The Best Enchiladas Food

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THE BEST PORK ENCHILADAS



The Best Pork Enchiladas image

Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce. Ours has raisins to pull the fruit flavors from the ancho chiles and add a touch of sweetness. The pork is braised with aromatics and seasonings that turns into a deeply flavored blended sauce. Frying the tortillas a bit before rolling them gives them a durability that is important when assembling the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 19

1 red onion, sliced into thin rings
1 1/2 cups distilled white vinegar
Kosher salt
2 teaspoons sugar
2 tablespoons plus 1 cup vegetable oil
One 1-pound piece boneless pork shoulder
1/2 medium yellow onion, chopped
6 cloves garlic, chopped
2 tablespoons tomato paste
1 tablespoon ground cumin
1 teaspoon dried oregano
2 ounces ancho chiles (about 9 chiles), stemmed and seeded (see Cook's Note)
2 ounces pasilla chiles (about 8 chiles), stemmed and seeded (see Cook's Note)
2 bay leaves
1/4 cup raisins
3 cups low-sodium chicken broth
Eight 6-inch corn tortillas
8 ounces quesillo or whole milk mozzarella, grated (see Cook's Note)
Lime wedges, for squeezing

Steps:

  • Rinse the red onion in cold water, breaking up the rings and removing any white membrane between the layers. Drain well. Toss the red onions, vinegar, 1 1/2 cups water, 2 teaspoons salt and the sugar in a medium bowl until the sugar and salt dissolve. Cover with plastic wrap and let sit at room temperature until ready to serve.
  • Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over medium-high heat. Cook the pork, turning once, until golden brown on two sides, 4 to 5 minutes. Transfer to a plate.
  • Add the yellow onions to the same pot, season with salt and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the garlic, tomato paste, cumin and oregano and cook, stirring occasionally, until the paste is brick red and the mixture is fragrant, about 1 minute. Add the ancho and pasilla chiles, bay leaves, raisins, broth and 1 tablespoon salt. Return the pork and any accumulated juices to the pot. Bring to a boil, reduce to low, cover and simmer until the pork is falling apart and easily shreds, 1 1/2 to 2 hours.
  • Remove the bay leaves and discard. Transfer the pork to a medium bowl. Reserve the cooking liquid.
  • Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
  • Pour 1/2 cup of the chile sauce over the pork. Use a potato masher to smash the pork into the sauce; it should fall apart completely. Remove any remaining large pieces of fat and discard. Stir to combine and season with salt if necessary.
  • Arrange a rack in the center of the oven and preheat to 425 degrees F.
  • Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
  • Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
  • Spoon 1/4 cup shredded pork across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese is melted but not brown, 5 to 10 minutes. Let sit 10 minutes.
  • Top the enchiladas with the pickled red onions. Serve with lime wedges for squeezing over.

CHICKEN ENCHILADAS



Chicken Enchiladas image

At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 16 enchiladas, 8 servings

Number Of Ingredients 17

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Steps:

  • Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
  • Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
  • Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
  • Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
  • Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Nutrition Facts : Calories 383 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1216 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams

THE BEST SOUR CREAM SHREDDED CHICKEN ENCHILADAS



The Best Sour Cream Shredded Chicken Enchiladas image

Make and share this The Best Sour Cream Shredded Chicken Enchiladas recipe from Food.com.

Provided by Varnerific

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

3 -4 chicken breasts (depending on size)
8 ounces sour cream
1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup
1 (4 ounce) can diced green chilies
1 small onion (diced)
1 dash salt
1 cup cheddar cheese (shredded, for filling mixture)
1 cup cheddar cheese (shredded, for topping)
12 corn tortillas
vegetable oil (for frying)

Steps:

  • Preheat oven to 375 degrees.
  • Cook chicken breasts. I usually microwave them covered in parchment paper until cooked through.
  • Shred chicken with a fork.
  • In a large mixing bowl, combine shredded chicken, sour cream, soup, green chiles, onion, salt, and ONE cup shredded cheddar cheese. Set aside.
  • In a frying pan heat vegetable oil at about medium-high heat til hot.
  • Then soften each corn tortilla in oil until slightly firm but still soft (about 5-7 seconds on each side). Allow to cool on paper towels.
  • Spoon filling into tortillas, roll them up and place them in an 9" x 13" baking pan.
  • Spread remaining filling mixture across the top of the enchiladas.
  • Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas. If you like cheese feel free to add as much cheese topping as you like.
  • Bake uncovered for 30 minutes or until cheese appears melted.

