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
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.
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
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
SANTA FE BURGER
Provided by Bobby Flay
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
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.
SANTA FE ENCHILADAS
Provided by Dave Lieberman
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
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
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.
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
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
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
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.
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
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
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
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
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