Do you have a quick, tasty enchilada recipe?

Question

Meaning, tried and true - you know it's good. :)

Don't know what New York style is!

Answer 1

Here a couple of fast and easy recipes:

Skillet Enchiladas
1 pound ground beef
1/2 onion, chopped
canned enchilada sauce
corn tortillas
cheddar or monterey jack cheese

Cut tortillas in quarters and cook in some oil until almost crispy. Brown beef with onion. When done, add enchilada sauce and tortillas. Serve with cheese.

Sour Cream Chicken Enchiladas
shredded chicken (about 1 1/2 to 2 cups), cooked
1 can cream of chicken soup
8 oz. sour cream
1/2 cup salsa
1 small can chopped green chiles
cheddar or jack cheese
flour tortillas

Combine everything except cheese and tortillas. Warm tortillas. Roll up chicken mixture and some cheese in tortillas. Place in 9 x 13 dish sprayed with some cooking spray. Top with leftover chicken mixture and cheese. Bake at 350 for about 20 to 25 minutes.

I make both of these dishes quite often and they are quick, easy, and tummy pleasers! Hope this helps. Enjoy!

Answer 2

EASY CHICKEN ENCHILADAS

1 8 oz pkg of softend cream cheese
1 small container of sour cream
1 large jar of medium to hot salsa
4 chicken breasts
10-12 corn or flour tortillas
1 pkg of taco cheese

Season chicken breasts to taste and grill or you can just boil them until no longer pink.
Cut cream cheese brick into cubes.

Cut cooked chicken into bite sized pieces and add to cream cheese. Stir until melted, then stir in 1/2 of jar of salsa.

Warm tortillas in microwave until softened.

Add a heaping tablespoon of chicken mix to tortilla and roll up. Place seam side down in a greased 9-13 pan.

After all of chicken mix is used, mix sour cream and the rest of the salsa together in a separate bowl. Spread over the enchiladas. Cover with cheese and bake until cheese is melted and golden brown.

Answer 3

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Answer 4

well this is different
FRENCHILADAS:
1 BAG OF FRESH SPINACH
3 CUPS OF COOKED , UNSEASONED CHICKEN BREAST CUBED
1 ENVELOPE OF DRY ONION SOUP MIX
1 SMALL CARTON OF REAL CREAM
CHEDDAR AND JACK CHEESE
ABOUT 10 FLOUR TORTILLAS

HEAT THE CHICKEN AND SPINACH TOGETHER AND ADD THE SOUP MIX WITH ABOUT A 1/4 CUP OF WATER.
SPOON ABOUT 2 TBLS OF CHICKEN INTO TORTILLA ALONG WITH A LITTLE CHEESE.
ROLL AND PLACE IN BAKING DISH
POUR CREAM OVER THE TOP OF ENCHILADAS TOP WITH REMAINING CHEESE.
COVER WITH FOIL AND BAKE ABOUT 30 MINUTES AT 375

Answer 5

Chicken and Swiss Chard Enchilada Casserole
1 tablespoon olive oil
2 garlic cloves, or to taste, minced
1 pound Swiss chard, rinsed well, drained, stems and leaves separated and chopped
1/4 cup water
1 large whole chicken breast (about 1 1/2 pounds), cooked, boned, and shredded (about 1 1/4 cups meat)
Salt and freshly ground black pepper
Vegetable oil, for frying the tortillas
12 (7-inch) corn tortillas, dried at room temperature for 30 minutes, or until they are leathery and curled but not crisp
2 1/2 cups Mexican-style tomato sauce, recipe follows
1/2 cup chicken broth
1 1/2 cups grated Monterey Jack (about 6 ounces)
1/2 cup freshly grated Parmesan

In a large skillet, cook the garlic in the oil over moderate heat, stirring, until it is fragrant, stir in the Swiss chard stems and 1/4 cup water, and cook the mixture, covered, for 5 minutes. Add the leaves and cook the mixture, covered, stirring occasionally, for 3 to 5 minutes, or until the leaves are tender. Drain the Swiss chard mixture in a bowl toss it with the shredded chicken and salt and pepper, to taste.
Preheat oven to 350 degrees F.
In a skillet, heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking. In it, fry the tortillas, 1 at a time, turning them, 3 to 4 seconds, or until they are softened, and transfer them with tongs as they are fried to paper towels to drain.
In a bowl, thin the tomato sauce with the broth, spoon about 1/3 cup of it into the bottom of a greased 13 by 9-inch baking dish, and arrange 4 of the tortillas in one layer over it. Spread the tortillas with half the chicken mixture and half the Monterey Jack, spoon about 1/2 cup of the remaining sauce over the mixture, and cover it with 4 of the remaining tortillas in one layer. Spread the tortillas with the remaining chicken mixture and the remaining Monterey Jack, top the mixture with 1/2 cup of the remaining sauce, and cover it with the remaining 4 tortillas. Pour the remaining sauce evenly over the tortillas and sprinkle it with the Parmesan.
Bake the enchiladas, covered with foil, in the middle the oven for 15 minutes, remove the foil, bake the enchiladas, uncovered, for 5 to 10 minutes more, or until the cheese is bubbling.

