South Of The Border Enchiladas Recipes
SOUTH-OF-THE-BORDER ENCHILADAS
Try meatless enchiladas with three kinds of cheese and a surprise drop of honey.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 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.
- 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.
- Bake 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.
Nutrition Facts : Calories 360, Carbohydrate 49 g, Cholesterol 20 mg, Fiber 8 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 7 g, TransFat 1/2 g
OVER-THE-BORDER SHRIMP ENCHILADAS
These enchiladas have a bit of a kick, thanks to chili powder and green chiles, but the deliciously creamy sauce balances it all. -Beverly O'Ferrall, Linkwood, Maryland
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted., Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 417 calories, Fat 23g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 809mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
SOUTH OF THE BORDER CHICKEN ENCHILADAS
Make and share this South of the Border Chicken Enchiladas recipe from Food.com.
Provided by VLTL2003
Categories < 4 Hours
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cooking Day.
- Enchilada sauce: Melt butter in medium saucepan, saute onion and garlic in butter until tender. Add tomato sauce, chiles, sugar, cumin, salt, oregano and basil. Simmer on stovetop about 20 minutes, until heated though and well blended.
- Fill each enchilada with 1/3 cup chicken and sprinkle with 2 T cheese, roll and place seam side down in lined 9x13. Blend sour cream with enchilada sauce and pour over enchiladas. sprinkle with remaining cheese.
- Serving Day.
- Thaw completely. Bake uncovered at 350 for 40-50 minutes.
Nutrition Facts : Calories 530.9, Fat 29, SaturatedFat 14.3, Cholesterol 84.5, Sodium 1126.3, Carbohydrate 40.7, Fiber 3, Sugar 5.1, Protein 26.4
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