BRUNCH ENCHILADAS
An overnight refrigerator prep for these ham, egg and cheese enchiladas make them a perfect addition to your next brunch menu. Switch up the ingredients and serve them at pot lucks and casual dinners, too.
Provided by By Inspired Taste
Categories Breakfast
Time 8h55m
Yield 5
Number Of Ingredients 10
Steps:
- Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup ham mixture down center of each tortilla; roll up and place seam side down in baking dish.
- In another large bowl, beat eggs, half-and-half, flour and salt. Pour over tortillas. Cover; refrigerate 8 hours or overnight.
- To serve, heat oven to 350°F. Uncover dish; sprinkle remaining 1 cup cheese over top. Cover baking dish; bake 25 minutes. Uncover; bake 10 minutes longer or until set and cheese is melted. Serve with red pepper sauce on the side.
Nutrition Facts : Calories 760, Carbohydrate 49 g, Cholesterol 335 mg, Fat 4, Fiber 2 g, Protein 40 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 2130 mg, Sugar 7 g, TransFat 3 g
CREAMY CHEESE ENCHILADAS
Make and share this Creamy Cheese Enchiladas recipe from Food.com.
Provided by mersaydees
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- For each tortilla, add 1/2 cup cheese and 1 tablespoon green onion as filling. Roll each individually and place in a shallow 8-inch square baking dish.
- In medium-sized saucepan over medium heat, melt butter. Add flour, stirring constantly. Whisk in chicken broth to make a thick sauce.
- Remove from heat and add sour cream and green chilies. Stir until smooth.
- Pour sauce over tortillas and bake at 350 degrees farenheit for 20 minutes.
Nutrition Facts : Calories 487.7, Fat 35.2, SaturatedFat 20.8, Cholesterol 90.5, Sodium 843.1, Carbohydrate 23.4, Fiber 1.5, Sugar 3.6, Protein 19.9
CHICKEN ENCHILADAS WITH CREAMY TOMATILLO SAUCE
This is from Fine Cooking. A very flavorful traditional Mexican dish. I served it with guacamole, Recipe #350647 and pico de gallo. I had leftover chicken from my freezer that I used and for the cheese, I used mozzarella and queso panela and I added a little mozzarella inside each enchilada. This is a great destination for leftover chicken or turkey. If you have some on hand, use it instead of the chicken thighs. If you can find Mexican cheese, try queso panela or queso añejo instead of the mozzarella and provolone.
Provided by CC G
Categories Chicken
Time 1h25m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Position a rack as close to the broiler as possible and heat the broiler. Arrange the tomatillos, fresh chiles (if using), onion slices, and garlic in a small, shallow baking pan. Broil, turning to ensure even cooking, until the tomatillos are soft and slightly blackened, about 10 minutes. Transfer the broiled ingredients to a blender and add the cilantro (if you're using a canned chipotle, add it now, too). Blend until smooth.
- Heat the oil in a medium saucepan over medium-high heat. Add the tomatillo mixture and cook, stirring, for 2 to 3 minutes. Add 2 cups of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes. Taste the sauce. It should be a little tart, but it shouldn't make your mouth pucker. If it's too tart, add more broth and simmer until the sauce thickens again. Remove from the heat and whisk in the crème fraîche or heavy cream and the salt. Let cool slightly before making the enchiladas.
- Make Ahead Tips.
- The sauce can be made ahead and refrigerated for up to 2 days or frozen for up to a month.
- Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside.
- Fill a large skillet with enough oil to submerge a tortilla (between 1/4 and 1/2 inch). Warm the oil over medium heat until a drop of water sizzles immediately. Fry each tortilla briefly in the oil, about 10 seconds per side. Use a spatula rather than tongs to flip the tortillas, as they'll tear easily. The tortilla should stay soft; if it starts to harden, it has been in the oil too long. Drain on paper towels.
- Heat the oven to 400°F With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9x13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake until bublling and browned in spots, 15 to 20 minutes.
Nutrition Facts : Calories 804.5, Fat 53.8, SaturatedFat 22.3, Cholesterol 185.6, Sodium 1407.2, Carbohydrate 43.9, Fiber 7.1, Sugar 6.8, Protein 38.4
CREAM CHEESE CHICKEN ENCHILADAS
My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce.
