STEPH'S CHICKEN ENCHILADAS
No tomatoes here, just a satisfying cheese and chicken filling with a creamy sauce all over it. I found this recipe on the all recipes site several years ago. This is an excellent recipe!
Provided by ajenas kitchen
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. Stir together.
- Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
- In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. Bake in preheated oven for 30 to 35 minutes, or until cheese is bubbly.
EASY ENCHILADAS
What I love most about this recipe, besides that it's ridiculously easy, is I can adjust it to use whatever leftovers or fillings I have on hand. It's always a winner with my family. -P Richards, Jupiter, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Stir in chicken and green chilies; heat through. , In a small skillet over medium heat, combine one can enchilada sauce and 1/2 cup cream; heat through. Remove from the heat. Dip tortillas, one at a time, into warm sauce; place on a small plate. Place about 1/3 cup chicken mixture down the center of tortilla; sprinkle with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with the remaining tortillas, sauce and filling. Combine remaining enchilada sauce and cream with remaining sauce mixture; pour over enchiladas. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 449 calories, Fat 25g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 730mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.
EASY ENCHILADAS
Make and share this Easy Enchiladas recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350.
- Cook beef until browned.
- Stir 1/2 cup of enchilada sauce and 1 cup of cheese into beef mixture.
- Spread 1/2 cup of the sauce in a 13 x 9 baking dish.
- Spoon about 4 tablespoons of the beef mixture into each tortilla.
- Roll up and place seam side down in baking dish.
- Top with remaining sauce and cheese.
- Bake for about 20 minutes or until the cheese melts.
SALSA VERDE ENCHILADAS RECIPE
These Salsa Verde Enchiladas are so delicious and full of amazing flavor and protein. Top them off with all your favorite enchilada toppings, and dinner is served.
Provided by Steph Loaiza
Categories Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Pour 1/2 cup salsa verde in the bottom of a 9 x 13 inch baking dish.
- In a small bowl, mix together remaining salsa verde, sour cream, and 1/3 cup chopped cilantro.
- On each tortilla place an equal portion of shredded chicken, 2-3 spoonfuls of salsa verde mixture, and 2 Tablespoons shredded cheese.
- Roll up and place each tortilla seam-side down in 9 x 13 inch baking dish. Pour remaining salsa verde mixture over the top, then top with remaining cheese.
- Bake for 20-25 minutes, until edges start to turn a golden brown. Remove from oven and top with remaining cilantro, shredded lettuce and diced tomatoes. Serve warm.
Nutrition Facts : Calories 386 kcal, Carbohydrate 22 g, Protein 23 g, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 80 mg, Sodium 916 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
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
STEPH'S EASY ENCHILADAS
Don't get scared about all the writing it is just Steph in her complicated way of explaining things! (lol) These easy enchiladas been in my family for years. It was the go to dish for something fast and simple to make for a large family. I took it on as an adult and introduced it to my husband and his family. They all love it! I...
Provided by Stephanie Lutrick
Categories Beef
Time 1h
Number Of Ingredients 12
Steps:
- 1. First Turn on oven to 350 degrees, then in a large skillet cook your meat, add the onion (chopped), and the add the salt and pepper, and garlic powder. Then add the oregano, and cumin. stir and cook till the onions are translucent and the meat is done.
- 2. In another pan get your chili powder or the can sauce if your using that instead; and pour it in. then add some more cumin, paprika, and season salt. Then add the water (I make sure my pan isn't completely full but a little more than half) stir mixing it all in. Then stir in a can of tomato sauce and bring to a boil. When it reaches a boil reduce heat to barely simmering.
- 3. Get your corn tortillas and dip into the chili sauce using a flat spatula. I usually turn it over once but you want to get them soft enough to fold, don't leave it in there too long because your tortilla will break! Then transfer tortilla to the plate add meat mixer and then put cheese on top( I like lots of cheese so I usually add a little bit of the meat not too much! Don't overload it because when rolling it up it will break! Keep making your enchiladas and and place in a cooking pan to put in the oven.
- 4. After you rolled all your enchiladas I cover them all in cheese on top, then I get the rest of the enchilada sauce and pour all over and on the sides making them juicy..(hint if you find your sauce getting thick as you make enchiladas add a little bit of water little by little, watch out not too much because you will have to add more ingredients to flavor it up again and plus the sauce could become thinner.) If that happens you could add an tablespoon of chili powder to it.
- 5. Since the enchiladas are warm a little I still like to place mine in the oven at 350 degrees for about almost ten minutes I look to see if all the cheese it melted and the sauce is a little bubbly then I take them out.
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