Nutrition Facts : Calories 508.9, Fat 31.4, SaturatedFat 15.4, Cholesterol 106.7, Sodium 931.1, Carbohydrate 28.4, Fiber 3.5, Sugar 3.8, Protein 29.1

BEST BEEF ENCHILADAS



Best Beef Enchiladas image

These enchiladas are absolutely amazing! Truly a recipe your family will love.

Provided by country_cooker

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 16

2 pounds ground beef
¼ onion, finely chopped
1 cup shredded Cheddar cheese
½ cup sour cream
1 tablespoon dried parsley
1 tablespoon taco seasoning
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 ½ cups enchilada sauce
1 ½ teaspoons chili powder
1 clove garlic, minced
½ teaspoon salt
8 flour tortillas
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can sliced black olives, drained
¼ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
  • Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
  • Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 583.2 calories, Carbohydrate 46.1 g, Cholesterol 93.7 mg, Fat 29.2 g, Fiber 7.1 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1216.3 mg, Sugar 1.2 g

THE BEST VEGETARIAN ENCHILADAS



The Best Vegetarian Enchiladas image

These Vegetarian Enchiladas are packed with tons of vegetables and flavor! Such a great comfort food recipe!

Provided by She Likes Food

Categories     Dinner

Time 50m

Yield 8

Number Of Ingredients 13

1 teaspoon olive oil
1 medium zucchini, diced
1 red bell pepper, diced
1/2 red onion, diced
1 cup corn kernels, frozen or fresh
1 cup refried beans
1 1/2 cups grated cheese, divided
1 1/2 teaspoon ground cumin
1 1/2 teaspoon paprika
1 teaspoon granulated garlic
Salt and pepper
8-10 small tortillas
1 (14 oz) can enchilada sauce (or 1 1/2 cups)

Steps:

  • Heat oven to 375 degrees F. Heat a large pan over medium heat and add olive oil and diced veggies. Season with salt and pepper. Cook veggies until tender and beginning to brown, about 10 minutes.
  • In a large bowl, add the cooked veggies, refried beans, 1 cup of cheese, spices and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until combined.
  • Pour about 1/2 cup enchilada sauce on the bottom of a large baking dish and spread out until it's completely covered.
  • Lay a tortilla flat and spoon about 1/3 cup of mixture onto it. Form the mixture into a log in the center of the tortilla and roll up tightly. Place the tortilla, seam side down, in the pan and repeat until the pan is full of enchiladas. Cover with the remaining enchilada sauce and sprinkle with 1/2 cup cheese.
  • Place in the oven and bake until heated through and cheese is melted, 25-30 minutes. Let cool for a few mintues before serving. Top with desired toppings.

THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY...



The Absolute Best Chicken Enchilada Recipe You'll Ever Try... image

I came across this recipe about three years ago on TOH's website. It originally called for 10 flour tortillas (6 inches), but I found my alteration to the recipe to be much better. I have also substituted on occasion pintos for black beans, and used Pace Picante sauce instead of the salsa. This recipe has become a staple at my house.

Provided by Layla Noel

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 (10 ounce) can enchilada sauce, divided
4 ounces cream cheese, cubed
1 1/2 cups salsa
2 cups shredded chicken
1 (15 ounce) can pinto beans, rinsed and drained
1 (4 ounce) can chopped green chilies
8 extra 10-inch flour tortillas
1 cup shredded Mexican blend cheese
shredded lettuce, chopped tomato, sour cream, and black olives

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
  • Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
  • Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.

