Enchilada Recipes

Weeknight Enchiladas

admin — Wed, 25 Apr 2012 18:36:35 +0000

Serves 4.

Ingredients:

1 lb ground beef
1 small onion, chopped
1 (10.75-oz) can tomato soup, undiluted
1 (10-oz) can mild enchilada sauce
8 (7-inch) flour tortillas
2 cups (8 oz) shredded Cheddar cheese, divided
Sour cream, for garnish

Cook ground beef and onion in a large skillet over medium heat until meat is browned, stirring until meat crumbles and is no longer pink; drain of grease. Return to skillet; stir in tomato soup and enchilada sauce. Spread about 1/4 cup meat mixture on each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up, and place, seam-side down, in a 13- x 9-inch baking dish. Pour remaining meat mixture over tortillas. Cover and bake at 350ºF for 20 minutes. Uncover, sprinkle with remaining cheese, and bake an additional 5 minutes or until cheese melts. Top with sour cream, if desired, and serve warm.

Creamy Enchiladas

admin — Mon, 23 Apr 2012 16:59:08 +0000

Serves 12.

Ingredients:

2 medium onions, chopped
2 cloves garlic, minced
2 tbs vegetable oil
4 cups chopped cooked chicken
2 (16-oz) cans tomato puree
4 fresh Anaheim chiles, seeded and finely chopped
1/2 tsp salt
5 cups half-and-half
10 chicken-flavored bouillon cubes
24 (6-inch) flour tortillas
2 cups (8-oz) shredded Monterey Jack cheese
Sliced ripe olives, for garnish

Cook onion and garlic in oil in a Dutch oven over medium heat, stirring constantly, until tender. Add chicken and next 3 ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Set aside.

Combine half-and-half and bouillon cubes in a large saucepan; cook over low heat until bouillon cubes in a large saucepan; cook over low heat until cubes dissolve. Dip tortillas one at a time in half-and-half mixture to coat. Spoon about 1/4 cup chicken mixture down the center of each tortilla; roll up tortilla, and place, seam-side down, in two lightly greased 13- x 9-inch baking dishes. Pour remaining half-and-half mixture evenly over tortillas. Cover and bake at 350ºF for 10 minutes; uncover and bake 10 minutes. SPrinkle with cheese, and bake an additional 5 minutes or until cheese melts. Garnish, if desired, and serve warm.

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Chicken Enchiladas

admin — Sun, 22 Apr 2012 16:36:21 +0000

Prep: 15 mins. Cooking: 30 mins. Serves 4.

Ingredients:

3 cups chopped cooked chicken
2 cups (8 oz) shredded Monterey Jack cheese with peppers
1/2 cup sour cream
1 (4.5-oz) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) tortillas
Vegetable cooking spray
1 (8-oz) container sour cream
1 (8-oz) jar tomatilla salsa
Diced tomatoes, chopped avocado, chopped scallions, sliced ripe olives, for garnish

Preheat oven to 350ºF and lightly grease a 13- x 9-inch baking dish.

Stir together first 5 ingredients. Spoon mixture evenly down center of each tortilla, and roll up. Arrange seam-sides down in baking dish. Coat tortillas with cooking spray. Bake for 30 minutes or until golden.

Stir together 8-oz container of sour cream and salsa. Spoon over enchiladas and garnish, if desired.

Smothered Enchiladas

admin — Sat, 21 Apr 2012 03:32:56 +0000

Prep: 20 mins. Cook: 30 mins. Serves 8.

Ingredients:

2 lbs ground beef
1 (1 1/4-oz) package mild taco seasoning
1 (4.5-oz) can chopped green chiles, divided
2 (10 3/4-oz) cans cream of chicken soup
1 (16-oz) container sour cream
8 (8-inch) tortillas
2 cups (8 oz) shredded Cheddar cheese
Salsa, sour cream, green onions, chopped fresh cilantro, for garnish

Preheat oven to 350ºF and lightly grease a 13- x 9-inch baking dish.

Cook ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.

Stir together remaining green chiles, soup, and sour cream. Pour half of mixture into baking dish. Spoon beef mixture evenly down center of each tortilla; roll up. Place tortillas, seam-side down, over sour cream mixture in dish; top with remaining sour cream mixture and cheese. Bake, uncovered, for 25 minutes or until thoroughly heated. Garnish, if desired.

Breakfast Enchiladas

admin — Sun, 08 Apr 2012 23:10:15 +0000

Prep: 35 mins. Cook: 50 minutes. Serves 10.

