SWEET 'N' SAVORY ENCHILADAS
This is a family favorite! I got it from the Taste of Home Ground Beef Cookbook. It is pretty easy to make and the left overs are just as good! I have made it both with the pork sausage and without (I like prefer it without) Enjoy!
Provided by Bumblina
Categories Meat
Time 45m
Yield 12 enchiladas, 12 serving(s)
Number Of Ingredients 15
Steps:
- In a blender or food processor, combine tomatoes, onions, garlic and seasonings.
- Cover and process until smooth;.
- Transfer to a sauce pan.
- Add oil; bring to a boil.
- Cook and stir for 3 minutes or until thickened.
- Remove from heat.
- Gradually add a small amount of hot tomato mixture to cream, stirring constantly.
- Return all to pan; set aside.
- In a skillet, cook beef and sausage over medium heat until no longer pink;.
- Drain.
- Stir in 2/3 cup of the tomato cream sauce.
- Spoon meat mixture onto tortillas.
- Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
- Pour remaining sauce over enchiladas.
- Bake, uncovered, at 350' for 20 minutes or until heated through.
- Sprinkle with cheeses.
- Bake 10 minutes longer or until chesse is melted.
- Sprinkle with onions (if desired).
Nutrition Facts : Calories 594, Fat 36.4, SaturatedFat 15.6, Cholesterol 125, Sodium 754, Carbohydrate 33.1, Fiber 2.5, Sugar 2.9, Protein 32.2
CHICKEN ENCHILADAS
Chicken Enchiladas are delicious and easy to make with chicken, homemade enchilada sauce, Mozzarella, and Cheddar cheese.
Provided by Catalina Castravet
Categories Main Course
Time 1h
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F.
- Place a large skillet over medium-high heat and once hot add oil.
- Season chicken breast with salt and pepper and add to the skillet. Cook on each side for about 6-7 minutes, until no longer pink in the center. Transfer cooked chicken to a plate, cover with foil and set aside.
- To the same pan, add diced onion and cook for 1 minute. Add minced garlic, stir and cook for another minute.
- Add corn, beans, and chiles. Add chipotle peppers if using. Stir and cook for another minute. Add diced tomatoes and tomato paste, saute 1 minute. Add cumin and paprika.
- Pull chicken breasts apart into shredded strips and add to the pan, stir to combine.
- Microwave tortillas on high for 30 seconds to soften them.
- Coat the bottom of 2 (9 by 13-inch) pans with about 1/2 cup of enchilada sauce.
- Add about 2 tablespoons of enchilada sauce to each tortilla and lightly coat.
- Spoon 1/4 cup chicken mixture onto each tortilla. Sprinkle the mixture with Mexican blend cheese. Fold over filling tightly, and place 8 enchiladas in each pan seam side down. Top with remaining enchilada sauce and sprinkle Mozzarella and Cheddar cheese on top.
- Bake for 15-20 minutes in the preheated oven until cheese melts.
- Garnish with cilantro, sour cream, and chopped tomatoes before serving.
Nutrition Facts : Calories 478 kcal, Carbohydrate 53 g, Protein 38 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 73 mg, Sodium 1451 mg, Fiber 10 g, Sugar 12 g, ServingSize 1 serving
SWEET N SAVORY ENCHILADAS
Whenever my husband has a potluck at the office, he signs me up to bring these saucy enchiladas. After preparing these many times, I finally enlisted him to help make them.-GaleLynn Peterson, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 enchiladas.
Number Of Ingredients 15
Steps:
- In a blender, combine the tomatoes, onions, garlic and seasonings. Cover and process until blended. Transfer to a saucepan. Add oil. Bring to a boil. Cook and stir for 3 minutes or until thickened. , Remove from the heat. Gradually add a small amount of hot tomato mixture to cream, stirring constantly. Return all to pan; set aside. , In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Stir in 2/3 cup of the tomato cream sauce. Spoon meat mixture onto tortillas. Roll up and place seam side down in a baking dish. Pour remaining sauce over enchilada., Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cheeses. Bake 10 minutes longer or until cheese is melted. Sprinkle with onions.
Nutrition Facts : Calories 490 calories, Fat 30g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 839mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
SAVORY HALIBUT ENCHILADAS
I always get rave reviews when I make these enchiladas of halibut, green onions, fresh cilantro, sour cream, and Cheddar cheese."
Provided by jalexandropoulos
Categories One Dish Meal
Time 1h10m
Yield 1 9x13 pan, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season the halibut with garlic powder, salt, and pepper; cook in microwave until slightly cooked, about 2 minutes.
- Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup Cheddar cheese in a bowl.
- Gently fold the halibut into the mixture.
- Prepare a 9x13 baking dish with cooking spray.
- Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish.
- Pour 1 can of enchilada sauce into a bowl. Dip the tortillas, one at a time, into the sauce to lightly coat.
- Spoon the halibut in equal portions into the center of each tortilla.
- Make the enchiladas by tightly rolling the tortillas and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over top of the enchiladas.
- Sprinkle with 1 cup Cheddar cheese.
- Cover the dish with aluminum foil.
- Bake in preheated oven for 45 minutes.
- Top with avocado slices to serve.
Nutrition Facts : Calories 484.1, Fat 25.9, SaturatedFat 9.9, Cholesterol 94.7, Sodium 1128.2, Carbohydrate 30, Fiber 6.2, Sugar 7.5, Protein 33.6
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