EASY CHEESE ENCHILADAS WITH QUESO RECIPES

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CHICKEN-AND-CHEESE ENCHILADAS RECIPE | FOOD NETW…



Chicken-and-Cheese Enchiladas Recipe | Food Netw… image

For an impressive weeknight dinner ready in no time, put rotisserie chicken to work as a hearty enchilada filling. Essential to Mexican cooking, salsa verde imparts a citrusy heat that deepens the flavors of this classic dish.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese

Steps:

  • Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
  • Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
  • Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

Nutrition Facts : Calories 626, FatContent 32 grams, SaturatedFatContent 13 grams, CholesterolContent 98 milligrams, SodiumContent 1056 milligrams, CarbohydrateContent 46 grams, FiberContent 6 grams, ProteinContent 47 grams

CHICKEN-AND-CHEESE ENCHILADAS RECIPE | FOOD NETW…



Chicken-and-Cheese Enchiladas Recipe | Food Netw… image

For an impressive weeknight dinner ready in no time, put rotisserie chicken to work as a hearty enchilada filling. Essential to Mexican cooking, salsa verde imparts a citrusy heat that deepens the flavors of this classic dish.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese

Steps:

  • Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
  • Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
  • Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

Nutrition Facts : Calories 626, FatContent 32 grams, SaturatedFatContent 13 grams, CholesterolContent 98 milligrams, SodiumContent 1056 milligrams, CarbohydrateContent 46 grams, FiberContent 6 grams, ProteinContent 47 grams

EASY ENCHILADAS RECIPE | ALLRECIPES
Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
From allrecipes.com
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EASY CHICKEN ENCHILADAS RECIPE | ALLRECIPES
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10 BEST SHREDDED CHICKEN ENCHILADAS RECIPES - YUMMLY
Mar 15, 2022 · Relevance Popular Quick & Easy. Shredded Chicken Enchiladas Recipes 242,111 Recipes. Last updated Mar 15, 2022. ... Chicken & Cheese Enchiladas with Green Chili Sour …
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5-MINUTE VEGAN CASHEW QUESO | MINIMALIST BAKER RECIPES
Mar 31, 2019 · Origins of Queso. Queso, also called chile con queso, is a melty, cheesy dip that’s typically served alongside tortilla chips. It’s believed to have originated in Texas in the early 1900s ().Though you may find chile con queso at some Mexican restaurants in the US, it’s much different than the authentic Mexican queso (called queso …
From minimalistbaker.com
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THIS EASY QUESO RECIPE COMES TOGETHER IN JUST 30 MINUTES
If desired, top with tomato and jalapeno. Serve warm with chips. Tips for Easy Homemade Queso. How to make queso thicker: If you want to make your queso thicker, use more cornstarch and water. Mix together 1 tablespoon of cornstarch along with 2 tablespoons of the queso …
From tasteofhome.com
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RED ENCHILADAS RECIPE | RECETA DE ENCHILADAS ROJAS | EASY ...
May 05, 2013 · For the cheese crumbles, I recommend using cotija cheese or queso fresco as it adds a salty creaminess to the enchiladas. Don't add too much oil. When frying the corn …
From mexicoinmykitchen.com
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Sep 24, 2019 · Add your filling, the ground beef and shredded Monterey Jack cheese. Roll the tortillas and add to a baking dish. Top with enchiladas with remaining sauce and sprinkle with extra shredded cheese. Bake the enchiladas for about 10 minutes at 350 degrees just until the cheese …
From houseofyumm.com
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May 05, 2013 · For the cheese crumbles, I recommend using cotija cheese or queso fresco as it adds a salty creaminess to the enchiladas. Don't add too much oil. When frying the corn …
From mexicoinmykitchen.com
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From cookinglight.com
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Spread half of the chips evenly in lined pan. Top chips with half of the beef mixture; sprinkle 1 cup of the cheese overbeef. Repeat layers. Bake 8 to 10 minutes or until cheese is melted. Drizzle with queso …
From oldelpaso.com
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From bakingmischief.com
See details


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Sep 24, 2019 · Add your filling, the ground beef and shredded Monterey Jack cheese. Roll the tortillas and add to a baking dish. Top with enchiladas with remaining sauce and sprinkle with extra shredded cheese. Bake the enchiladas for about 10 minutes at 350 degrees just until the cheese …
From houseofyumm.com
See details