THE BEST EVER ENCHILADAS



The BEST EVER Enchiladas image

Provided by Mrs Happy Homemaker

Number Of Ingredients 13

For the enchiladas:
1 recipe Mexican Style Meat (printable recipe below this recipe)
3-3.5 cups shredded Pepper Jack or Mont. Jack cheese
10-12 flour tortillas (burrito size)
For the enchilada sauce:
1 tablespoon olive oil
½ cup minced onions
3 cloves garlic (minced)
3 8oz cans tomato sauce
2 4oz cans chopped green chiles
2 tablespoons chili powder
1 tablespoon ground cumin
a few splashes of hot sauce to taste (optional)

Steps:

  • Preheat your oven to 350 degrees.
  • For the enchilada sauce:
  • Heat the olive oil in a saucepan. Saute the onions until soft & translucent. Add the garlic & saute for 1 minute. Stir in the tomato sauce, green chiles, chili powder, cumin, & hot sauce (if using). Cook on medium/low heat for 10 minutes, stirring often.
  • For the enchiladas:
  • Pour a little bit of the enchilada sauce in the bottom of a 9x13 pan, just enough to cover the bottom. Lay out the flour tortillas & spoon in a few heaping spoonfuls of the Mexican Style Meat. Then spoon in a couple heaping spoonfuls of shredded cheese, to your liking. Roll like a burrito & place in the baking dish. Repeat until all the tortillas are used.
  • Cover completely with the remaining sauce. Sprinkle the remaining shredded cheese on top. Bake, uncovered, for 25-30 minutes.

CHICKEN ENCHILADAS



Chicken Enchiladas image

These are the BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you're an enchilada lover like me, you will love these!!

Provided by Gina

Categories     Dinner

Time 45m

Number Of Ingredients 22

2 garlic cloves (minced)
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup reduced sodium chicken broth
kosher salt and fresh pepper to taste
1 tsp vegetable oil
9 oz cooked shredded chicken breast (from 2 small breasts)
1 cup diced onion
2 large clove garlic (minced)
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce
8 7-inch low-carb whole wheat flour tortillas ((la tortilla factory))
1 cup shredded low fat Mexican cheese
non-stick cooking spray
2 tbsp chopped scallions or cilantro for topping

Steps:

  • In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
  • Preheat oven to 400 degrees.
  • Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
  • Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
  • Place on baking dish seam side down, top with sauce. Then top with cheese.
  • Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Nutrition Facts : ServingSize 1 enchilada, Calories 168 kcal, Carbohydrate 17.5 g, Protein 17.5 g, Fat 6.5 g, SaturatedFat 2 g, Cholesterol 29.5 mg, Sodium 441 mg, Fiber 8.5 g, Sugar 3 g

THE BEST ENCHILADAS



The Best Enchiladas image

The cheesiest, tastiest enchiladas, I swear! this recipe takes a while to cook, but it is well worth it! if you really want to go all out, make some Mexican rice and charro beans to go with your enchiladas. oh, and don't forget the guacamole!

Provided by Sandy

Categories     Meat

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 19

30 corn tortillas
3 lbs lean beef
2 (14 ounce) cans enchilada sauce
1 (28 ounce) can tomato sauce (larger can)
2 (14 ounce) cans diced tomatoes with mild green chilies (ROTEL)
1 onion (minced)
jarred jalapeno (do not drain juice)
1 whole garlic clove (minced)
1 cup cilantro (minced)
2 tablespoons fresh cumin (grounded up)
2 tablespoons pepper
chili powder
salt
canola oil
2 lbs shredded Velveeta cheese (or any easy-melt cheese)
Tabasco sauce (optional)
salsa (optional)
saltine (optional)
sour cream (optional)

Steps:

  • In a large saucepan lightly brown the ground beef with the minced onion and garlic add in salt, pepper, ground cumin, and some jalapeño juice.
  • When meat is light brown, drain fat from beef.
  • Put meat back on stove and add both cans of diced tomato with green chilies and cilantro simmer until tomatoes are soft.
  • At this point you may add some diced jalapeños, or just add more jalapeño juice (i like it hot!) add tomato sauce and enchilada sauce.
  • Simmer on med-low heat with saucepan covered.
  • While meat is simmering, you can start to cook the tortillas.
  • Heat up canola oil in a pan on med-high heat.
  • Add one tortilla at a time, sprinkling both sides with chili powder.
  • Cook until outer ring is harder and the middle part of the tortilla is a bit softer (as long as the tortilla is no longer brittle) continue until all 30 tortillas are cooked.
  • You may want to wipe off the oil after you remove them from the stove.
  • Also, if the heat is too high, the chili powder may turn black, but this will not really affect it's taste, so don't worry, just turn down the heat a lil'!
  • By the time all the tortillas are done, the meat should be perfect!
  • (It should look kinda soupy) in a large square pan scoop a bit of the meat sauce and spread all over (lasagna pan is fine) lay a tortilla down and fill with meat and cheese (try not to get too much sauce with the meat) carefully roll up tortilla and place against the side of the pan.
  • Start at the end of the pan and work your way across.
  • After you can no longer fit any more rolled up tortillas in the pan, use the remainder of the meat sauce and cheese for the topping heat up oven to 400°F.
  • Place in oven for about 20-30 mins or until cheese is melted and light brown and the tortilla edges that stick up from the sauce are a bit hard turn off your oven.
  • For those that like onions on top of your enchiladas, you may add them at this time and place pan back into the oven (make sure oven is turned off!) if you have any meat sauce left, you may enjoy it over some home made Mexican rice!
  • Tabasco sauce, salsa, and/or sour cream is perfect for the topping.
  • Enjoy with some saltines!

Nutrition Facts : Calories 876.9, Fat 39.9, SaturatedFat 20.6, Cholesterol 190, Sodium 3411.1, Carbohydrate 70, Fiber 8.7, Sugar 15.8, Protein 61.7

BEEF ENCHILADAS



Beef Enchiladas image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 16

2 pounds ground beef
1 tablespoon black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 bunch fresh cilantro
1 cup all-purpose flour
1 cup vegetable oil
1/4 cup beef bouillon
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon salt
Nonstick cooking spray, for the griddle
18 corn tortillas
2 cups shredded Cheddar
1 diced onion, optional

Steps:

  • For the filling: In large pot, cook ground beef, black pepper, chili powder, garlic powder and cilantro over medium heat until beef is browned all the way through.
  • For the gravy: In a large pot on low heat, add flour and vegetable oil. Cook, stirring often, for 30 minutes, to make a dark brown roux for the gravy. Add 1/4 cup water, the beef bouillon, chili powder, garlic powder, black pepper and salt. Continue to cook until you have the consistency for the gravy, another 5 minutes.
  • For the enchiladas: Heat a griddle or grill on medium heat. Spray cooking spray or put oil on griddle. Place tortillas on griddle until pliable for folding, about 15 seconds.
  • Place tortillas on a flat surface. Add meat to a tortilla and roll up, keeping the seam side down. Place on a microwave/oven-safe plate. Repeat until all tortillas are used.
  • Spoon gravy over enchiladas until covered. Top with Cheddar and place in microwave or oven until cheese melts. Top with onions, if using.

THE BEST CHICKEN ENCHILADA



The Best Chicken Enchilada image

Thanks, Sarah, for giving me this recipe!! Usually enchiladas are dry and bland, especially the next day. But this recipe is the exception...moist and spicy and fabulous. You won't be disappointed!

Provided by Chef Lindsay

Categories     South American

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

4 -6 chicken breasts, boiled and shredded
8 -10 tortillas, burrito size
16 ounces salsa (I use pace)
15 ounces black beans
1 pint heavy cream
2 cups monterey jack cheese, shredded

Steps:

  • Mix chicken, salsa, beans, and 1 Celsius cheese in a bowl.
  • Pour 1/2 the cream into a 9X13 dish and dip each tortilla in, both sides, till fully coated.
  • Next put chicken filling and cheese in the tortilla and roll up.
  • Place rolled up tortillas into the 9X13 dish and dump extra filling and cheese on top.
  • Pour the rest of the cream on top of the tortillas, making sure not to go more than 3/4 high in the dish (otherwise it will spill during cooking!).
  • Cook at 350 degrees for 30-45 minutes.
  • Serve with limes, rice, avocado, cilantro.

SPICY BUFFALO CHICKEN ENCHILADAS



Spicy Buffalo Chicken Enchiladas image

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 16

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the baking dish
1 rotisserie chicken, shredded (about 4 cups)
1 pound grated Monterey Jack cheese (about 4 cups)
2 cups mild red enchilada sauce
3/4 cup hot sauce, preferably Frank's Red Hot
Eight 10-inch flour tortillas
1/2 head iceberg lettuce, finely shredded
1/2 cup Ranch Dressing, recipe follows
1/2 cup blue cheese crumbles
1 cup mayonnaise
1/2 cup buttermilk
2 tablespoons minced fresh chives
2 tablespoons minced fresh flat-leaf parsley
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  • Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
  • Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
  • Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
  • Bake until the cheese is melted and bubbling, 15 to 20 minutes.
  • Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
  • Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
  • Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.