Ingredients for Cheese Sauce:

1/3 cup butter
1/3 cup all-purpose flour
3 cups milk
2 cups (8 oz) shredded Cheddar cheese
1 (4.5-oz) can chopped green chiles, undrained
3/4 tsp salt

Ingredients for Enchiladas:

1lb hot ground pork sausage
2 tbs butter
4 green onions, thinly sliced
2 tbs chopped fresh cilantro
14 large eggs, beaten
3/4 tsp salt
1/2 tsp pepper
Cheese Sauce
10 (8-inch) flour tortillas
1 cup (4-oz) shredded Monterey Jack cheese with jalepeños
Grape tomatoes, green onions, cilantro, for garnish

To make Cheese Sauce: Melt butter in a saucepan over medium-low heat, and whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in cheese and remaining ingredients until smooth. Yield: 4 cups.

To make Enchiladas: Preheat oven to 350ºF and lightly grease 13- x 9-inch baking dish.

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.

Melt butter in s large nonstick skillet over medium heat. Add green onions and cilantro, and sauté for 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist. (Do not stir constantly.) Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.

Spoon about 1/2 cup egg mixture down center of each tortilla; roll up. Place seam-side down in baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese. Bake, uncovered, for 30 minutes or until sauce is bubbly. Serve with desired garnishes.

Black Bean & Spinach Enchiladas

admin — Fri, 06 Apr 2012 20:33:55 +0000

Frozen spinach soufflé makes quick work of this traditionally time-consuming type of recipe.

Prep: 20 mins. Cook: 30 mins. Serves 8.

Ingredients:

2 (12-oz) packages frozen spinach soufflé
2 (15-oz) cans black beans, rinsed and drained
2 tbs fresh lime juice
1 tsp Creole seasoning
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 (8-oz) container sour cream
8 (8-inch) flour tortillas
1 (16-oz) block Monterey Jack cheese, shredded and divided

Preheat oven to 350ºF.

Cook spinach soufflé according to microwave directions. Cool slightly.

Combine beans and next 6 ingredients in a bowl; set aside.

Stir together spinach soufflé and sour cream until blended.

Spoon about 1/2 cup black bean filling down the center of tortilla. Top each with a heaping 1/3 cup spinach filling, and sprinkle with 3 tbs cheese. Roll up each tortilla, and place seam side down in a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining cheese and bake, covered, for 30 minutes, or until bubbly.

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Cheese Enchiladas (Enchiladas de Queso)

admin — Wed, 28 Sep 2011 21:36:46 +0000

Yield: Makes 4 to 6 Servings

Ingredients
1/4 cup vegetable oil
12 (6 inch) corn tortillas
3 cups shredded cheddar cheese or combination of cheddar and Monterey Jack cheese (12 ounce)
one medium onion, chopped
green onions
Salsa:
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
1/4 cup mild chili powder
4 cups tomato juice
1 (6 ounce) can tomato paste
2 tablespoons canned diced green chilies
1/2 teaspoon dried leaf oregano, crushed
1/4 teaspoon ground cumin
1/2 garlic clove crushed with 1/4 teaspoon salt

How to Make
prepare salsa. Preheat oven to 350°. Heat oil in a medium skillet. With tongs, carefully place one tortilla at a time in hot oil. Quickly turned and dip other side in hot oil. Drain on paper towels, then dip and salsa. Reserve 1 cup cheese for topping. Arrange some of the remaining cheese and a strip on tortilla. Sprinkle with chopped onion. Roll up tightly and place seam-side down in a medium baking dish. Repeat with remaining tortillas. Pour remaining sauce over top. Sprinkle reserve cheese over sauce. Bake 15 to 20 min. or until heated through. Garnish with green onions; serve immediately with shredded lettuce.
To make salsa, heat oil in a large saucepan. Stir in flour; cook 1 min. Stir in chili powder until blended. Stir in tomato juice, tomato purée, oregano, cumin and garlic-salt mixture. Simmer about 15 min.; keep warm.

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Enchiladas Verde

admin — Wed, 31 Dec 2008 00:25:32 +0000

Photo by mmchicago

Ingredients
2 whole young chicken breasts
1 cup chicken stock (or water)
2 teaspoons salt
2 garlic cloves, chopped
1 teaspoon black pepper
3/4 cup corn or canola oil
1 dozen flour tortillas
Salsa Verde, recipe follows
1 pound grated asadero-style cheese (substitutes: mozzarella or Monterey Jack)
Sour cream, for garnish

Green Sauce/Salsa Verde
2 pounds green tomatoes
1 or 2 jalapenos
3 large garlic cloves
1/2 cup water
1 tablespoon salt

