Wet Fajita Enchilidas Recipes

Steps:

• Preheat Oven to 350.
• Heat skillet on Medium/high. Add 1 tbsp canola oil. Once hot, add garlic and stir frequently until lightly browned. Add onions and continue to sauté.
• In large mixing bowl, Add fajita mix to 2T. warm water and 2 t. canola oil. Whisk contents together. Add in peppers and coat peppers entirely with fajita mixture/sauce. Salt and Pepper the mixture (eyeball it). Once coated, add to sautéed onions. Sauté peppers until tender (not mushy). Add more salt and pepper.
• In another large mixing bowl, mix together 3/4 cups salsa with 3/4 cups sour cream. Add in steak coat completely. Add 1/2 cup cheese and continue to mix. Add in pepper mixture. Mix all ingredients until completely coated.
• Spray 9x13 (or 2 8x8) pan with cooking spray. Heap 4 spoonfuls of filling mix into each tortilla. Roll tightly and place towards edge of pan, seam side down. Once pan is filled with enchiladas, mix together remaining 3/4 cup salsa with 3/4 cup sour cream. Pour over top of enchiladas. Sprinkle remaining 1 1/2 cup cheese on top. *.
• Put in oven uncovered. Bake for 25-30 mins, or until tortillas are browned and cheese is completely melted/browned on top.

Steps:

• Preheat Oven to 350.
• Heat skillet on Medium/high. Add 1 tbsp canola oil. Once hot, add garlic and stir frequently until lightly browned. Add onions and continue to sauté.
• In large mixing bowl, Add fajita mix to 1/4 cup warm water and 1 tbsp canola oil. Whisk contents together. Add in peppers and coat peppers entirely with fajita mixture/sauce. Salt and Pepper the mixture (eyeball it). Once coated, add to sautéed onions. Sauté peppers until tender (not mushy). Add more salt and pepper.
• In another large mixing bowl, mix together 1 1/2 cups salsa with 1 1/2 cups sour cream. Add in chicken (or beans) and coat completely. Add 1/2 cup cheddar and continue to mix. Add in pepper mixture. Mix all ingredients until completely coated.
• Spray 9x13 (or 2 8x8) pan with cooking spray. Heap 4 spoonfuls of filling mix into each tortilla. Roll tightly and place towards edge of pan, seam side down. Once pan is filled with enchiladas, mix together remaining 1/2 cup salsa with 1/2 cup sour cream. Pour over top of enchiladas. Sprinkle remaining 1/2 cup cheddar. *.
• Put in oven uncovered. Bake for 25-30 mins, or until tortillas are browned and cheese is completely melted/browned on top.
• Yummy. Enjoy.
• *(This is a great recipe to make ahead. Assemble the enchiladas, cover tightly with wrap or foil, and put it in the refrigerator or freezer until you are ready to cook and eat. Just pull it out and bring to room temperature before putting it in the hot oven).

Steps:

• Heat oven to 350*.
• In 12-inch skillet, heat oil over medium-high heat.
• Add chicken, peppers and onion; cook about 4 minutes, stirring frequently, until chicken is no longer pink in center.
• Remove from heat; drain.
• Stir in chiles, 1 1/2 cups of the cheese and 1/4 cup of the enchilada sauce.
• In bottom of ungreased 13x9-inch glass baking dish, evenly spread 1/2 cup of the enchilada sauce.
• Spoon about 1/2 chicken mixture down center of each tortilla; roll up tortillas. Place each seam side down on enchilada sauce in baking dish, arranging in 2 rows.
• Pour remaining enchilada sauce over enchiladas. Cover tightly with foil.
• Bake 20 to 25 minutes or until hot and bubbly.
• Sprinkle with remaining 1 1/2 cups cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
• Sprinkle with cilantro before serving.

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
• For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
• Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
• For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.

