HOW TO MAKE CHILI ENCHILADAS RECIPES

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SLOW-COOKER ENCHILADAS RECIPE: HOW TO MAKE IT



Slow-Cooker Enchiladas Recipe: How to Make It image

As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. —Mary Luebbert, Benton, Kansas

Provided by Taste of Home

Categories     Dinner

Total Time 05 hours 30 minutes

Prep Time 30 minutes

Cook Time 05 hours 00 minutes

Yield 4 servings.

Number Of Ingredients 15

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
6 flour tortillas (6 inches)
Optional: Chopped tomatoes, minced fresh cilantro and sliced avocado

Steps:

  • In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.

Nutrition Facts : Calories 734 calories, FatContent 32g fat (16g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 1672mg sodium, CarbohydrateContent 62g carbohydrate (6g sugars, FiberContent 11g fiber), ProteinContent 49g protein.

EASY WHITE CHICKEN ENCHILADAS - HOW TO MAKE WHITE ...



Easy White Chicken Enchiladas - How to Make White ... image

The Pioneer Woman's recipe for white chicken enchiladas is creamy, delicious, nutritious—and it comes together in just about 30 minutes.

Provided by Ree Drummond

Categories     main dish    poultry

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 16

2 1/2 c.

cooked, shredded chicken

2 c.

reserved broth from chicken

3 tbsp.

canola oil

12

whole corn tortillas

1

large onion, diced

3

4-ounce cans whole green chilies, diced

1

whole jalapeno, seeded and finely diced

1 tsp.

paprika

1/2 c.

heavy cream

2 tbsp.

butter

2 tbsp.

flour

1 c.

sour cream

2 1/2 c.

Monterey Jack cheese, grated

Salt and pepper, to taste

Picante sauce (optional)

Cilantro, chopped

Steps:

  • Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain. Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside. In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.  To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish. Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro. Serve with picante sauce, if desired. Faint. Repeat as needed.

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These enchiladas have a bit of a kick, thanks to chili powder and green chiles, but the deliciously creamy sauce balances it all. —Beverly O'Ferrall, Linkwood, Maryland
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The prep work for this chili is easy thanks to several pantry staples. It’s loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. —Fred Lockwood, Plano, Texas
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SLOW-COOKER ENCHILADAS RECIPE: HOW TO MAKE IT
As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. —Mary Luebbert, Benton, Kansas
From tasteofhome.com
Reviews 3.9
Total Time 05 hours 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 734 calories per serving
  • In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.
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My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. —Pat Coffee, Kingston, Washington
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EASY WHITE CHICKEN ENCHILADAS - HOW TO MAKE WHITE ...
The Pioneer Woman's recipe for white chicken enchiladas is creamy, delicious, nutritious—and it comes together in just about 30 minutes.
From thepioneerwoman.com
Reviews 4.3
Total Time 1 hours 15 minutes
Category main dish, poultry
  • Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain. Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside. In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.  To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish. Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro. Serve with picante sauce, if desired. Faint. Repeat as needed.
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