Methods
In a saute pan, bring the chicken stock , salt, garlic, and black pepper to a boil. Add the chicken breasts, and simmer for 15 to 20 minutes. Leaving chicken in the liquid, allow to cool. When cool, remove the chicken. Bone and shred the chicken breasts and return to the liquid. Set aside. Preheat oven to 450 degrees F. Heat the oil in a skillet. Pass the tortillas, one at a time, quickly through the oil, about 10 seconds per side. Place tortillas between paper towels to absorb excess oil. To assemble, put about 1/12th of the shredded chicken on each tortilla, sprinkling 1 teaspoon of the simmering liquid on top. Spread one tablespoon of the Salsa Verde over the chicken. Roll the tortilla around the chicken and sauce and place in a greased ceramic or glass casserole. Continue with the rest of the tortillas and filling until the entire filling is used up. Pour 3/4 of the remaining salsa verde over the enchiladas. Sprinkle with the grated cheese. Bake for 5 minutes then, check the progress. Continue baking until sauce begins to bubble, which may mean an additional 5 minutes. Top with sour cream when serving. Serve remaining salsa verde at the table.

For the sauce, clean the thin dry skins off the tomatillos. Boil all the ingredients together until soft, about 10 minutes. Cool for 30 minutes then, puree in a food processor. This should yield about 3 cups; if sauce seems too thick,thin with chicken stock to pourable paste consistency. Set aside.

Note: Salsa verde can be made in advance and refrigerated for 3 to 4 days. Warm the refrigerated sauce before assembling the enchiladas.

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Cheese Enchiladas

admin — Tue, 30 Dec 2008 04:36:25 +0000

Photo by acererak

Ingredients
2 Cups shredded Monterey Jack cheese (8 oz)
1 Cup shredded Cheddar cheese (4 oz)
1 Med. onion, chopped (about 1/2 cup)
1/2 Cup sour cream or plain yogurt
2 Tablespoons chopped fresh parsley
1/4 Teaspoon pepper
6 Flour tortillas (7-inch diameter)
1 Can (15 oz) tomato sauce
1/3 Cup chopped green bell pepper
1 Tablespoon chili powder
1 Teaspoon chopped fresh or
1/2 Teaspoon dried oregano leaves
1/4 Teaspoon ground cumin
1 Clove garlic, finely chopped
1/4 Cup shredded Cheddar cheese (1 oz)

Directions
Heat oven to 350 d. Grease rectangular baking dish, 12 X 7 1/2 X 2 in. Mix Monterey Jack cheese, 1 cup Cheddar cheese, the onion, sour cream, parsley and pepper. Spoon about 1/2 cup cheese mixture onto each tortilla. Roll tortilla around filling and place seam side down in dish. Mix remaining ingredients except 1/4 cup Cheddar cheese. Pour over enchildas. Sprinkle with 1/4 cup Cheddar cheese. Bake uncovered about 20 minutes or until hot and bubbly. Garnish with sour cream and sliced black olives or lime wedges if desired. 6 servings: 360 calories per serving.

To Microwave: Prepare as directed – except place enchiladas in greased rectangular microwavable dish, same size as above, and do not sprinkle with 1/4 cup Cheddar cheese. Cover with waxed paper and microwave on high 9 to 11 minutes, rotating dish 1/2 turn after 5 minutes, until hot and bubbly. Sprinkle with 1/4 cup Cheddar cheese. Cover and let stand about 3 minutes.

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Veggie Wet Burritos

admin — Mon, 29 Dec 2008 08:18:55 +0000

Photo by faeryboots

Ingredients
1 ½ cups dry Textured Vegetable Protein
1 ¼ cups boiling water or vegetable stock
2/3 cup chopped onion
5 cloves garlic, minced
1 tablespoon cumin
¼ teaspoon salt
¼ teaspoon pepper
¼ cup diced green chili peppers
1 ½ cups black beans, slightly mashed
2 cups spicy vegetarian chili
½ cup salsa
1 (10 ounce) can enchilada sauce
10 (12 inch) tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
1 cup shredded sharp cheese
½ cup chopped green onions (optional)

Directions

1. Pour hot liquid over TVP, stir and let sit 10 minutes.
2. Heat a spray of PAM in a saucepan over medium-high heat.
3. Add onion, and cook until translucent.
4. Add reconstituted TVP, and season with garlic, cumin, salt and pepper.
5. Stir in the chilies and black beans until well blended. Turn off heat, but keep warm.
6. In a saucepan, combine the chili, salsa and enchilada sauce.
7. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
8. Place a warmed tortilla on a plate, and spoon a generous portion of the TVP and bean mixture onto the center. Top with lettuce and tomato.
9. Roll up tortilla over the filling. Repeat for remaining tortillas and filling.
10. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions.
11. Bake at 375F for 10 minutes and serve immediately.

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