Just looking for a real good, easy and no fuss enchilada recipe.?

Answer 1

Easy Enchilada Casserole
1 pound ground beef or turkey


1 small onion, chopped


2 cloves garlic, finely chopped


1 16-oz. jar Salsa - Thick & Chunky (Medium)


1 can 16-oz. Refried Beans


1 can 10-oz. Enchilada Sauce


1 can 2.25-oz. sliced ripe olives


10 6-inch corn tortillas, sliced in half


2 cups shredded mild cheddar cheese, divided


PREHEAT oven to 375ºF.

COOK beef, onion and garlic in large skillet until beef is browned; drain. Stir in salsa, beans, enchilada sauce and olives. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes.

LAYER half of corn tortillas on bottom of greased 13x9-inch baking dish. Cover with half of meat sauce; sprinkle with 1 cup cheese. Repeat layers. Bake, covered, for 20 minutes. Remove cover; bake for additional 5 minutes or until bubbly and cheese is melted. Garnish with green onions before serving, if desired.

Answer 2

Chicken Enchiladas

4 cups diced cooked chicken
1 cup sour cream
1 cup salsa
3 cups shredded cheese (divided)
enchilada sauce
2 tsp ground cumin
1 tsp garlic powder
2 TBSP cilantro flakes
Flour tortillas, or corn tortillas, whichever you prefer
Preheat oven to 375.
Mix Sour cream, chicken, salsa, half the cheese, and the spices (cumin, garlic and cilantro). Roll the filling in the flour tortillas, or warm the corn tortillas and roll filling in them.
Spray baking dish and rub a little of the enchilada around the pan. Add the enchilada's as you make them. Top wtih more enchildada saice, and and cheese and bake for 30 to 35 minutes till hot and cheese is melted.

Answer 3

I like making mine from scratch, but it's an all day thing. For times when I want to cheat, here's what I do.

1 package of tortillas
1 box Zatarains dirty rice (needs 1 pound of burger) or 1 box of Zatarains black bean and rice mix.
2 cans of enchilada sauce
Lots of cheddar

Make either the dirty rice or the black beans and rice. Use that as the filling with some cheese and roll up. You know the rest, sauce on the bottom, enchiladas in, sauce on the top, lots of cheese. To give it a nice presentation, sprinkle the top with 1 little can of sliced black olives. Bake as usual.

Answer 4

You need:
a pack of tortillas
2 cans of chicken
2 cans of enchilada sauce
2 bags of shredded cheese

Mix together the chicken, one bag of shredded cheese, one can of enchilada sauce. Coat the bottom of a baking dish with some of the other can. Put the mixture in tortillas and wrap them up. Dump the rest of the enchilada sauce on top. Cover with the last bag of cheese.

You can get creative with this if you want, like adding onions and peppers, use leftover roasted chicken and shred it, top with sour cream, lettuce, tomatoes, etc

Answer 5

(use a can of chili (no beans) as the sauce)
In a tortilla, place meat in a line then shredded cheese on top, roll up, place seam down in pan. Repeat until pan is lined with enchiladas. Pour can(s) of chili over top and sprinkle with cheese and dot with sour cream. Bake 25 minutes 350.

Answer 6

doesn't get any easier than this:
Take a bag of tortilla chips, and lay them on the bottom of a casserole dish.
Pour enchilada sauce over tortilla chips.
Take cooked ground beef or cooked shredded chicken and make next layer.
Next comes cheese, green onion, and olives.
Cover with foil, and cook for 30 minutes @ 350.

Answer 7

Yumm.....now I'm hungry!