SIMPLE PERFECT ENCHILADAS



Simple Perfect Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish

Steps:

  • In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
  • While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
  • In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
  • Preheat the oven to 350 degrees F.
  • Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
  • Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
  • Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

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Calories 374 per serving
  • Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
  • Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.


CHICKEN ENCHILADAS VERDES RECIPE - EATINGWELL
Step 2. Whisk flour and 1/2 cup broth in a small bowl. Combine the remaining 1/2 cup broth, salsa and cumin in a medium saucepan. Bring to a boil and whisk in the flour …
From eatingwell.com
5/5 (3)
Total Time 45 mins
Category Healthy Baked Chicken Breast Recipes
Calories 387 per serving
  • Whisk flour and 1/2 cup broth in a small bowl. Combine the remaining 1/2 cup broth, salsa and cumin in a medium saucepan. Bring to a boil and whisk in the flour mixture. Cook over medium heat, stirring occasionally, until reduced to about 2 1/2 cups, 6 to 8 minutes. Stir in 1/4 cup cilantro.
  • Spread 1/2 cup of the salsa mixture in a 9-by-13-inch ovenproof baking dish. Combine chicken, beans, cream cheese and 1/2 cup of the salsa mixture in a large bowl. Spoon 1/4 cup of the chicken mixture onto the center of each tortilla and roll it up into a cigar shape. Arrange, seam-side down, in a single layer over the salsa mixture in the baking dish. Top the enchiladas with the remaining salsa mixture.


THE BEST CHICKEN ENCHILADAS (VIDEO) - TATYANAS EVERYDAY FOOD
The best chicken enchiladas with cheese, red taco sauce and avocado topping! Ingredients . 1 pound chicken thigh, diced. 1 large onion, diced. 4 garlic cloves, minced. 2 tbsp …
From tatyanaseverydayfood.com
Reviews 6
Calories 538 per serving
Category Dinner, Lunch
  • Preheat oven to 375F. Preheat a large saute pan over medium heat and add a drizzle of oil. Once the pan is hot, add in the diced chicken thigh and season with salt. Fry the chicken until it's well browned.
  • Next, add the minced garlic and diced onion. Continue to saute the mixture until the onion is translucent, then add in the seasoning: sugar, salt, tarragon, smoked paprika, chili powder and cumin. Stir until well mixed, then add the taco sauce, tomato sauce and a bit of freshly chopped cilantro. Bring the mixture to a simmer and cook for 2 to 3 minutes.
  • Remove the sauce from heat and assemble the enchiladas. Spread a few tablespoons of sour cream onto each tortilla, a generous scoop of the chicken filling, then top with grated cheddar cheese. Roll each tortilla into a log, then place into a large baking dish.
  • Pour any remaining sauce from the pan, along with additional red taco sauce if needed, over the enchiladas. Spread a generous amount of cheddar cheese on top. Cover the pan with foil and bake in preheated oven for 40 to 45 minutes. For the last 10 minutes, remove the foil and continue baking uncovered.


5 BEST FROZEN ENCHILADAS (REVIEWS UPDATED 2022) - POKPOKSOM

From pokpoksom.com
  • HMR Chicken Enchiladas with Tomatillo Sauce Entrée. HMR enchiladas consist of corn tortillas, and the filling is made up of chicken, beans, peppers, and corn.
  • Amy’s Cheese Enchilada Meal. Amy’s cheese enchilada consists of the following ingredients including black beans, corn, water, tortillas (made up of white corn, water, and lime), white cheddar cheese, tomato, onions, olives, safflower oil, green chilies, bell peppers, sweet rice flour, spices, cheddar cheese, and milk.
  • Saffron Road Meal Enchiladas Pobalana. The saffron road meal enchiladas are a little different because they are prepared in Indian style. It consists of black beans and rice.
  • Amy’s Whole Meals, Black Bean Enchilada. Amy’s whole meal black bean enchilada comprises of following fixings including dark beans, corn, water, tortillas (comprised of white corn, water, and lime), white cheddar, tomato, onions, olives, safflower oil, green chilies, ringer peppers, sweet rice flour, flavors, cheddar, and milk.
  • Saffron Road Enchiladas Al Chipotle. The saffron road Al chipotle enchiladas are minimal distinctive because they are ready from Indian style. It comprises of al chipotle.


