Santafeenchiladas Recipes

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SANTA FE ENCHILADAS

"These flavorful enchiladas are my sister's favorite - she requests them whenever we get together," writes Lisa Zamora of Beloit, Wisconsin. This meaty main dish is cooked in the microwave, so it's done in a jiffy.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 8



Santa Fe Enchiladas image

Steps:

  • Crumble beef into a large microwave-safe bowl; stir in onion. Cover and microwave on high for 3-5 minutes or until meat is no longer pink, stirring every 1 minute; drain. Stir in the tomato paste, water and taco seasoning. Cover and cook on high for 1-2 minutes or until heated through, stirring once. , Spoon about 1/3 cup meat mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased shallow 2-1/2-qt. microwave-safe dish. Set remaining meat mixture aside. , In a microwave-safe bowl, combine cheese sauce and chilies. Cover and microwave on high for 40 seconds; stir. Pour over tortillas. , Spoon remaining meat mixture down the center of tortillas. Cover and cook on high for 3 to 3-1/2 minutes or until heated through. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 609 calories, Fat 25g fat (11g saturated fat), Cholesterol 94mg cholesterol, Sodium 2081mg sodium, Carbohydrate 54g carbohydrate (13g sugars, Fiber 5g fiber), Protein 40g protein.

1-1/2 pounds lean ground beef (90% lean)
1 medium onion, chopped
1 can (12 ounces) tomato paste
1 cup water
1 envelope taco seasoning
10 flour tortillas (6 inches), warmed
1 jar (8 ounces) process cheese sauce
1 can (4 ounces) chopped green chilies

ENCHILADAS

A friend of mine gave me this recipe for ground beef enchiladas and it is delicious!

Provided by Donna

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 7



Enchiladas image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
  • In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
  • Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

Nutrition Facts : Calories 755.4 calories, Carbohydrate 48.5 g, Cholesterol 149.8 mg, Fat 46 g, Fiber 3.8 g, Protein 36.3 g, SaturatedFat 21.5 g, Sodium 638.9 mg, Sugar 1.3 g

2 pounds lean ground beef
1 large chopped onion
⅛ teaspoon garlic salt
12 (8 inch) flour tortillas
2 teaspoons vegetable oil
8 ounces shredded Colby cheese
2 (19 ounce) cans enchilada sauce

SANTA FE BURGER

Provided by Bobby Flay

Time 1h5m

Yield 4 servings

Number Of Ingredients 11



Santa Fe Burger image

Steps:

  • Burgers:;
  • Queso sauce:;
  • 1.Preheat the oven to 375 degrees F
  • 2.Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then finely dice it.
  • 3.To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat, add the cheese and whisk until melted. Season with salt and pepper and keep warm.
  • 4.Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
  • Heat a gas grill to high. Brush the burgers with remaining 2 tablespoons of canola oil and grill until desired doneness is reached.
  • 5.Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, some of the poblano, and the chips. Cover with the bun tops and serve immediately.

1 large poblano chile
3 tablespoons canola oil
Kocher salt and freshly ground black pepper
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
4 hamburger buns, split
12 blue or yellow corn tortilla chips
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
8 ounces Monterey Jack cheese, coarsely grated (about 2 cups)
Kosher salt and freshly ground black pepper

SANTA FE ENCHILADAS

Provided by Dave Lieberman

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11



Santa Fe Enchiladas image

Steps:

  • Preheat over to 350 degrees F.
  • Heat the oil in a large skillet over medium heat. Cook the onions, garlic, jalapenos, cumin, oregano, and some salt, until tender, about 5 minutes. Add the tomatoes and simmer until mixture thickens, about 10 minutes.
  • Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove-top.
  • Layer some tomato sauce mixture in the bottom of a casserole dish then top with a few tortillas and 1/3 of the cheese. Repeat this ending with cheese on top. Take the remaining tortilla, roughly chop it up and scatter over the cheese. Bake until browned and sauce is bubbling around the edges.
  • Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat. Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
  • Scoop out the enchiladas and serve with a fried egg on top.

