does anyone know a good recipe for....?

Question

does anyone know a good easy enchilada recipe
i need to know because i need to decide whether i want to make them or chilli con carne at school

can anyone suggest which one is best as well to cook in about 1 and a half???

any help will be greatly appreciated!!

thanks in advance :)

Answer 1

Chicken Enchiladas
Prep Time: 1 hour
Cook Time: 15 minutes
Yield: 16 enchiladas, 8 servings

You can make these in advance and put then in the fridge until you need to cook them. You might have to cook them a bit longer to make sure they get warm, but it is a great make ahead recipe!

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper, to taste
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 whole green chilies, canned
4 chipotle chilies, canned (Or any pepper of your choice)
1 (28-ounce) can stewed tomatoes
1 cup Cheddar and Jack Cheeses, shredded
16 corn tortillas
1 1/2 cups enchilada sauce, canned
Garnish: chopped cilantro, chopped scallions, sour cream, chopped tomatoes, fried tortilla strips

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Chili con Carne
Prep Time: 5 minutes
Cook Time: 1 hour 50 minutes
Yield: 6 to 8 servings

2 medium onions
1 clove garlic
Olive oil
2 level teaspoons chili powder
1 heaped teaspoon ground cumin (or crushed cumin seeds)
Sea salt and freshly ground black pepper
1 pound chuck, minced or ground
7 ounces sun-dried tomatoes in olive oil
1 fresh red chile, deseeded and finely chopped
2 (14 ounce) cans chopped tomatoes
1/2 stick cinnamon
5 ounces water
2 (14 ounce) cans red kidney beans, drained

If you are going to use the oven method, preheat the oven to 300 degrees F.
Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning.
Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
Place the sun-dried tomatoes and chile in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.
Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
Add the red kidney beans 30 minutes before the end of cooking time.

Answer 2

Quick and Easy Enchiladas

1 lb ground beef
1/2 cup chopped onions
2 cups shredded cheddar cheese or mexican cheese blend
1 (20 ounce) can enchilada sauce
8 flour tortillas
Salt and pepper, to taste

Brown meat and onions in large skillet.
Add 1 cup enchilada sauce and 1 cup cheese.
Mix well.
Put filling along center of each tortilla.
Roll up and place seam side down in a 9x13 pan.
Pour remaining sauce over.
Sprinkle remaining cheese over.
Bake at 350F degrees for about 30 minutes till cheese is bubbly.

I have a more in-depth and time-consuming recipe too, but I think you wanted a quick version so I posted this instead.

Answer 3

Hello.

Lots of good answers already, so I don't know if you'll get mine in time but here it is.

I live in New Mexico. I don't know what class this is for, but here is a recipe I see a lot around here. This is a really easy recipe

10 corn tortillas
1/2 cup oil divided
2 chicken breasts, cooked and shredded
2 cans green chillies drained (we use fresh Hatch chillies here, but you ususally can't get anything but canned anywhere else)
1 can cream of chicken soup
1/2 cup sour cream
2 cups shredded cheddar cheese or mexican blend
1/2 an onion, chopped fine
1 clove garlic, chopped fine
salt and pepper

heat about 1/4 cupof the oil in a skillet when it is very hot, fry the tortillas until soft on both sides about 30 seconds a side. this goes very fast, so have your tortillas out of the package and a dish covered with paper towels ready. as you fry the tortillas, pile them up on the towels.

In a medium bowl, mix chicken, soup, sour cream, onion and garlic. salt and pepper to taste

Layer tortillas in a baking pan with chicken mixture, topping each layer with cheese bake at 350 degrees for one hour or until hot and bubbly

Answer 4

To make enchiladas i chop my chicken, 1-2 breasts per person then brown it with some chopped peppers. Then make some salsa if you want to make your own, chopped tomatoes (fresh or tinned), onion, chopped pepper, chilli powder and a squeeze of lemon or lime. get some corn wraps (they are firmer than the flour ones) put some chicken some salsa and a teaspoon in creme fresh/sour cream (or cheese if you want really cheesey), alll down the middle of a wrap. Make two wraps per person. Put all the wraps in a lightly greased baking dish and put some more salsa on top, just a thin layer, then sprinkle with cheese and put in a preheated oven at 180 for 15-20 mins. You can vary the amount of chilli powder for hotness and the crem fresh cools it down again. If you make the salsa in advance it may get hotter in time. If you want extra spice you can sprinkle some seasoning on the chicken before cooking it like "season all", ,exican spices, or just chilli powder and paprika. Good luck.

