I need a reciepe for enchaladas?

Answer 1

Cheesy Chicken Enchiladas

* sour cream, optional
* chopped cilantro and seeded, minced jalapeno peppers, optional
* 1 large green pepper, cut in thin strips
* 1 medium onion, sliced
* 1 tbsp oil
* 1 tbsp dry Southwestern seasoning blend
* 1 rotisserie chicken (2 - 2 1/4 lbs), skin removed and meat shredded (makes 3 cups)
* 1 pkg (8 oz) shredded Mexican-style cheese mix (2 cups), divided
* 2 cans (10 oz, each) mild enchilada sauce, divided
* 1 pkg (9 oz) corn tortillas, 12 tortillas

- Preheat oven to 375 F. Spray 13x9 inch baking dish with cooking spray.

- In nonstick skillet heat oil over medium-high heat. Add pepper, onion, and seasoning blend, cook until softened, stirring occasionally for 6 minutes.

- Remove from heat, stir in chicken, 1 cup cheese and 3/4 cup enchilada sauce.

- Warm tortillas according to directions. Top center of tortillas with 1/3 cup filling. Roll up tortillas, place in baking dish.

- Pour remaining sauce over enchiladas, top with cheese. Bake until bubbly for 18-20 minutes.

- Garnish with sour cream, cilantro and jalapenos if desired



* Serves 6



Bean-Corn Enchiladas

1/2 cup Green pepper -- chopped
1/2 cup Scallions -- chopped
1/3 cup Water
2 cups Cooked pinto beans
1 cup Corn kernels -- frozen
3 teaspoons Green chiles -- diced (canned)
2 teaspoons Garlic -- minced
2 teaspoons Ground cumin
16 Corn tortillas
1 Enchilada sauce recipe
Sev. sprigs fresh cilantro

Saute the green pepper and scallion in the water until softened, about 5
minutes.

Mix the beans, corn, chilies, garlic, and cumin in a bowl. Add the sauteed
vegetables. Mix well.

Preheat the oven to 375 degrees.

Steam the tortilla for 1 minutes or wrap then in a cloth and heat in
the microwave on high for 1 minute. Dip the tortillas in heated
Enchilada Sauce, being careful not to soak them. Spoon about 1/4
cup of the bean mixture on each, and roll up.

Place on a nonstick 13 x 9-inch baking dish, seam side down. Bake
for 15 minutes, or until bubbly. Remove from the oven and cover with
the remaining sauce. Garnish with cilantro. Serve at once.



Easy Beef Enchiladas

This is also great with leftover chicken, shredded pork or turkey. Serve with a
green salad or beans and rice.

1 lb. lean ground beef
1 small onion, chopped
3 cans (about 15 oz. ea.) beanless chili
10 (10") flour tortillas
2 cups shredded Cheddar cheese
1 can (2.25 oz.) sliced black olives, drained

Preheat oven to 350º F.

In a medium skillet over medium high heat, saute the ground beef and onion until
beef is evenly browned and onion is tender.

Pour 1 can of chili into the bottom of a 9" x 13" baking pan.

On each flour tortilla, place an equal portion of the ground beef mixture and
about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese to top
casserole. Then tightly roll the tortillas and place seam side down in the
baking dish.

Pour the remaining 2 cans of chili over the top of the enchiladas and sprinkle
with the remaining cheese and olives.

Bake for 20 to 30 minutes, or until the sauce is bubbly and cheese is thoroughly
melted.

Makes 10 servings.

Answer 2

1 pound lean ground beef
1 small onion, chopped
1 (1.5 ounce) package dry enchilada sauce mix
10 (10 inch) flour tortillas
2 cups shredded Cheddar cheese
1 (2.25 ounce) can sliced black olives, drained
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.

Answer 3

Black Bean-Chicken-Spinach Enchiladas:

Prep: 25 min., Bake: 35 min.

1 cup chopped, cooked chicken
1 (15-ounce) cans black beans, rinsed and drained
2 tablespoons fresh lime juice
1 teaspoon Creole seasoning
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 recipe Spinach Madeleine (2 cups)
1 (8-ounce) container sour cream
8 (8-inch) flour tortillas
1 (12-ounce) block Monterey Jack cheese, shredded and divided

Combine first 8 ingredients in a medium bowl; set aside.

Stir together Spinach Madeleine and sour cream until blended.

Spoon about 1/2 cup black bean mixture down center of each tortilla. Top each with 1/3 cup Spinach Madeleine mixture, and sprinkle with 3 tablespoons cheese. Roll up, and place, seam sides down, in 2 lightly greased 11- x 7-inch baking dishes. Sprinkle remaining cheese evenly over tops.

Bake, covered, at 350° for 25 minutes. Uncover and bake 5 to 10 more minutes or until cheese is melted.

Yield: Makes 8 servings

Answer 4

Here are a few options: 1. 1.5 Tbsp water + 1.5 Tbsp oil + 1 tsp baking powder = 1 egg 2. 1 Tbsp water + 1 Tbsp white vinegar + 1 tsp baking powder = 1 egg 2. 3 Tbsp flaxmeal + 1/3 cup water (blended well) = 2 eggs

Answer 5

Cottage Cheese Chicken Enchiladas
Prep Time: 30 Minutes
Cook Time: 30 Minutes Ready In: 1 Hour
Yields: 6 servings
"Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red enchilada sauce."
INGREDIENTS:
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce

DIRECTIONS:
1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
3. Preheat oven to 350 degrees F (175 degrees C).
4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubblybathed in classic red enchilada sauce."
cheese is melted and bubbly.

Answer 6

brown hamberger meat. Buy corn toritillas. Put the meat in them roll them buy enchalada sauce poor over it in this glass dish. place cheese over it (cheese that is already chopped) add onions and prestor you have it.