Quick And Easy 4 Ingredient Enchiladas Food

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QUICK AND EASY CHICKEN ENCHILADAS



Quick and Easy Chicken Enchiladas image

My friend Charlotte (thanks C!!) gave this to me...it is SO easy and just delicious! She likes corn tortillas, I like flour, and it tastes great with both...whatever your preference!

Provided by Troop Angel

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 4

3 -4 chicken breasts
15 white corn tortillas (fajita size) or 15 flour tortillas (fajita size)
3 (10 ounce) cans green enchilada sauce (I use Old El Paso)
3 -4 cups grated monterey jack pepper cheese (or for less spice, use 1 cup pepper jack and 2 cups of cheddar, or a fiesta blend mexican cheese mix)

Steps:

  • Boil chicken until it falls apart, then shred.
  • Mix 1/2 can of sauce and a little cheese with chicken.
  • Put other 1/2 can on bottom of 11x9 baking dish.
  • Microwave tortillas until soft.
  • Roll chicken mixture into tortillas.
  • Put in pan semi-tightly.
  • Cover with remaining 2 cans sauce.
  • Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min).
  • Brown top slightly or to preference.

Nutrition Facts : Calories 474.4, Fat 25.2, SaturatedFat 12.9, Cholesterol 96.7, Sodium 1255.8, Carbohydrate 30.4, Fiber 3, Sugar 9.6, Protein 31.6

QUICK & EASY CHICKEN ENCHILADAS



Quick & Easy Chicken Enchiladas image

From the Ortega website. Good way to use up leftover chicken. I make this often, and serve with shredded lettuce, diced white onion, and diced fresh tomatoes on the side. To warm tortillas, microwave on high power in a microwave-safe plastic bag until warm, about 45 seconds

Provided by Lisa1

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups shredded cooked boneless skinless chicken breasts
2 (10 ounce) cans enchilada sauce, divided
1 cup shredded Mexican blend cheese or 1 cup shredded monterey jack cheese, divided
1 (4 ounce) can diced green chilies, drained
8 (6 inch) corn tortillas, warmed

Steps:

  • Preheat oven to 350°F Grease 11x7-inch baking dish.
  • Spread 1/2-cup the enchilada sauce onto bottom of prepared baking dish.
  • Combine chicken, 1/2-cup enchilada sauce, 1/2-cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up.
  • Place seam-side down in baking dish.
  • Top with remaining enchilada sauce and cheese.
  • Bake for 15 to 20 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 396.4, Fat 15.9, SaturatedFat 7.2, Cholesterol 94.2, Sodium 1721.8, Carbohydrate 31, Fiber 4.4, Sugar 4.3, Protein 32.2

QUICK AND EASY CHICKEN ENCHILADAS



Quick and Easy Chicken Enchiladas image

This is a recipe I got from my sister-in-law. She uses fresh chicken that she boils and shreds, but for simplicity, I use canned chicken. Either way turns out great! You can also make it ahead and freeze until you're ready to bake it for once a month cooking.

Provided by Nurse Amanda

Categories     Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

2 (12 1/2 ounce) cans white meat chicken
2 cups picante sauce, separated
2 cups cheddar cheese, separated
8 ounces reduced-fat cream cheese
1 teaspoon cumin
salt and pepper
8 burrito-size flour tortillas

Steps:

  • Drain and rinse the chicken and pour into a medium-sized mixing bowl.
  • Add 1 cup picante sauce, 1 Cup cheddar cheese, cream cheese, cumin, salt and pepper and mix well.
  • Scoop about 1/4 Cup of mixture into center of tortilla and roll up.
  • Place into a 9x13 pan.
  • Do the same process for the remaining mixture and tortillas.
  • Top with the rest of the picante sauce and then sprinkle with cheese.
  • Bake in oven at 350°F for approximately 30 minutes or until the cheese is melted and bubbly.

EASY ENCHILADAS



Easy Enchiladas image

Make and share this Easy Enchiladas recipe from Food.com.

Provided by bmcnichol

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 4

1 lb ground beef
1 (17 1/2 ounce) jar enchilada sauce
2 cups Mexican blend cheese
8 corn tortillas

Steps:

  • Heat oven to 350.
  • Cook beef until browned.
  • Stir 1/2 cup of enchilada sauce and 1 cup of cheese into beef mixture.
  • Spread 1/2 cup of the sauce in a 13 x 9 baking dish.
  • Spoon about 4 tablespoons of the beef mixture into each tortilla.
  • Roll up and place seam side down in baking dish.
  • Top with remaining sauce and cheese.
  • Bake for about 20 minutes or until the cheese melts.

QUICK AND EASY ENCHILADAS



Quick and Easy Enchiladas image

This is a bit messy, but is pretty easy and tastes great. I usually cover my stove in aluminum foil when I make these enchiladas, and also put some newspaper on the floor!

Provided by LUPE613

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 6

Number Of Ingredients 12

3 tablespoons corn oil
1 onion, chopped
1 tomato, chopped
2 (10 ounce) cans chicken chunks, drained
salt and pepper to taste
12 (6 inch) corn tortillas
1 cup tomato sauce
8 ounces rancherito cheese, shredded
¼ cup grated Romano cheese
1 cup shredded lettuce
1 tomato, diced
¼ cup sour cream

Steps:

  • To Make Chicken Mixture: In a medium skillet heat oil. Add onion and saute until translucent. Add tomato, chicken and salt and pepper to taste. Cook until heated through. Set aside.
  • To Make Cheese Mixture: Mix together rancherito cheese and Romano cheese.
  • Pour tomato sauce into a shallow dish or bowl. In a separate medium skillet, heat oil. One by one, dip corn tortillas in tomato sauce, covering both sides. Then slip carefully into hot oil in skillet. Fry for only about 30 seconds on each side. Set on clean dish and fill with chicken mix and a sprinkle of cheese mix. Roll up. Repeat until all tortillas are filled OR filling runs out, whichever comes first. Top with shredded lettuce, diced tomato and sour cream and serve.

Nutrition Facts : Calories 538.9 calories, Carbohydrate 31 g, Cholesterol 103.4 mg, Fat 31.4 g, Fiber 4.8 g, Protein 34.8 g, SaturatedFat 13.7 g, Sodium 1064.4 mg, Sugar 4.3 g

EASY ENCHILADAS



Easy Enchiladas image

Beef, chicken, or cheese enchiladas -- I have tried it all ways, and my family can't get enough.

Provided by tanyap

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 10

Number Of Ingredients 5

2 (16 ounce) jars prepared salsa
1 pound ground beef
1 (15.5 ounce) jar prepared salsa con queso
20 (8 inch) flour tortillas
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
  • Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
  • Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

Nutrition Facts : Calories 595.4 calories, Carbohydrate 68.3 g, Cholesterol 53.5 mg, Fat 25.8 g, Fiber 5.4 g, Protein 24.3 g, SaturatedFat 11.4 g, Sodium 1756.7 mg, Sugar 6.1 g

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