EASY GREEN ENCHILADAS RECIPES

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EASY LAYERED BEEF ENCHILADAS RECIPE - PILLSBURY.COM



Easy Layered Beef Enchiladas Recipe - Pillsbury.com image

There are just some nights when you want to make a dinner that everyone will agree on, and that’s when it’s time to rely on this beef enchiladas recipe. With a streamlined prep (thanks El Paso™ Chopped Green Chiles and Old El Paso™ Red Enchilada Sauce!), you can have dinner on the table in just 45 minutes.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 10

1 lb. lean ground beef
3/4 cup chopped onions
2 garlic cloves, minced
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (10 oz each) Old El Paso™ red enchilada sauce
8 (6-inch) corn tortillas
4 oz. shredded Mexican cheese blend (1 cup)
Sour cream, if desired

Steps:

  • Heat oven to 375°F. In large nonstick skillet, cook ground beef, onions and garlic until beef is thoroughly cooked, stirring frequently. Drain. Add green chiles, salt and pepper; mix well. Remove from heat.
  • Pour 1 can of the enchilada sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Arrange 4 tortillas in dish, overlapping slightly. Spoon beef mixture evenly over tortillas; top with remaining 4 tortillas. Pour remaining can of enchilada sauce over top. Sprinkle with cheese.
  • Bake at 375°F for 20 to 25 minutes or until thoroughly heated. Serve with sour cream.

Nutrition Facts : Calories 310 , CarbohydrateContent 24 g, CholesterolContent 65 mg, FatContent 0 , FiberContent 2 g, ProteinContent 19 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 840 mg, SugarContent 4 g, TransFatContent 1/2 g

EASY OVEN ENCHILADAS RECIPE - BETTYCROCKER.COM



Easy Oven Enchiladas Recipe - BettyCrocker.com image

Grab your sombrero, and tote this made-for-a-crowd dish to your next potluck fiesta.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 8

1 lb lean (at least 80%) ground beef
1/2 cup milk
2 cups hot water
1 box Hamburger Helper™ cheesy enchilada
6 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
1 jar (16 oz) Old El Paso™ salsa (any variety)
1 cup shredded Cheddar cheese (4 oz)
3 tablespoons milk

Steps:

  • Heat oven to 350°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup milk, hot water and contents of uncooked rice and sauce mix pouches (from Hamburger Helper box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 15 minutes, stirring occasionally, until rice is tender.
  • Spoon 2/3 cup beef mixture on each tortilla. Roll up tortillas; place seam sides down and widthwise in ungreased 13x9-inch (3-quart) glass baking dish. Spread with salsa; sprinkle with cheese.
  • Bake uncovered 15 to 20 minutes or until hot. In 1 cup glass measuring cup, stir 3 tablespoons milk and contents of topping mix pouch (from Hamburger Helper box) 30 seconds; drizzle over enchiladas.

Nutrition Facts : Calories 540 , CarbohydrateContent 62 g, CholesterolContent 70 mg, FatContent 2 , FiberContent 0 g, ProteinContent 25 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 1600 mg, SugarContent 8 g, TransFatContent 2 1/2 g

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EASY LAYERED BEEF ENCHILADAS RECIPE - PILLSBURY.COM
There are just some nights when you want to make a dinner that everyone will agree on, and that’s when it’s time to rely on this beef enchiladas recipe. With a streamlined prep (thanks El Paso™ Chopped Green Chiles and Old El Paso™ Red Enchilada Sauce!), you can have dinner on the table in just 45 minutes.
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  • Preheat the oven to 350 F.  One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside. Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork.  Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized. Remove them from the pan and set them aside on a plate. Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through. Pour 2 cups of sauce into a 9 x 13 inch casserole dish. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas.  Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly. Remove it from the oven and let it sit for 15-20 minutes before serving. Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro.
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