What’s your favorite enchilada recipe?
Chicken Enchiladas
1 cup chopped onions
2 large cloves garlic, crushed
2 tablespoons vegetable oil
2 cans (14.5 ounces each) diced tomatoes
1 can (4 ounces) chopped green chiles, drained
1 teaspoon dried leaf oregano
1 teaspoon salt, or to taste
1/2 teaspoon sugar
1 to 1 1/2 cups diced cooked chicken
8 to 10 corn tortillas
1 cup shredded Cheddar cheese
1/2 cup sour cream, brought to room temperature for serving
sliced black olives
In a skillet heat oil and sauté and garlic for about 5 minutes,
until tender. Stir in tomatoes, chiles, oregano, salt, and sugar.
Simmer for 15 minutes, stirring occasionally. Combine 1/2 cup of the
sauce with the chicken and set aside. Bring remaining sauce just to
a boil. Place a tortilla in sauce to soften. Remove, letting excess
sauce drip back into skillet. Place tortilla in greased 12×8x2-inch
baking dish and place 2 tablespoons chicken mixture down center of
tortilla. Roll up and place seam side down in corner of the dish.
Repeat with remaining tortillas then pour remaining sauce over
tortillas. Sprinkle with the cheese. Bake at 400° for 20 to 25
minutes or until bubbly. Serve chicken enchiladas with dollops of
sour cream garnished with sliced olives. Chicken enchiladas recipe
serves 4.
SOUR CREAM ENCHILADAS
1 (1.5 oz.) pkg. enchilada sauce mix
1 (8 oz.) can tomato sauce
1 1/2 c. water
3 1/2 c. shredded longhorn cheese, divided (14 oz. total)
1 c. shredded Monterey Jack cheese with jalapeno peppers, divided (4 oz. total)
1 (16 oz.) carton sour cream
1 c. chopped green onions
1/2 tsp. ground cumin
12 corn tortillas
Vegetable oil
Chopped green onions
Combine enchilada mix, tomato sauce, and water in a small saucepan. Bring to a boil; reduce heat and simmer 10 minutes. Set aside. Combine 1/2 cup of each cheese in a medium mixing bowl. Add sour cream, 1 cup green onions and cumin; mix well. Set aside.
Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet for 5 seconds on each side. Add additional oil, if necessary. Drain on paper towels; dip each tortilla in enchilada sauce. Place 1 1/2 tablespoons of sour cream mixture on each tortilla; roll up tightly and place seam side down in a lightly greased 12 x 8 x 2 inch baking dish. Pour remaining enchilada sauce over top.
Bake at 375 degrees for 20 minutes. Sprinkle remaining cheese over top and return to oven for 5 minutes. Garnish with chopped green onions. Yields 6 servings
CHICKEN ENCHILADAS WITH CREAM CHEESE
1 chopped onion
2 tbsp. vegetable oil
1 tsp. each chili powder, garlic powder & ground cumin
8 oz. cream cheese
6 c. shredded, cooked chicken (2 lbs.)
3/4 c. bottled salsa
8 oz. cheddar cheese, shredded 92 c.)
1/4 c. chopped black olives
16 corn tortillas
2 cans (14 oz.) enchilada sauce
Heat oven to 350 degrees. Have 2 (11 x 7 inch) baking dishes ready. In large saucepan cook onion in oil for 5 minutes or until translucent. Stir in chili, garlic and cumin. Add cream cheese and cook, over low heat, breaking cheese into chunks with wooden spoon, until melted. Add chicken and salsa. Stir over medium heat 2 to 3 minutes until hot. Remove from heat. Stir in 1 1/4 cups of cheddar cheese and olives.
Wrap tortillas in stacks of 8, in foil. Heat in oven 8 to 10 minutes until warm and pliable. Spread 1/4 cup enchilada sauce over bottom of pan. Spoon 1/3 cup chicken mixture in each tortilla. Roll up and place seam side down in pan. Bake 20 to 30 minutes
THREE CHEESE ENCHILADAS
1 1/2 c. (6 oz.) shredded Monterey Jack cheese
1 1/2 c. (6 oz.) shredded Cheddar cheese
1 (3 oz.) pkg. cream cheese, softened
2 1/2 c. cooked/diced chicken or turkey
Shredded lettuce
Chopped tomato
Sliced ripe olives
1 c. picante sauce
1 med. red or green pepper, diced
1/2 c. diced onion
8 flour tortillas (7-8 inch)
Combine 1 cup each of Monterey Jack and Cheddar cheese, the cream cheese, 1/4 cup picante sauce, diced pepper and onion. Mix well. Spoon 1/4 cup cheese mixture down the center of each tortilla. roll and place seam side down in a 9×13 pan.
Spoon remaining picante sauce over enchiladas; cover with remaining cheeses. Bake at 350 degrees for 20 minutes or until hot. Top with lettuce, tomato and olives. Serve with additional picante sauce, if desired
July 8th, 2009 at 4:20 am
tortilla+ cheese= YUM
(tortilla+queso= deliciousa
References :
July 8th, 2009 at 4:45 am
Chicken Enchiladas
1 cup chopped onions
2 large cloves garlic, crushed
2 tablespoons vegetable oil
2 cans (14.5 ounces each) diced tomatoes
1 can (4 ounces) chopped green chiles, drained
1 teaspoon dried leaf oregano
1 teaspoon salt, or to taste
1/2 teaspoon sugar
1 to 1 1/2 cups diced cooked chicken
8 to 10 corn tortillas
1 cup shredded Cheddar cheese
1/2 cup sour cream, brought to room temperature for serving
sliced black olives
In a skillet heat oil and sauté and garlic for about 5 minutes,
until tender. Stir in tomatoes, chiles, oregano, salt, and sugar.
