SAUCY CHERRY ENCHILADAS
Enchiladas for dessert? When they're filled with fruit and covered with a sweet syrup, why not? Apple or blueberry pie filling is good inside the tortillas too.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the sugar, water, butter and lemon juice to a boil over medium heat. Reduce heat; simmer, uncovered, for 30 minutes or until mixture has the consistency of syrup. Remove from the heat; set aside., Spoon about 3 tablespoons of pie filling off-center on each tortilla; fold sides and ends over filling and roll up. Place in a greased 13-in. x 9-in. baking dish. Pour sugar syrup over tortillas; let stand at room temperature for 30 minutes., Bake, uncovered, at 350° for 30 minutes. Sprinkle with pecans and cinnamon. Bake 15 minutes longer or until golden brown and sauce bubbles around the edges. Serve warm with ice cream.
Nutrition Facts : Calories 382 calories, Fat 20g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 347mg sodium, Carbohydrate 50g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
CHERRY ENCHILADAS
Cherry Pie like you've never had it before! Cherry pie filling wrapped in flour tortillas, soaked overnight in a sweet liquid, then baked. I used to work at a bed and breakfast, and we would make this sometimes for catered luncheons. I added my own touch with the almonds.
Provided by Brigantine
Categories Desserts
Time 9h
Yield 5
Number Of Ingredients 8
Steps:
- Grease a 9x13 inch baking dish. Combine the water, butter and 1/2 cup of sugar in a small saucepan and bring to a boil. Place a few spoonfuls of cherry pie filling just slightly off center of each tortilla. Roll up and place seam side down in the baking dish. Pour the hot liquid over the 'enchiladas' making sure to coat the tops completely. The mixture will be watery. Cover and refrigerate overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl or cup; sprinkle over the top of the enchiladas.
- Bake for 35 to 40 minutes in the preheated oven, or until outside edges of the tortillas are golden brown. Let cool slightly before serving.
Nutrition Facts : Calories 622.4 calories, Carbohydrate 94.7 g, Cholesterol 48.8 mg, Fat 24.5 g, Fiber 3.1 g, Protein 6.7 g, SaturatedFat 13.1 g, Sodium 597.4 mg, Sugar 26.4 g
CHEESY BEEF ENCHILADA RECIPE
Easy beef enchilada recipe? Cheese enchilada recipe? It's both! Our easy Cheesy Beef Enchilada recipe is the perfect go-to weeknight entree.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Brown meat in large skillet; drain. Return meat to skillet. Stir in 1/2 cup each salsa and cheese.
- Spread 1/2 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon meat mixture down centers of tortillas; roll up. Place, seam sides down, in baking dish; top with remaining salsa and cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 430, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1020 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 3 g, Protein 26 g
ULTIMATE CHEESY ENCHILADAS
Provided by Jeff Mauro, host of Sandwich King
Time 45m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho chile, chipotle chile, cocoa, oregano, garlic powder and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes. Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes. Add the vinegar and season with salt and pepper.
- Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering. Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels.
- Preheat the oven to 375 degrees F.
- Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the remaining sauce and top with the remaining cheese.
- Bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Garnish with the pickled jalapeno and fresh cilantro.
SUPER EASY CHEESY ENCHILADAS
When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)
Provided by CraftScout
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
- Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
- Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
- Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
- Pour the rest of the sauce on top, spreading it to cover.
- Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
- For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.
CHERRY ENCHILADAS RECIPE - (4.4/5)
Provided by deb49
Number Of Ingredients 9
Steps:
- Grease a 9x13 inch baking dish. Combine the water, butter and 1/2 cup of sugar in a small saucepan and bring to a boil. Place a few spoonfuls of cherry pie filling just slightly off center of each tortilla. Roll up and place seam side down in the baking dish. Pour the hot liquid over the 'enchiladas' making sure to coat the tops completely. The mixture will be watery. Cover and refrigerate overnight. Preheat the oven to 375 degrees F (190 degrees C). Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl or cup; sprinkle over the top of the enchiladas. Bake for 35 to 40 minutes in the preheated oven, or until outside edges of the tortillas are golden brown. Let cool slightly before serving.
CHERRY ENCHILADAS
Make and share this Cherry Enchiladas recipe from Food.com.
Provided by YaYa1689
Categories Low Protein
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- With med heat, cook in skillet until sugar is dissolved, 1/2 cup butter, 1 3/4 cups sugar, 1 cup water, 1 tea vanilla.
- Combine pie filling, 1 tea almond extract and 1/2 cup sugar, mix well.
- Dip tortillas in liquid mixture soaking each.
- Fill tortillas with cherry mixture, roll up like an enchilada.
- Place in oblong pan and repeat.
- Pour remaining liquid mixture over rolled and filled tortillas.
- Sprinkle with sugar and cinnamon.
- Bake 350* 45 minutes.
- Serve with Ice Cream.