5 BEST CANNED RED ENCHILADA SAUCES (REVIEWS UPDATED 2022)

From pokpoksom.com
  • Hatch Chili Company Organic Enchilada Sauce. More than a few brands have been able to stand out over the years, and Hatch Chili is one of them. This brand markets one of the best canned red enchilada sauce that money can buy.
  • Rosarita Enchilada Sauce. Rosarita is another brand that has captured the heart and minds of professional chefs and home cooks the world over. So if you are looking for a keto-friendly enchilada brand that will suit your keto recipes, this is the brand to go for.
  • Siete Red Enchilada Sauce. Siete Red Enchilada sauce is an excellent choice for cooks who prefer gluten-free sauces. This product is ideal for vegan and paleo recipes.
  • La Preferida Red Chile Enchilada. La Preferida Mexican red enchilada is a perfect version of Salsa de Chile Rojo para Enchiladas. This authentic sauce is a dish improver.
  • Simply Organic Simmer Sauce. Simply Organic Simmer Sauce is the last best canned red enchilada sauce on our review. As the name suggests, this sauce is wholly organic and highly recommended for professional and home cooking.


20 REASONS ENCHILADAS ARE THE ULTIMATE COMFORT FOOD ...
While soup is heart-warming and restorative, enchiladas are the food equivalent of taking off your shoes, wrapping yourself up in a blanket and sinking into a couch after a long day. When someone puts that feeling onto a plate for you, well, that's a whole lot of love. Advertisement. If you have someone you care for, or if you just really like enchiladas, we …
From huffpost.com
Estimated Reading Time 50 secs


BEST CHICKEN ENCHILADAS RECIPES | FOOD NETWORK CANADA
For enchilada sauce, in a saucepan, heat oil over medium-high heat; fry onion and garlic, stirring, until softened, about 3 minutes. Stir in tomatoes, broth, chili powder and salt; bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes. Spread 1 cup (250 mL) of sauce in bottom of a 13- x 9-inch (3.5 L) glass baking dish.
From foodnetwork.ca
3.2/5 (46)
Total Time 1 hr 10 mins
Servings 8


EASILY THE BEST ENCHILADAS EVER - MY FOOD AND FAMILY
Take 1 tortilla, fill with 2-4 Tbsp. refried beans, ground beef, chopped onion and cheese. Fold and place seam side down in rectangular baking dish.
From myfoodandfamily.com
Category Home
Total Time 1 hr


THE BEST CREAMY CHICKEN ENCHILADAS RECIPE - SERIOUS EATS
Shred chicken into thin strips, discarding skin and bones. Add 1 cup of sauce, half of cheese, and half of Mexican crema to chicken and toss to combine. Season to taste with salt and pepper. Remove tortillas from oven and unwrap. Spread 1/3 of the remaining sauce in the bottom of a 13- by 9-inch casserole dish.
From seriouseats.com
4.5/5 (2)
Total Time 1 hr 30 mins
Category Entree, Mains
Calories 791 per serving


HOW TO MAKE THE BEST CREAMY CHICKEN ENCHILADAS | THE FOOD LAB
Growing up, my enchiladas came in two forms. The first was the creamy, cheese-packed enchilada casserole that my mom used to make. I'm fairly certain it was created by combining chicken thighs with some canned green chilies, a tub of sour cream, a pack of grated Jack cheese, and a packet of tortillas, all layered into a casserole dish and baked.
From seriouseats.com
Occupation Culinary Consultant


BEST ENCHILADAS NEAR ME - FEBRUARY 2022: FIND NEARBY ...
Find the best Enchiladas near you on Yelp - see all Enchiladas open now and reserve an open table. Explore other popular cuisines and restaurants near you from over 7 million businesses with over 142 million reviews and opinions from Yelpers.
From yelp.com


