CHEESE ENCHILADAS
You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. -Ashley Schackow, Defiance, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings. Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 778 calories, Fat 42g fat (23g saturated fat), Cholesterol 106mg cholesterol, Sodium 1741mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 6g fiber), Protein 34g protein.
3 CHEESE ENCHILADAS
My grandma gave me this recipe.
Provided by beanmachine
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.
- Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
- Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.
Nutrition Facts : Calories 852.3 calories, Carbohydrate 65.2 g, Cholesterol 132.4 mg, Fat 50.1 g, Fiber 5.6 g, Protein 36.8 g, SaturatedFat 28.9 g, Sodium 1902.3 mg, Sugar 4.8 g
SUPER EASY CHEESE ENCHILADAS
Make and share this Super Easy Cheese Enchiladas recipe from Food.com.
Provided by Vicki in CT
Categories Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Quickly cook tortillas in hot oil until softened. Drain well on paper towels. Set aside.
- Saute onion in oil until limp. Drain.
- Place one stick of cheese and some onion onto each tortilla. Roll up. Place seam side down in lightly greased casserole.
- Combine enchilada sauce and chili in a medium bowl. Pour over tortillas.
- Bake at 375 until done (20-40 minutes).
ULTIMATE CHEESY ENCHILADAS
Provided by Jeff Mauro, host of Sandwich King
Time 45m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho chile, chipotle chile, cocoa, oregano, garlic powder and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes. Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes. Add the vinegar and season with salt and pepper.
- Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering. Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels.
- Preheat the oven to 375 degrees F.
- Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the remaining sauce and top with the remaining cheese.
- Bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Garnish with the pickled jalapeno and fresh cilantro.
NO GUILT CHEESE ENCHILADAS
from spark recipes www.sparkpeople. This guilt-free version is quick and easy and satisfies even the most discerning cheese lovers in our family. They look really cheesy, with 1/2 cup of cheese on top, but looks can be deceiving. The filling is tasty and lower-fat, and the tortillas are softened in the microwave, reducing the fat and calories even further.
Provided by mcmkim
Categories < 60 Mins
Time 40m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 8
Steps:
- Step 1:
- Soften the tortillas. Normally, tortillas are softened by lightly frying them in hot oil. Skinny enchiladas skips this step -- and all the fat!
- Pour the enchilada sauce in a skillet and heat. Dip each tortilla in the hot sauce, coating each side, for a few seconds. Shake off and place on microwavable platter, 3 or 4 at a time, making sure that they do not overlap. Microwave for 20-40 seconds, until soft. (Time will vary according to your microwave oven.) Set aside to cool.
- Step 2:
- In a bowl, mix 3/4 cup finely chopped onion (about 1/2 a large onion), ricotta, cottage cheese, green chiles (mild or hot, to taste), and salt and pepper to taste. Add half the shredded cheese (1/2 cup.) Mix with fork until ingredients are blended.
- Step 3:.
- Spray a rectangular casserole dish with non-stick spray.
- Place approximately 1/12th of the cheese mixture (about 1/4 cup) on a tortilla and loosely roll. Place seam side down in casserole dish. Repeat until all tortillas are filled. Spread remaining enchilada sauce evenly over the enchiladas.
- Step 4:.
- Bake for 15 minutes in an oven preheated to 350 degrees Fahrenheit. After 15 minutes, remove and evenly spread the remaining cheese and the black olives on top. Return to oven for 10 more minutes.
- Serve hot.
- Number of Servings: 6.
- Recipe submitted by SparkPeople user TALESIN.
- Number of Servings: 6.
Nutrition Facts : Calories 186.9, Fat 4.8, SaturatedFat 1.3, Cholesterol 7.2, Sodium 713.9, Carbohydrate 29.3, Fiber 4.1, Sugar 2.6, Protein 7.7
NO TORTILLA CHICKEN ENCHILADAS
Make and share this No Tortilla Chicken Enchiladas recipe from Food.com.
Provided by David04
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 25Preheat oven to 350°F.
- In a medium skillet, add cornstarch, cumin, cocoa powder, garlic powder and chili powder. Whisk in two cups of water and tomato sauce.
- Continue to stir until sauce thickens.
- In a seperate skillet, add cooked chicken and cook in a 1/4 cup of enchilada sauce and simmer.
- In a mixing bowl, beat eggs and half and half until well blended.
- Heat up small skillet, spray with non-stick spray and add just enough egg mixture to coat pan.
- Cook for about 1-2 minutes. Repeat until the mixture is gone.
- Place one of the egg crepes in a baking dish and coat with a small amount of sauce. Add chicken, cheese and roll. Repeat and then top with remaining sauce.
- Sprinkle scallions and cheese on top and bake for 10-15 min or until cheese melted.
CHEESE ENCHILADAS
This recipe came from a good family friend in AZ. My family likes the simplicity of it and the fact that meats/beans can be added if we like. This recipe freezes well. I usually make the sauce in the morning and let it simmer for about 5 hours. A side note - for the sauce - the cheese does not go IN the sauce. :) Someone had asked about that.
Provided by Chef on the coast
Categories One Dish Meal
Time 4h20m
Yield 10 enchiladas, 10 serving(s)
Number Of Ingredients 15
Steps:
- Enchilada Sauce:.
