FROZEN CHEESE ENCHILADAS RECIPES
CHEESE ENCHILADAS RECIPE | ALLRECIPES
Quick and easy cheese enchiladas!
Provided by MNMS
Categories Mexican Recipes
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
- Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
- Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 309.7 calories, CarbohydrateContent 34.1 g, CholesterolContent 33.6 mg, FatContent 14.9 g, FiberContent 6.6 g, ProteinContent 13.4 g, SaturatedFatContent 7.4 g, SodiumContent 1176.7 mg, SugarContent 7.4 g
BLACK BEAN AND CHEESE ENCHILADAS RECIPE: HOW TO MAK…
Picante sauce gives lots of zip to the tasty filling in these meatless black bean and cheese enchiladas. Each generous serving is packed with fresh-tasting ingredients—and fiber, too. — Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a nonstick skillet, cook and stir onion and green pepper in broth until tender, 2-3 minutes. Mash 1 can of black beans. Add to skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13x9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Bake, covered, 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. Serve with lettuce and sour cream.
Nutrition Facts : Calories 442 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 1261mg sodium, CarbohydrateContent 63g carbohydrate (7g sugars, FiberContent 10g fiber), ProteinContent 17g protein.
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BLACK BEAN AND CHEESE ENCHILADAS RECIPE: HOW TO MAK…
Picante sauce gives lots of zip to the tasty filling in these meatless black bean and cheese enchiladas. Each generous serving is packed with fresh-tasting ingredients—and fiber, too. — Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Calories 442 calories per serving
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Reviews 4.8
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Calories 442 calories per serving
- Preheat oven to 350°. In a nonstick skillet, cook and stir onion and green pepper in broth until tender, 2-3 minutes. Mash 1 can of black beans. Add to skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13x9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Bake, covered, 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. Serve with lettuce and sour cream.
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BLACK BEAN AND CHEESE ENCHILADAS RECIPE: HOW TO MAK…
Picante sauce gives lots of zip to the tasty filling in these meatless black bean and cheese enchiladas. Each generous serving is packed with fresh-tasting ingredients—and fiber, too. — Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Calories 442 calories per serving
From tasteofhome.com
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- Preheat oven to 350°. In a nonstick skillet, cook and stir onion and green pepper in broth until tender, 2-3 minutes. Mash 1 can of black beans. Add to skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13x9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Bake, covered, 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. Serve with lettuce and sour cream.
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