MY FAMOUS ENCHILADAS
My mom used to make a very simplified version of this recipe. I've just changed it over the years to what it is now...It's always a work in progress.
Provided by RangyWulf
Categories One Dish Meal
Time 35m
Yield 10 enchiladas, 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat Oven to 400 degrees f.
- While oven is warming up, brown beef with the minced garlic and then drain. Add refried beans to beef and mix well. Add the red and green peppers, onions and 1 can of enchilada sauce and mix well. Season to taste with Salt, pepper and crushed red peppers.
- Take tortilla and place whatever amount of rice you want in center. Place a heaping spoonful of beef mixture ontop of rice. Sprinkle with cheese, wrap and place in either a baking dish or a deep tray. Continue until all ingrediants are used up or you run out of tortillas. If you run out of tortillas before mixture is gone, poor remaining mixture over the top of the enchiladas.
- Pour remaining can of enchilada sauce over the enchiladas and bake in oven for 10 minutes. Add cheese ontop of the enchiladas and bake another 5 minutes until edges are brown and cheese is melted. Let cool before serving.
- I usually serve these with shredded lettuce and sour cream.
Nutrition Facts : Calories 466.5, Fat 19.1, SaturatedFat 8.3, Cholesterol 56.8, Sodium 883.8, Carbohydrate 48.8, Fiber 5.7, Sugar 2.9, Protein 24.1
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
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