Steps:

• In a saute pan, bring the chicken stock , salt, garlic, and black pepper to a boil. Add the chicken breasts, and simmer for 15 to 20 minutes. Leaving chicken in the liquid, allow to cool. When cool, remove the chicken. Bone and shred the chicken breasts and return to the liquid. Set aside. Preheat oven to 450 degrees F. Heat the oil in a skillet. Pass the tortillas, one at a time, quickly through the oil, about 10 seconds per side. Place tortillas between paper towels to absorb excess oil. To assemble, put about 1/12th of the shredded chicken on each tortilla, sprinkling 1 teaspoon of the simmering liquid on top. Spread one tablespoon of the Salsa Verde over the chicken. Roll the tortilla around the chicken and sauce and place in a greased ceramic or glass casserole. Continue with the rest of the tortillas and filling until the entire filling is used up. Pour 3/4 of the remaining salsa verde over the enchiladas. Sprinkle with the grated cheese. Bake for 5 minutes then, check the progress. Continue baking until sauce begins to bubble, which may mean an additional 5 minutes. Top with sour cream when serving. Serve remaining salsa verde at the table. Note: Salsa verde can be made in advance and refrigerated for 3 to 4 days. Warm the refrigerated sauce before assembling the enchiladas.
• For the sauce, clean the thin dry skins off the tomatillos. Boil all the ingredients together until soft, about 10 minutes. Cool for 30 minutes then, puree in a food processor. This should yield about 3 cups; if sauce seems too thick, thin with chicken stock to pourable paste consistency. Set aside.

Steps:

• Preheat oven to 350 degrees F.
• In a skillet heat your oil and add your onion and peppers. Cook them on medium high heat until they are tender.
• In a medium bowl, combine soup and enchilada sauce.
• Spread 1/2 cup of soup mixture in the bottom of a 9x13-inch baking dish.
• In a large bowl, combine 1 cup of remaining soup mixture, chicken, onions, peppers and 1 cup of cheese.
• Place 1/4 cup chicken mixture in each tortilla, roll up and place seam side down in prepared baking dish.
• Pour remaining soup mixture over enchiladas and sprinkle with remaining cheese.
• Bake for 30 minutes or until cheese is completely melted.

Steps:

• Heat oil in a large skillet over medium heat; cook and stir red bell pepper, green bell pepper, yellow bell pepper, and onion until tender, 3 to 5 minutes. Add seitan, soy sauce, garlic, chili powder, paprika, and cumin; cook and stir until seitan is heated through, 7 to 10 minutes.
• Spoon seitan filling onto each tortilla and fold tortilla around filling.

Steps:

• Mix cream cheese, soup, 1 cup cheese, and seasoning together. Add fajita meat.
• Fill tortillas with about 3 to 4 tablespoons filling, roll up and place seam side down in greased 9 x 13 pan. Top with rest of cheese and bake at 350°F until cheese is bubbly and heated through.

Steps:

• 1. Preheat oven to 350 degrees and spray a square cake pan with non-stick spray.
• 2. Prepare the box of rice as instructed on the package.
• 3. Cut up the bell pepper and onion into strips.
• 4. Sautee onion and bell pepper in a large skillet, and then add the fajita meat to heat it through.
• 5. In a large bowl, open can of Enchilada sauce and pour into bowl.
• 6. Once the rice and fajita mixture are done, take a tortilla and coat it with the enchilada sauce. Place the tortilla in the pan.
• 7. Spread a spoonful (or more if you like) of the refried beans down the center of the tortilla, like you would for a burrito. Pour some rice on top of the beans. Add some of the fajita mixture. Sprinkle with cheese.
• 8. Roll the tortilla up and prepare the other three tortillas the same way.
• 9. Pour the remainder of the Enchilada sauce on top of the dish.
• 10. Sprinkle cheese on top.
• 11. Bake in the oven for about 10 to 15 minutes.
• 12. Take out and serve.

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in baking dish.
• In grill pan or cast-iron skillet, heat oil over medium-high heat. Cook bell pepper, onion and mushrooms in oil 7 to 8 minutes, stirring occasionally, until tender and lightly browned.
• In large bowl, stir together cooked vegetables, fajita seasoning, chicken, 1 cup of the cheese and the cheese dip. Spoon heaping 1/3 cup filling onto each tortilla. Roll up tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1 cup cheese.
• Cover with foil; bake 15 minutes. Uncover; bake 15 to 20 minutes longer or until bubbly and lightly browned.