Awesome Enchiladas Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

Steps:

• 1. Place split Chicken Breasts in Crock Pot, with quartered onion, parsley and salt to taste. Cook on high for 7 to 8 hours. Remove from broth and remove skin and bones.
• 2. Have ready, enchilada sauce in bowl, cheese in a bowl, olives, 2 lg lasagna pans with enough enchilada sauce to coat the bottom and set aside.
• 3. Fry tortillas on both sides for maybe 2 min each, stack on plate.
• 4. Dip fried tortillas in enchilada sauce, place in pan, add some chicken, cheese and roll up. Continue until chicken is gone.
• 5. Once pan is filled, spoon enchilada sauce on top. Top that with cheese and olives. Do same to next pan.
• 6. Bake at 350 degrees for 25 to 30 minutes or until cheese is melted and bubbly.

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

Steps:

• Preheat oven to 375 degrees.
• To make the sauce: Melt butter in a sauce pan, then add chili powder, flour, and salt. Stir until smooth.
• Add garlic and stir in water and tomato paste (may have to use a whisk). Simmer until thick.
• To make the filling: Cook ground beef with the onion, then drain. Add taco seasoning. Add approximately 1/2 cup of enchilada sauce to the meat.
• Place the beef and cheese in each tortilla and roll up. Pour the enchilada sauce on top and bake for 25 minutes.

Steps:

• Brown beef, onions, peppers and garlic in large skillet over medium-high heat until browned and veggies are soft.
• Add taco seasoning and 1/2 cup of enchilada sauce, stirring until combined. Turn off heat and add cream cheese. Stir until cream cheese has melted into mixture.
• Spread 1/2 cup of enchilada sauce into the bottom of a greased 13x9 casserole dish. Spoon about 1/4 cup of meat mixture down the center of each warmed tortilla and roll up. Place enchiladas seam side down in dish.
• Top enchiladas with remaining 1 cup of enchilada sauce. Then top with monterey jack cheese.
• Bake for 20 minutes at 350 degrees or until cheese is melted. Serve with rice and beans if you so desire!

Steps:

• Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
• Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
• Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
• Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
• When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
• Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
• Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.

Steps:

• Heat oven to 375°F.
• Brown ground beef or turkey over medium-high heat with onion.
• Add the chilies, garlic, and seasoning until thoroughly cooked.
• Add 3/4 cup of the enchilada sauce, green chilies, minced garlic, Old Bay seasoning, cream cheese, and sour cream and stir until combined.
• Stir in 3/4 cup of each of the shredded cheeses.
• Spoon filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2-inch baking dish.
• Pour remaining enchilada sauce over top; sprinkle with remaining cheese.
• Bake at 375°F for 15-20 minutes.

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.