Fiesta Enchilada Bake Food

FIESTA ENCHILADA BAKE

Steps:

• Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, cook ground turkey over medium-high heat 4 to 6 minutes, stirring occasionally, until no longer pink; drain. Stir in seasoning mix from dinner kit and water. Cook as directed on box.
• Pour 1 can of the enchilada sauce into baking dish. Break taco shells from kit in half; layer half of the shells over sauce, overlapping if necessary. Top with turkey, onions and 1 cup of the cheese. Layer remaining shells over cheese. Pour remaining can of enchilada sauce over shells, coating well.
• Cover dish with foil. Bake about 30 minutes or until hot and bubbly. Remove foil; sprinkle remaining 1 cup cheese over top. Bake uncovered about 15 minutes longer or until cheese is melted. Top individual servings with lettuce, sour cream and taco sauce from kit.

QUINOA FIESTA ENCHILADA BAKE

Steps:

• Preheat the oven to 400°F.
• Lightly spray a 9 x 12 baking dish with oil.
• In a medium saucepan cook the quinoa with 1 3/4 cups broth according to package instructions; when cooked, fluff with a fork and set aside.
• Meanwhile in a small saucepan heat the oil over medium low heat. Add the garlic and saute until golden, about 1 - 2 minutes. Add the tomato sauce, 1/4 tsp kosher salt, cumin, 1/4 cup broth and chipotle en adobo. If it's too thick, add 2 tbsp water to thin out. Bring to a boil and simmer 3 to 4 minutes.
• In a large bowl combine the cooked quinoa, green chiles, corn, black beans and 1/4 cup cilantro. Stir in 1/2 cup of the cheese and mix will. Place into the baking dish and spread out. Top with the enchilada sauce and remaining cheese.
• Cover with foil and bake until hot the cheese is melted, about 20 to 25 minutes.
• To serve, top with avocado, scallions and remaining fresh cilantro. Cut into 6 pieces and serve right away.

FIESTA CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F.
• Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
• Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
• Bake 15 to 20 min. or until heated through.

BAKED FIESTA ENCHILADAS

Steps:

• Preheat oven to 350°F. Melt butter in medium saucepan on medium-high heat. Add mushrooms, peppers and onions; cook and stir until tender. Drain. Add chicken breasts strips, soup, sour cream, half of the cheese and the olives; mix well.
• Spoon chicken mixture evenly down center of each tortilla, using about 3/4 cup of the chicken mixture on each tortilla; roll up. Place, seam sides down, in 12x8-inch baking dish; top with salsa and the remaining cheese.
• Bake 20 to 25 minutes or until heated through.

FIESTA CHICKEN ENCHILADAS

Steps:

• Heat oven to 350 degrees F.
• Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
• Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
• Bake 15 to 20 min. or until heated through.

QUINOA ENCHILADA BAKE (ONE PAN)

Steps:

• Preheat oven to 400ºF. Place sweet potatoes in a 13x9-inch baking pan; toss with 1 Tbsp. olive oil, 1/2 tsp. chili powder, 1/4 tsp. salt, and 1/4 tsp. cumin. Bake for 15 minutes.
• Remove pan from oven and add peppers and red onion. Toss with remaining 1 Tbsp. olive oil, 1/4 tsp. chili powder, 1/4 tsp. salt, 1/4 tsp. cumin, and 1/2 tsp. garlic powder. Place pan back in the oven and bake for another 15 minutes.
• Remove pan from oven and add quinoa, broth, enchilada sauce, black beans, and corn. Stir well to make sure all ingredients are evenly distributed. Place pan back in the oven and bake for 30 to 40 minutes, stirring once halfway through, until quinoa is fully cooked.
• Remove pan from oven and sprinkle cheese overtop. Place back in the oven for 8 to 10 minutes, until cheese is melted. Garnish with avocado, cilantro, and/or toppings of choice.

FIESTA CHICKEN AND BLACK BEAN ENCHILADAS FROM MISSION®

Steps:

• Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.
• Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
• In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
• In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
• Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.

FIESTA CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Pour 1 can of enchilada sauce in a 9by13 inch baking dish.
• In a large bowl,combine chicken,sour cream,chilies,onions and salt.
• Stir in one cup of cheese.
• Spoon about 1/3 cup of chicken mixture down the center of each tortilla.
• Roll up tortillas and place seam side down in prepared baking dish.
• Pour remaining can of enchilada sauce over top;sprinkle with remaining one cup of cheese.
• Bake uncovered 30 minutes or until cheese is melted and enchiladas are heated through.
• Serves 6-6 I have doubled this recipe before- experiment around with the enchilada sauce-- I prefer one can of green sauce and 1 red sauce-- but you can use whatever you like-- also you can add more cheese on the top-- these really are yummy!
• hope ya like them-- also you can use the hot enchilada sauce instead of the mild, we just use the mild because of my kids-- they love this recipe-- not to spicy for them.