ON THE BORDER ENCHILADAS RECIPES
OVER-THE-BORDER SHRIMP ENCHILADAS RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Dinner
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted., Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 417 calories, FatContent 23g fat (11g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 809mg sodium, CarbohydrateContent 32g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 19g protein.
COPYCAT ON THE BORDER ENCHILADA LOVER'S CASSEROLE RECIPE ...
Savor a mouth-watering enchilada casserole loaded with cheese, salsa and crunchy tortilla chips. This recipe serves dinner in a snap!
Provided by Andrea
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven at 350 degrees F.
- In a saucepan, combine the salsa, milk, chilies, & half of each cheese. Simmer until the cheese has melted, roughly 5 to 8 minutes. Stir occasionally.
- Fill a baking casserole of your choice with tortilla chips. Pour the sauce over the chips, making sure it’s well distributed. Sprinkle with the remaining cheese on top.
- Bake the casserole for 20 minutes or until the mixture starts to bubble.
- Roughly 10 minutes into baking, sprinkle your chicken on top & continue baking.
- Garnish with your desired topping and serve warm. Enjoy a delicious enchilada casserole oozing in cheese and salsa goodness!
Nutrition Facts : Calories 451.00kcal, CarbohydrateContent 29.00g, CholesterolContent 76.00mg, FatContent 27.00g, FiberContent 3.00g, ProteinContent 25.00g, SaturatedFatContent 12.00g, ServingSize 6.00 , SodiumContent 773.00mg, SugarContent 4.00g
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When I eat at a Mexican restaurant, I always like to order cheese and onion enchiladas as opposed to the ones with meat in them. I am glad I found this recipe. Whip this recipe up with ingredients you have on hand.
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Total Time 55 minutes
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Reviews 4.8
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From mexicanplease.com
Reviews 4.8
Total Time 65 minutes
Calories 636 kcal per serving
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Lime, cilantro and Monterey Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. —Evangeline Bradford, Erlanger, Kentucky
From tasteofhome.com
Reviews 4.4
Total Time 50 minutes
Category Dinner
Cuisine North America, Southwest
Calories 427 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 50 minutes
Category Dinner
Cuisine North America, Southwest
Calories 427 calories per serving
- In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce., Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated., In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through., Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 14-18 minutes. If desired, sprinkle with pepper flakes.
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ON THE BORDER RECIPES: HOW TO MAKE ON THE BORDER FOOD AT HOME
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