SIMPLE PERFECT ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
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.
CHEESE ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
- Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
- Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
- Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
- Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
- Let the mixture cool slightly, then transfer to a blender and puree until smooth.
- The sauce will keep in the refrigerator for up to a week and can also be frozen.
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.
CHUCK'S ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large skillet over medium-high heat, cook the ground beef, garlic powder, black pepper and onion, crumbling the beef as you cook it, until well browned, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Pour off any excess grease but do not clean the skillet.
- To the same skillet, add the beef broth, tomatoes, tomato paste, chili powder, paprika, cumin, hot sauce and some salt. Smash the tomatoes into small bits as you stir. Bring the mixture to a boil, then reduce to a simmer. Use an immersion blender to puree the sauce. Simmer for 1 hour.
- After 1 hour, mix the cornstarch with 1/4 cup water in a small bowl. Add the slurry to the sauce. Raise the heat to medium high and let it boil and thicken for 3 minutes. Return the beef to the pan and stir.
- Preheat the oven to 350 degrees F. Soften the tortillas in the microwave, wrapped in a paper towel, for 15 to 45 seconds, depending on your microwave.
- Mix together all 3 cheeses in a bowl. Place a couple of tablespoons of cheese in the center of each tortilla, making a line down the center. Roll each tortilla up and place it seam-side down in a 9-by-13-inch pan. Once all the tortillas are in the pan, spoon or ladle the sauce over the top of them. Top with the leftover cheese and bake until bubbly, about 18 minutes.
- To make ahead: Assemble the tortillas in the pan and cover with plastic wrap. Put the cooled sauce in an airtight container. Keep the extra cheese for topping in another container. Throw everything into the fridge. When ready to cook, top the tortillas with the sauce and cheese and bake!
CHEESE ENCHILADAS
Quick and easy cheese enchiladas!
Provided by MNMS
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 7
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
- Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
- Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 34.1 g, Cholesterol 33.6 mg, Fat 14.9 g, Fiber 6.6 g, Protein 13.4 g, SaturatedFat 7.4 g, Sodium 1176.7 mg, Sugar 7.4 g
DEBRA JO'S FAVORITE CHEESE ENCHILADAS
My wife really likes these. Several times a year she volunteers me to make them for potlucks and such at her place of employment. Sometimes, as I lay awake at night, I think these enchiladas may be what finally convinced her to marry me. (WARNING: If you don't like cheese,or if you're afraid of a little thing like a clogged artery, these are not for you).
Provided by Mark H.
Categories Cheese
Time 50m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Brown the hamburger Cut velveeta into half-inch cubes and place in saucepan with 2 cans of Rotel tomatoes.
- Cook over medium heat, stirring occasionally until thorughly melted and blended.
- Stir the browned hamburger into the cheese sauce, then set sauce aside (NOTE: you may have to swat a few hands as they try to use your sauce for a dip).
- Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
- Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
- Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool.
- Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
- Lightly cover the bottom of a baking dish (mine is 13x9, I think) with some of the cheese sauce (This will prevent the tortillas from becoming stiff and chewy as they cook).
- Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
- Place into the baking dish, seam side down to prevent the enchilada from unrolling.
- Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish.
- Cover the enchiladas with the cheese sauce and any leftover cheese/onion stuffing.
- Bake at 350 for 20-30 minutes, depending on your oven.
- Allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 740.6, Fat 48.7, SaturatedFat 29.4, Cholesterol 173.3, Sodium 1816.2, Carbohydrate 32.2, Fiber 3.2, Sugar 8.5, Protein 43.7
CHICKEN-AND-CHEESE ENCHILADAS
For an impressive weeknight dinner ready in no time, put rotisserie chicken to work as a hearty enchilada filling. Essential to Mexican cooking, salsa verde imparts a citrusy heat that deepens the flavors of this classic dish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
- Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
- Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
Nutrition Facts : Calories 626, Fat 32 grams, SaturatedFat 13 grams, Cholesterol 98 milligrams, Sodium 1056 milligrams, Carbohydrate 46 grams, Fiber 6 grams, Protein 47 grams
DEBRA'S MEXICAN BEEF ENCHILADAS
Steps:
- First cook the ground beef and cumin and set aside. Next heat the tortillas in cooking oil to make them soft, set them aside.