HOW TO MAKE THE BEST ENCHILADAS - FOOD NEWS
How to Make the Best Enchiladas. Place 2 to 3 tablespoons of cheese or your filling of choice down the middle. If you've used a chicken or beef filling, top that with shredded cheese. Fold one side over, then the other side. Turn the enchilada over, seam side down, so the tortilla stays closed, and place it in the baking dish. Preheat the oven to 350° F and spread 1/4 cup of the …
From foodnewsnews.com


THE BEST ENCHILADAS IN BOSTON · THE FOOD LENS
At the five Chilacates locations spread throughout the Boston area, you can order three Enchiladas with your choice of grilled chicken, chicken tinga, lengua, al pastor, carnitas, pork in chile verde, potatoes and chorizo, and veggies. We love the smokiness that chicken tinga brings to the dish, but whatever filling you choose will be tightly rolled into corn tortillas, buried under …
From thefoodlens.com


21 OF THE BEST SIDE DISHES FOR ENCHILADAS - WHAT TO SERVE ...
The Best Side dishes for Enchiladas. 1. Easy Guacamole. Perfect for dipping and serving alongside enchiladas. Guacamole is easy to make and homemade is always fresh and delicious. This is a family favorite and even better with …
From eatingonadime.com


REAL GOOD FOODS CHEESE ENCHILADAS - ALL INFORMATION ABOUT ...
Cheese Enchiladas - Real Good Foods best realgoodfoods.com. Cheese Enchiladas - Real Good Foods Cheese Enchiladas $5.99 - + or Find Locally Low-carb, keto-friendly delicious Enchiladas! Perfect for meal prep, or a quick and easy meal any time of day that's packed with protein and low in carbs and sugar!
From therecipes.info


HEARTY CHICKEN ENCHILADAS | READER'S DIGEST CANADA
Instructions. In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cover and cook on low for 6-8 hours or until meat is tender. Remove chicken and shred with 2 forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken.
From readersdigest.ca


EASY CHICKEN ENCHILADAS | WORLD FOOD NETWORK
Enchiladas are a Tex-Mex classic that you can find at the best Mexican restaurants in America. It might be intimidating to try and make them but scratch, but with a few shortcuts, you can make enchiladas at home in no time. This recipe can also easily be adapted to be vegetarian using sweet potatoes and black beans. Ingredients. 1/2 - 3/4 pound chicken cooked and …
From worldfoodnetwork.ca


DIFFERENT TYPES OF ENCHILADAS- THE 3 BEST - JUST MEXICAN FOOD
Before, these Enchiladas were stuffed and made with easy to cultivate foods that were indigenous to the land. This included squash, pumpkin, beans, corn, and more. Although we usually eat Enchiladas now with beef or chicken, this was extremely uncommon during the first few years that Aztecs ate Enchiladas. Instead, common meat that was eaten included deer …
From justmexicanfood.com


ENCHILADAS | TRADITIONAL WRAP FROM MEXICO
WHERE TO EAT The best Enchiladas in the world (according to food experts) Near me; In the world; In Mexico; Search location. Recommend a restaurant with good Enchiladas. 1. Café de Tacuba. Mexico City, Mexico. Calle de Tacuba 28. Recommended by Adela Khadir and 20 other food critics. "I was recommended to come to Café de Tacuba for their famous enchiladas as …
From tasteatlas.com


THE BEST CHICKEN ENCHILADAS (VIDEO) - TATYANAS EVERYDAY FOOD
Chicken Enchilada Casserole [Video] - Sweet and Savory Meals. The Best Chicken Enchiladas (video) - Tatyanas Everyday Food. The Best Chicken Enchiladas - Tatyanas Everyday Food
From mungfali.com


BEST SLOW-COOKER ENCHILADAS TWO WAYS RECIPES | FOOD ...
Step 2. Mix the cream cheese and cumin in a medium bowl until smooth and combined. Step 3. Place 2 tortillas slightly overlapping on the bottom of one compartment of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the green enchilada sauce. Sprinkle with a third of the black ...
From foodnetwork.ca


