Killer Enchiladas Food

CHICKEN ENCHILADAS

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.

SKILLET CHICKEN ENCHILADAS

Steps:

• Preheat the broiler. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the collards and cumin and cook until heated through, 2 to 3 minutes. Remove to a bowl (reserve the skillet). Add the chicken, half the scallions and 3/4 cup cheese to the bowl. Season with salt and pepper and toss.
• Wipe out the reserved skillet and add the remaining 1 tablespoon vegetable oil. Stir in the salsa, heavy cream and 1/2 cup water; reduce the heat to medium and bring to a simmer. Dip the tortillas briefly in the sauce and lay on a baking sheet. Divide the chicken mixture among the tortillas and roll up.
• Remove 1/2 cup sauce from the skillet; arrange the enchiladas seam-side down in the skillet. Spoon the reserved sauce on top. Broil until the enchiladas are just crisp and lightly browning, about 2 minutes. Sprinkle with the remaining 1 cup cheese and broil until bubbling, about 1 minute. Top with the remaining scallions, the avocado, cilantro and sour cream.

KILLER CHICKEN SOUR CREAM ENCHILADAS

Steps:

• Preheat oven to 400°F.
• In a pot, mix chicken, 1 cup cheese, onion, green chiles, tomatoes, garlic, salt, and pepper. Cook over low heat until mixture is hot, stirring occasionally. Remove from stove.
• In a 9x13" baking dish, place 1 cup sour cream in bottom of dish.
• Fry tortillas in oil until soft, not crisp, and drain on paper towels.
• Fill each tortilla with chicken mixture then roll up and place in a baking dish (seam side down). Or if you are lazy like me just make layers instead of rolling each enchilada. Repeat with all 12 tortillas.
• Pour remaining chicken mixture over top, cover with sour cream, and sprinkle with remaining cheese.
• Bake for 30 minutes or until hot and cheese is melted.

DREW'S KILLER ENCHILADAS

Steps:

• Preheat oven to 350F. Combine the chicken, shrimp, pepper, spinach, garlic, yogurt, sriracha, lime, salt & pepper in a bowl (*feel free to add a little bit of extra shredded cheese to the mix). Spoon the contents into the tortillas, roll and put them in a glass pan (with the seam side facing down). Pour the enchilada sauce over the filled tortillas and sprinkle the mexican cheese on top. Bake 25-30 minutes until cheese is gold and bubbly.

SKILLET ENCHILADAS

Steps:

• In a large skillet, cook beef and onions over medium heat until meat is no longer pink;Drain fat.
• Stir in soup, enchilada sauce, milk and chilies; Bring to a boil; reduce heat; cover and simmer for 20 minutes, stirring occasionally.
• Meanwhile in another skillet, heat 1/4 inch of oil; dip each tortilla in hot oil for 3 SECONDS on each side or until just limp; drain on paper towels.
• Top each tortilla with 1/4 cup cheese and 1 tablespoon olives; roll up and place over beef mixture, spooning some of the beef mixture over the enchiladas.
• Cover and cook until heated through, about 5 minutes; sprinkle with remaining cheese, cover and heat until cheese is melted, Serve.

ENCHILADAS

Steps:

• Preheat oven to 450.
• Heat grape seed oil and dip tortillas in them.
• Spray a 13X9 inch pan with cooking spray.
• Mix cream cheese, corn, black beans, and refried beans together and distribute among the 6 tortillas.
• Roll tortillas up and place in baking pan.
• Pour salsa on top along with cheese.
• Let cook about 20-25 minutes.

KILLER ENCHILADAS

Steps:

• Sautee onions in a pan. Once they are done, add boca meat and heat on the stove at medium heat.
• Add taco seasoning with a little bit of water -- let meat soak it up.
• Add beans and rotel to the mixture.
• Meanwhile, spray a square baking pan.
• Lay out the four tortillas and add a slice of cheese to each.
• Divide meat/bean mixture among the tortillas. Wrap them and put in the baking dish.
• Pour the enchilada sauce over the enchiladas. Cover with aluminum foil and bake for 20-30 minutes.
• Use any of the optional toppings once you have plated the enchiladas. I also like to add a little sugar free honey to the top for a sweet and spicy taste!

VEGETARIAN SKILLET ENCHILADAS

Steps:

• Preheat oven to 400°. Heat oil in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in tortillas., Bring to a boil. Reduce heat; simmer, uncovered, until tortillas are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until sauce is bubbly and cheese is melted, 3-5 minutes. If desired, garnish with optional ingredients.