Here are several recipes for you:
http://www.cooks.com/rec/search?q=enchilada

Answer 8

here is one for a enchilada casserole:

1 lb. ground beef

1 jar salsa

1 can hormel chili(no beans)

2 C. grated cheddar cheese

seasonings (your choice)

corn tortillas

In skillet brown, season and drain ground beef. Add salsa and hormel chili. Mix and let simmer. Fill each tortilla with ground beef mixture, roll and place in greased pan. Cover with cheese and any remaining meat mixture.Bake covered at 350 degrees for 25 minutes.

here's one for 3-cheese enchiladas:
2 cans (16 ounces each) refried beans
1 jar (24 ounces) prepared salsa, divided use
3 cups grated Cheddar, Monterey Jack and Mozzarella cheese, divided use
1/3 cup thinly sliced green onions
1/2 teaspoon ground cumin
12 (6-inch) four tortillas
Combine beans, 1 cup salsa, 1-1/2 cups cheese, green onions and cumin in medium bowl.
Spread 1 cup salsa onto bottom of 13x9-inch baking dish.
Spoon a heaping 1/3 cup bean mixture down the center of each tortilla. Place tortillas, seam side down, on salsa. Top with remaining salsa and cheese.
Bake at 350° F for 30 minutes or until thoroughly heated. Serve with sliced black olives, sliced green onions and sour cream, if desired.

here is a chicken enchilada casserole:

2 cup sliced fresh mushrooms
1 medium onion, chopped
1 small bell pepper, seeded and chopped
2 tablespoons minced jalapeno pepper
2 to 3 cups cooked diced chicken or turkey
1 (4-ounce) can chopped green chilies
1/4 cup milk
3 tablespoons all-purpose flour
1 1/2 cups water
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 corn tortillas
1 cup shredded cheddar cheese
Chopped fresh tomato for accompaniment
Sour cream for accompaniment
Saute mushrooms, onion, bell pepper and jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chilies. Set aside.
Combine milk and flour in a small saucepan. Gradually stir in water; cook over medium heat, stirring until thick and bubbly. Stir in chili powder, salt, cumin, and pepper. Add to chicken mixture and set aside.
Wrap tortillas in damp paper towels and then in foil. Bake at 350*F (175*C) for 10 minutes.
Arrange half of the tortillas in a 12 x 8 x 2-inch dish. Top with half of chicken mixture. Repeat with remaining tortillas and chicken mixture. Cover and bake for 25 minutes, uncover and sprinkle with cheese; bake for 10 minutes more. Let stand 10 minutes.
Serve garnished with chopped tomatoes and a dollop of sour cream.
Serves 4.

Answer 9

Cheese Enchiladas Verde
Quick-to-fix vegetarian enchiladas go Tex-Mex for breakfast, lunch or dinner.

Prep Time:15 min
Start to Finish:40 min
Makes:4 servings

1 1/2 cups shredded Mexican 4-cheese blend (6 ounces)
1 small zucchini, shredded (3/4 cup)
1/4 cup chopped fresh cilantro
8 soft corn tortillas (5 or 6 inch)
1/3 cup soft cream cheese with roasted garlic
1 jar (16 ounces) green salsa (salsa verde) (2 cups)
1 medium avocado, diced
4 medium green onions, sliced (1/4 cup)


1. Heat oven to 350ºF. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Mix shredded cheese, zucchini and cilantro.
2. Spread each tortilla with about 2 teaspoons cream cheese. Spoon about 1/3 cup shredded cheese mixture onto each tortilla; spread to within 1 inch of edge. Roll up tortillas; place seam sides down in baking dish. Pour salsa over tortillas.
3. Cover and bake about 25 minutes or until hot. Top with avocado and onions.

South-of-the-Border Enchiladas
Try meatless enchiladas with three kinds of cheese and a surprise drop of honey.

