Easy Cheesy Enchiladas Recipes

Steps:

• Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
• Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
• Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Steps:

• Preheat oven to 350 degrees.
• Cook the ground beef in a skillet until brown.
• Add the taco seasoning and water (according to package instructions) and cook until beef is well coated, and sauce is thickened.
• Pour a bit of the enchilada sauce in the bottom of a 9x13in pan and spread evenly.
• Set up an assembly line: Tortillas, refried beans, taco meat, corn, any of the above optional ingredients, and lastly cheese.
• Assemble enchiladas: Smear a line of refried beans from the top of the tortilla to the bottom, then top beans with the remaining assembly line items.
• Fold in the sides of the tortilla to close the enchilada, then place in pan, side by side, until pan is full (pan should hold 6 enchiladas).
• Top each enchilada with enchilada sauce, then cover with cheese, and optional ingredients, if desired.
• Place assembled enciladas into the oven and heat through.
• Repeat process to make the next batch.
• enjoy!
• :-P.

Steps:

• Heat oven to 375°. Brown ground beef until thoroughly cooked; drain.
• Stir in 3/4 cup enchilada sauce and one cup of cheese.
• Spoon meat mixture onto tortillas roll-up and place seam-side down in lightly greased baking dish.
• Pour remaining enchilada sauce over top. Cover with remaining cheese.
• Bake for 15 to 20 minutes or until cheese melts.
• Serve with yellow rice and refried beans.
• Garnish with sour cream, salsa, and lettuce.

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.

Steps:

• Preheat the oven to 350degrees F.
• For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)
• For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)
• To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.

Steps:

• Heat shredded beef (or cooked ground beef, shredded chicken).
• Add the chopped green chiles and the garlic powder to the meat; mix well. You may also like to add some sliced black olives and chopped green onions.
• Mix in 1 cup of the shredded cheese.
• Warm the tortillas for a minute in the microwave, or warm in the oven.
• Spread about 1/2 cup enchilada sauce in the bottom of a 13 x 9 inch pan.
• Place a spoonful of meat mixture onto a tortilla; roll up and place seam down in baking pan. Repeat with remaining tortillas, placing them side by side in the pan as you go.
• Spread remaining enchilada sauce and any meat mixture over top of tortillas; sprinkle with remaining cheese.
• Bake at 350F degrees for 20-30 minutes or until hot and bubbly.
• Serve with a side of refried beans and garnish as desired with black olives, green onions, guacamole, and sour cream.

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
• Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
• Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Steps:

• Heat oil in small skillet; fry tortillas in hot oil on for 1-2 seconds on each side to soften; drain tortillas on absorbent paper.
• Fill each tortilla with 3 Tablespoons cheese and 1 teaspoon chopped onion; roll tightly and place enchiladas seam side down in 9x13" baking pan that has been lightly sprayed with no-stick cooking spray.
• Pour sauce evenly over enchiladas and top with remaining onions, cheese, and olives.
• Bake at 350° for 20 minutes until cheese is melted and bubbly.