HOW TO MAKE ENCHILIDAS RECIPES

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BLACK BEAN AND CHEESE ENCHILADAS RECIPE - BETTYCROC…



Black Bean and Cheese Enchiladas Recipe - BettyCroc… image

These cheesy black bean enchiladas are a perfect weeknight dinner ready in one hour!

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 9

1 teaspoon vegetable oil
1 medium onion, finely chopped (1/2 cup)
1 teaspoon ground cumin
1 can (15 oz) Progresso® black beans, drained, rinsed
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated
2 cups shredded Monterey Jack cheese (8 oz)
1 can (10 oz) Old El Paso™ enchilada sauce
1/2 cup shredded Cheddar cheese (2 oz)
Old El Paso™ Thick 'n Chunky salsa, if desired

Steps:

  • Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. Add onion and cumin; cook and stir until onion is tender. Stir in beans.
  • Place about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
  • Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.

Nutrition Facts : Calories 660 , CarbohydrateContent 61 g, CholesterolContent 65 mg, FatContent 2 , FiberContent 7 g, ProteinContent 29 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 1170 mg, SugarContent 4 g

THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TR…



The Absolute Best Chicken Enchilada Recipe You'll Ever Tr… image

I came across this recipe about three years ago on TOH's website. It originally called for 10 flour tortillas (6 inches), but I found my alteration to the recipe to be much better. I have also substituted on occasion pintos for black beans, and used Pace Picante sauce instead of the salsa. This recipe has become a staple at my house.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 serving(s)

Number Of Ingredients 9

1 (10 ounce) can enchilada sauce, divided
4 ounces cream cheese, cubed
1 1/2 cups salsa
2 cups shredded chicken
1 (15 ounce) can pinto beans, rinsed and drained
1 (4 ounce) can chopped green chilies
8 extra 10-inch flour tortillas
1 cup shredded Mexican blend cheese
shredded lettuce, chopped tomato, sour cream, and black olives

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
  • Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
  • Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.

Nutrition Facts : Calories 435.3, FatContent 16.3, SaturatedFatContent 7.7, CholesterolContent 32.9, SodiumContent 1201.7, CarbohydrateContent 56.9, FiberContent 8.2, SugarContent 4.9, ProteinContent 16.3

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