Prep Time:30 min
Start to Finish:55 min
Makes:6 servings

2 cups Progresso® diced tomatoes (from 28-oz can), undrained
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons honey
1/8 teaspoon crushed red pepper flakes
1 can (15 oz) pinto beans, drained, rinsed
1 cup low-fat or regular ricotta cheese
1 small green bell pepper, chopped (1/2 cup)
1 teaspoon ground cumin
6 flour tortillas (8 inch)
1/4 cup shredded Cheddar cheese (1 oz)
1/4 cup shredded Monterey Jack cheese (1 oz)


1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In blender or food processor, place tomatoes, onion and garlic. Cover; blend until smooth. In 2-quart saucepan, cook blended mixture, 2 tablespoons of the cilantro, the honey and red pepper flakes over medium heat 3 minutes, stirring occasionally.
3. In medium bowl, mix beans, ricotta cheese, bell pepper, cumin and remaining 2 tablespoons cilantro. Spread 1/2 cup tomato sauce in baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas. Sprinkle with cheeses.
4. Bake 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.

Turkey-Green Chile Enchiladas
Leftover turkey or chicken? Mix it with cheese, chiles and cumin for delicious hot and spicy enchiladas. This recipe can also be made with leftover roast beef or pork or with ground beef.

Prep Time:20 min
Start to Finish:1 hr 5 min
Makes:8 servings

Sauce
2 tablespoons vegetable oil
1 large onion, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 cup chicken broth
2 tablespoons semisweet chocolate chips
1 tablespoon ground ancho chiles
1 teaspoon ground cumin
1/2 teaspoon salt
1 can (28 oz) Muir Glen® organic fire roasted crushed tomatoes, undrained
Enchiladas
2 cups shredded cooked turkey
1 cup sour cream
1 1/2 cups shredded Cheddar cheese (6 oz)
2 cans (4.5 oz each) Old El Paso® chopped green chiles, undrained
1 package (11.5 oz) Old El Paso® flour tortillas (8-inch; 8 tortillas)
1 cup shredded pepper Jack cheese (4 oz)


1. Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook about 1 minute, stirring frequently, until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered 15 minutes, stirring occasionally.
3. In medium bowl, mix all enchilada ingredients except tortillas and pepper Jack cheese. Spread about 1/2 cup turkey mixture over each tortilla; top with 2 tablespoons sauce. Roll up tortillas; arrange seam sides down in baking dish. Pour remaining sauce over tortillas. Top with pepper Jack cheese.
4. Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 30 to 45 minutes or until thoroughly heated.

Answer 10

Easy Beef Enchilada

1 lb ground beef
1 medium diced onion
1 (1 1/4 ounce) package taco seasoning
1 (10-14 1/2 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce (only if meat seems too dry)
1 (4 ounce) can chopped chilies (optional)
1 (10 1/2 ounce) can cream of chicken soup
1 cup milk
2 cups shredded cheese, your favorite
12-14 corn tortillas
cooking spray

Heat oven to 350º and spray a 9x13 pan.
Heat skillet and fry and crumble ground beef with onion.
Add 1 can of diced tomatoes and canned peppers.
Add taco seasoning.
As this simmers, line pan with 6 of the corn tortillas,(if using 14 tortillas, fill in the holes with torn pieces of the 7th one) pour in hamburger mixture, drain off extra oil.
Place 6 more corn tortillas on top, using torn pieces of the last tortilla (if using 14) to fill in the holes. Spread 1 can of cream of chicken soup over top of tortillas.
Next, sprinkle the 2 cups of grated cheese over soup.
Pour 1 cup of milk evenly over cheese, no need to mix.
Cover with foil and bake 45 minutes.
If you want the topping more firm, remove foil and bake 5 minutes more.
Serve with warm buttered flour tortillas and a side of guacamole.

Easy Chicken Enchiladas

Ingredients
5 Boneless, skinless chicken breasts
1 Large can of green chili sauce
1/2 lb Reduced-fat Monterey Jack cheese, shredded*
1 (8 oz) pkg Reduced-fat Cream Cheese*
1 package (10 - 12) tortillas
1 Small can green chilis (mild)

Preparation
1. Take chicken frozen or thawed and boil in water until done. Drain chicken and dice into small pieces. Toss back in pan and add 1/3 of green chili sauce, cream cheese, a handful of shredded cheese, and green chilis. Stir until warm and bubbly.

