Easy Cheesy Non Dairy White Enchiladas Recipes

EASY CHEESY NON DAIRY WHITE ENCHILADAS

Steps:

• 1. Preheat oven to 350°F.
• 2. Spread can of refried beans in the bottom of a small casserole dish.
• 3. Combine all the ingredients except for the refried beans in a bowl.
• 4. Heat smaller sized skillet until fairly warm. Put one corn tortilla on skillet for about 30 seconds to a minute and then turn. At this point it should be fairly soft. Move to a plate then put another tortilla on the skillet. While that one is heating, put about 2 heaping teaspoons of mixture on tortilla and roll. Place on top of refried beans. Repeat until you've filled all the tortillas. Try to keep some of the mixture until the end, and then spread the remaining mixture on top of all the prepared enchiladas. (* Note: you want to work fairly quickly as don't want the tortillas left on the skillet too long or they will harden. Also microwaving the tortillas for about 30 seconds to a minute works well too).
• 5. Cover with tin foil and back for 45 minutes.
• (To make the beef and bean enchiladas, just brown the beef and add onion until cooked. Add package of taco seasoning and 1/2 cup of water and let it simmer for about 20 minutes. Just add 1/2 of the mixture with 1/2 can of refried beans and make them the same way I made the white enchiladas. And for the spanish rice, I just use the other 1/2 of the mixture and add it to rice, stir it together, cover it with foil and bake it for the same time as the enchiladas).

EASY WHITE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray.
• Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
• Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.

NO-CHEESE ENCHILADAS

Steps:

• Cook zucchini on stove-top (spray some sort of Pam on pan) for about 5-10 minutes, or until soft.
• Add de-thawed (if frozen) corn and beans, as well as mexican spices. After cooking for about 2 minutes (until warm), set aside.
• On a plate, pour a couple large spoonfuls of enchilada sauce and spread it around plate. Put the tortilla on the plate and then turn over to get both sides lightly covered.
• Put the corn mixture in the middle of the sauced tortilla, roll and put in the pan. Continue the process of covering the tortillas and putting the mixture in them. Pour the rest of the sauce on top of the enchiladas.
• Cook in over at 350 degrees and check every ten minutes (usually about 20 minutes if using flour tortillas). Flour tortillas will still be soft, corn tortillas should get crispy.