2 tablespoons vegetable oil, plus more for eggs
1 medium onion, sliced
3 to 4 cloves garlic, chopped
1 to 2 small jalapenos, minced
1 teaspoon ground cumin
1 teaspoon ground dried oregano
Salt
1 (28-ounce) can chopped tomatoes
9 corn tortillas
2 cups Monterey Jack (about 8 ounces)
4 to 6 large eggs

ENCHILADAS SUIZAS

A creamy, cheesy, comfort-food take on enchiladas. The name of this dish means "Swiss enchiladas," not because it's a Swiss recipe but because of the generous use of dairy as compared to the more traditional Enchiladas Rojas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h30m

Number Of Ingredients 12



Enchiladas Suizas image

Steps:

  • Place chicken in a medium saucepan and add enough water to cover by at least 2 inches. Bring to a simmer over medium heat and cook until just cooked through, about 8 minutes. Remove from water; transfer to a plate. When cool enough to handle, shred into bite size pieces. You should have about 3 cups.
  • Meanwhile, preheat oven to broil with a rack in the position closest to the heating element. Arrange tomatillos, poblano, onion wedges, garlic, and jalapeno in a single layer on a rimmed baking sheet. Broil, flipping once halfway through, until blackened in places and beginning to soften, 8 to 10 minutes. Transfer to a blender; add cilantro, sour cream, 3/4 cup water, lime juice, and salt and puree until smooth.
  • Turn oven to 350 degrees. Spread 1 cup enchilada sauce evenly over the bottom of an 8-by-12-inch baking dish. In a medium bowl, toss chicken with 1 cup enchilada sauce. Place about 1/3 cup of chicken in the center of each tortilla. Roll up tortillas to enclose filling. Arrange enchiladas in a single layer in prepared baking dish, seam-side down. Pour remaining enchilada sauce over the top, then sprinkle evenly with cheese.
  • Bake until cheese is melted and sauce is bubbling, about 30 minutes. Let cool 10 minutes. Serve with cilantro leaves, chopped onion, and sliced jalapeno.

11/2 pounds boneless skinless chicken thighs
12 ounces tomatillos, husked and thoroughly rinsed
1 poblano chile, halved lengthwise, seeds, ribs, and stem removed
1 medium white onion, half cut into 3 wedges, remaining half finely chopped for serving
2 garlic cloves, smashed and peeled
1 jalapeno, stem removed, plus more thinly sliced for serving
1/2 cup packed cilantro sprigs, plus more leaves, for serving
1 cup sour cream
2 teaspoons fresh lime juice
1 teaspoon kosher salt
8 6-inch flour tortillas, warmed
11/2 cups shredded Oaxaca or salted mozzarella cheese (8 ounces)

BAKED FIESTA ENCHILADAS

Give the party great flavor when you serve our Baked Fiesta Enchiladas. A creamy mixture of chicken and vegetables is rolled in tortillas and topped with salsa and cheese in our delicious Baked Fiesta Enchiladas recipe.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield Makes 6 servings, 1 enchilada each.

Number Of Ingredients 11



Baked Fiesta Enchiladas image

Steps:

  • Preheat oven to 350°F. Melt butter in medium saucepan on medium-high heat. Add mushrooms, peppers and onions; cook and stir until tender. Drain. Add chicken breasts strips, soup, sour cream, half of the cheese and the olives; mix well.
  • Spoon chicken mixture evenly down center of each tortilla, using about 3/4 cup of the chicken mixture on each tortilla; roll up. Place, seam sides down, in 12x8-inch baking dish; top with salsa and the remaining cheese.
  • Bake 20 to 25 minutes or until heated through.

Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1030 mg, Carbohydrate 13 g, Fiber 5 g, Sugar 5 g, Protein 24 g

1 Tbsp. butter
1 pkg. (8 oz.) sliced fresh mushrooms
1 medium red pepper, chopped
1/2 cup green onion slices
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 can (10-3/4 oz.) condensed cream of chicken soup
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese, divided
1/2 cup sliced pitted black olives
6 flour tortillas (8 inch)
1-1/2 cups TACO BELL® Thick & Chunky Salsa

SANTA FE ENCHILADAS

Make and share this Santa Fe Enchiladas recipe from Food.com.

