ENCHILADAS WITH CORN RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

VEGETARIAN ENCHILADAS | VEGETABLE RECIPES | JAMIE OLIV…



Vegetarian enchiladas | Vegetable recipes | Jamie Oliv… image

Filled with grilled veg, cumin-fried black beans and fresh coriander, and baked until bubbling and golden, this Mexican classic is super comforting

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 14

2 red or yellow peppers
2 corn on the cob
olive oil
1 x 400g tin black beans
½ teaspoon ground cumin
6 spring onions
1 fresh red chilli
1 bunch of fresh coriander (30g)
1 lime
2 cloves of garlic
1 x 400g tin quality plum tomatoes
8 small corn tortillas
70 g mature Cheddar cheese
40 g feta cheese

Steps:

    1. Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
    2. Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
    3. Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally.
    4. Once cooled, cut the corn kernels away from the cob and chop the peppers into 1.5cm chunks. Reserving 1 tablespoon of the corn, add to a large bowl with the peppers and black beans.
    5. Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli. Pick and add most of the coriander leaves, reserving the stalks.
    6. Squeeze in the lime juice and season well with sea salt and black pepper.
    7. Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
    8. Peel and finely slice the garlic and finely slice the coriander stalks, then add to the pan for 1 minute.
    9. Stir in the tomatoes and ½ a tin’s worth of hot water, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced.
    10. Season to taste, carefully transfer to a liquidiser and blitz until smooth.
    11. Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cm x 30cm), with the scruffy ends tucked underneath.
    12. Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta.
    13. Drizzle with a little oil, then pop in the hot oven for 25 minutes, or until bubbling and golden.
    14. Serve scattered with the reserved corn, spring onion and coriander leaves. Delicious with a crisp green salad.

Nutrition Facts : Calories 530 calories, FatContent 19.9 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 21.5 g protein, CarbohydrateContent 62.5 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 1.8 g salt, FiberContent 15.6 g fibre

ENCHILADAS - THE PIONEER WOMAN – RECIPES, COUNTRY LIF…



Enchiladas - The Pioneer Woman – Recipes, Country Lif… image

Okay, people. Let’s get down to business here.

Provided by Ree Drummond

Categories     main dish    meat

Total Time 1 hours 50 minutes

Prep Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 24

FOR THE SAUCE:
1 tbsp. Canola Oil
1 tbsp. All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 c. Chicken Broth
1/2 tsp. Salt
1/2 tsp. Ground Black Pepper
2 tbsp. Chopped Cilantro
_____
FOR THE MEAT:
1 1/2 lb. Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
1/2 tsp. Salt
_____
FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
1/2 c. Canola Oil
_____
TO ASSEMBLE:
3 c. Grated Sharp Cheddar Cheese
1/2 c. Chopped Black Olives
1 c. Chopped Green Onions
1/2 c. Chopped Cilantro

Steps:

  • Step #1 – The SauceIn a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.Step #2 – The MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.Step #3 – TortillasHeat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.Step #4 – AssemblyPreheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

More about "enchiladas with corn recipes"

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.
See details


ENCHILADAS - THE PIONEER WOMAN – RECIPES, COUNTRY LIF…
Okay, people. Let’s get down to business here.
From thepioneerwoman.com
Reviews 4
Total Time 1 hours 50 minutes
Category main dish, meat
  • Step #1 – The SauceIn a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.Step #2 – The MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.Step #3 – TortillasHeat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.Step #4 – AssemblyPreheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.
See details


