SPANISH RICE ENCHILADAS
Make and share this Spanish Rice Enchiladas recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a skillet,cook beef,onion and garlic until meat is browned, drain.
- Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef.
- Stir in 3/4 c.
- water; cover and simmer for 15 minutes.
- In a saucepan, saute rice mix in butter over medium heat until golden brown.
- Add the tomatoes, contents of rice seasoning packet and remaining water.
- Bring to a boil.
- Reduce heat; cover and simmer for 15 minutes or until rice is tender.
- Stir in beef mixture.
- Spread over tortillas to within 1/2 inch of edge.
- Sprinkle with 1 cup cheese.
- Roll up and place seam side down in a greased 13x9 inch baking dish.
- Combine tomato sauce and reserved taco seasoning; pour over the enchiladas.
- Sprinkle with remaining cheese.
- Cover and bake at 350 degrees for 30 minutes or until heated thoroughly.
- Serve with toppings of your choice.
Nutrition Facts : Calories 358.7, Fat 22.6, SaturatedFat 11.6, Cholesterol 75.8, Sodium 639.5, Carbohydrate 18.4, Fiber 2, Sugar 4.1, Protein 20.4
BEEF 'N' RICE ENCHILADAS
When there are young children in the house, you want foods that are a snap to prepare. Loaded with ground beef, cheese and a flavorful rice mix, these enchiladas fit the bill. But they're so good that I make them to serve to company, too. -Jennifer Smith, Colona, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 enchiladas.
Number Of Ingredients 5
Steps:
- Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. , Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1 tablespoon cheese; roll up., Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° until the cheese is melted, 20-25 minutes.
Nutrition Facts : Calories 415 calories, Fat 17g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 1141mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 20g protein.
CHICKEN AND CHORIZO SPANISH ENCHILADAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a drizzle of EVOO in a large skillet over medium-high heat. Brown the chorizo, remove with a slotted spoon and drain on paper towels. Cool. Drain the grease from the pan, but reserve the drippings at the bottom.
- To the pan, add 2 tablespoons EVOO, 2 turns of the pan. Add the garlic, chiles, bay leaf, onions and salt and pepper, cook to soften, 6 to 7 minutes. Add the chicken stock, paprika, tomatoes, tomato sauce and cinnamon. Simmer to thicken the sauce, about 15 minutes.
- Pour about one-third to one-half of the sauce into a large casserole dish.
- Combine the cooled down chorizo with the chicken, half the manchego and Pepper Jack cheese, parsley and olives. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese. Cool and chill for a make-ahead meal.
- To serve, preheat the oven to 400 degrees F. Bake the enchiladas from room temperature until hot through and brown and bubbly, 35 to 45 minutes.
SPANISH RICE ENCHILADAS
My husband and son love ground geef in every way. It's versatile and delicious in so many recipes. With an assortment of toppings, these enchilas are a meal by themselves.-Corine Kirscher, Auburn, Washington
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 enchiladas.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef. Stir in 3/4 cup water; cover and simmer for 15 minutes. , Meanwhile, in a large saucepan, saute rice mix in butter over medium heat until golden brown. Add the tomatoes, contents of rice seasoning packet and remaining water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in beef mixture. , Spread over tortillas to within 1/2 in. of edge. Sprinkle with 1 cup cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine tomato sauce and reserved taco seasoning; pour over the enchiladas. Sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes or until heated through. Serve with toppings of your choice.
Nutrition Facts : Calories 646 calories, Fat 26g fat (14g saturated fat), Cholesterol 87mg cholesterol, Sodium 2065mg sodium, Carbohydrate 66g carbohydrate (5g sugars, Fiber 8g fiber), Protein 31g protein.
SPANISH CLASS ENCHILADAS
Ok, These are NOWHERE NEAR authentic, but on "fiesta days" in Mrs. Suarez's class, she would always bring these.
Provided by Juju Bee
Categories One Dish Meal
Time 35m
Yield 8-16 enchiladas
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Pour a bit of the enchilada sauce in the bottom of a 9x13 baking pan to coat the bottom.
- Scoop some beans straight from the can onto a flour tortilla in a line from top to bottom.
- Sprinkle a bit of cheese on the beans.
- Fold filled tortilla into a roll shape and place into the baking dish.
- Repeat this method until baking dish is full.
- Pour the enchilada sauce all over the rolled up enchiladas (Make sure they are really slathered in sauce).
- Sprinkle any remaining cheese on top.