Mexican-Style Tomato Sauce:
1 (35-ounce) can plum tomatoes, drained
1 onion, chopped coarsely
2 garlic cloves, chopped coarsely
2 fresh or pickled jalapeno chiles, or to taste, seeded and minced (wear rubber gloves)
3 tablespoons vegetable oil

In a blender, puree the tomatoes with the onion, the garlic, and the chiles.
In a large skillet, heat the oil over moderately high heat until it is hot but not smoking, add the tomato puree, and cook the mixture, stirring occasionally, for 5 minutes.
Season the sauce with salt and black pepper.
Yield: 2 1/2 cups

Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 6 servings

Answer 6

here's a couple...

cheese enchiladas

2 Cups shredded Monterey Jack cheese (8 oz)
1 Cup shredded Cheddar cheese (4 oz)
1 Med. onion, chopped (about 1/2 cup)
1/2 Cup sour cream or plain yogurt
2 Tablespoons chopped fresh parsley
1/4 Teaspoon pepper
6 Flour tortillas (7-inch diameter)
1 Can (15 oz) tomato sauce
1/3 Cup chopped green bell pepper
1 Tablespoon chili powder
1 Teaspoon chopped fresh or
1/2 Teaspoon dried oregano leaves
1/4 Teaspoon ground cumin
1 Clove garlic, finely chopped
1/4 Cup shredded Cheddar cheese (1 oz)

Heat oven to 350 d. Grease rectangular baking dish, 12 X 7 1/2 X 2 in. Mix Monterey Jack cheese, 1 cup Cheddar cheese, the onion, sour cream, parsley and pepper. Spoon about 1/2 cup cheese mixture onto each tortilla. Roll tortilla around filling and place seam side down in dish. Mix remaining ingredients except 1/4 cup Cheddar cheese. Pour over enchildas. Sprinkle with 1/4 cup Cheddar cheese. Bake uncovered about 20 minutes or until hot and bubbly. Garnish with sour cream and sliced black olives or lime wedges if desired. 6 servings: 360 calories per serving.

for Microwave... Prepare as directed - except place enchiladas in greased rectangular microwavable dish, same size as above, and do not sprinkle with 1/4 cup Cheddar cheese. Cover with waxed paper and microwave on high 9 to 11 minutes, rotating dish 1/2 turn after 5 minutes, until hot and bubbly. Sprinkle with 1/4 cup Cheddar cheese. Cover and let stand about 3 minutes.

Lobster & Broccoli Enchiladas

1 pound lobster meat
1 cup shredded Cheddar cheese
1 10 ounce package frozen chopped broccoli, thawed
1 cup fresh whole kernel corn
1 cup sour cream
2 teaspoons ground cumin
1 teaspoon ground oregano
15 ounces enchilada sauce, divided
8 6-inch, flour tortillas

Remove any remaining shell or cartilage from lobster meat. Combine lobster and next 6 ingredients and 5 ounces of the enchilada sauce; mix well. Place the tortillas on a plate; cover and microwave on high for 1 minute. Remove tortillas and place equal amounts of the lobster mixture on each and roll up. Place the rolled tortillas seam side down in a 7-inch by 12-inch glass casserole dish and cover with remaining enchilada sauce. Cover with plastic wrap, vent and microwave on high for 5 to 6 minutes or until sauce is hot and bubbling. Remove from oven and let stand for 2 minutes.

Chicken Enchiladas

4 cups finely chopped, cooked chicken
8 ounces cream cheese, softened
4-6 green onions
12 flour tortillas (fajita size works well)
16 ounces can peeled tomatoes
4 ounces can green chilies
1 cup sour cream
1 cup shredded Monterey Jack cheese
1/2 cup shredded sharp cheddar
4 ounces Black olives, sliced

Mix chicken with cream cheese and about 1/4 - 1/3 cup chopped green onions. Fill tortillas with chicken mixture and fold. Place in 9" x 13" baking dish. Combine tomatoes, chilies and sour cream in blender, blending until smooth. Pour sauce over enchiladas. Top with black olives, then cheese and remaining green onions. Bake, covered, at 350 degrees for 30 minutes. Serve with additional sour cream and salsa if desired. Freezes well.
Although the original recipe calls for 1/2 cup of Cheddar cheese, I use 1 cup

Answer 7

yep call your favorite take out mexican order house and order the three enchliada plate. should be good and done in 35 minutes or less. don't forget credit card.

Answer 8

If you go to www.cooking.com
you should be able to find a recipe there

Answer 9

IT ALL DEPENDS HOW DO U WANNA DO IT MEXICAN STYLE OR NEW YORK'S WAY.

Answer 10

Google search will give you.