CHEESE AND BEEF ENCHILADAS
Beat taco night with enchilada night! These restaurant-style spicy enchiladas will surely please a crowd.
Provided by Sargento
Categories Trusted Brands: Recipes and Tips Sargento
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
- Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas.
- Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.
Nutrition Facts : Calories 709.1 calories, Carbohydrate 57.2 g, Cholesterol 109.7 mg, Fat 38.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 17.9 g, Sodium 2079.5 mg, Sugar 9.7 g
3 CHEESE ENCHILADAS
My grandma gave me this recipe.
Provided by beanmachine
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.
- Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
- Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.
Nutrition Facts : Calories 852.3 calories, Carbohydrate 65.2 g, Cholesterol 132.4 mg, Fat 50.1 g, Fiber 5.6 g, Protein 36.8 g, SaturatedFat 28.9 g, Sodium 1902.3 mg, Sugar 4.8 g
CHEESE AND PEPPER ENCHILADAS
From Sundays at Moosewood. Posted for the Zaar World Tour 2005. Serve over a bed of brown rice and top with the hot sauce.
Provided by MsBindy
Categories Cheese
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a large skillet, saute the onions, garlic, chiles, and cumin in the oil for 5-7 minutes, until onions are soft.
- Add the chopped peppers, cover, and cook on low heat for about 10 minutes, until peppers are tender.
- Remove from heat and stir in all the cheeses.
- Add salt to taste and set aside.
- Preheat oven to 350°F.
- Soften tortillas by frying individually in a little oil for just a few seconds on each side. Drain well on paper towels.
- Place a tortilla on a flat surface.
- Spoon 1/4 - 1/2 cup of cheese and pepper filling onto the half of the tortilla closest to you. Roll and place, seam side down,in a greased baking pan.
- Bake tightly covered for 20-25 minutes.
- When the enchiladas are baking, prepare the hot sauce.
- Puree the tomatoes, bell peppers, onions, chiles, coriander and cumin in a blender until smooth.
- Simmer, uncovered, on how heat for at least 20 minutes, stirring occasionally. Add salt to taste. (If you use fresh tomatoes, you may need to simmer for even longer.).
- Serve the enchiladas on a bed of rice and top with the hot sauce.
Nutrition Facts : Calories 643.7, Fat 44, SaturatedFat 23.4, Cholesterol 110.8, Sodium 721.5, Carbohydrate 43.1, Fiber 7.4, Sugar 10, Protein 23.9
BELL PEPPER ENCHILADAS
Peppers are probably the vegetable that gets used most frequently in my kitchen. My freezer's constantly stocked in case I discover a new recipe to try or want to whip up an old favorite again. In a way, my parents helped create this recipe. They always taught never to waste. So one day when my husband (I'm a stepmom to two girls, 18 and 15) and I had prepared a Mexican meal and had peppers, cheese, salsa and tortillas left over, these were the result! -Melissa Cowser, Greenville, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 enchiladas.
Number Of Ingredients 8
Steps:
- Sprinkle the green peppers and cheeses down the center of the tortillas; add jalapeno if desired. Roll up. Spread 1/2 cup salsa in a shallow baking dish. Place tortillas seam side down over salsa. Top with remaining salsa. , Bake at 350° for 20 minutes or until heated through. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 331 calories, Fat 15g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 859mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
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