ENCHILADA FILLINGS RECIPES

EASY ENCHILADA SAUCE RECIPE | ALLRECIPES

Easy Enchilada Sauce Recipe | Allrecipes image

A super-speedy enchilada sauce with a truly authentic taste.

Provided by daniaduncan

Categories Sauces

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

¼ cup vegetable oil
2 tablespoons self-rising flour
2 tablespoons medium-spice Indian chili powder
1 ½ cups water
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
¾ teaspoon ground cumin
¾ teaspoon garlic powder
¾ teaspoon onion salt
salt to taste

Steps:

Heat oil in a skillet over medium-high heat. Stir flour and chili powder into hot oil, reduce heat to medium, and cook until the flour is lightly brown in color, 3 to 5 minutes.
Gradually stream water and tomato sauce into the flour while stirring until the flour is completely incorporated into a smooth mixture. Stir oregano, cumin, garlic powder, and onion salt into the liquid. Continue cooking until thickened slightly, about 10 minutes; season with salt.

Nutrition Facts : Calories 110.1 calories, CarbohydrateContent 6 g, FatContent 9.7 g, FiberContent 1.7 g, ProteinContent 1.2 g, SaturatedFatContent 1.5 g, SodiumContent 484.6 mg, SugarContent 1.8 g

EASY ENCHILADAS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Easy Enchiladas Recipe: How to Make It - Taste of Home image

What I love most about this recipe, besides that it’s ridiculously easy, is I can adjust it to use whatever leftovers or fillings I have on hand. It’s always a winner with my family. —P Richards, Jupiter, Florida

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 medium onion, chopped
1 tablespoon butter
4 cups shredded cooked chicken
1 can (4 ounces) chopped green chilies
2 cans (10 ounces each ) green enchilada sauce
1-1/2 cups half-and-half cream, divided
12 corn tortillas (6 inches), warmed
2 cups shredded Monterey Jack cheese
Shredded lettuce and chopped tomatoes, optional

Steps:

In a large skillet, saute onion in butter until tender. Stir in chicken and green chilies; heat through. , In a small skillet over medium heat, combine one can enchilada sauce and 1/2 cup cream; heat through. Remove from the heat. Dip tortillas, one at a time, into warm sauce; place on a small plate. Place about 1/3 cup chicken mixture down the center of tortilla; sprinkle with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with the remaining tortillas, sauce and filling. Combine remaining enchilada sauce and cream with remaining sauce mixture; pour over enchiladas. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 449 calories, FatContent 25g fat (14g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 730mg sodium, CarbohydrateContent 31g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 24g protein.

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EASY ENCHILADAS RECIPE: HOW TO MAKE IT - TASTE OF HOME

What I love most about this recipe, besides that it’s ridiculously easy, is I can adjust it to use whatever leftovers or fillings I have on hand. It’s always a winner with my family. —P Richards, Jupiter, Florida
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Dinner
Cuisine North America, Mexican
Calories 449 calories per serving

In a large skillet, saute onion in butter until tender. Stir in chicken and green chilies; heat through. , In a small skillet over medium heat, combine one can enchilada sauce and 1/2 cup cream; heat through. Remove from the heat. Dip tortillas, one at a time, into warm sauce; place on a small plate. Place about 1/3 cup chicken mixture down the center of tortilla; sprinkle with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with the remaining tortillas, sauce and filling. Combine remaining enchilada sauce and cream with remaining sauce mixture; pour over enchiladas. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

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