HOW DO I MAKE ENCHILADAS RECIPES
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
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
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.
CHEESE ENCHILADAS RECIPE: HOW TO MAKE IT
You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. —Ashley Schackow, Defiance, Ohio
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings.
Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 778 calories, FatContent 42g fat (23g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 1741mg sodium, CarbohydrateContent 66g carbohydrate (4g sugars, FiberContent 6g fiber), ProteinContent 34g protein.
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Total Time 1 hours 15 minutes
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- Preheat oven to 375°. In a large skillet over medium-high heat, heat 2 tablespoons oil. Add onion, garlic, and jalapeño and cook until onion is soft, 5 minutes. Add enchilada sauce and cook until slightly thickened, about 8 minutes. Meanwhile, heat remaining 6 tablespoons oil in a medium skillet over medium high until hot. Using tongs, dip each tortilla into hot oil, making sure to get it covered in oil, just until they are pliable—they don’t need to take on any color. (This will make rolling them easier!) Transfer to a paper towel lined plate until ready to use. In a medium bowl, combine turkey, pinto beans, and 2 cups Monterey jack. Add 1 cup enchilada sauce mixture and 3/4 cup sour cream and toss to combine, then season with salt. Place 1 1/4 cups enchilada sauce to a 9"-x-13" baking dish and spread evenly across the bottom. Add a small scoop of the turkey mixture in the center of a tortilla, then roll up and place seam side down in the dish of enchilada sauce. Repeat with remaining tortillas. Spread remaining enchilada sauce on top and sprinkle with remaining 1/2 cup Monterey jack. Bake until cheese is bubbling and melty, 15 to 20 minutes. Garnish with cilantro, cotija, and pepitas and serve with sour cream.
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CHEESE ENCHILADAS RECIPE: HOW TO MAKE IT
You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. —Ashley Schackow, Defiance, Ohio
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Reviews 4.2
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- Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings.
Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
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SIMPLE CREAMY CHICKEN ENCHILADAS RECIPE: HOW TO MA…
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