15 Minute Easy Enchiladas Recipes

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.

Steps:

• Prepare a cookie sheet with foil, sprayed with Pam.
• Heat (don't boil) the chili and beans.
• Spoon mixture into tortillas, sprinkle with cheese and roll on a flat surface and place seam side down on prepared cookie sheet.
• Repeat until all shells are filled, placing them side by side on the pan.
• Top with remaining chili mix, spread to coat shells.
• Top with cheese.
• Bake just until cheese is melted.
• Serve with sour cream.

Steps:

• Whiz all ingredients except oil in a blender until smooth.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add the tomato mixture, bring to a boil, reduce heat to medium-low and simmer until mixture reduces to 3 1/2 cups, 8-10 minutes.
• Use with your favorite enchilada recipe or freeze for later use.
• NB - to adjust the heat level, the chipotle seeds can be left in or removed before blending.