- Bake for 20 minutes, or until heated through, and cheese is melted.
- My teacher cut them all in small pieces after they were finished baking to ensure everyone got a piece, but you don't have to!
- Come Mucho!
Nutrition Facts : Calories 412, Fat 15.8, SaturatedFat 7.9, Cholesterol 48.3, Sodium 1255.5, Carbohydrate 48.1, Fiber 10.7, Sugar 2.9, Protein 19.9
EASY RED CHICKEN ENCHILADAS
Starting with a homemade red sauce, these Tex-Mex enchiladas are faster and easier to make than their Mexican forefathers, but still so delicious. This recipe makes 2 1/2 cups sauce, enough for 4 to 6 individual skillet enchiladas or 1 regular baking dish. Garnish with sour cream and guacamole.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 1h
Yield 1
Number Of Ingredients 21
Steps:
- Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.
- Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
- Preheat the oven to 400 degrees F (200 degrees C).
- Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
- Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
- Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 1376.5 calories, Carbohydrate 79.5 g, Cholesterol 240.5 mg, Fat 92.8 g, Fiber 10.8 g, Protein 59 g, SaturatedFat 36.9 g, Sodium 5142.3 mg, Sugar 12.2 g
ITALIAN CHICKEN ENCHILADAS
Make and share this Italian Chicken Enchiladas recipe from Food.com.
Provided by Caroline Cooks
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, heat sauce until heated through.
- Meanwhile, remove bones from chicken; cut meat into bite-size strips.
- Finely chop dried tomatoes.
- Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion.
- To assemble enchiladas, coat a 2-quart rectangular baking dish with nonstick cooking spray.
- Spread 2 tablespoons pasta sauce over bottom of dish.
- Spoon about 1/4 cup of chicken mixture just below center of each tortilla.
- Roll up.
- Place seam-side down in dish.
- Repeat with remaining chicken mixture and tortillas.
- Pour remaining pasta sauce over enchiladas. Sprinkle with remaining cheese.
- Bake in a 400°F oven for 20-25 minutes or until heated through and cheese is melted. If desired, garnish sliced green onions.
Nutrition Facts : Calories 496.8, Fat 18.5, SaturatedFat 6.5, Cholesterol 69.8, Sodium 1185.4, Carbohydrate 50.1, Fiber 3.6, Sugar 14.4, Protein 31.5
BEST SPANISH RICE
The combination of picante sauce and chicken broth makes this easy recipe very tasty!
Provided by Angela Sims
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
- Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Nutrition Facts : Calories 286 calories, Carbohydrate 50.9 g, Cholesterol 2 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 696.6 mg, Sugar 2.3 g
BLACK BEAN AND RICE ENCHILADAS
These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.
Provided by Diane Manzella
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
- Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
- Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 44.4 g, Cholesterol 18.5 mg, Fat 11 g, Fiber 7.7 g, Protein 12.8 g, SaturatedFat 4.7 g, Sodium 994 mg, Sugar 3.1 g
EASY ENCHILADAS
Make and share this Easy Enchiladas recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350.
- Cook beef until browned.
- Stir 1/2 cup of enchilada sauce and 1 cup of cheese into beef mixture.
- Spread 1/2 cup of the sauce in a 13 x 9 baking dish.
- Spoon about 4 tablespoons of the beef mixture into each tortilla.
- Roll up and place seam side down in baking dish.
- Top with remaining sauce and cheese.
- Bake for about 20 minutes or until the cheese melts.
CHICKEN ENCHILADAS
Make and share this Chicken Enchiladas recipe from Food.com.
Provided by huskerlayd
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil chicken breasts in water (about 40 minutes). Cool. Shred chicken. Sprinkle chicken with chili powder and cumin (to taste if you don't want any spices, leave out.) Original recipe didn't call for chili powder or cumin.
- In each tortilla, put chicken, jack cheese (use about half and keep remainder for top of enchiladas) and green chili.
- Roll up and place in 9 x 13 baking dish (sprayed with non-stick cooking spray).
- Mix soup and 1/3 cup water. Pour over enchiladas. Sprinkle with remaining cheeses and remaining green chili. If using green onions and olives, sprinkle on top now.
- Bake at 375°F for 17-23 minutes or until bubbly.
Nutrition Facts : Calories 697.5, Fat 42, SaturatedFat 21.3, Cholesterol 132.7, Sodium 1251, Carbohydrate 35.3, Fiber 2, Sugar 1.9, Protein 43.4
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