ENCHILADA FILLING RECIPES
ENCHILADA RECIPES | BBC GOOD FOOD
Load tortillas with a filling of your choice, then top with tomato sauce and cheese to make enchiladas. Take a look at our best Mexican-style recipes...
Provided by Good Food team
Number Of Ingredients 1
5-INGREDIENT CHICKEN ENCHILADA CASSEROLE RECIPE ...
This easy chicken enchilada casserole makes for a super-simple weeknight dinner. Made with Old El Paso™ tortillas and enchilada sauce, chicken, cheese and Progresso™ black beans, every bite is filling and flavorful. Serve with a salad to make it a complete meal!
Provided by Fabiola Donnelly
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line 12x8-inch (2-quart) baking dish with foil.
- Fill 4-quart pot three-fourths full with water. Add 2 boneless skinless chicken breasts (about 10 oz total). Heat to boiling. Reduce heat to simmer; cover and cook 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Meanwhile, lightly fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half and place folded-side-down in dish; set aside. Place 1 can (10 oz) Old El Paso™ red enchilada sauce, 1 can (15 oz) Progresso™ black beans and 1 cup of the shredded Mexican four-cheese blend in large bowl. Shred cooked chicken. Add chicken to bowl with beans; stir with large spoon to combine.
- Divide chicken mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
- Pour remaining 1 can (10 oz) Old El Paso™ red enchilada sauce evenly over top. Sprinkle with remaining 1 cup shredded Mexican four-cheese blend.
- Bake uncovered 40 to 45 minutes or until hot and bubbly.
Nutrition Facts : Calories 340 , CarbohydrateContent 34 g, CholesterolContent 50 mg, FatContent 1 , FiberContent 4 g, ProteinContent 20 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 920 mg, SugarContent 2 g, TransFatContent 1 g
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- To freeze: Spray 2 (8-inch square) disposable foil cake pans with cooking spray. Fold tortillas in half and place 4 folded-side-down in each pan; set aside. Prepare filling and fill tortillas according to recipe; wrap tortillas around filling and place seam side down. Top each pan with half of the remaining enchilada sauce and 1/2 cup cheese. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes longer, or until instant-read thermometer inserted in center reads 165°F.
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