Nutrition Facts : Calories 501.6, Fat 13.9, SaturatedFat 7.9, Cholesterol 30.5, Sodium 286.6, Carbohydrate 92.6, Fiber 1.4, Sugar 56.9, Protein 2.9
CHERRY ENCHILADAS
This easy dessert recipe reminds me of French crepes. It's the perfect meal-ending treat for those Tex-Mex brunches we have so often here.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Spoon pie filling off center on each tortilla; roll up. Place seam side down in a greased 8-in. square baking dish; set aside. In a small saucepan bring the sugar, butter and water to a boil over medium heat; pour over enchiladas. , Bake, uncovered, at 350° for 20-25 minutes or until lightly browned. Serve immediately.
Nutrition Facts : Calories 414 calories, Fat 20g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 413mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
VEGAN ENCHILADAS STUFFED WITH GARLIC MASHED POTATOES
In these vegan enchiladas, warm corn tortillas are bathed in a spicy and bright sauce of chiles and tomato, and wrapped around creamy garlic mashed potatoes.
Provided by Jocelyn Ramirez
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat oil in a large skillet over medium-low. Add chiles and cook, turning constantly with tongs, until slightly darkened in color and fragrant, about 3 minutes. (Be careful not to burn chiles or they'll become bitter.) Transfer chiles to a medium bowl, leaving oil behind in skillet; reserve skillet. Pour 3 cups hot water (6 cups if doubling base recipe) over chiles and weigh down chiles with a smaller bowl to keep submerged. Let soak until softened, about 10 minutes.
- Meanwhile, cook onion, garlic, and salt in reserved skillet, stirring occasionally, until browned and slightly softened, 12-15 minutes. Add oregano and cumin and cook, stirring, until fragrant, about 1 minute. Transfer onion mixture to a blender.
- Add chiles and 1 cup chile soaking liquid to blender and purée, adding more soaking liquid if needed, until smooth. (If you don't have a high-powered blender, you may want to pass purée through a fine-mesh sieve.) You should have 2½ cups chile base. If you have less, add more chile soaking liquid and blend again to combine. Do ahead: Chile base can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months.
- Preheat oven to 350°. Purée chile base, canned tomatoes, and broth in a blender until smooth. Transfer to a medium saucepan and season with salt and pepper. Partially cover (to avoid splattering) and bring to a simmer over medium heat; cook, stirring occasionally, until enchilada sauce thickens slightly and flavors meld, 18-20 minutes.
- Meanwhile, slice ½" from top of garlic, exposing cloves. Set on a square of foil and drizzle with oil; season with salt and pepper. Wrap up foil to encase garlic and bake until very tender, 50-60 minutes. Unwrap, let cool slightly, then squeeze out cloves into a medium bowl.
- Place potatoes in a medium pot and pour in cold water to cover by 2"; season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, 20-25 minutes. Drain potatoes and let cool slightly, then peel. Transfer to bowl with garlic and add nutritional yeast, mushroom powder (if using), cumin, 1 cup almond milk, and remaining ¼ cup oil; season with salt and pepper. Mash with a potato masher or fork, adding up to ¼ cup more almond milk if needed, until smooth and creamy. Set potato filling aside.
- Spread ½ cup enchilada sauce in a 13x9" baking dish. Warm tortillas on a dry comal or an oiled griddle until pliable, about 30 seconds per side and set aside. Spoon ¼ cup enchilada sauce into a shallow dish. Dredge a tortilla in sauce on both sides to coat. Fill with ⅓ cup reserved potato filling and roll up tightly. Place enchilada, seam side down, in baking dish. Repeat process with remaining tortillas, using more sauce as needed and packing enchiladas tightly into baking dish. Spoon more sauce over, reserving some for serving. Cover enchiladas with foil and bake until warmed through, 12-15 minutes.
- Uncover and top with white onion, avocado, cherry tomatoes, and cilantro. Serve with remaining enchilada sauce alongside. Do ahead: Enchilada sauce can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months. Reheat before using.
More about "cherry enchiladas recipes"
SEAFOOD ENCHILADAS WITH CHERRY TOMATO SALSA
From womansday.com
Estimated Reading Time 2 mins
- Very lightly grease a 13 x 9-inch baking dish Melt butter in a 4-quart saucepan over medium heat.
- Stir in shrimp and scallops and cook, stirring often, 2 to 3 minutes until shrimp are pink and scallops appear opaque.
- Cover, remove from heat and let stand 3 minutes until shrimp and scallops are opaque at centers Add crabmeat and stir to mix.
- Strain over a 2-cup measure to reserve liquid. (You should have about 2⁄3 cup.) Place seafood in a medium bowl Sauce: In same saucepan, melt butter over medium heat.
EASY CHEESY CHICKEN ENCHILADAS - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
Ratings 203Calories 728 per servingCategory Main Dish
- Pour enchilada sauce into a deep skillet and add the minced garlic; heat to boiling. Season the chicken breasts with salt and pepper on both sides and add to the skillet, nestling into the sauce. Reduce to low heat and cover. Cook for 15-20 minutes or until the chicken is cooked through.
