HOW LONG DO ENCHILADAS BAKE RECIPES

Name: Enchiladas
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 6 servings
Ingredients: 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

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

Ingredients

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.

CONTEST-WINNING TURKEY ENCHILADAS RECIPE: HOW TO MAK…

Contest-Winning Turkey Enchiladas Recipe: How to Mak… image

My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boys—two teenagers and my husband! —Beverly Matthews, Pasco, Washington

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 20 minutes

Prep Time 40 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

3 cups cubed cooked turkey
1 cup chicken broth
1 cup cooked long grain rice
2 plum tomatoes, chopped
1 medium onion, chopped
1/2 cup canned chopped green chilies
1/2 cup sour cream
1/4 cup sliced ripe or green olives with pimientos
1/4 cup minced fresh cilantro
1 teaspoon ground cumin
8 flour tortillas (10 inches)
1 can (28 ounces) green enchilada sauce, divided
2 cups shredded Mexican cheese blend, divided

Steps:

In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat. , Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.

Nutrition Facts : Calories 537 calories, FatContent 21g fat (10g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 1367mg sodium, CarbohydrateContent 46g carbohydrate (4g sugars, FiberContent 7g fiber), ProteinContent 31g protein.

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ENCHILADAS - THE PIONEER WOMAN – RECIPES, COUNTRY LIF…

Okay, people. Let’s get down to business here.
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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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My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boys—two teenagers and my husband! —Beverly Matthews, Pasco, Washington
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