Eggchiladas Recipes

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SIMPLE PERFECT ENCHILADAS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 16



Simple Perfect Enchiladas image

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.

2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish

ENCHILADAS

A friend of mine gave me this recipe for ground beef enchiladas and it is delicious!

Provided by Donna

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 7



Enchiladas image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
  • In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
  • Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

Nutrition Facts : Calories 755.4 calories, Carbohydrate 48.5 g, Cholesterol 149.8 mg, Fat 46 g, Fiber 3.8 g, Protein 36.3 g, SaturatedFat 21.5 g, Sodium 638.9 mg, Sugar 1.3 g

2 pounds lean ground beef
1 large chopped onion
⅛ teaspoon garlic salt
12 (8 inch) flour tortillas
2 teaspoons vegetable oil
8 ounces shredded Colby cheese
2 (19 ounce) cans enchilada sauce

SIMPLE CHICKEN ENCHILADAS

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 9



Simple Chicken Enchiladas image

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

EGGCHILADAS

This recipe is from my sister, Daralyn, whom shared it with us back in 1996. Our family loves it, whether for breakfast, brunch or dinner!

Provided by Likkel

Categories     Breakfast

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9



Eggchiladas image

Steps:

  • Fry bacon until crisp.
  • Saute vegetables in a little butter.
  • Beat eggs & water.
  • Cook eggs in 2 T. butter until firm.
  • Add vegetables and bacon (crumbled).
  • Put 1/3 cup egg mixture into each tortilla and then role up.
  • Place each, side by side, into a 9" x 13" baking dish. Repeat until all ingredients are used.
  • Bake at 350 degrees for 30 minutes.
  • Option: Cheese may be added to eggs, sauce or sprinkled over the top.

Nutrition Facts : Calories 283, Fat 15.9, SaturatedFat 4.9, Cholesterol 223.9, Sodium 568.5, Carbohydrate 21.9, Fiber 1.1, Sugar 3.6, Protein 12.4

8 slices bacon
1/2 cup green onion, chopped
1/2 cup green pepper, chopped
12 eggs
1/2 cup water
12 flour tortillas
1 (10 1/2 ounce) can cream of mushroom soup
1 cup nonfat sour cream
1/2 cup nonfat milk

EGGCHILADA

Make and share this Eggchilada recipe from Food.com.

Provided by Charlotte J

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4



Eggchilada image

Steps:

  • Beat eggs and pour into a non-stick skillet over medium heat.
  • Swirl pan over heat as you draw a large spoon across sides scraping into center of skillet.
  • Cook until eggs are thickened, but still moist. Fold in salsa and cheese.
  • Spread egg mixture down center of tortilla. Roll tortilla around eggs.
  • Garnish with salsa and sour cream, if desired.

Nutrition Facts : Calories 575.1, Fat 23.4, SaturatedFat 8.1, Cholesterol 437.2, Sodium 1345.2, Carbohydrate 63.6, Fiber 4.6, Sugar 5, Protein 26.4

2 eggs
1 large flour tortilla
2 tablespoons salsa
2 tablespoons cheddar cheese, shredded

BREAKFAST CHILAQUILES

A simple and delicious Mexican breakfast dish.

Provided by KEPHY

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 2

Number Of Ingredients 6



Breakfast Chilaquiles image

Steps:

  • Heat olive oil in a large skillet over medium heat. Add tortilla squares; cook and stir until crispy, about 5 minutes.
  • Whisk eggs, salt, and pepper together in a bowl. Stir in Cheddar cheese.
  • Pour egg and cheese mixture into the skillet; cook and until eggs are firm, about 5 minutes. Pour enchilada sauce on top.

Nutrition Facts : Calories 372.9 calories, Carbohydrate 19.3 g, Cholesterol 479.8 mg, Fat 23.4 g, Fiber 2.6 g, Protein 22.1 g, SaturatedFat 7.7 g, Sodium 604.8 mg, Sugar 1.8 g

1 ½ teaspoons olive oil
2 corn tortillas, cut into small squares
5 eggs
salt and ground black pepper to taste
¼ cup shredded Cheddar cheese
½ (14 ounce) can enchilada sauce (such as Old El Paso®)

EGGCHILADAS

Number Of Ingredients 9



Eggchiladas image

Steps:

  • Saute:4.5 oz sliced mushroomsAdd:1 10 3/4 oz. Can low-fat mushrooms soup1 Cup fat free sour cream1/2 skim milk1 1/2 - 2 Cup, cooked, diced turkey ham or Vegetable protein meat substituteCook the above until hot through out, and set aside.Saute:1/2 cup green onions1/2 cup of green peppersAdd and cook until eggs are firm but not set - Eggbeaters, or a mixture of egg whites and a few yokes to = 12 eggs (scrambled)1/2 Cup waterDivide eggs on to 8-8 inch, fat-free, flour tortillas. Top each with grated cheese. Roll each tortilla. Place 1 cup sauce/meat mixture in the bottom of a 9x13 dish. Line tortilla in dish. Top with remaining of sauce mixture. Bake 20 - 30 min. Can make night before, but may need to bake a little longer if place in oven cool.

Nutrition Facts : Nutritional Facts Serves

4 1/2 ounces sliced mushrooms
1 (10.8-ounce) can , low fat cream of mushroom soup
1 cup fat free sour cream
1/2 cup skim milk
1 12/-2 cup cooked, diced turkey ham
1/2 cup green onions
1/2 cup green bell peppers
12 eggs or substitute equal to 12 eggs
1/2 cup water

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