- Remove the chicken from the sauce and let the chicken and the sauce cool slightly. Use two forks to shred the chicken (pierce the chicken with one fork and hold it steady while slowly scraping the other fork, prongs faced backwards, away from the other fork).
CHICKEN ENCHILADA BAKE - HEALTHY SEASONAL RECIPES
From flavorthemoments.com
4.4/5 (5)Total Time 1 hr 20 minsCategory Main DishesCalories 300 per serving
- Season the chicken breasts with salt and pepper, and place them in a slow cooker. Pour the sauce over the chicken, and cook on low 3-4 hours, or until the chicken is no longer pink and shreds very easily. Remove from the slow cooker and shred. Place the chicken back in the slow cooker and mix thoroughly with the verde sauce.
- Preheat the oven to 350 degrees. Grease an 8x8" square baking dish with cooking spray. Place just enough of the chicken verde mixture on the bottom of the baking dish to cover. Halve (3) of the tortillas and overlap sideways, covering the sauce. Cover with half of the remaining chicken verde, and sprinkle with half of the grated cheese. Repeat with the remaining tortillas, chicken verde, and cheese.
- Place the cherry tomatoes, red onion, lime juice, cilantro, and salt and pepper in a small bowl. Let stand at room temperature to let the flavors marry. Top the enchilada bake with a dollop of Greek yogurt and salsa. Enjoy!
VEGAN ENCHILADAS RECIPE - AKASHA RICHMOND | FOOD & WINE
From foodandwine.com
5/5 (524)Category VeganServings 6Total Time 3 hrs
- In a medium heatproof bowl, cover the cashews with hot water and let stand for 2 hours. Drain and transfer the cashews to a food processor. Add the lime juice, vinegar, paprika, salt and 1/4 cup of water and puree until smooth and creamy.
- In a large saucepan, combine the tomatillos, onion, garlic, jalapeño and stock and bring to a simmer. Cook over moderate heat until the vegetables are tender, about 15 minutes. Transfer the mixture to a food processor, add the cilantro and puree until smooth. Season with salt and pepper.
- Preheat the oven to 400°. In a small baking pan, toss the squash pieces with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 15 minutes, until tender. Remove the squash from the oven and lower the temperature to 375°.
THE BEST BEEF ENCHILADAS WITH HOMEMADE ENCHILADA SAUCE
From spicesinmydna.com
5/5 (12)Total Time 1 hrCategory Beef, Main CourseCalories 476 per serving
- Make the enchilada sauce. Bring a medium saucepan over medium-high heat and add the olive oil. Once hot, add the garlic and sauté for about 30 seconds or until fragrant. Add the chicken broth, chipotle sauce, tomato sauce, chili powder, cumin, paprika, onion powder, garlic powder, smoked paprika, salt, and pepper and stir to combine. Raise heat to high and bring to a boil. Once boiling, reduce heat slightly and simmer for 15 minutes, stirring occasionally.
- Meanwhile, heat a large skillet over medium high heat. Add the ground beef, chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt and cook for 7-8 minutes, until ground beef is browned and fully cooked. Add 1/2 cup of the enchilada sauce to the beef, as well as 1/3 of the cheeses. Stir to combine until melted.
- Spoon 1 cup of enchilada sauce on the bottom of a 9x13 casserole dish. Spoon about 1/4 cup of the beef mixture onto one side of the tortilla, then roll tightly. Place seam side down in the dish and repeat with all 8 tortillas.
CREAM CHEESE CHICKEN ENCHILADAS - 12 TOMATOES
From 12tomatoes.com
4.6/5 (126)Estimated Reading Time 3 minsServings 6-8
- In a mixing bowl, stir together 1/2 cream cheese, chicken, 1 cup cheese, lime juice, cumin and chili powder, and season with salt and pepper, if desired.
- Take 1 tortilla and fill with 2-3 tablespoons chicken mixture, then place seam side down in baking dish. Repeat with remaining tortillas and filling.
- In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for 2-3 minutes, or until golden brown.
AIR FRYER CHICKEN ENCHILADAS - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
Cuisine AmericanCategory DinnerServings 14Total Time 35 mins
- Pull the chicken from the Rotisserie chicken (or you can buy already pulled Rotisserie chicken), and place it in a bowl.
- Chop the sweet onion, and set aside. Place the enchilada sauce in a large heavy saucepan, and add the brown sugar. Bring to a boil, and turn off heat.
- Lay the tortillas out on a plate, and lightly cover the inside with the Enchilada sauce. Add the chicken, and onion in the middle of the Tortilla, and sprinkle with cheese, and a little more sauce.
- Line the air fryer basket with foil. Fold the Tortilla sides in, covering the center filling, until you have all four sides folded over each other, and lay the Enchilada folded side down in the air fryer, being careful to keep the sides folded under. Continue, until you have the air fryer full of Enchiladas.
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