ENCHILADA TORTE
We are crazy about Mexican food at our house and are always trying new recipes. This stack of tortillas with all the different fillings really hits the spot!-Anna Mae Ackerman, Spearville, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a skillet, brown ground beef until no longer pink; drain fat., Meanwhile, place one tortilla in a 12-in. round casserole or on a large baking sheet or pizza pan. Layer half each of taco sauce, beef, onion and cheddar cheese on the tortilla. , Top with second tortilla and press gently; layer half of the refried beans, olives and chilies. , Top with third tortilla and layer half each of the sour cream, green pepper and Monterey Jack cheese. , Top with fourth tortilla and top with remaining taco sauce, beef, onion and cheddar cheese. , On the fifth tortilla, layer remaining beans, olives and chilies., On the sixth tortilla, layer remaining sour cream, green pepper and Monterey Jack cheese. , Top with last tortilla; spread with enchilada sauce. , Bake at 350° for 1 hour. Let stand a few minutes before cutting into wedges. Sprinkle with additional Monterey Jack and cheddar cheeses if desired.
Nutrition Facts :
SUPER EASY CHEESY ENCHILADAS
When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)
Provided by CraftScout
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
- Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
- Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
- Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
- Pour the rest of the sauce on top, spreading it to cover.
- Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
- For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.
CHEESY SEAFOOD ENCHILADAS
Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a flavor adventure that my family loves. I've made it with chicken instead of fish, too. Just saute until done. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan., In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat., Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese., Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 481 calories, Fat 29g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 1055mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.
CHEESY ENCHILADAS
Siesta time! You can make up these enchiladas ahead of time and take a siesta before dinner! Cover and refrigerate the assembled enchiladas up to 24 hours.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray two 14-ounce shallow oval casseroles or one rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
- Mix cottage cheese, 1/2 cup of the Monterey Jack cheese, the tomato, onions, chili powder, salt and garlic. Spread about 1/3 cup of the cheese mixture on each tortilla. Roll up tortillas; place seam side down in casseroles. Spoon taco sauce over tortillas. Sprinkle with remaining 1/4 cup Monterey Jack cheese.
- Bake uncovered 15 to 20 minutes or until hot and cheese is melted.
CHEESY ENCHILADA TORTE
The microwave makes it easy and keeps the kitchen cool when you prepare this zesty, Southwestern-style beef dish that's ready in just 25 minutes.
Provided by Allrecipes Member
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Cook the beef in a 10-inch skillet over medium heat until it's well browned, stirring often to separate meat. Pour off any fat.
- Stir the picante sauce and chili powder in the skillet.
- Layer4 tortillas in a 2-quart microwave-safe shallow baking dish. Top with half of the meat mixture and half of the soup. Repeat the layers. Top with the cheese. Cover the dish.
- Microwave at 70% power for 8 minutes or it's until hot and bubbling. Serve with sour cream, if desired.
Nutrition Facts : Calories 507.1 calories, Carbohydrate 47.8 g, Cholesterol 70.2 mg, Fat 23 g, Fiber 5.8 g, Protein 24.3 g, SaturatedFat 9.9 g, Sodium 1456.5 mg, Sugar 5.8 g
CHEESY ENCHILADA TORTE
The microwave makes it easy and keeps the kitchen cool when you prepare this zesty, Southwestern-style beef dish that's ready in just 25 minutes.
Provided by Allrecipes Member
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Cook the beef in a 10-inch skillet over medium heat until it's well browned, stirring often to separate meat. Pour off any fat.
- Stir the picante sauce and chili powder in the skillet.
- Layer4 tortillas in a 2-quart microwave-safe shallow baking dish. Top with half of the meat mixture and half of the soup. Repeat the layers. Top with the cheese. Cover the dish.
- Microwave at 70% power for 8 minutes or it's until hot and bubbling. Serve with sour cream, if desired.
Nutrition Facts : Calories 507.1 calories, Carbohydrate 47.8 g, Cholesterol 70.2 mg, Fat 23 g, Fiber 5.8 g, Protein 24.3 g, SaturatedFat 9.9 g, Sodium 1456.5 mg, Sugar 5.8 g
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