ENCHILADAS WITH FLOUR TORTILLAS RECIPES

CORN TORTILLAS ENCHILADAS RECIPE - FOOD.COM

Corn Tortillas Enchiladas Recipe - Food.com image

This was a yummy alternative to enchiladas when I didn't have any flour tortillas. You can use what ever kind of salsa you have and degree of spiciness. I used a mild garlic and lime salsa and it was yummy.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

cooking spray
2 (10 3/4 ounce) cans enchilada sauce
12 small corn tortillas
1 lb ground beef
salt and pepper
paprika
onion salt
3 cups shredded cheddar cheese
1 cup salsa

Steps:

Preheat oven to 350°F.
Brown ground beef and drain.
Mix in 1 cup salsa.
Mix in 1/2 can of enchilada sauce.
Season with salt, pepper, onion salt and paprika.
In a 9x12-inch pan spray bottom with cooking spray.
Pour 1/2 can of enchilada sauce on bottom of pan. Make sure bottom is covered in sauce.
Layer 6 corn tortillas to cover bottom.
Spoon beef mixture over tortillas.
Sprinkle with 1 cup of cheddar cheese or enough to cover beef.
Layer with tortillas to cover beef.
Pour remaining enchilada sauce over tortillas.
Cover with rest of cheese.
Bake for 30 minutes.

Nutrition Facts : Calories 518.5, FatContent 32.7, SaturatedFatContent 16.5, CholesterolContent 110.7, SodiumContent 1350.5, CarbohydrateContent 25.1, FiberContent 3.8, SugarContent 3, ProteinContent 31.3

EASY CHICKEN ENCHILADAS RECIPE: HOW TO MAKE IT

Easy Chicken Enchiladas Recipe: How to Make It image

This chicken enchiladas recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chiles to suit your taste. —Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 5 servings.

Number Of Ingredients 9

Ingredients

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Steps:

Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, FatContent 13g fat (6g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 1394mg sodium, CarbohydrateContent 51g carbohydrate (6g sugars, FiberContent 8g fiber), ProteinContent 34g protein.

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ENCHILADAS - THE PIONEER WOMAN

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.

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CORN TORTILLAS ENCHILADAS RECIPE - FOOD.COM

This was a yummy alternative to enchiladas when I didn't have any flour tortillas. You can use what ever kind of salsa you have and degree of spiciness. I used a mild garlic and lime salsa and it was yummy.
From food.com
Reviews 4.0
Total Time 1 hours
Calories 518.5 per serving

Bake for 30 minutes.

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EASY CHICKEN ENCHILADAS RECIPE: HOW TO MAKE IT

This chicken enchiladas recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chiles to suit your taste. —Kristi Black, Harrison Township, Michigan
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Dinner
Cuisine North America, Mexican
Calories 468 calories per serving

Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

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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.

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GARLIC BEEF ENCHILADAS RECIPE: HOW TO MAKE IT

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Reviews 4.5
Total Time 01 hours 10 minutes
Category Dinner
Cuisine North America, Mexican
Calories 751 calories per serving

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QUICK AND EASY CHICKEN ENCHILADAS RECIPE - FOOD.COM

My friend Charlotte (thanks C!!) gave this to me...it is SO easy and just delicious! She likes corn tortillas, I like flour, and it tastes great with both...whatever your preference!
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 474.4 per serving

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GARLIC BEEF ENCHILADAS RECIPE: HOW TO MAKE IT

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