CHEESY VEGETABLE ENCHILADAS RECIPE: THE MEATLESS MONDAY ...
Roll up and place on top of the enchilada sauce, seam side down. Pour the remaining sauce over the top of the enchiladas. Cover the skillet with a lid or aluminum foil. Bake in a preheated 350-degree F oven until enchiladas are hot and bubbly, about 15 to 20 minutes. Top with the remaining 1 cup of cheese and bake an additional 5 to 10 minutes ...
From 30seconds.com


THE BEST CHEESE ENCHILADAS - FOOD NEWS
Best Ever Cheese Enchiladas. Preheat oven to 375 degrees. Heat oil in a medium skillet over medium-high heat. Place one tortilla at a time in the hot oil and quickly turn with tongs or a nonstick spatula.
From foodnewsnews.com


THE BEST RED CHICKEN ENCHILADAS RECIPE | FOOD NETWORK ...
Get The Best Red Chicken Enchiladas Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Magazine; Blog; Shows A-Z; Chefs A-Z; Restaurants. Recipes. Recipes. Healthy; Family Dinners; Easy Comfort Foods; Our Best Recipes; Tailgating Ideas. See All Recipes. Recipe of the Day. Red Red. Trending Recipes . …
From ontherocks.top


THE BEST CHICKEN ENCHILADAS RECIPE - FOOD NEWS
The Best Chicken Enchilada Recipe Ever. Gooey, melty mozzarella and Jack cheese, taco-seasoned shredded chicken, sour cream and corn tortillas, all slathered in mildly tangy green enchilada sauce and baked until your house smells like your favorite Mexican restaurant (in the very best way).
From foodnewsnews.com


VEGETARIAN ENCHILADAS - 16 BEST ENCHILADA RECIPES
Vegetarian enchiladas are one of those foods that have a direct line to the comfort and nostalgia centers of the brain. It’s something I remember being made at home growing up and a go-to order when my family would go out to eat in a restaurant (the way I remember things, at least 70 percent of meals my parents took me to at restaurants when I was a child were at a …
From womensrunning.com


THE BEST CHICKEN ENCHILADA RECIPE FROM FOOD NETWORK - FOOD ...
Best Chicken Enchilada Recipes From Food Network Put your tomatillos, onion, garlic, and jalapenos on the sheet and roast them at 400 degrees for about 25 minutes (or until the vegetables are tender and starting to look a little charred). Put the roasted vegetables in a food processor and season with cumin, salt, cilantro, and lime juice. Preheat oven to 350. Pour 2 …
From foodnews.cc


ENCHILADA RECIPES CHICKEN, CHEESE & MORE | TASTE OF HOME

From tasteofhome.com


ABSOLUTELY THE BEST ENCHILADAS RECIPE - FOOD NEWS
Mexican food has taken the U.S. by storm. There's Tex-Mex, New Mexico-style Mexican, Arizona-style Mexican, California-style Mexican, and authentic, real Mexico Mexican.But regardless of which (slight) variation you prefer, enchiladas are always on the menu and hold a top-of-the-list position for just about every lover of Mexican food. Jul 30, 2016 - These …
From foodnewsnews.com


ENCHILADA RECIPES | ALLRECIPES
Rating: 4.56 stars. 174. Ground beef enchiladas in flour tortillas topped with spicy red sauce, cheese and fresh cilantro. So flavorful! Takes time and effort, but well worth it! Serve with Mexican rice and beans for a complete Mexican meal. By Vickie Boozer.
From allrecipes.com


REAL GOOD CHEESE ENCHILADAS REVIEW - ALL INFORMATION ABOUT ...
Real Good Foods Frozen Chicken Enchiladas - 4.7oz Reviews 2022 top www.influenster.com. #RealGood is a real good convenience food brand if you live a low carb lifestyle. The chicken enchiladas are probably my least favorite Real Good food, but still decent. I recommend adding hot sauce and avocado or dress up to your liking.
From therecipes.info


THE BEST ENCHILADAS RECIPE - FOOD NEWS
Best Beef Enchiladas JessicaColeman91499 flour tortillas, chili powder, enchilada sauce, salt, ground black pepper and 10 more Easy Beef Enchiladas HollyClegg750 . Most enchiladas are baked covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Sprinkle the cheese on top of …
From foodnewsnews.com


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