15 Minute Easy Enchiladas Recipes
EASY ENCHILADAS
Beef, chicken, or cheese enchiladas -- I have tried it all ways, and my family can't get enough.
Provided by tanyap
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
- Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
- Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.
Nutrition Facts : Calories 595.4 calories, Carbohydrate 68.3 g, Cholesterol 53.5 mg, Fat 25.8 g, Fiber 5.4 g, Protein 24.3 g, SaturatedFat 11.4 g, Sodium 1756.7 mg, Sugar 6.1 g
15-MINUTE NO FRY CHICKEN ENCHILADAS, HONEST!
Make and share this 15-Minute No Fry Chicken Enchiladas, honest! recipe from Food.com.
Provided by OB Nurse
Categories One Dish Meal
Time 45m
Yield 6-9 serving(s)
Number Of Ingredients 12
Steps:
- Thoroughly mix green chili enchilada sauce, soup, and sour cream in a LARGE bowl.
- Stir in diced, cooked chicken.
- While still in bag, crush chips into smaller pieces (but don't make them all crumbs) and pour into soup mixture.
- Mix well.
- Pour into lightly greased 9X13" baking dish.
- Top with grated cheese.
- Bake at 350-degrees for 25-30 minutes.
- When serving, add toppings of your choice.
15 - MINUTE EASY ENCHILADAS
My Mom made these growing up so I say it's her recipe but who knows where she got it from! I've made some additions over the years but they are still just as yummy and you won't believe how easier these are to put together!
Provided by DustyPyatt
Categories < 15 Mins
Time 15m
Yield 8-10 Enchiladas, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Prepare a cookie sheet with foil, sprayed with Pam.
- Heat (don't boil) the chili and beans.
- Spoon mixture into tortillas, sprinkle with cheese and roll on a flat surface and place seam side down on prepared cookie sheet.
- Repeat until all shells are filled, placing them side by side on the pan.
- Top with remaining chili mix, spread to coat shells.
- Top with cheese.
- Bake just until cheese is melted.
- Serve with sour cream.
Nutrition Facts : Calories 1131, Fat 48.2, SaturatedFat 19.7, Cholesterol 107, Sodium 2637.2, Carbohydrate 121.7, Fiber 11.4, Sugar 3.9, Protein 51.6
15 MINUTE ENCHILADA SAUCE
This was paired with chicken enchiladas in a new cookbook that I have - The Best of America's Test Kitchen 2007. While the enchiladas didn't whet my appetite, the quick sauce caught my eye; namely, no chili powder as an ingredient. Looks simple enough for me.
Provided by SusieQusie
Categories Sauces
Time 15m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Whiz all ingredients except oil in a blender until smooth.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add the tomato mixture, bring to a boil, reduce heat to medium-low and simmer until mixture reduces to 3 1/2 cups, 8-10 minutes.
- Use with your favorite enchilada recipe or freeze for later use.
- NB - to adjust the heat level, the chipotle seeds can be left in or removed before blending.
Nutrition Facts : Calories 98.5, Fat 1, SaturatedFat 0.2, Sodium 1419.2, Carbohydrate 21.6, Fiber 4.2, Sugar 11.1, Protein 4.3
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