AWESOME BEEF ENCHILADAS
Oh man, I really love this recipe. It's truly awesome! Most people like corn tortillas with their enchys, but I prefer flour...by all means, go with what you like! Sometimes I throw black beans into the meat mixture, Anyway Enjoy!
Provided by KPD123
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef, onions, peppers and garlic in large skillet over medium-high heat until browned and veggies are soft.
- Add taco seasoning and 1/2 cup of enchilada sauce, stirring until combined. Turn off heat and add cream cheese. Stir until cream cheese has melted into mixture.
- Spread 1/2 cup of enchilada sauce into the bottom of a greased 13x9 casserole dish. Spoon about 1/4 cup of meat mixture down the center of each warmed tortilla and roll up. Place enchiladas seam side down in dish.
- Top enchiladas with remaining 1 cup of enchilada sauce. Then top with monterey jack cheese.
- Bake for 20 minutes at 350 degrees or until cheese is melted. Serve with rice and beans if you so desire!
ANGELA'S AWESOME ENCHILADAS
The secret is in the seasonings! I whipped these up on my own using stuff I had on hand. Shredding the chicken is the most time-consuming step, but it's worth it in the end. Give these babies a try! Serve with sour cream and a side of Spanish rice.
Provided by MomSavedbyGrace
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 8
Number Of Ingredients 17
Steps:
- Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
- Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
- Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
- Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
- Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.
Nutrition Facts : Calories 709.5 calories, Carbohydrate 52.5 g, Cholesterol 125.7 mg, Fat 36.3 g, Fiber 4.4 g, Protein 42.2 g, SaturatedFat 17.6 g, Sodium 1764.5 mg, Sugar 3.8 g
AWESOME ENCHILADAS
I made this up myself. I sort of remembered a recipe for cheese enchiladas my mother had given me, but I couldn't find it. So I started throwing stuff together and this is what I came up with. YUM!
Provided by EmmyLynn
Categories Mexican
Time 30m
Yield 12 enchiladas
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Brown ground beef or turkey over medium-high heat with onion.
- Add the chilies, garlic, and seasoning until thoroughly cooked.
- Add 3/4 cup of the enchilada sauce, green chilies, minced garlic, Old Bay seasoning, cream cheese, and sour cream and stir until combined.
- Stir in 3/4 cup of each of the shredded cheeses.
- Spoon filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2-inch baking dish.
- Pour remaining enchilada sauce over top; sprinkle with remaining cheese.
- Bake at 375°F for 15-20 minutes.
AWESOME ENCHILADAS!
The best enchiladas I've ever had- really, the only ones I've ever liked! I crave these, and usually make them at least two times a month. You can easily use shredded chicken instead of ground beef, and feel free to use corn tortillas instead of flour...it's the sauce that make these enchiladas so AWESOME!
Provided by Photo Momma
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- To make the sauce: Melt butter in a sauce pan, then add chili powder, flour, and salt. Stir until smooth.
- Add garlic and stir in water and tomato paste (may have to use a whisk). Simmer until thick.
- To make the filling: Cook ground beef with the onion, then drain. Add taco seasoning. Add approximately 1/2 cup of enchilada sauce to the meat.
- Place the beef and cheese in each tortilla and roll up. Pour the enchilada sauce on top and bake for 25 minutes.
Nutrition Facts : Calories 522.4, Fat 36.1, SaturatedFat 18.8, Cholesterol 111.8, Sodium 1120.3, Carbohydrate 27.4, Fiber 3.8, Sugar 4.8, Protein 23.6
THE BEST ENCHILADAS
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
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
ANGELA'S AWESOME ENCHILADAS RECIPE
Provided by foodfixer
Number Of Ingredients 17
Steps:
- Combine cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat stirring occasionally, then turn off heat and cover to keep warm. Heat butter in skillet - stir in onion until soft and transparent about 5 minutes. Add chicken, Rotel, taco seasoning, 1/2 green onions, and water. Allow to simmer for 10 minutes. Stir in lime juice, onion and garlic powder, simmer and additional 10 minutes. Preheat oven to 350. Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remainng soup mixture on the bottom of a 9 x 13 baking dish. Fill each tortilla with chicken mixture. Sprinkle cheddar cheese over filling before rolling tortillas, reserving 1/2 cheese for top. Place rolled enchiladas in pan. Pour red enchilada sauce evenly over top and cover with remaining cheese. Sprinkle with reserved green onions and olives - - Very good!!!
ADDICTIVE GREEN ENCHILADAS
The cream cheese is the star in these enchiladas... I've never met a person who didn't enjoy these and they are so simple to put together. You can cook your chicken breasts for these anyway you want... I recommend putting a chili powder/garlic rub on them and baking them. You can also boil them in water and garlic salt, but the baking produces tender, flavorful chicken! Toss in some red pepper flakes to the chicken/cheese mixture for some heat!! Can't beat it! Recently I didn't have a can of the green sauce on hand, and had a crisper full of tomatillos! I made Recipe #51630 and WOW it was super. It takes of course a little more work and effort but it was really good. If you like tomatillos, give it a try when you have some extra time on hand.
Provided by MelvinsWifey
Categories Chicken Breast
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Pour 2 tablespoons green enchilada sauce into the bottom of a 13x9 glass baking dish.
- In large bowl, mix shredded chicken, green chilis, cream cheese, onions, 1/2 cup shredded cheese, and 2 tablespoons of the green enchilada sauce.
- Spoon mixture evenly into corn tortillas and roll up.
- Line up tortillas, touching each other, fitting as many tortillas as you can (but not on top of eachother.).
- Pour remaining enchilada sauce over rolled tortillas.
- Sprinkle remaining shredded cheese over sauce and cover the 13x9 with foil.
- Bake in a 350 degree preheated oven for 40 minutes.
- Remove from oven and let sit at room temp for 10 minutes before serving.
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