Lite N Spicy Enchiladas Food

SPICY CHICKEN ENCHILADAS

Steps:

• In a large bowl, combine chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up., Place in 2 ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives., Cover and bake at 400° for 15-20 minutes or until heated through. If desired, top with tomato and lettuce.

SPICY BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
• Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
• Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
• Bake until the cheese is melted and bubbling, 15 to 20 minutes.
• Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
• Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
• Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.

RICH AND SPICY FISH ENCHILADAS

Steps:

• Thinly slice onion.
• Melt 3Tbs of butter in large saucepan and let melt.
• Be careful not to burn.
• Combine chopped onion, chopped mushrooms, and chopped green chilies in saucepan.
• Let marinate on high for about 5 minutes.
• Dash veggie mixture with red and black pepper and garlic salt& salt.
• Dash the veggies with more seasoning after five minutes.
• Make sure to stir well and make sure all veggies cook evenly and are coated with butter.
• Adjust temp if needed.
• Do not let burn.
• After 5 min add 3Tbs half and half and 1Tbs of flour.
• Stir for about 1 minute.
• Remove from stove and put in bowl.
• Melt the remaining 3Tbs of butter in the same saucepan and let melt.
• Add fish and cook on high 3 minutes each side.
• Dash both sides of fish with red and black pepper, garlic salt, and salt.
• Remove from pan.
• Chop up the fish into small to med size pieces.
• Don't worry if it crumbles.
• It doesn't really matter what it looks like.
• Throw it back into the saucepan on high for another minute, and then add to veggie mixture.
• Add 1cup of cheese and stir mixture until well combined.
• Preheat oven to 350F.
• Coat bottom of large, deep baking pan with 2 cans of enchilada sauce.
• (you can buy disposable pans cheap at grocery stores-usually in bakery aisle) Warm tortilla shells for about 15 sec in microwave, dash with a little water and spoon in about 2Tbs-3Tbs of mixture into shell.
• Fold up bottom edge of tortilla and then roll tortilla away from you.
• Put in pan.
• Repeat until done or tired.
• Cover the tops of the enchiladas with the last 2 cans of sauce.
• Cover with foil.
• Cook 15 minutes.
• Uncover and sprinkle with cheese.
• Cook 15 more minutes.
• YUM!

SPICY CHICKEN ENCHILADAS

Steps:

• In a large bowl, mix the first 12 ingredients together.
• In a large casserole dish, spread about a cups of the extra enchilada sauce on the bottom of the dish.
• Get the tortillas and spoon about 2-3 tbsp of filling into each, and roll up burrito style.
• Place in a single layer on the bottom of the dish and pour the remaining sauce on top, and sprinkle with the remaining cheese.
• Bake at 350°F for about 35-40 minutes.

LITE N' SPICY ENCHILADAS

Steps:

• In a saute pan sprayed with cooking spray, saute that chicken, onions, and jalapenos on high to medium-high until the chicken is no longer pink, set aside Meanwhile, in a small sauce pan, stir together the refried beans, chicken broth, cilantro, chili powder, and cinnamon.
• Bring mixture to a soft boil on medium heat, set aside Heat the soft taco tortillas as directed on the package, set aside Preheat oven to 350F, and spray a 9"-13" pan with cooking spray To assemble enchiladas: place one tortilla on counter top, spread on 1-1 1/2 tablespoons of the refried beans, place a thin line of the chicken mixture, a little off centered, across the tortilla.
• Spoon a thin line of the vegetarian chili across the chicken mixture, and sprinkle with a little cheese.
• Roll and place in the prepared pan After all the enchilatas have been rolled, pour the can of enchilada sauce over them and sprinkle with the saved cheese.
• Bake for 10-15 minutes, or until the cheese is bubbling.