Provided by rickoholic83

Categories     Breakfast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12



Santa Fe Enchiladas image

Steps:

  • Preheat oven to 350°F.
  • Heat the oil in a large skillet over medium heat.
  • Cook the onions, garlic, jalapeños, cumin, oregano, sugar and some salt until tender, about 5 minutes.
  • Add the tomatoes and simmer until the mixture thickens, about 10 minutes.
  • Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove top.
  • Layer some tomato sauce mixture in the bottom of a medium casserole dish then top with a few tortillas (3-4) and 1/3 of the cheese.
  • Repeat this ending with cheese on top.
  • Take the remaining tortilla, roughly chop it up and scatter over the cheese.
  • Bake until browned and the sauce is bubbling around the edges.
  • Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat.
  • Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
  • Cut the casserole into 4-6 servings and top each one with a fried egg and a little salt.

2 tablespoons vegetable oil, plus more for the eggs
1 medium onion, sliced
3 -4 garlic cloves, chopped
1 -2 small jalapeno, minced
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon sugar
salt
1 (28 ounce) can chopped tomatoes
9 corn tortillas
2 cups monterey jack cheese, shredded
4 -6 large eggs

ENCHILADAS SANTA FE

My adaptation of a great recipe from Baja Cantina in Park City, Utah. Don't miss out on experiencing these yummy enchiladas for yourself!

Provided by Debs Recipes

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10



Enchiladas Santa Fe image

Steps:

  • Saute chicken in vegetable oil with garlic salt until just done.
  • Spread each tortilla with cream cheese; divide chicken, spinach, onion, and tomatoes between tortillas; roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
  • Pour enchilada sauce evenly over enchiladas then top with grated cheese; bake at 350° degrees for 15 minutes until cheese is melted.
  • NOTE: Only six of these thick enchiladas will fit in my 9x13" baking dish, and so I also use a large loaf pan to hold the last two.

Nutrition Facts : Calories 444.6, Fat 22.4, SaturatedFat 9.4, Cholesterol 73.2, Sodium 1112.1, Carbohydrate 37.5, Fiber 3.5, Sugar 7.2, Protein 22.8

1 lb boneless chicken breast, diced
1 dash garlic salt
1 tablespoon vegetable oil
8 (8 inch) flour tortillas
5 ounces cream cheese, softened
5 ounces fresh spinach leaves, chopped
1 medium red onion, diced
1 large ripe tomatoes, diced
1 (15 ounce) can red enchilada sauce
1 cup grated Mexican blend cheese

SANTA FE CHICKEN ENCHILADA STEW

Warm up with this enchilada-inspired Southwestern stew, made with chicken, veggies and beans in a creamy broth, topped with the perfect amount of crunch.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings, 1 cup each

Number Of Ingredients 10



Santa Fe Chicken Enchilada Stew image

Steps:

  • Heat oven to 400°F.
  • Toss tortilla strips with oil; spread into single layer on rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
  • Meanwhile, mix cream cheese spread, 2 Tbsp. milk and taco seasoning until blended. Cook chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done, stirring frequently. Stir in cream cheese mixture, remaining milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.
  • Serve topped with tortilla strips and cilantro.

Nutrition Facts : Calories 360, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 27 g

4 corn tortillas (6 inch), cut into strips
1 tsp. oil
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 cup plus 2 Tbsp. milk, divided
2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (15 oz.) black beans, rinsed
1 can (11 oz.) corn with red and green bell peppers, drained
1 can (14.5 oz.) diced tomatoes, drained
1/4 cup chopped fresh cilantro

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Green Rice with Green Chiles. Credit: Soup Loving Nicole. View Recipe. Romaine lettuce, fresh cilantro, green chiles, tomatillos, and green onions give this rice a fresh flavor and color. Ms. Chef Esh says, "I absolutely loved this green chile rice, and did not change a …
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A GIFT OF ENCHILADAS | TASTE, THE SANTA FE DINING SCENE ...
Make the enchiladas: Preheat your oven to 350 degrees. In a casserole pan or half hotel pan, layer some green chile sauce to cover the …
From santafenewmexican.com


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