EASY DELICIOUS ENCHILADA'S
I think these enchiladas are better than any restaurant I have ever had, I made the recipe myself, very easy and very good! I regularly serve it to guest and it is always a winner. Sometimes instead of chicken I will use carnitas. I always make one extra in a separate dish without meat for my vegetarian sister.
Provided by Desert Sea Chicken
Categories Chicken Breast
Time 45m
Yield 6 enchiladas, 5-7 serving(s)
Number Of Ingredients 11
Steps:
- Boil chicken breasts so meat easily shreds, you could also use crock pot, or slow cook in oven. Shred with fork and knife and put in a bowl with 1/2 cup pace picante sauce.
- Preheat oven to 350.
- Combine can of diced jalapenos, yellow onion, and can of diced green peppers. Grate about 3/4 cup queso fresco cheese.
- Pour 1/4 of the can of green enchilada sauce in the bottom of casserole dish.
- Use large flour tortillas - fill with chicken, mixture of jalapenos, onion and peppers and a little cheese and set in casserole dish opening side down. Do this with as many as fit in the dish, usually 5 or 6. Pour remaining green sauce over tortillas and put remaining cheese on top. Cook 30 minutes. Add sour cream on top and sliced avocado.
Nutrition Facts : Calories 679.5, Fat 24.9, SaturatedFat 6.6, Cholesterol 45.2, Sodium 1432.7, Carbohydrate 86.9, Fiber 9, Sugar 6.6, Protein 27.3
SUPER EASY AND YUMMY CHICKEN ENCHILADAS
My sister Shawn is famous for these enchiladas, and her husband Rob makes the killer margaritas to match. My husband and I like them with Sangria. It's the ideal entree for dinner guests because it can be completely prepared in advance. You can substitute whatever meat you have...ground chicken or turkey, steak, shredded pork, Krab, etc. as well as any creamed soups. I was even out of sour cream and substituted fat free cottage cheese which worked fine. Be creative and please share your ideas here!
Provided by FLKeysJen
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken with poultry seasoning.
- Cool completely.
- Shred chicken in food processor. (Steps #1-3 can be done the day before assembling enchiladas.).
- Saute onion in a saucepan.
- Add chicken, 1/2 of the green chilis and taco seasoning and cook for two minutes.
- Remove from heat and add two cups cheese.
- Prepare sauce in a medium bowl: combine soup, sour cream and the other half can of green chilis.
- In a 9 x 13 pan, place 1 cup of sauce.
- Place 1/8 to 1/10 of chicken mixture in each flour tortilla and roll up and place in pan with seams down.
- Pour remaining sauce over enchiladas and sprinkle top with remaining two cups cheese. (Steps #1-10 can all be done in advance and keep pan in refrigerator ready to cook.).
- Bake at 375 degrees for 20-25 minutes.
Nutrition Facts : Calories 463.9, Fat 27.5, SaturatedFat 14.5, Cholesterol 92.3, Sodium 980.6, Carbohydrate 25.9, Fiber 1.3, Sugar 1.5, Protein 27.7
YUMMY ENCHILADAS
Make and share this Yummy Enchiladas recipe from Food.com.
Provided by Adams_SM
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground beef in large skillet.
- Mix cooked ground beef in large bowl with refried beans.
- Add taco seasoning and mix well.
- Place tortilla in a large casserole dish and fill the middle with the mixture. Roll closed and do this to every tortilla.
- Pour enchilada sauce over the rolled, stuffed tortillas.
- Finely dice onion and sprinkle over the top of enchilada sauce.
- Sprinkle shredded cheddar generously on the top.
- Bake at 350F until cheese is all melted, let cool and eat!
SUMMER VEGETABLE ENCHILADAS
This recipe is Ree's take on classic Tex-Mex enchiladas. She uses seasonal summer vegetables such as yellow squash, cherry tomatoes and poblano peppers to create a veggie-forward dish perfect for family mealtime.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Toss the cherry tomatoes, oil, chili powder, cumin, garlic, poblano, red onion, squash, 1 teaspoon salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 7 to 10 minutes.
- Meanwhile, one at a time, hold the tortillas with metal tongs over a stovetop burner set on medium heat to brown slightly, about 30 seconds per side. Set aside.
- Pour one of the cans of enchilada sauce into a 9-by-13-inch baking dish. Pour the other can of enchilada sauce into a bowl.
- To assemble the enchiladas, dip a tortilla into the bowl of enchilada sauce, then lay on a plate. Sprinkle some of the Monterey Jack down the middle, followed by some of the roasted vegetables. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas and most of the Monterey Jack (save a little cheese for topping).