VEGETARIAN ENCHILADAS | VEGETABLE RECIPES | JAMIE OLIV…
Filled with grilled veg, cumin-fried black beans and fresh coriander, and baked until bubbling and golden, this Mexican classic is super comforting
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 530 calories per serving
    1. Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
    2. Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
    3. Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally.
    4. Once cooled, cut the corn kernels away from the cob and chop the peppers into 1.5cm chunks. Reserving 1 tablespoon of the corn, add to a large bowl with the peppers and black beans.
    5. Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli. Pick and add most of the coriander leaves, reserving the stalks.
    6. Squeeze in the lime juice and season well with sea salt and black pepper.
    7. Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
    8. Peel and finely slice the garlic and finely slice the coriander stalks, then add to the pan for 1 minute.
    9. Stir in the tomatoes and ½ a tin’s worth of hot water, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced.
    10. Season to taste, carefully transfer to a liquidiser and blitz until smooth.
    11. Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cm x 30cm), with the scruffy ends tucked underneath.
    12. Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta.
    13. Drizzle with a little oil, then pop in the hot oven for 25 minutes, or until bubbling and golden.
    14. Serve scattered with the reserved corn, spring onion and coriander leaves. Delicious with a crisp green salad.
See details


CORN TORTILLA ENCHILADAS WITH CHICKEN - MISSION FOODS
From missionfoods.com
Total Time 15 minutes
Cuisine Mexican
Calories calories per serving
  • Top with any desired toppings and serve.
See details


10 BEST BEEF ENCHILADAS WITH CORN TORTILLAS RECIPES | YUMMLY
Beef Enchiladas with Corn Tortillas Recipes 165,858 Recipes. Last updated Mar 17, 2022. This search takes into account your taste preferences. 165,858 suggested recipes. Guided. Easy Ground Beef Enchiladas Yummly…
From yummly.com
See details


ANGELA'S AWESOME ENCHILADAS RECIPE | ALLRECIPES
I added a little extra sour cream and I used corn tortillas and softened them up in a little conola oil and then dipped them into enchilada sauce before filling with the chicken mixture. I had enough mixture to make 12 enchiladas …
From allrecipes.com
See details


AUTHENTIC MEXICAN ENCHILADAS RECIPE | ALLRECIPES
This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and …
From allrecipes.com
See details


CHEESY CHICKEN ENCHILADAS - MEXICAN RECIPES - OLD EL PASO
Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish. In large bowl, mix 1 cup soup mixture with chicken and 1 …
From oldelpaso.com
See details


ENCHILADAS VERDES RECIPE | ALLRECIPES
8 Spoon Bread Recipes That Turn Corn Into Comfort Spoon bread is comfort food perfection — it's irresistibly soft, moist, and carbohydrate-laden enough to elicit a nice warm nap. It stands at a …
From allrecipes.com
See details


10 BEST BEEF ENCHILADAS WITH CORN TORTILLAS RECIPES | YUMMLY
Mar 17, 2022 · Beef Enchiladas with Corn Tortillas Recipes 165,858 Recipes. Last updated Mar 17, 2022. This search takes into account your taste preferences. 165,858 suggested recipes. Guided. Easy Ground Beef Enchiladas Yummly…
From yummly.com
See details


10 BEST AUTHENTIC MEXICAN CHEESE ENCHILADAS RECIPES - …
Mar 18, 2022 · corn tortillas, chopped green chilies, undrained, green onions and 6 more CHEESE ENCHILADAS The Fresh Cooky minced onion, cheese, enchilada sauce, guacamole, yellow …
From yummly.com
See details


GROUND BEEF ENCHILADAS RECIPE | ALLRECIPES
Corn tortillas tear easily when rolled so that was a small problem. I left of the pepper and green onion (family preference). I did make a few additional enchiladas filled with bbq chicken and glazed onion. Make sure you cover the enchiladas …
From allrecipes.com
See details


WHITE CHICKEN ENCHILADAS - THE BEST BLOG RECIPES
Sep 07, 2021 · And while traditional enchiladas that are made with corn tortillas and a red sauce, white chicken enchiladas are a family favorite Tex-Mex dinner recipe. White Chicken Enchiladas Ingredients The key to preparing your dish of easy chicken enchiladas …
From thebestblogrecipes.com
See details