Firecracker Enchiladas Recipes

Steps:

• In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt. , Transfer to a greased 13x9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese. , Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• Cook ground beef and onion in a large skillet until meat is brown and onion is tender; discard pan drippings.
• Add chili powder, cumin and salt; stir well.
• Cook meat mixture over low heat 10 minutes.
• Spoon meat mixture into a 13x9x2-inch baking pan.
• Layer beans, tortillas and cheese over meat mixture.
• Pour tomato liquid over cheese; chop tomatoes, and spread tomatoes and chiles over cheese.
• Spread soup over top of casserole.
• Cover baking pan; refrigerate overnight.
• Bake, uncovered, at 350 degrees for 1 hour.

Steps:

• Cook the ground beef and onion in a large skillet until meat is brown and onion is tender, drain.
• Add chili powder, cumin, and salt; stir well.
• Cook meat mixture over low heat 10 minutes.
• Spoon meat mixture into a 13- x 9- x 2-inch baking pan.
• Layer beans, tortillas, and cheese over meat mixture.
• Pour tomato liquid over cheese, chop tomatoes and spread tomatoes and chiles over cheese.
• Spread soup over top of casserole.
• Cover baking pan; refrigerate overnight.
• Bake, uncovered, at 350° for 1 hour.
• Let sit for 10 minutes before serving.

Steps:

• In a medium saucepan, heat the oil over medium-high heat. Add two thirds of the onion and cook until softened, about 5 minutes.
• Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to boil. Simmer 5 minutes; set aside.
• Preheat the broiler. In a large bowl, mix the chicken, two thirds of the cheese and the chiles.
• Spread 1 cup of the enchilada sauce in a large casserole dish. Dip one tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling.
• Top with the remaining onion, sauce and cheese; broil until just golden, about 5 minutes. Turn off the broiler and leave in the oven until heated through, about 5 minutes.

Steps:

• In a skillet, brown the beef and onion until the beef is no longer pink; drain.
• Add beans, chili powder, cumin and salt.
• Transfer to a greased 13x9 in.
• pan.
• Arrange tortillas over the top.
• Mix soup and tomatoes; pour over the top.
• Sprinkle with cheese.
• Bake, uncovered, at 350* for 25-30 minutes.
• Serve with sour cream on top.

Steps:

• Cook chicken and shred.
• Season and cook with 1/2 Cup water. Simmer until water is gone.
• Add cream cheese and melt.
• Pour a layer of enchilada sauce in the bottom of a 9x13 inch pan.
• Divide the filling into 1/8ths.
• Place filling in middle of tortilla and sprinkle with cheese.
• Roll tortilla and place seam side down in pan.
• Cover with remaining sauce and top with cheese.
• Cook at 350* 35-45 minutes, until bubbly.

Steps:

• Stir refried beans and taco seasoning mix together in a bowl. Place soft cream cheese in a separate bowl and stir until the cream cheese is workable; thoroughly mix in the prepared guacamole.
• Lay a tortilla onto a work surface and spread with 1/2 cup of bean mixture in a smooth, even layer; top with 1/2 cup of guacamole mix in a layer. Roll up the tortilla into a log and moisten the far edge with a little water to seal. Wrap rolled tortillas tightly in plastic wrap and refrigerate until firm, 1 hour to overnight.
• To serve, unwrap the rolls and trim off the uneven edges of each roll; cut into 1-inch pieces. Place a piece into each cupcake paper and insert a red pepper strip into the end for a wick. Sprinkle appetizers with chopped green onion.