- Pour the remaining enchilada sauce from the bowl over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 15 to 17 minutes. Let sit for 10 minutes before serving, to ensure the enchiladas stay together when serving. Top with cilantro and serve with sour cream.
ENCHILADAS
Make and share this Enchiladas recipe from Food.com.
Provided by kari_s
Categories One Dish Meal
Time 40m
Yield 8 enchiladas, 8 serving(s)
Number Of Ingredients 9
Steps:
- cook chicken, mix all ingredients except 1 can of cream of chicken and the enchilada sauce. Spoon 1/8 servings onto tortillas. Fold tortillas in thirds, then thirds again (should look like an envelope kind of). Mix cream of chicken and enchilada sauce together and pour over all 8 enchiladas in a 9x13" pan. Bake at 350 for 30 minutes.
Nutrition Facts : Calories 407.8, Fat 25, SaturatedFat 11.4, Cholesterol 66.3, Sodium 1618.4, Carbohydrate 27.4, Fiber 1.7, Sugar 2.7, Protein 18.4
YUMMY TURKEY ENCHILADAS
Make and share this Yummy Turkey Enchiladas recipe from Food.com.
Provided by Arie5925
Categories Poultry
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Cook the turkey, (you can use some holiday leftovers too they work great).
- In a saucepan, mix the tomato sauce, taco season, and chili powder (can add more season to taste).
- stir occasionally and let simmer on low heat.
- Heat beans in a saucepan using a small amount of water to thin out the beans a little.
- Once you have all the ingredients cooked and ready, you spread beans and meat on each tortilla, sprinkle some cheese, and some olives inside.
- Roll up and place in a rectangle baking pan in rows.
- When all tortillas are filled, pour the tomato sauce mixture over the enchiladas, sprinkle cheese on them and put olive slices on top of each enchilada.
- Cover the pan with aluminum foil and place in oven for 45 minutes or so.
- Serve nice and HOT!
- Yummy!
- These enchiladas taste even better reheated!
Nutrition Facts : Calories 630, Fat 24.8, SaturatedFat 11.9, Cholesterol 55.1, Sodium 1539.1, Carbohydrate 76.3, Fiber 9.9, Sugar 3.6, Protein 26.1
YUMMY TEX-MEX CHICKEN ENCHILADAS
Promise you'll like 'em! My mom found this recipe in a newspaper many years ago. It has been a favorite of mine all my life. It's simple, tasty, and makes great leftovers. You can add or subtract any of the ingredients to suit your taste. You might want to make a little extra, the filling makes a great dip and you may not be able to keep your fingers out of it! (prep time doesn't include cooking chicken).
Provided by Female_Yankees_Fan
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first six ingredients in skillet.
- Warm over low heat until cream cheese is melted, stirring occasionally.
- Stir in 1/2 cup of the shredded cheese and melt.
- Spoon small amount (about 1/3 cup) down center of each tortilla; roll up and place seam-side down in lightly greased 12 x 7 inches.
- baking dish.
- Spoon remaining picante sauce over enchiladas, cover with remaining cheese.
- Bake at 350°F for about 15 minutes or until heated through.
- Garnish with lettuce, radishes, and olives if desired.
- ENJOY!
EASY YUMMY CHICKEN ENCHILADAS
really good enchiladas and really super easy to make. Learned this recipe from my deli manager when I worked at a gas station during high school. It was a weekly favorite to all of our customers. Also my hubby and 2 yr old LOVE it so I have to make it rather often.
Provided by Vix Mix
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- cook chicken until done. seasoning with salt and pepper to taste.
- cut chicken into bite sized pieces.
- cut the Anaheim chili into small chunks(*note you can use more then one if you like lots of spice).
- mix the chicken, chili pieces, and cheese in a large bowl until well blended.(*you can use a Mexican mix cheese if you prefer.).
- pour enough enchilada sauce in the bottom of a 9x13 baking dish to cover it.
- grab a tortilla and dip one side into sauce on bottom of pan then flip it over.
- grab a handful of the chicken and cheese mixture and spread out in a thin row toward the top side of the tortilla then roll.
- repeat the above step until pan is full.(no need to leave space between them).
- any extra cheese and chicken mixture can be poured on top of the rolled enchiladas.
- pour remaining enchilada sauce over top of the enchiladas.
- cover and bake at 350 for 30 min or until all the cheese is melted.
Nutrition Facts : Calories 1180.1, Fat 62.5, SaturatedFat 33.2, Cholesterol 182.5, Sodium 2329.9, Carbohydrate 89, Fiber 6.5, Sugar 5.2, Protein 63.6
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