SLOW-COOKER ENCHILADAS RECIPE: HOW TO MAKE IT - TASTE OF HOME
As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. —Mary Luebbert, Benton, Kansas
Provided by Taste of Home
Categories Dinner
Total Time 05 hours 30 minutes
Prep Time 30 minutes
Cook Time 05 hours 00 minutes
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.
Nutrition Facts : Calories 734 calories, FatContent 32g fat (16g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 1672mg sodium, CarbohydrateContent 62g carbohydrate (6g sugars, FiberContent 11g fiber), ProteinContent 49g protein.
VEGETARIAN ENCHILADAS RECIPE - BBC GOOD FOOD
Pack flavour into your meal with these easy veggie enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner
Provided by Good Food team
Categories Dinner, Main course
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft – add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
- Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
- Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.
Nutrition Facts : Calories 430 calories, FatContent 13 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 60 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 15 grams fiber, ProteinContent 23 grams protein, SodiumContent 1.36 milligram of sodium
More about "enchiladas taste of home recipes"
GARLIC BEEF ENCHILADAS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 10 minutes
Category Dinner
Cuisine North America, Mexican
Calories 751 calories per serving
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking meat into crumbles; drain. Stir in flour and seasonings. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes., In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir 1 minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in tomato sauce and seasonings; heat through. , Pour 1-1/2 cups sauce into an ungreased 13x9-in. baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce. , Bake, covered, until heated through, 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Serve with toppings as desired.
SLOW-COOKER ENCHILADAS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 3.9
Total Time 05 hours 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 734 calories per serving
- In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.
SHRIMP ENCHILADAS WITH GREEN SAUCE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.2
Total Time 60 minutes
Category Dinner
Cuisine North America, Mexican
Calories 479 calories per serving
- Preheat oven to 350°. In a skillet, heat 1/2 cup oil over medium-high heat. In batches, fry tortillas until pliable (do not allow to crisp), about 10 seconds on each side. Drain on paper towels. Cover with foil to keep warm and softened., In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir until onions are tender, 3-4 minutes. Add shrimp; cook, stirring occasionally, until shrimp turn pink, 3-4 minutes. Stir in spinach; heat through., Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.
HOW TO MAKE EASY BEEF ENCHILADAS - TASTE OF HOME
From tasteofhome.com
WHITE CHICKEN ENCHILADAS - TASTE AND TELL
From tasteandtellblog.com
ROTISSERIE CHICKEN ENCHILADAS - JUST A TASTE
From justataste.com
CHICKEN ENCHILADAS II RECIPE | ALLRECIPES
From allrecipes.com
ENCHILADAS RECIPE | ALLRECIPES
From allrecipes.com
ROTISSERIE CHICKEN ENCHILADAS - JUST A TASTE
From justataste.com
41 WAYS TO USE UP A PACKAGE OF CORN TORTILLAS | TASTE OF HOME
From tasteofhome.com
SPINACH ENCHILADAS VERDE RECIPE | ALLRECIPES
From allrecipes.com
CREAMY CHEDDAR BEEF ENCHILADAS RECIPE | ALLRECIPES
From allrecipes.com