SARAH'S CREAMY VEGGIE ENCHILADAS
These enchiladas are full of fresh vegetables and my ace in the hole - cotija cheese. Sour cream makes a nice saucy filling. My vegetarian husband gives these 5 stars; I hope you like them, too! These go great with a side of black or pinto beans and a salad with chopped tomato and avocado. Enjoy!
Provided by Saz
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a skillet over medium heat. Add onion and bell pepper; cook until edges are golden, 5 to 7 minutes. Add zucchini, serrano chile, and corn kernels. Cook until slightly browned, about 5 minutes more.
- Add spinach, garlic, paprika, salt, and cumin. Cook for 1 minute stirring constantly. Add sour cream, 1/2 cup cotija, and sour cream. Stir to combine. Remove vegetable mixture from heat and set aside.
- Pour a thin layer of enchilada sauce into a 9x13-inch baking dish.
- Heat a small skillet over medium heat and warm tortillas 1 at a time until softened, about 10 seconds each. Transfer warm tortillas to a plate and keep warm under a towel.
- Spoon 1/3 cup vegetable mixture into 1 tortilla. Fold sides in like a taco and place, seam-side down, into the enchilada sauce in the baking dish. Repeat with remaining tortillas and vegetable mixture.
- Pour remaining enchilada sauce over the enchiladas in the baking dish. Sprinkle remaining cotija cheese on top.
- Bake in the preheated oven until slightly bubbly and golden at the edges, about 20 minutes. Remove from oven and cool at least 10 minutes before serving.
Nutrition Facts : Calories 403.6 calories, Carbohydrate 46.2 g, Cholesterol 34.2 mg, Fat 20.9 g, Fiber 7.8 g, Protein 12.3 g, SaturatedFat 9.3 g, Sodium 786.6 mg, Sugar 4.9 g
VEGETARIAN ENCHILADAS
These easy-to-make enchiladas are filled with beans, spinach and cheese. Serve them with rice on the side.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 6 servings (2 enchiladas each)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
- For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
- Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
- For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.
VEGETARIAN ENCHILADAS SUIZAS
A one-skillet dinner, this vegetable-packed take on Swiss enchiladas makes a delicious and slightly decadent dinner. Crema and cheese are the "Swiss" parts which top layers of poblano peppers, red onion, and zucchini with soft corn tortillas dipped in green salsa and all baked to perfection.
Provided by Greg Lofts
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 50m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Heat a medium (10-inch) ovenproof skillet (preferably cast iron) over medium. Add oil, poblano, and 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add zucchini; continue cooking until vegetables are tender and golden in places, 10 to 12 minutes more.
- Remove from heat; transfer mixture to a large plate. Pour 1 cup salsa into skillet. Working one at a time, dip tortillas in salsa, turning to evenly coat both sides; transfer to plate with vegetables.
- Layer tortillas and vegetables evenly in skillet. Top evenly with mozzarella, crema, and remaining 1/2 cup salsa. Bake until bubbly and browning in places, 20 to 22 minutes. Serve with lettuce, radishes, tomatoes, and remaining 1/4 cup onion.
SARAH'S BEEF ENCHILADAS WITH CHICKEN SOUP
Make and share this Sarah's Beef Enchiladas With Chicken Soup recipe from Food.com.
Provided by Hill Family
Categories Poultry
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the hamburger; drain off fat, mix in chillies and re-fried beans. Heat and then set aside.
- Mix soup, sour cream and onion together, heat on medium heat until mixed thoroughly.
- Add enough of the soup mixture to lightly cover the bottom of a greased 9x13 inch pan.
- Place a scoop of meat and scoop of soup mixture in each tortilla, sprinkle cheese on top. Place in baking dish. Repeat until dish is full.
- Pour remaining soup mixture on top and top that with the cheese.
- Bake at 300F for 30 minutes.
Nutrition Facts : Calories 1096.6, Fat 74.5, SaturatedFat 38.5, Cholesterol 276.7, Sodium 1383, Carbohydrate 32.8, Fiber 6.5, Sugar 3.9, Protein 73.3
VEGETARIAN SKILLET ENCHILADAS
Whether it's for meatless Monday or your family's everyday vegetarian meal, everyone will be satisfied with these unconventional enchiladas. Garnish with the optional toppings or other favorites like tortilla chips and extra shredded cheese. -Susan Court, Pewaukee, WI
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Heat oil in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in tortillas., Bring to a boil. Reduce heat; simmer, uncovered, until tortillas are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until sauce is bubbly and cheese is melted, 3-5 minutes. If desired, garnish with optional ingredients.
Nutrition Facts : Calories 307 calories, Fat 14g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 839mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 7g fiber), Protein 14g protein.
SARAH'S CREAMY VEGGIE ENCHILADAS
These enchiladas are full of fresh vegetables and my ace in the hole - cotija cheese. Sour cream makes a nice saucy filling. My vegetarian husband gives these 5 stars; I hope you like them, too! These go great with a side of black or pinto beans and a salad with chopped tomato and avocado. Enjoy!
Provided by Saz
Categories Vegetarian Enchiladas
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a skillet over medium heat. Add onion and bell pepper; cook until edges are golden, 5 to 7 minutes. Add zucchini, serrano chile, and corn kernels. Cook until slightly browned, about 5 minutes more.
- Add spinach, garlic, paprika, salt, and cumin. Cook for 1 minute stirring constantly. Add sour cream, 1/2 cup cotija, and sour cream. Stir to combine. Remove vegetable mixture from heat and set aside.
- Pour a thin layer of enchilada sauce into a 9x13-inch baking dish.
- Heat a small skillet over medium heat and warm tortillas 1 at a time until softened, about 10 seconds each. Transfer warm tortillas to a plate and keep warm under a towel.
- Spoon 1/3 cup vegetable mixture into 1 tortilla. Fold sides in like a taco and place, seam-side down, into the enchilada sauce in the baking dish. Repeat with remaining tortillas and vegetable mixture.
- Pour remaining enchilada sauce over the enchiladas in the baking dish. Sprinkle remaining cotija cheese on top.
- Bake in the preheated oven until slightly bubbly and golden at the edges, about 20 minutes. Remove from oven and cool at least 10 minutes before serving.
Nutrition Facts : Calories 403.6 calories, Carbohydrate 46.2 g, Cholesterol 34.2 mg, Fat 20.9 g, Fiber 7.8 g, Protein 12.3 g, SaturatedFat 9.3 g, Sodium 786.6 mg, Sugar 4.9 g
SOUR CREAM ENCHILADAS
This is an easy and quick recipe that is a favorite at my house! I like lots of taco sauce with mine.
Provided by sadieann
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown the ground beef, onions, and seasons of your choice.
- Mix the cream of chicken soup and sour cream.
- Instead of greasing a baking dish, lightly coat the bottom and sides of baking dish with a little bit of soup mixture.
- Wrap cooked ground beef in tortillas and fill baking pan (a 9x9 pan is perfect for four enchiladas).
- Pour the rest of the soup mixture over the enchiladas, being sure to spread it fairly evenly.
- Top with shredded cheese.
- Bake, uncovered, for approximately 30 minutes.
Nutrition Facts : Calories 996.3, Fat 69.5, SaturatedFat 36.4, Cholesterol 193.6, Sodium 1305.7, Carbohydrate 45.8, Fiber 2.2, Sugar 2.1, Protein 46.1
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