BURRITOS ENCHILADAS RECIPES

Name: Beef and Cheese Enchiladas
Prep time: 1 h
Cook time: 1 h 40 min
Cuisine: Mexican
Ingredients: - corn tortillas for the amount of enchiladas there should be enough sauce to make 3-4 dozen; 2 cup(s) shredded cheddar cheese per dozen enchiladas; ENCHILADA SAUCE; 2 tablespoon(s) olive oil; 2-3 clove(s) garlic, minced; 1 medium yellow or white onion, diced; 1 teaspoon(s) oregano (I used Mexican oregano but regular is fine); 3 tablespoon(s) chili powder; 1/2 teaspoon(s) basil; 2 teaspoon(s) cumin; 1 teaspoon(s) chipotle chili pepper (this is spicy, it can be reduced to taste); 2-3 teaspoon(s) salt; 1 teaspoon(s) black pepper; 1 can(s) tomato sauce, 8 oz.; 4-5 cup(s) water, divided; - meat, you can use any meat - ground meat, shredded chicken; diced onions to top enchiladas (optional)

BEEF & CHEESE ENCHILADAS | JUST A PINCH RECIPES

Beef & Cheese Enchiladas | Just A Pinch Recipes image

If you love Mexican food, these enchiladas are a must. The sauce is full of Mexican flavor and slightly spicy. It makes the whole house smell like a Mexican restaurant. Coating the corn tortillas in sauce not only softens them but allows them to soak up all the sauce flavor. What meat you use in this recipe is up to you (we used shredded beef since that's what in the name). The sauce is where it's at for this enchilada recipe.

Provided by Debbie W @debbie110772

Categories Beef

Prep Time 1 hours

Cook Time 1 hours 40 minutes

Number Of Ingredients 17

Ingredients

- corn tortillas for the amount of enchiladas there should be enough sauce to make 3-4 dozen
2 cup(s) shredded cheddar cheese per dozen enchiladas
ENCHILADA SAUCE
2 tablespoon(s) olive oil
2-3 clove(s) garlic, minced
1 medium yellow or white onion, diced
1 teaspoon(s) oregano (I used Mexican oregano but regular is fine)
3 tablespoon(s) chili powder
1/2 teaspoon(s) basil
2 teaspoon(s) cumin
1 teaspoon(s) chipotle chili pepper (this is spicy, it can be reduced to taste)
2-3 teaspoon(s) salt
1 teaspoon(s) black pepper
1 can(s) tomato sauce, 8 oz.
4-5 cup(s) water, divided
- meat, you can use any meat - ground meat, shredded chicken
diced onions to top enchiladas (optional)

Steps:

In a large saucepan, cook onions and garlic in the olive oil until onions are clear on medium heat.
Gather seasoning and measure them out while onions and garlic are cooking.
Add tomato sauce, 3 cups of water, and all the seasoning.
Bring to a boil and reduce heat to low. Simmer for 45 minutes adding more water as needed, stirring about every 15 minutes. I usually add 1- 2 more cups in the cooking process. At the end you should have a thick flavorful sauce.
Allow sauce to cool a bit. Prepare a large pan by spraying it with non-stick cooking spray and preheat oven to 350 degrees.
Dip corn tortillas in sauce making sure they covered well on each side. This will soften them a bit and make rolling easier.
Place a small amount of meat and cheese in the center of the corn tortilla.
Roll the tortilla and place it seam down in the pan.
When you have made the desired amount of enchiladas top with 1/2 cup of enchilada sauce per 11-12 enchiladas. You can put more sauce but don't put too much or they will be soggy.
Top with optional diced onions and 1 cup of shredded cheddar cheese per 11-12 enchiladas.
Bake covered for about 40 min.
Uncover and bake another 10 min.
Serve with rice and beans and enjoy!
Freeze any unused sauce in a covered container.

SEAFOOD ENCHILADAS RECIPE - BETTYCROCKER.COM

Seafood Enchiladas Recipe - BettyCrocker.com image

With sour cream, crab and shrimp, these are a tasty twist from traditional enchiladas made with red sauce and ground beef.

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 15

Ingredients

2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 container (8 oz) sour cream
2 cups shredded Mexican cheese blend (8 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
3 cans (6 oz each) crabmeat, drained, rinsed
1 package (8 oz) frozen cooked peeled shrimp, thawed (45 to 50 count)
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
1 ripe avocado, pitted, peeled and chopped
2 tablespoons fresh lime juice
1 small plum (Roma) tomato, chopped (1/3 cup)
3 tablespoons chopped fresh cilantro

Steps:

Heat oven to 350°F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles.
In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas.
Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly.
In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.

Nutrition Facts : Calories 480 , CarbohydrateContent 29 g, CholesterolContent 155 mg, FatContent 3 , FiberContent 2 g, ProteinContent 30 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1050 mg, SugarContent 3 g, TransFatContent 1/2 g

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