Answer 5

It might be easier to make a casserole. Enchiladas aren't hard but they are a little time consuming.

I make them with corn tortillas, mozzerella cheese, finely chopped onion and canned hot enchilada sauce. They are really good.

You can soften the tortillas in oil but I just usually warm them on both sides on a warm dry griddle, then dunk in the warmed sauce and fill will about 2 TB of shredded cheese and onion(I shred and mix the cheese and 1/4 chopped onion together) roll tortillas and then add remaining sauce and cheese to the top.

cover with foil and bake for 30 minutes at 350 removing the foil the last 10 minutes..

Answer 6

Enchiladas Extraordinaire

2 Tbsp fresh cilantro, snipped
4 cups shredded cooked chicken or turkey
1 can (10 ¾ oz) condensed cream of chicken soup
1 package (8 oz) shredded Mexican-style cheese blend, divided
1 cup sour cream
1 can (4 oz) chopped green chilies, undrained
1 1/8 tsp chili powder, divided
½ tsp ground cumin
11 (6 in) corn tortillas
Veg oil

Preheat oven to 350. Snip cilantro with Kitchen Shears. In Batter Bowl, combine cilantro, chicken, soup, 1 ½ cup of the cheese, sour cream, chilies, 1 tsp of chili powder and cumin; mix well. Place 4 tortillas on the bottom of 9” square baker, overlapping in the middle. Spoon 2 cups of the chicken mixture over tortillas; spread evenly in baker. Repeat for second layer. Top with remaining ½ cup cheese. Stack remaining 3 tortillas and cut into 16 thin triangles using Pizza Cutter. Sprinkle over casserole. Spray tortillas with veg oil using kitchen spritzer. Sprinkle with remaining 1/8 tsp of chili powder. Bake 30-35 minutes or until thoroughly heated.


Cooks Tips:
Cilantro, also called Chinese parsley or Coriander is a fresh herb with bright green leaves and a lively pungent fragrance. Sold in bunches, it adds distinctive flavor to Mexican and Asian foods. To store Cilantro, place bunch with stem ends down in a glass filled with water just enough to cover 1” of the stems. Cover loosely with a plastic bag and refrigerate up to 5 days.

Tool Tips:
For a quick way to snip fresh cilantro, parsley and other herbs without a mess, place the herbs in a small bowl and snip with the kitchen shears.

Use the Hold N’ Slice to easily shred chicken. The strong stainless prongs will separate cooked chicken meat into long thin strands.

Answer 7

Echiladas all the way. It will be so much easier to carry, and everyone likes their chili a different way. Here is a great recipe for chicken enchiladas.

Answer 8

1 Tbsp. oil
1 lb. boneless skinless chicken breast halves, cut into bite-size pieces
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/4 cup KRAFT Ranch Dressing
2 Tbsp. flour
6 TACO BELL HOME ORIGINALS Flour Tortillas, cut into small pieces
1 cup KRAFT Mexican Style Shredded Four Cheese
1/2 cup TACO BELL HOME ORIGINALS Salsa



HEAT oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. or until cooked through, stirring occasionally.
MIX broth, dressing and flour until well blended; gradually add to skillet, stirring constantly. Add tortillas; stir to combine. Bring to boil. Reduce heat to medium-low; simmer 3 min.
SPRINKLE with cheese; cover. Simmer 3 to 5 min. or until cheese is melted. Top with salsa.

Answer 9

my favorite is Honey Mustard Mozzarella Chicken INGREDIENTS 4 skinless, boneless chicken breast halves 3/4 cup honey 1/2 cup prepared mustard lemon pepper to taste 4 slices bacon, cut in half 1 cup shredded mozzarella cheese DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper. Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

Answer 10

Enchiladas are easy to make---role shredded beef or chicken into corn tortillas and place in a baking dish side by side. Cover with red sauce and shredded cheese and bake until cheese melts.