain.
- Stir in salsa, salt, 1 cup cheese and 2 tablespoons chili sauce. Set aside.
- In a saucepan heat oil over medium heat. Stir in flour and cook until bubbly (3-5 minutes). Stir in remaining chili sauce, whipping cream and cumin. Cook for 5 minutes or until thick.
- Pour 1 cup of sauce over the bottom of a 13 x 9 inch pan.
- Use 2 tortillas, overlapping slightly for each enchilada.
- Fill each enchilada with 2-3 tablespoons meat filling and then roll into long cylinder. Place in baking pan. Repeat for remaining tortillas and meat mixture.
- Spoon remaining sauce over all.
- Bake covered for 40 minutes. Uncover and sprinkle with remaining cheese and bake 5 minutes longer or until cheese is melted.
ENCHILADAS
a spicy fajiita dish with spicy chicken lettuce and onions great for snacking
Provided by bobman64
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- cook the chicken and the onions in a frying pan until thoroughly cooked
- add half of the tomato puree and half the cheese with the chicken and onions
- heat the enchiladas
- fill the middle of the enchiladas with the chicken and the other ingredients place the enchiladas split side down
- put the rest of the tomato puree on top and the cheese on top
- cook for 10 minutes until the cheese is brown and bubbling then enjoy
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.
GREEN CHICKEN ENCHILADAS
This is one of my favorite ways to reinvent rotisserie or leftover chicken. This weeknight favorite is excellent if you're a meal prepper, and the homemade tomatillo salsa is awesome even on its own served with tortilla chips.
Provided by Kardea Brown
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the tomatillo salsa: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatillos, jalapeños, and 1/2 cup water. Bring to a boil; reduce the heat to medium-low and simmer until the tomatillos are softened, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Process until the mixture is smooth. Season to taste with salt, pepper and sugar.
- For the enchiladas: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spoon a little of the tomatillo salsa in the bottom of the dish.
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and cumin and cook until the onion is tender, about 5 minutes. Combine the onion mixture, chicken, queso fresco, sour cream and 2 cups Monterey Jack in a large bowl.
- Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to soften. Divide the chicken filling evenly among the tortillas and roll up, burrito-style. Arrange in the prepared baking dish. Pour the remaining salsa on top and sprinkle with the remaining 1 to 2 cups Monterey Jack cheese.
- Bake until the cheese is browned and bubbly and the enchiladas are warmed through, 30 to 35 minutes. Garnish with queso fresco, cilantro and red onion, if desired.
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CHICKEN ENCHILADAS RECIPE - JESSICA GAVIN
From jessicagavin.com
Ratings 136Calories 253 per servingCategory Entree
- In a small bowl combine 1 teaspoon salt, 1 teaspoon cumin, paprika, garlic powder, and ½ teaspoon black pepper.
- Season each side of the chicken breasts with ½ teaspoon of the spice mixture. Save the additional seasoning mix.
- Heat a medium-sized saute pan over medium heat. Add 2 tablespoons olive oil, once hot and shimmering and the chicken to the pan.
- Cook chicken for 7 minutes, then flip over and cook until no longer pink and internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes.
ENCHILADAS - TRADITIONAL AND AUTHENTIC MEXICAN RECIPE ...
From 196flavors.com
5/5 (1)Category Main CourseCuisine Latin American, MexicanTotal Time 2 hrs
- Lightly toast the guajillo peppers by pressing them with a spatula, but being careful not to burn them. This step only takes a few seconds on each side.
CHICKEN ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (64)Total Time 55 mins
- Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
- Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
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.)
HOW TO MAKE ENCHILADAS AS GOOD AS YOUR FAVORITE MEXICAN ...
From bhg.com
- Choose the Tortillas. Technically the first step in making enchiladas is choosing a recipe and rounding up your ingredients. If you want to make chicken enchiladas, check out this recipe for Creamy Chicken Enchiladas.
- Make the Enchilada Sauce. Covering enchiladas with sauce adds flavor and keeps them moist while cooking. Here’s how to make enchilada sauce from scratch
- Choose and Prep the Enchilada Filling. There are many different ways to fill an enchilada. Simply choose savory ingredients you love, pick from veggies, cheese, beans, meats, chicken, and seafood.
- Wrap the Filling. Place the filling (about ⅓ cup per tortilla) onto one edge of each tortilla. Roll up tortillas and place them, seam side down, in a row in the baking dish.
- Bake Enchiladas and Serve. Most enchiladas are baked covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes.
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