VEGETARIAN ENCHILADAS
These easy-to-make enchiladas are filled with beans, spinach and cheese. Serve them with rice on the side.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 6 servings (2 enchiladas each)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
- For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
- Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
- For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.
SPINACH 'N' BROCCOLI ENCHILADAS
I like to top this wonderful meatless meal with lettuce and serve it with extra picante sauce. It's quick, easy, filled with fresh flavor and definitely satisfying! -Lesley Tragesser, Charleston, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large nonstick skillet over medium heat, cook and stir onion in oil until tender. Add spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through., Remove from heat; stir in cottage cheese and 1/2 cup cheddar cheese. Spoon about 1/3 cup spinach mixture down center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining picante sauce over top., Cover and bake 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 246 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 614mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges
COTTAGE CHEESE CHEDDAR ENCHILADAS WITH TACO SAUCE
You can assemble these up to 24 hours in advance and refrigerate. Use homemade taco sauce or bottled, my recipe#168653 works great with this recipe!
Provided by Kittencalrecipezazz
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- In a bowl mix together cottage cheese, 1-1/2 cups shredded cheddar cheese, tomatoes, green onions, chili powder, seasoned salt and green chilies (if using).
- Divide the mixture between the 8 corn tortillas.
- Roll up the tortillas and place seasom-side down in the baking dish.
- Drizzle the taco sauce over the tortillas and thne sprinkle with 1 cup grated cheddar cheese (or to taste).
- Bake for 15-20 minutes or until hot and the cheese has melted.
Nutrition Facts : Calories 261.3, Fat 14.9, SaturatedFat 8.8, Cholesterol 45.3, Sodium 651.2, Carbohydrate 18.3, Fiber 2.4, Sugar 4.2, Protein 14.5
COTTAGE CHEESE ENCHILADAS
Oh My!!! These enchiladas are too good to be true! I found this recipe on another recipe site and I just had to tell others about it! All of my guests love this dish. Just be careful, they're filling!
Provided by HeliWif
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- To make meat mixture: Heat oil in medium saucepan, add either cooked shredded chicken or ground beef.
- (If using ground beef, cook until browned).
- Add onion and sautè and add taco seasoning and prepare according to package directions.
- To make cheese mixture: Combine sour cream, cottage cheese, salt, and pepper in a medium bowl.
- To assemble enchiladas: Take a bit of the meat mixture, cheese mixture, and shredded cheese and roll.
- Place the enchiladas in a 9x13 baking dish, with folded edge on bottom of pan.
- Top tortillas with any remaining meat or cheese mixture or shredded cheese.
- Pour the enchilada sauce over tortillas.
- Bake at 350 for 20-30 minutes or until bubbly.
- (If using flour tortillas, the ends will become a little dark, but that is OK).
- ENJOY!
COTTAGE CHEESE CHICKEN ENCHILADAS
Ever tried chicken enchiladas made with cottage cheese? Now's your chance! This takes some prep time, but it is well worth it. You can make it 1 day ahead, and serve the next day.
Provided by annabell
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
- To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
- Preheat oven to 350 degrees F (175 degrees C).
- To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 548.5 calories, Carbohydrate 34.4 g, Cholesterol 97.7 mg, Fat 31.2 g, Fiber 4.3 g, Protein 33.2 g, SaturatedFat 16.3 g, Sodium 1685.1 mg, Sugar 3.3 g
VEGETARIAN BEAN AND CHEESE ENCHILADAS
Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling. If you're short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you think is missing: chipotle in adobo or chili powder for smokiness, hot sauce for heat, dried oregano or fresh cilantro for complexity and salt for overall flavor.
Provided by Ali Slagle
Categories dinner, weekday, burritos and nachos, casseroles, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.
- Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn't particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)
- Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
- Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauce (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.
- Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.
- Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.
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- In a 10-inch baking dish (see notes above regarding other vessels), spread 1/2 cup of the enchilada sauce.
- Place a tortilla on work surface. Spread 2 to 3 tablespoons of beans across the center. Top with a light sprinkling of cheese. Fold the tortilla in half; then roll into a coil (see video for guidance with the rolling). Transfer to the sauced baking dish, seam side down. Repeat with the remaining tortillas until you have filled the dish.
- Spread another 1/2 cup enchilada sauce over top. Sprinkle the cilantro and scallions over top. Top with the remaining cheese. (At this point, you can cover the dish and place it in the fridge for up to 24 hours.)
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- Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
- In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet (I don’t have a lid for mine, so I just placed a cookie sheet on top). Cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
- Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with remaining spinach and cook until all of the spinach has wilted.
- Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, 1/4 cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with 1/2 teaspoon salt and some freshly ground black pepper, to taste.
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