Yummy Easy Enchiladas Recipes

EASY ENCHILADAS

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.

EASY ENCHILADAS

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.

YUMMY ENCHILADAS

Steps:

• Brown ground beef in large skillet.
• Mix cooked ground beef in large bowl with refried beans.
• Add taco seasoning and mix well.
• Place tortilla in a large casserole dish and fill the middle with the mixture. Roll closed and do this to every tortilla.
• Pour enchilada sauce over the rolled, stuffed tortillas.
• Finely dice onion and sprinkle over the top of enchilada sauce.
• Sprinkle shredded cheddar generously on the top.
• Bake at 350F until cheese is all melted, let cool and eat!

SUPER EASY AND YUMMY CHICKEN ENCHILADAS

Steps:

• Cook chicken with poultry seasoning.
• Cool completely.
• Shred chicken in food processor. (Steps #1-3 can be done the day before assembling enchiladas.).
• Saute onion in a saucepan.
• Add chicken, 1/2 of the green chilis and taco seasoning and cook for two minutes.
• Remove from heat and add two cups cheese.
• Prepare sauce in a medium bowl: combine soup, sour cream and the other half can of green chilis.
• In a 9 x 13 pan, place 1 cup of sauce.
• Place 1/8 to 1/10 of chicken mixture in each flour tortilla and roll up and place in pan with seams down.
• Pour remaining sauce over enchiladas and sprinkle top with remaining two cups cheese. (Steps #1-10 can all be done in advance and keep pan in refrigerator ready to cook.).
• Bake at 375 degrees for 20-25 minutes.

EASY CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
• Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

EASY YUMMY CHICKEN ENCHILADAS

Steps:

• cook chicken until done. seasoning with salt and pepper to taste.
• cut chicken into bite sized pieces.
• cut the Anaheim chili into small chunks(*note you can use more then one if you like lots of spice).
• mix the chicken, chili pieces, and cheese in a large bowl until well blended.(*you can use a Mexican mix cheese if you prefer.).
• pour enough enchilada sauce in the bottom of a 9x13 baking dish to cover it.
• grab a tortilla and dip one side into sauce on bottom of pan then flip it over.
• grab a handful of the chicken and cheese mixture and spread out in a thin row toward the top side of the tortilla then roll.
• repeat the above step until pan is full.(no need to leave space between them).
• any extra cheese and chicken mixture can be poured on top of the rolled enchiladas.
• pour remaining enchilada sauce over top of the enchiladas.
• cover and bake at 350 for 30 min or until all the cheese is melted.

EASY DELICIOUS ENCHILADA'S

Steps:

• Boil chicken breasts so meat easily shreds, you could also use crock pot, or slow cook in oven. Shred with fork and knife and put in a bowl with 1/2 cup pace picante sauce.
• Preheat oven to 350.
• Combine can of diced jalapenos, yellow onion, and can of diced green peppers. Grate about 3/4 cup queso fresco cheese.
• Pour 1/4 of the can of green enchilada sauce in the bottom of casserole dish.
• Use large flour tortillas - fill with chicken, mixture of jalapenos, onion and peppers and a little cheese and set in casserole dish opening side down. Do this with as many as fit in the dish, usually 5 or 6. Pour remaining green sauce over tortillas and put remaining cheese on top. Cook 30 minutes. Add sour cream on top and sliced avocado.

SIMPLE CHICKEN ENCHILADAS

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

EASY BEEF ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
• Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.