2. Place a few spoonfuls of mixture in middle of tortillas and roll them up. Place in lightly spayed baking dish (10x13) .

3. Once baking dish is full, spread remaining green chili sauce over the top, sprinkle with cheese. Add olives, if desired.

4. Bake, covered, at 350 for 30 min, uncovered for 10 min. If prepped ahead of time and kept in refrigerator bake for 45 min, covered, and 15 min uncovered.

Speedy Layered Chicken Enchilada Pie

1 (11.5 ounce) package Old El Paso(R) Flour Tortillas for Burritos
2 cups cubed cooked chicken
1/2 cup uncooked instant white rice
8 ounces shredded reduced-fat Monterey Jack cheese
1 (15 ounce) can Progresso(R) Black Beans, drained, rinsed
1 (19 ounce) can Old El Paso(R) Red Enchilada Sauce
1 cup Green Giant(R) Frozen Shoepeg White Corn, thawed
1 cup Old El Paso(R) Thick 'n Chunky Salsa
2 tablespoons thinly sliced green onions
Reduced fat sour cream (optional)
Chopped green onions (optional)

Heat oven to 350 degrees F Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch-wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well.
Layer 4 tortilla halves in bottom of sprayed baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.
Bake at 350 degrees F for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.

Shrimp Enchiladas

4 tablespoons cooking oil
1 pound medium shrimp, shelled
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
8 6-inch flour tortillas
1 (15 ounce) can drained and rinsed black beans
1/4 pound Monterey Jack cheese, grated
2 cups chunky tomato salsa
1/2 cup sour cream
2 teaspoons chopped fresh chives or scallion tops

Heat the oven to 250 degrees F. Cover a baking sheet with paper towels. In a large heavy frying pan, heat 1 tablespoon of the oil over moderately high heat. Sprinkle the shrimp with the salt and pepper. Put the shrimp in the pan and cook, stirring, until just done, about 4 minutes. Remove the shrimp from the pan.
Lay the tortillas on a work surface. Cover half of each with the beans. Top with the cheese and then the shrimp. Fold the tortillas in half.
In the frying pan, heat the remaining 3 tablespoons oil over moderately high heat. Add four enchiladas and brown, about 30 seconds per side. Put on the baking sheet and keep warm in the oven. Repeat with the remaining enchiladas.
Drain the oil from the frying pan and then return four of the enchiladas to the pan. Put the rest in a second frying pan. Over moderate heat, add half the salsa to each pan and cook until the tortillas are slightly softened, turning once, about 2 minutes in all. Serve the enchiladas topped with dollops of sour cream and the chives.

Easy Cheesy Beef Enchiladas

1 lb ground beef
1 (1 1/4 ounce) packet taco seasoning
12 large flour tortillas
1 (16 ounce) can refried beans
1 (11 ounce) can canned corn niblets
cheddar cheese or colby-monterey jack cheese
2 (10 ounce) cans red enchilada sauce
olives (optional)
salsa (optional)
cilantro (optional)
green onions (optional)

Preheat oven to 350 degrees.
Cook the ground beef in a skillet until brown.
Add the taco seasoning and water (according to package instructions) and cook until beef is well coated, and sauce is thickened.
Pour a bit of the enchilada sauce in the bottom of a 9x13in pan and spread evenly.
Set up an assembly line: Tortillas, refried beans, taco meat, corn, any of the above optional ingredients, and lastly cheese.
Assemble enchiladas: Smear a line of refried beans from the top of the tortilla to the bottom, then top beans with the remaining assembly line items.
Fold in the sides of the tortilla to close the enchilada, then place in pan, side by side, until pan is full (pan should hold 6 enchiladas).
Top each enchilada with enchilada sauce, then cover with cheese, and optional ingredients, if desired.
Place assembled enciladas into the oven and heat through.
Repeat process to make the next batch.

All of these recipes are quick,and simple. I hope this was helpful,Take Care!!! :)