SUNRISE SAUSAGE ENCHILADAS
Steps:
- In a large skillet, cook and crumble the sausage over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; discard drippings., In same pan, heat oil over medium-high heat; saute the potatoes until lightly browned, 8-10 minutes. Remove from the heat; stir in seasonings, chiles, sausage and 1/2 cup cheese., Place 1/2 cup filling on each tortilla; roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce. Refrigerate, covered, several hours or overnight., Preheat oven to 375°. Remove enchiladas from the refrigerator while oven heats. Bake, covered, 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes or until lightly browned and heated through. If desired, serve with toppings.
Nutrition Facts : Calories 398 calories, Fat 25g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 1116mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
CREAMY CHICKEN ENCHILADAS
My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. -Pat Coffee, Kingston, Washington
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 651 calories, Fat 38g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1392mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
CREAMY SAUSAGE ENCHILADAS
Enchiladas that are velvety good. These can be made ahead and refrigerated until ready to bake. I garnish with fresh sliced jalepenos and diced tomatoes.
Provided by Vicki in CT
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In skillet crumble and cook sausage with onions until done. Drain.
- In a bowl combine hot cooked sausage and onions with cream cheese and Rotel tomatoes. Mix until creamy.
- Spread a thin layer of beans on each tortilla. Top with 1/4 cup of meat mixture. Top with a pinch of cheese. Roll up and place seam side down in a greased casserole.
- Top all enchiladas with remaining cheese.
- Bake at 350 degrees for 20 minutes, or longer if chilled from preparing ahead of time.
Nutrition Facts : Calories 898.5, Fat 61.5, SaturatedFat 30.9, Cholesterol 150.3, Sodium 1752.6, Carbohydrate 49.3, Fiber 5.1, Sugar 2.4, Protein 37.1
ULTIMATE CREAMY CHICKEN ENCHILADAS
This is like a creamy, cheesy, full-of-flavor-in-every-bite dish. The chicken is tender and moist and the tortillas are soft. The enchilada sauce is tangy and pungent and complements the creamy, rich filling so well. This is also great for entertaining because it can be fully assembled ahead of time or even frozen and cooked later. Serve with toppings such as salsa, sour cream, avocado, cilantro, and jalapenos.
Provided by NicoleMcmom
Time 2h
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
- Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
- While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter. Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
- Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend.
- Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.
Nutrition Facts : Calories 827.1 calories, Carbohydrate 52.8 g, Cholesterol 162.9 mg, Fat 47.4 g, Fiber 6.3 g, Protein 47.2 g, SaturatedFat 27.6 g, Sodium 2146.9 mg, Sugar 2.8 g
MAKE-AHEAD BREAKFAST ENCHILADAS
Make your mornings a little easier with this make-ahead breakfast enchilada recipe with Jimmy Dean Premium Pork Sausage.
Provided by JimmyDean
Categories World Cuisine Latin American Mexican Main Dishes Enchilada Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Spray a large (9x13) baking dish with cooking spray and set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
- In a bowl, mix the cooked sausage, scrambled eggs, 1 cup of shredded cheese, and a pinch of salt and pepper. Add roughly 1/4 cup of the mixture to each tortilla, then gently roll them and place in the baking dish. The bottom edge of each roll should be on the bottom of the dish so that the tortilla won't unroll while baking. Fill the baking dish with rolled tortillas.
- Pour enchilada sauce evenly over the tortillas. Add the remaining cup of cheese. Place in the oven and bake for about 25 minutes.
- Allow the dish to cool for 5 minutes before serving.
EASY CREAMY CHICKEN ENCHILADAS
This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!
Provided by Old El Paso
Categories Trusted Brands: Recipes and Tips Old El Paso®
Time 50m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
- In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
- Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.
Nutrition Facts : Calories 644 calories, Carbohydrate 31.9 g, Cholesterol 139.5 mg, Fat 41.1 g, Fiber 1 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 1411.6 mg, Sugar 2.2 g
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EASY ENCHILADAS WITH SAUSAGE AND BEANS - TASTE AND TELL
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Reviews 22Category Main DishCuisine MexicanTotal Time 1 hr
- Heat the oil in a large skillet over medium heat. Add the sausage, bell pepper and onion and cook, stirring frequently and breaking up the sausage. Cook until the sausage is browned and the vegetables are soft, 6-8 minutes. Add the chili powder and cumin and cook for 1 minute. Stir in the tomatoes, black beans, and pinto beans. Season to taste with salt and pepper. Reduce the heat and simmer for 5 minutes.
- Spread about 1/3 of the can of enchilada sauce over the bottom of the baking dish. Place a tortilla in the dish and spoon some of the filling down the center of the tortilla. Roll up and push to the side of the dish. (The outside of the tortilla will now be coated in the sauce.) Continue with the remaining tortillas and filling, rolling the enchiladas in the sauce as the dish gets fuller.
- Pour the remaining sauce evenly over the top of the rolled enchiladas. Top with the cheese. Bake until the enchiladas are heated through and the cheese is melted, 30-35 minutes. Let stand for 10 minutes before serving.
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- Soften the tortillas by heating them in the microwave or in a hot dry skillet, or by frying them in an inch of hot oil until softened and a bit leathery. If frying, drain them on paper towels before proceeding.
- In a large skillet, cook the sausage and onions, breaking up the sausage into smaller bits, until the sausage is cooked through and the onion is translucent.
- Divide the sausage mixture among the tortillas and top with a few pinches of cheese, reserving at least one cup of cheese for the top. Roll the tortillas up, placing each rolled enchilada, seam side down, in the prepared pan.
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