Does anyone have an enchilada recipe to share?

Question

Beef or chicken is fine.

Answer 1

Cherry Enchiladas
Submitted by: Brigantine
Rated: 5 out of 5 by 17 members Prep Time: 20 Minutes
Cook Time: 40 Minutes Ready In: 9 Hours
Yields: 5 servings
"Cherry Pie like you've never had it before! Cherry pie filling wrapped in flour tortillas, soaked overnight in a sweet liquid, then baked. I used to work at a bed and breakfast, and we would make this sometimes for catered luncheons. I added my own touch with the almonds."
INGREDIENTS:
1/2 cup water
1/2 cup butter
1/2 cup white sugar
5 (10 inch) flour tortillas
1 (21 ounce) can cherry pie filling
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1 tablespoon crushed sliced
almonds
DIRECTIONS:
1. Grease a 9x13 inch baking dish. Combine the water, butter and 1/2 cup of sugar in a small saucepan and bring to a boil. Place a few spoonfuls of cherry pie filling just slightly off center of each tortilla. Roll up and place seam side down in the baking dish. Pour the hot liquid over the 'enchiladas' making sure to coat the tops completely. The mixture will be watery. Cover and refrigerate overnight.
2. Preheat the oven to 375 degrees F (190 degrees C). Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl or cup; sprinkle over the top of the enchiladas.
3. Bake for 35 to 40 minutes in the preheated oven, or until outside edges of the tortillas are golden brown. Let cool slightly before serving.

Answer 2

i have had a hard time with many enchilada recipes found on the internet. i idecided to just buy a seasoning packet for enchilada sauce, made by McCormick, and i follow the directions on the package, you can use either beef or chicken in the recipe. it is simple, but tastes pretty good actually.
there is a trick to enchiladas, don't put too much sauce over the top, the sauce should only cover half the enchiladas, pouring some over the top-middle of each one, top with tons of finely shredded cheese and bake.

Answer 3

this one is so easy and everyone wants me to make it all the time

you can use canned chicken breast or cook boneless skinless chicken breast and cut it up.
mix the chicken with a small can of chopped green chiles and about a 1/4lbs of diced velveeta.
mix a 1/4cup of mayo with a medium size can of enchilada sauce, then pour just enough sauce to cover the bottom of a casserole pan
roll the chicken mixture up in flour tortillas and place in the pan
cover with the remaining sauce
cover with foil and bake at 350 about 30 minutes. uncover and spread diced velveeta across the top
put pan back in oven till cheese is melted

Yummy!

Answer 4

Cooked Chicken
1 - 1 1/2 Cans of refried beans
almost half a container of sour cream
1 can tomato paste
1 block of cheddar (sharp or med.) shredded
This recipe is super easy and super good for people who don't eat alot of veggies.
Mix all the ingredients together add a touch of salt and pepper. Roll up into totillas and sprinkle a little bit of leftover cheese on top and bake for about 12 min. Just until the cheese is melted and the totillas are turning golden brown on the ends. Great with salsa!!!

Answer 5

Try this one!

Cheesy Chicken Enchilada Dinner

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 jar (16 oz.) Salsa, divided
1-1/4 cups Shredded Cheddar Cheese, divided
1/4 cup chopped cilantro
10 flour tortillas (8 inch)
2-1/2 cups frozen corn, cooked

PREHEAT oven to 350°F. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 6 min. or until cooked through. Stir in 1/2 cup of the salsa, 2/3 cup of the cheese and the cilantro; mix lightly.
SPREAD 1 cup salsa onto bottom of 13x9-inch baking dish; set aside. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with the remaining salsa. Sprinkle evenly with cheese.
BAKE 20 min. or until heated through. Serve with the corn.

Answer 6

The one i make is so good. Its a green chicken enchilada casserole. You can also make it red.

You boil some chicken (it depends for how many people)
after its boiled let it cool, then shred it.
Fry some corn tortillas (tear them in pieces) Put tortillas in a casserole tray spread till the bottom of tray is full. Then add some sauce "Las Palmas" green or red pour the chicken on top and add more sauce till well covered with sauce. Put in oven for about 25 mins. After that spread some chesse on top of casserole, put back in oven for 5 min. remove from oven cover with uluminum foil. Let sit for 10 min. then serve with Mexican rice and some green salad. Its so Good. Hope you understand my intructions. Its very easy to make.

Answer 7

Chicken

Boil and pick your chicken
Add fresh garlic,
green chiles
chili powder about 2 tbsp
salt
sauteed onion and tomatillos
pinch oregano
pinch comino or cumin (same thing)
a cup or so of water
simmer till all veggies are soft and chicken has nice texture
wrap about 3 tbsp of filling in flour tortillas with shredded jack or asadero cheese.

Sauce
1 can cream of chicken soup
sour cream and chicken broth
4 or so boiled tomatillos
mix broth with soup till creamy. add sour cream, about 8 oz.
add tomatillos. Spoon over enchiladas and top that with jack or asadero cheese. Sprinkle with chili powder and bake til hot and cheese melts. Garnish with fresh sliced onion and sprigs of cilantro.

Answer 8

1 1/2 c. grated Longhorn cheese
1/2 stick of butter
1/2 lb. Velveeta cheese
3 tbsp. flour
1 large onion
1/2 tsp. salt
1/2 (4 oz.) can shopped green chilies
1 Tbsp. pimento, chopped
2 c. Milk
1/2 lb. Hamburger
1doz. flour torttilla

Grate Longhorn cheese. Chop onion; brown meat with onions. Heat water in skillet and drop tortillas in one at a time for 30 seconds. Place 1 tablespoon grated cheese and 1 tablespoon browned meat in tortilla; roll up and place in baking dish. Melt butter; add flour and milk and blend. Add Velveeta in small chunks until melted. Remove and add chilies and pimentos. Pour sauce over tortillas and sprinkle remaining grated cheese. Bake 15 to 20 minutees at 375 degrees. Serves 6.