MEXICAN EGG ROLLS
These are easy and delicious! Use them as an appetizer, or as a main dish. As an appetizer, serve with salsa. As a main dish, serve on a bed of lettuce with all the taco fixin's you love.
Provided by STEPHANIEJO
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 30m
Yield 14
Number Of Ingredients 6
Steps:
- Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, and drain off grease. Add taco seasoning, and cook according to package directions. Set aside.
- Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
- Lay out one egg roll wrapper at a time, and place a little more than a tablespoon of the ground beef in the center. Top with a small spoonful of green chilies, and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with water if necessary. Repeat with remaining wrappers and filling.
- Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove from the oil to drain on paper towels. Serve hot and fresh.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 19 g, Cholesterol 42.3 mg, Fat 17.2 g, Fiber 0.6 g, Protein 12.5 g, SaturatedFat 6 g, Sodium 571.3 mg, Sugar 0.7 g
LL'S FAVORITE CHICKEN ENCHILADAS
This is my own personal recipe that we have loved for years. I just never got around to writing it down in recipe form. I have also used 1 pkg. Lawry's fajita marinade instead of the rub. The tortillas could be steamed in a steamer in stead of being fried.
Provided by Lavender Lynn
Categories Chicken Breast
Time 1h30m
Yield 24 enchiladas, 8 serving(s)
Number Of Ingredients 9
Steps:
- This recipe uses 2 13x9 pans. 12 enchiladas per pan.
- Bake at 350F for 35 minutes total.
- Put the rub on the chicken. (or marinate the chicken breasts for 30 minutes.).
- Cook the breasts on broil for 5 minutes on each side.
- Let the breasts cool for 15 minutes.
- Chop the chicken breasts finely. Set aside.
- If using onions add them to chicken .
- Combine enchilada sauce and sour cream in large saucepan. Heat on low.
- Soften tortillas on both sides in oil, or steam. I drain torillas on paper towels until used.
- Put 4 serving spoons of sauce in the bottom of pan.
- Dip tortilla into sauce mixture on both sides of tortilla.
- Put tortilla in pan, add 1 heaping serving spoon chicken and then cheese into tortilla.
- Wrap up and proceed with the next 11 tortillas.
- Set this pan aside and proceed with the rest of enchiladas in other pan.
- Divide the leftover sauce over the the enchiladas in both pans.
- Spread the last 8 oz. of grated cheese between the 2 pans. I use approximately 8 oz cheese per pan.
- Cover with foil. At this point I refrigerate one pan for later in the week.
- Bake pan for 20 minutes , then remove foil and cook for an additional 15 minutes.
- Remove from oven and let set 10 minutes.
- Serve with guacamole.
DAD'S FAVORITE CHICKEN ENCHILADAS
This is my Dad's favorite meal. It's great with a tossed salad. To make things easier, I started using shredded rotisserie chicken meat.
Provided by scfl76
Categories Chicken
Time 35m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, melt butter. Stir in flour, then broth; cook until thick and bubbly.
- Remove from heat and add sour cream and half of cheese. Add hot sauce to taste.
- Stir 2/3 cup of sauce into chicken. Add onions.
- Fill tortillas with chicken mixture, roll up, and place in 9x13 pan.
- Pour remaining sauce over enchiladas. Sprinkle with remaining cheese.
- Bake at 350 degrees for 25 minutes.
Nutrition Facts : Calories 584.5, Fat 34.1, SaturatedFat 18.1, Cholesterol 109.8, Sodium 981.9, Carbohydrate 39.2, Fiber 2.5, Sugar 4.1, Protein 29.4
CHICKEN PARMESAN STUFFED SHELLS
When chicken Parmesan meets stuffed shells, it's love at first bite. The texture of the chicken holds up in the deliciously creamy and cheesy mixture. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 375°. Cook shells according to package directions for al dente; drain. Toss with oil; spread in an even layer on a baking sheet., For filling, toss chicken with Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; saute chicken just until lightly browned, about 2 minutes. Reduce heat to medium; stir in butter until melted. Stir in bread crumbs; cook until crumbs are slightly toasted, 2-3 minutes, stirring occasionally. Cool slightly., In a large bowl, mix cheeses, milk, parsley and the remaining salt and pepper. Fold in chicken., Spread 2 cups pasta sauce into a greased 13x9-in. baking dish. Fill each shell with 2-1/2 tablespoons cheese mixture; place over sauce. Top with remaining sauce and cheeses (dish will be full)., Cover with greased foil; bake 30 minutes. Uncover; bake until heated through, 10-15 minutes.
Nutrition Facts : Calories 431 calories, Fat 19g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 752mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 2g fiber), Protein 28g protein.
HUSBAND'S FAVORITE CHICKEN ENCHILADAS
My husband begs me to make these about once a week. This is a friend of the family's recipe that I used to enjoy when we would go and visit. It is very rich and tasty.
Provided by mrsteacher22
Categories Chicken
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in frying pan.
- Add flour to make roux.
- Add chicken broth and sour cream.
- Heat on low- stir to thicken.
- Add onion and chicken.
- Take a tortilla, put in one green chili, a slice of monterey jack cheese, and sauce.
- Roll up tortilla and place in baking dish, continue until all tortillas are full.
- Pour remaining sauce on top with shredded cheese.
- Bake at 375 for 15 minutes.
- I always serve with spanish rice. Yum!
Nutrition Facts : Calories 522.3, Fat 35.7, SaturatedFat 21.2, Cholesterol 90.3, Sodium 796.5, Carbohydrate 30.5, Fiber 2.1, Sugar 4, Protein 20.9
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