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.
QUICK MEXICAN CHEESE ENCHILADAS
This is an adopted recipe. I have updated the recipe to clarify directions. This can also be made with leftover chicken if desired. :)
Provided by Pamela
Categories Lunch/Snacks
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- For sauce: Combine sour cream, peppers, green onions, soup, and enchilada sauce.
- Spread a thin layer of the sauce in the bottom of a 9 x 13 baking pan.
- In each tortilla place a small amount of grated cheese, reserving some cheese for the topping. Roll up and place seam side down in a 9x13 baking dish. Pour on the remaining sauce, making sure all tortillas are covered.
- Sprinkle top with more cheese and bake Enchiladas at 400 degrees for 20-30 minutes or till cheese is bubbly.
- To serve, place on plate and garnish with salsa, sour cream and a sprinkling of green onions.
Nutrition Facts : Calories 234.8, Fat 13.7, SaturatedFat 7.2, Cholesterol 31.8, Sodium 545.2, Carbohydrate 19.7, Fiber 1.4, Sugar 2.7, Protein 8.5
EASY ENCHILADA RECIPE
Spice up your mealtime with our Easy Enchilada Recipe. Ready in under a half hour, our Easy Enchilada Recipe is finished with salsa and shredded cheese.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook chicken in large nonstick skillet sprayed with cooking spray until done, stirring occasionally. Remove from heat. Add dry seasonings, 1 cup cheese and 1/2 cup salsa; mix well.
- Spread 1/2 cup of the remaining salsa onto each of 2 microwaveable plates. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place 6 roll-ups, seam sides down, in single layer on each prepared plate. Top with remaining salsa and cheese. Cover loosely with waxed paper.
- Microwave enchiladas, 1 plate at a time, on HIGH 2 to 3 min. or until cheese is melted and enchiladas are heated through.
Nutrition Facts : Calories 400, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 1180 mg, Carbohydrate 37 g, Fiber 3 g, Sugar 3 g, Protein 27 g
CARNITAS ENCHILADAS
If you are looking for a delicious way to repurpose leftover pork roast, do I have a recipe for you! Shred up your leftover pork and cook it with traditional carnitas seasonings, then wrap in a corn tortilla and bake in this delicious sauce! Top with Monterey Jack cheese, and garnish any way you like. We like it with a little shredded lettuce, salsa, slices of avocado, and some lime.
Provided by Bibi
Categories Enchiladas
Time 1h35m
Yield 10
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.
- Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.
- Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.
- Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.
- Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.
- When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.
- Bake uncovered in the preheated oven for 20 minutes.
- Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 8 g, Cholesterol 78.4 mg, Fat 20 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 8.9 g, Sodium 336.1 mg
SUPER EASY CHEESE ENCHILADAS
Make and share this Super Easy Cheese Enchiladas recipe from Food.com.
Provided by Vicki in CT
Categories Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Quickly cook tortillas in hot oil until softened. Drain well on paper towels. Set aside.
- Saute onion in oil until limp. Drain.
- Place one stick of cheese and some onion onto each tortilla. Roll up. Place seam side down in lightly greased casserole.
- Combine enchilada sauce and chili in a medium bowl. Pour over tortillas.
- Bake at 375 until done (20-40 minutes).
CHEESE ENCHILADAS
You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. -Ashley Schackow, Defiance, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings. Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 778 calories, Fat 42g fat (23g saturated fat), Cholesterol 106mg cholesterol, Sodium 1741mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 6g fiber), Protein 34g protein.
QUICK AND EASY ENCHILADAS
This is a bit messy, but is pretty easy and tastes great. I usually cover my stove in aluminum foil when I make these enchiladas, and also put some newspaper on the floor!
Provided by LUPE613
Categories World Cuisine Recipes Latin American Mexican
Yield 6
Number Of Ingredients 12
Steps:
- To Make Chicken Mixture: In a medium skillet heat oil. Add onion and saute until translucent. Add tomato, chicken and salt and pepper to taste. Cook until heated through. Set aside.
- To Make Cheese Mixture: Mix together rancherito cheese and Romano cheese.
- Pour tomato sauce into a shallow dish or bowl. In a separate medium skillet, heat oil. One by one, dip corn tortillas in tomato sauce, covering both sides. Then slip carefully into hot oil in skillet. Fry for only about 30 seconds on each side. Set on clean dish and fill with chicken mix and a sprinkle of cheese mix. Roll up. Repeat until all tortillas are filled OR filling runs out, whichever comes first. Top with shredded lettuce, diced tomato and sour cream and serve.
Nutrition Facts : Calories 538.9 calories, Carbohydrate 31 g, Cholesterol 103.4 mg, Fat 31.4 g, Fiber 4.8 g, Protein 34.8 g, SaturatedFat 13.7 g, Sodium 1064.4 mg, Sugar 4.3 g
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