SIMPLE ENCHILADAS RECIPES

Name: Simple Perfect Enchiladas
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: mexican
Ingredients: 2 tablespoons canola oil; 2 tablespoons all-purpose flour; One 28-ounce can enchilada or Mexican red sauce; 2 cups chicken broth; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 pound ground beef; 1 medium onion, finely chopped; 1/2 teaspoon salt; Canola oil, for frying; 10 to 14 corn tortillas; Two 4-ounce cans diced green chilies; 1 cup chopped green onions; 1/2 cup chopped black olives; 3 cups grated sharp Cheddar cheese; Cilantro, for garnish

SIMPLE PERFECT ENCHILADAS RECIPE | REE DRUMMOND | FOO…

Simple Perfect Enchiladas Recipe | Ree Drummond | Foo… image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish

Steps:

In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
Preheat the oven to 350 degrees F.
Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

SIMPLE CREAMY CHICKEN ENCHILADAS RECIPE: HOW TO MAK…

Simple Creamy Chicken Enchiladas Recipe: How to Mak… image

This chicken enchilada recipe is one of the first dishes I created and cooked for my husband right after we got married. He was so impressed! We fix these creamy enchiladas for friends regularly. —Melissa Rogers, Tuscaloosa, Alabama

Provided by Taste of Home

Categories Dinner

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 2 casseroles (5 servings each).

Number Of Ingredients 12

Ingredients

2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained
2 cans (10-1/2 ounces each) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/4 cup 2% milk
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons dried oregano
5 cups shredded rotisserie chicken
1 package (8 ounces) cream cheese, cubed and softened
20 flour tortillas (8 inches), warmed
4 cups shredded Mexican cheese blend

Steps:

Preheat oven to 350°. For sauce, mix the first 8 ingredients. For filling, in a large bowl, mix chicken and cream cheese until blended; stir in 3-1/2 cups sauce., Spread 1/4 cup sauce into each of 2 greased 13x9-in. baking dishes. Place 1/3 cup filling down the center of each tortilla; roll up and place seam side down in baking dishes. Pour remaining sauce over tops; sprinkle with cheese., Bake, uncovered, 30-35 minutes or until heated through and cheese is melted.
Freeze option: Cover and freeze unbaked enchiladas up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover enchiladas with greased foil; bake until heated through and a thermometer inserted in center reads 165°, about 45 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

Nutrition Facts : Calories 828 calories, FatContent 40g fat (17g saturated fat), CholesterolContent 132mg cholesterol, SodiumContent 1738mg sodium, CarbohydrateContent 72g carbohydrate (5g sugars, FiberContent 7g fiber), ProteinContent 42g protein.

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