ORTEGA ENCHILADAS RECIPES

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CHICKEN ENCHILADAS II RECIPE | ALLRECIPES



Chicken Enchiladas II Recipe | Allrecipes image

A great way to use leftover chicken. Even kids love these!

Provided by teppij

Categories     Mexican Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 10

1 tablespoon butter
½ cup chopped green onions
½ teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup sour cream
1 ½ cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
¼ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  • In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
  • Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
  • In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Nutrition Facts : Calories 619 calories, CarbohydrateContent 66.8 g, CholesterolContent 60.4 mg, FatContent 27.1 g, FiberContent 4.1 g, ProteinContent 26.1 g, SaturatedFatContent 11.5 g, SodiumContent 1459 mg, SugarContent 4.4 g

CREAMY CHEDDAR BEEF ENCHILADAS RECIPE | ALLRECIPES



Creamy Cheddar Beef Enchiladas Recipe | Allrecipes image

This is an easy and delicious dinner. Add a tossed green salad and you've got a well-rounded meal!

Provided by awhita11

Categories     Mexican Recipes

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 10 servings

Number Of Ingredients 14

1 cup white rice
1 ½ cups water
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 (1.25 ounce) package taco seasoning
1 cup water
1 (16 ounce) can refried beans
1 cup cottage cheese
1 cup shredded Cheddar cheese
10 (8 inch) flour tortillas
1 (7.75 ounce) can red enchilada sauce
1 cup sour cream
1 cup shredded Cheddar cheese

Steps:

  • Bring rice and 1 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is almost tender and the liquid has been absorbed, 15 to 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x13-inch baking dishes.
  • Cook beef in a large skillet over medium heat, breaking it up as it cooks, until crumbly and browned, about 10 minutes. Drain excess grease and stir in onion and garlic until thoroughly combined. Stir taco seasoning and 1 cup water into the mixture, bring to a boil, and reduce heat to low; simmer 5 minutes to thicken. Gently stir in rice. Cook, stirring often, until liquid is absorbed. Mix refried beans, cottage cheese, and 1 cup Cheddar cheese into the filling and stir until fully combined.
  • Spread about 1/2 cup of filling in a line down the center of each tortilla and roll tortillas; place 5 tortillas with seam sides down into bottom of each prepared baking dish.
  • Mix enchilada sauce with sour cream in a bowl and pour half the sauce down the center of each pan of enchiladas; sprinkle tops with 1 cup Cheddar cheese.
  • Bake in the preheated oven until the cheese topping is melted and the filling is hot, 20 to 25 minutes.

Nutrition Facts : Calories 550.4 calories, CarbohydrateContent 57.9 g, CholesterolContent 68.3 mg, FatContent 23.3 g, FiberContent 4.8 g, ProteinContent 25.6 g, SaturatedFatContent 11.7 g, SodiumContent 956.8 mg, SugarContent 2 g

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