- Next roll the ground beef into the tortillas, in casserole dish place the enchiladas in line. Top them with cheese and enchilada sauce.
- Cook on 275 for about 25 or 30 minutes or until cheese is melted. Take out of oven when done and garnish with more cheese, cilantro, tomatoes, and green onions. If desired heat up chili to go on enchiladas.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "debra jos favorite cheese enchiladas recipes"
DEBRA JO'S FAVORITE CHEESE ENCHILADAS - CHAMPSDIET.COM
From champsdiet.com
4.3/5 Category Cheese, Eggs/Dairy, Tex MexServings 10Total Time 50 mins
CHICKEN AND CHEESE ENCHILADAS RECIPE - FOOD.COM
From food.com
SAY CHEESE ENCHILADAS | EMERILS.COM
From emerils.com
THE BEST CHEESE ENCHILADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
OUR FAVORITE CHEESE ENCHILADAS - MOMMY'S KITCHEN
From mommyskitchen.net
SUPER EASY CHEESE ENCHILADAS RECIPE - ONLY 3 INGREDIENTS!
From thenovicechefblog.com
CHEESE ENCHILADA RECIPE - THE FRUGAL CHEF
From thefrugalchef.com
CHICKEN CHEESE ENCHILADAS BY DEBRA @ S.A,TX 3/21/2015 - YOUTUBE
From youtube.com
220 FOOD/ENCHILADAS, TACOS, & TORTILLAS IDEAS | FOOD, MEXICAN FOOD ...
From pinterest.es
THE BEST CHEESE ENCHILADAS - MY RECIPE MAGIC
From myrecipemagic.com
OUR FAVORITE CHEESE ENCHILADAS | CHEESE ENCHILADAS, MEXICAN FOOD ...
From pinterest.com
JALAPENO CREAM CHEESE CHICKEN ENCHILADAS IN 2022 - PINTEREST.COM
From pinterest.com
EVERYONE'S FAVORITE ENCHILADAS RECIPE - FOOD.COM
From food.com
30 MINUTE EASY CHEESE ENCHILADAS - KATHRYN'S KITCHEN
From kathrynskitchenblog.com
EL CHICO CHEESE ENCHILADAS - COPYKAT RECIPES
From copykat.com
CHEESE ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
(HOU) YOUR FAVORITE PLACE FOR CHEESE ENCHILADAS - RESTAURANTS
From chowhound.com
CHEESE ENCHILADAS - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
CHEESE ENCHILADAS RECIPE - FOOD.COM
From food.com
CHEESE ENCHILADAS - FOOD NEWS
From foodnewsnews.com
CHICKEN CHEESE ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
EASY CHEESE ENCHILADAS - WOO! JR. KIDS ACTIVITIES
From woojr.com
BEST COOKING BURGER RECIPES: DEBRA JO'S FAVORITE CHEESE ENCHILADAS
From worldbestburgerrecipe.blogspot.com
THE BEST CHEESE ENCHILADAS - FOOD NEWS
From foodnewsnews.com
EASY CHEESE ENCHILADAS - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CHEESE ENCHILADAS - CATZ IN THE KITCHEN
From catzinthekitchen.com
CHEESE ENCHILADAS RECIPE - FOOD.COM
From food.com
CHEESE & CHICKEN ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
ENCHILADA RECIPE CHEESE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TEX MEX CHEESE ENCHILADAS | MEXICAN FOOD RECIPES EASY, MEXICAN …
From pinterest.com
VEGAN ENCHILADA CASSEROLE - DEBRA KLEIN | EASY PLANT BASED RECIPES
From debraklein.com
CHEESE ENCHILADA RECIPE (54 CENTS/SERVING) - GOOD CHEAP EATS
From goodcheapeats.com
BEST EVER CHEESE ENCHILADAS - HOUSE OF YUMM
From houseofyumm.com
DEBRA JO'S FAVORITE CHEESE ENCHILADAS RECIPE
From recipenode.com
12 GROUND BEEF ENCHILADAS IDEAS IN 2022 | BEEF ENCHILADAS, GROUND …
From pinterest.com
DEBRA JO S FAVORITE CHEESE ENCHILADAS RECIPE - WEBETUTORIAL
From webetutorial.com
You'll also love