Provided by Jaimie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
- Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
- Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
- Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 50.1 g, Cholesterol 90.6 mg, Fat 31 g, Fiber 4.1 g, Protein 23.9 g, SaturatedFat 16.5 g, Sodium 1672 mg, Sugar 4.1 g
BRUNCH ENCHILADAS
Steps:
- Combine the first 6 ingredients; spoon 1/2 cup down the center of each tortilla. Roll up tightly. Place, seam side down, in a greased 13x9-in. baking dish. Top with taco sauce. , Bake, uncovered, at 350° for 15 minutes or until heated through. If desired, serve with sour cream, cilantro and jalapeno peppers.
Nutrition Facts : Calories 208 calories, Fat 9g fat (4g saturated fat), Cholesterol 222mg cholesterol, Sodium 600mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
BRUNCH ENCHILADAS
From Feb/Mar 2000 issue of Taste of Home. Another great breakfast that is so conveniently put together the night before. Prep time includes 30 minutes actual labor and 8-1/2 hours refrigeration and standing time. Cook time is 38 minutes and 10 minutes standing time. Re: Review posted by 5hungrykids (who does not accept zmail): The recipe I posted here has never differed from the original recipe published in the TOH magazine, in ingredients or baking instructions. I did a quick check of their website to see if it had been changed since 2000 but it's still exactly the same as this posting. I think baking it at 325° is reasonable enough, but that would account for your longer bake time. :)
Provided by Tinkerbell
Categories One Dish Meal
Time 9h48m
Yield 10 enchiladas
Number Of Ingredients 8
Steps:
- Combine ham and onion; place 1/3 cup down the center of each tortilla.
- Top with 2 Tablespoons cheese.
- Roll up and place seam side down in a greased 13x9x2 baking dish.
- In a bowl, combine flour, cream, eggs and salt until smooth.
- Pour over tortillas.
- Cover and refrigerate for 8 hours or overnight.
- Remove from refrigerator 30 minutes before baking.
- Cover and bake at 350 degrees for 25 minutes.
- Sprinkle with remaining cheese; bake 3 minutes longer or until cheese is melted.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 418.3, Fat 22, SaturatedFat 10.8, Cholesterol 183.1, Sodium 983.6, Carbohydrate 32.3, Fiber 1.9, Sugar 1.6, Protein 21.9
MEXICAN BRUNCH ENCHILADAS WITH CREAMY CHEESE SAUCE
If you want a spicy cheese sauce add in some cayenne pepper. I used the small pork breakfast sausages for this but really any kind will do, with the small sausages there is no need to remove the casings just crumble as you are cooking them, you will have to remove the casings if you are using the larger sausages. This recipe is also great for a dinner! The sauce from this recipe is wonderful, so you might want to consider using the sauce recipe alone for other recipe!
Provided by Kittencalrecipezazz
Categories Breakfast
Time 1h10m
Yield 8 tortillas
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- For the cheese sauce; melt butter in a heavy-bottomed saucepan over medium-low heat.
- Add in flour; whisk constantly for about 1 minute.
- Slowly add in the half and half cream; cook over medium heat whisking for about 5 minutes or until thickened; remove from heat.
- Add in the shredded cheese and chiles; mix until the cheese is melted and smooth.
- Season with salt and pepper if desired.
- For the enchiladas; cook the sausage in a large skillet crumbling with a spoon until cooked; remove the meat to a plate and drain fat.
- Melt butter in the skillet, add in the green onions; saute for 1 minute.
- In a bowl whisk the eggs with whipping cream then season with salt and pepper; add into the skillet that has the green onions in it; cook eggs without stirring until set on the bottom, then continue to cook stirring gently until the eggs are cooked but still moist; remove from heat and gently fold in the 1-1/2 cups shredded cheddar and the cooked sausage.
- Spoon about 1/3-cup of the egg mixture down the middle of each flour tortilla; roll and place seam side down into prepared baking dish.
- Pour the prepared cheese sauce evenly over the tortillas.
- Bake covered for about 25 minutes.
- Remove from oven and sprinkle with more shredded cheddar; return to oven and bake another 8 minutes, or until the casserole is hot and the cheese has melted (you can also bake it uncovered with the cheese added on top for 30 minutes, but I find that the cheese becomes too hard).
- Delicious!
Nutrition Facts : Calories 946.7, Fat 68, SaturatedFat 33.4, Cholesterol 536.4, Sodium 1326.8, Carbohydrate 40.1, Fiber 2.3, Sugar 3.1, Protein 42.9
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