Simmer for 15 minutes, stirring occasionally. Combine 1/2 cup of the
sauce with the chicken and set aside. Bring remaining sauce just to
a boil. Place a tortilla in sauce to soften. Remove, letting excess
sauce drip back into skillet. Place tortilla in greased 12×8x2-inch
baking dish and place 2 tablespoons chicken mixture down center of
tortilla. Roll up and place seam side down in corner of the dish.
Repeat with remaining tortillas then pour remaining sauce over
tortillas. Sprinkle with the cheese. Bake at 400° for 20 to 25
minutes or until bubbly. Serve chicken enchiladas with dollops of
sour cream garnished with sliced olives. Chicken enchiladas recipe
serves 4.
SOUR CREAM ENCHILADAS
1 (1.5 oz.) pkg. enchilada sauce mix
1 (8 oz.) can tomato sauce
1 1/2 c. water
3 1/2 c. shredded longhorn cheese, divided (14 oz. total)
1 c. shredded Monterey Jack cheese with jalapeno peppers, divided (4 oz. total)
1 (16 oz.) carton sour cream
1 c. chopped green onions
1/2 tsp. ground cumin
12 corn tortillas
Vegetable oil
Chopped green onions
Combine enchilada mix, tomato sauce, and water in a small saucepan. Bring to a boil; reduce heat and simmer 10 minutes. Set aside. Combine 1/2 cup of each cheese in a medium mixing bowl. Add sour cream, 1 cup green onions and cumin; mix well. Set aside.
Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet for 5 seconds on each side. Add additional oil, if necessary. Drain on paper towels; dip each tortilla in enchilada sauce. Place 1 1/2 tablespoons of sour cream mixture on each tortilla; roll up tightly and place seam side down in a lightly greased 12 x 8 x 2 inch baking dish. Pour remaining enchilada sauce over top.
Bake at 375 degrees for 20 minutes. Sprinkle remaining cheese over top and return to oven for 5 minutes. Garnish with chopped green onions. Yields 6 servings
CHICKEN ENCHILADAS WITH CREAM CHEESE
1 chopped onion
2 tbsp. vegetable oil
1 tsp. each chili powder, garlic powder & ground cumin
8 oz. cream cheese
6 c. shredded, cooked chicken (2 lbs.)
3/4 c. bottled salsa
8 oz. cheddar cheese, shredded 92 c.)
1/4 c. chopped black olives
16 corn tortillas
2 cans (14 oz.) enchilada sauce
Heat oven to 350 degrees. Have 2 (11 x 7 inch) baking dishes ready. In large saucepan cook onion in oil for 5 minutes or until translucent. Stir in chili, garlic and cumin. Add cream cheese and cook, over low heat, breaking cheese into chunks with wooden spoon, until melted. Add chicken and salsa. Stir over medium heat 2 to 3 minutes until hot. Remove from heat. Stir in 1 1/4 cups of cheddar cheese and olives.
Wrap tortillas in stacks of 8, in foil. Heat in oven 8 to 10 minutes until warm and pliable. Spread 1/4 cup enchilada sauce over bottom of pan. Spoon 1/3 cup chicken mixture in each tortilla. Roll up and place seam side down in pan. Bake 20 to 30 minutes
THREE CHEESE ENCHILADAS
1 1/2 c. (6 oz.) shredded Monterey Jack cheese
1 1/2 c. (6 oz.) shredded Cheddar cheese
1 (3 oz.) pkg. cream cheese, softened
2 1/2 c. cooked/diced chicken or turkey
Shredded lettuce
Chopped tomato
Sliced ripe olives
1 c. picante sauce
1 med. red or green pepper, diced
1/2 c. diced onion
8 flour tortillas (7-8 inch)
Combine 1 cup each of Monterey Jack and Cheddar cheese, the cream cheese, 1/4 cup picante sauce, diced pepper and onion. Mix well. Spoon 1/4 cup cheese mixture down the center of each tortilla. roll and place seam side down in a 9×13 pan.
Spoon remaining picante sauce over enchiladas; cover with remaining cheeses. Bake at 350 degrees for 20 minutes or until hot. Top with lettuce, tomato and olives. Serve with additional picante sauce, if desired
References :
July 8th, 2009 at 5:11 am
Enoy!!! M
Salsa verde enchiladas
INGREDIENTS
4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
References :
July 8th, 2009 at 5:59 am
Simply Salsa Layered Enchiladas
Ingredients
2 lbs. ground beef
1-2 tsp. Southwest Seasoning Salt
1-2 tsp. Fiesta Party Dip Mix™
1/2 cup Simply Salsa™ Mix
28 oz. can crushed tomatoes
2 (15 oz.) cans tomato sauce*
10 oz. pkg. (12 count) corn tortillas
16 oz. shredded cheddar cheese
Sour cream
Cilantro & Olive Salsa
Directions
Brown ground beef in a large skillet; season with Southwest Seasoning Salt and Fiesta Party Dip Mix™ to taste. Combine Simply Salsa, crushed tomatoes and tomato sauce in a large bowl; stir to blend. Layer 4 tortillas in the bottom of a greased 9×13 baking pan (cut to fit); top with half the ground beef mixture, one third of the Simply Salsa mixture and one third of the cheese. Repeat layer. Top with remaining tortillas, sauce and cheese. Bake, covered, at 375° for 45-60 minutes. Remove cover; bake an additional 15 minutes or until browned and bubbling. Let stand 10 minutes. Garnish with sour cream and Cilantro & Olive Salsa. Makes 8-10 servings.
*May used 2 cans of diced tomatoes in place of tomato sauce.
References :
http://tastefullysimple.com/web/dgoodacre