- Put shortening and flour in pan; add tomato sauce and water. Mix and cook until thickened. Add other sauce ingredients. Cheese is not a sauce ingredient. The computer just lumps all the ingredients together. Cook, the longer the better.
- Homemade Tortillas:.
- In a medium bowl, combine flour, baking powder and salt.
- Stir in water and oil. (This can be done in a mixer and turns out very well.) Turn dough onto counter and knead for 2-3 minutes until it is smooth and has no lumps.
- Return dough to bowl, cover with damp cloth or wet paper towel and let sit for 15 minutes. Remove from bowl and divide into 10 pieces. Leave pieces on counter and cover again with a damp cloth for about 10 minutes. Roll out each piece of dough into an 8 inch round. Cook torillas on griddle. Makes 10.
- *These tortillas come out thicker than the store bought variety. Just add more water and roll them out thinner to make them more like store bought ones.
- Put some sauce in bottom of 9x13 pan.
- Spread some sauce peanut butter style on each tortilla.
- Place about 2 TBSP cheese on each tortilla. Roll up.
- Place seam side down in pan.
- Pour remaining sauce over enchiladas; sprinkle with remaining cheese. Bake uncovered at 350 degrees until cheese melts and enchiladas are hot, about 20 minutes.
- Serve with olives, lettuce and sour cream if desired.
Nutrition Facts : Calories 365.4, Fat 19.4, SaturatedFat 8.2, Cholesterol 32.9, Sodium 714.3, Carbohydrate 34.8, Fiber 2, Sugar 2.5, Protein 13.2
CHICKEN AND CHEESE ENCHILADAS
A little different version of a family favorite. Whenever we grill or smoke chicken I always request that my husband do a little extra, so that there is enough to make chicken enchiladas the next night.
Provided by TheGrumpyChef
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F.
- In resealable plastic bag, mix taco seasoning, oil and 1/4 cup of water. Add chicken pieces; turn to mix. Refrigerate up to 12 hours.
- In medium bowl, mix 2 1/2 cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg.
- Heat 10-inch skillet over medium-high heat until hot. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center.
- In ungreased 13x9-inch glass baking dish, mix 1/2 cup of the salsa and remaining 1/4 cup water. Spread evenly in bottom of baking dish.
- Spoon 1/3 cup cheese mixture down center of each tortilla. Top with chicken; roll up. Place filled tortillas, seam side down, over salsa mixture in baking dish.
- Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack Cheese.
- Bake 20 to 25 minutes or until cheese is melted.
NO-CHEESE ENCHILADAS
With no plan for dinner, but starting to get real hungry, I made this recipe from ingredients we had on hand. Turned out great and my husband loves that he can enjoy enchiladas without cheese (lactose-intolerant). You can definitely change the spices and vegetables in it to match your preferences.
Provided by dlnewby
Categories Black Beans
Time 40m
Yield 8 enchiladas, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cook zucchini on stove-top (spray some sort of Pam on pan) for about 5-10 minutes, or until soft.
- Add de-thawed (if frozen) corn and beans, as well as mexican spices. After cooking for about 2 minutes (until warm), set aside.
- On a plate, pour a couple large spoonfuls of enchilada sauce and spread it around plate. Put the tortilla on the plate and then turn over to get both sides lightly covered.
- Put the corn mixture in the middle of the sauced tortilla, roll and put in the pan. Continue the process of covering the tortillas and putting the mixture in them. Pour the rest of the sauce on top of the enchiladas.
- Cook in over at 350 degrees and check every ten minutes (usually about 20 minutes if using flour tortillas). Flour tortillas will still be soft, corn tortillas should get crispy.
Nutrition Facts : Calories 951.9, Fat 19.1, SaturatedFat 4.3, Sodium 1561.3, Carbohydrate 164.3, Fiber 23.9, Sugar 8.7, Protein 34.8
SHORT FAMILY CHILI CHEESE ENCHILADAS
My mother-in-law has been making these family favorite enchiladas since the early '60. It was their traditional Friday night supper back then. She would make some with onions, and some without since my husband did not like the onions. Their simple and good.
Provided by True Texas
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in skillet.
- Drop corn tortillas into hot oil one at a time, just long enough to blister on each side. (I use my tongs to turn them.) After cooking stack them on top of each other on layers of paper towels this will help absorb some of the oil.
- While you are cooking the tortillas heat chili in a saucepan on very low heat.
- After I have about 10 of the tortillas cooked I start to fill with the chili.
- Put about 3 tablespoons of chili in the tortillas, then fold the bottom up about an inch and then roll the up and place in a 9" x 13" baking dish, seam side down.
- Continue with this method until you have the desired number you want. The 40 oz. size can of Wolf Brand Chili make about 16.
- Make sure you leave enough of the chili to pour over the tortillas.
- After you top with the chili drop the Cheez Whiz by spoonfuls on top of the chili.
- Sometimes I put a spoonful of the cheese in the enchiladas. It's up to you how you want to make them. You can also add onion to the inside or on top of the enchiladas.
- Crush about 3 handfuls of the Fritos corn chip and sprinkle over the top of the enchiladas.
- Bake at 325° for about 25 minutes, just long enough to melt the cheese good and warm the chili.
Nutrition Facts : Calories 398.9, Fat 15, SaturatedFat 7, Cholesterol 56.7, Sodium 1424.8, Carbohydrate 46.4, Fiber 6.6, Sugar 5.8, Protein 21.8
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