ROSARITA ENCHILADA SAUCE RECIPES

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ROSARITA CHICKEN ENCHILADAS RECIPE - FOOD.COM



Rosarita Chicken Enchiladas Recipe - Food.com image

Make and share this Rosarita Chicken Enchiladas recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2 enchiladas, 6 serving(s)

Number Of Ingredients 12

1 whole chicken
1 (14 ounce) can chopped green chilies
1 cup black olive, sliced
1 cup green onion, sliced
1/2 cup sour cream
1 1/2 cups monterey jack cheese, shredded
1 cup cheddar cheese
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
1/2 teaspoon cumin or 1/2 teaspoon oregano
1 (32 ounce) can enchilada sauce
12 (8 inch) tortillas, flour

Steps:

  • Boil chicken until fully cooked.
  • Cool and shred chicken, getting 3 cups.
  • Mix together green onions,slice olives, sour creams, jack cheese, garlic salt and garlic powder. Also Add the canned chilies.
  • Add shredded chicken to cheese and mix throughly.
  • Put enchilada sauce into a 9 x 13" baking dish.
  • Dip torilllas enchilada sauce.
  • Stuff tortillas w/ chicken mixture, roll and line up in baking dish.
  • Top casserol w/ remaining jack and chedder cheese.
  • Bake at 375" for 25 to 30 mintues.
  • Serve on thinly shredded lettuce.

Nutrition Facts : Calories 1169.3, FatContent 65.2, SaturatedFatContent 24.1, CholesterolContent 217.4, SodiumContent 2630.9, CarbohydrateContent 80.5, FiberContent 8.3, SugarContent 16.9, ProteinContent 63.9

BEEF ENCHILADAS RANCHERAS | READY SET EAT



Beef Enchiladas Rancheras | Ready Set Eat image

A baked dish of browned ground beef, tomatoes and enchilada sauce wrapped in corn tortillas then topped with more enchilada sauce and cheese

Provided by ReadySetEat

Total Time 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 7

PAM® No-Stick Cooking Spray
1 pound ground sirloin beef (90% lean)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 can (29 oz each) Rosarita® Enchilada Sauce
12 corn tortillas (6 inch)
2 cups shredded Cheddar and Monterey Jack cheese blend (2 cups = 8 oz)
Sour cream, optional

Steps:

  • Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray.
  • Cook beef in large skillet over medium heat 7 minutes or until meat crumbles and is no longer pink; drain. Add drained tomatoes and 1 cup enchilada sauce; blend well.
  • Place tortillas in damp paper towels; microwave on HIGH 1 minute or just until flexible. Place about 1/3 cup beef mixture evenly on each tortilla. Top each with about 1 tablespoon cheese. Roll up and place seam side down in baking dish. Top with remaining sauce and remaining 1 cup cheese, spreading evenly and covering tortilla edges.
  • Bake covered 30 minutes. Serve with a dollop of sour cream, if desired.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 433

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