Enchiladas Acapulco Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
• Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.
• Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
• Stir 1 cup of cheese sauce into the shrimp mixture.
• Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top.
• Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese. Return to the oven and continue baking until melted, about 5 minutes more.
• Remove from the oven and let sit for 10 minutes before serving.

Steps:

• Brown meat, drain.
• Add tomato sauce and 1/2 cup peppers, cook over medium heat 5 minutes. Stir occasionally.
• Add beans and 1/4 lb. process cheese spread, continue cooking until process cheese spread is melted .
• Dip tortillas in hot oil; drain. Fill each tortilla with 1/4 cup meat mixture; roll up. Place seam side down in 12 x 8 inch baking dish.
• Top with remaining meat mixture; and Velvetta cheese, continue baking uncovered for 5 to 8 minutes or until cheese is melted.
• Top with remaining peppers and tomato.

Steps:

• Preheat the oven to 400 degrees.
• In a medium bowl, combine the chicken soup, chicken meat, 1 cup cheese, 2 tablespoons enchilada sauce, the sour cream, and the taco seasoning (more or less of this to taste).
• Spray the bottom and sides of a 9x13 pan and spoon enough sauce from the can to cover the bottom with a thin layer.
• Heat each tortilla in the microwave until soft enough to fold easily. Fill each tortilla and roll burrito-style. Place in the pan.
• Pour all the remaining sauce on the top and sprinkle with the remaining one cup of cheese. Place in the oven to melt the cheese for approximately 20-30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
• In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
• Bake in preheated oven for 30 minutes.

Steps:

• For Cilantro Cream Sauce:
• Puree garlic with salt.
• Combine sour cream, onion, cilantro and sugar.
• Add garlic mixture and stir gently to blend well.
• For Enchiladas:
• Heat tortillas, 1 at a time, in oil until soft.
• Place 1/4 cup crab meat in center of each tortilla, then sprinkle with 1 tablespoon onion.
• Spread a little Salsa Con Tomatillos on top.
• Roll enchiladas, and place, seam-side down, in shallow baking dish.
• Cover with remaining Salsa Con Tomatillos. Sprinkle generously with cheese.
• Bake at 400 degrees F about 10 minutes, or until hot and cheese melts.
• Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices.

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9" x 13" non-stick baking dish with your favorite cooking spray.
• 2. In a large bowl combine the chicken, the soups, sour cream, chiles, onion and garlic. Add salt and pepper to taste. (I add 1/2 tsp. crushed red pepper flakes too.) Fold in 1 cup of the cheese. Stir in enough broth to loosen the sauce, but be careful to avoid making it too soupy. The tortillas will absorb a lot of liquid though. Add the beans if desired.
• 3. At this point you can either roll the enchiladas traditionally with about 1/4 cup sauce in each, or place a layer of 6 tortillas in the dish. Top with half of the sauce, then another layer of 6 tortillas, then the remaining sauce. If you choose to roll them, pour all of the remaining sauce over the enchiladas. Cover with foil.
• 4. Bake for 30 minutes or until bubbly. Remove from oven and sprinkle with remaining cheese. Do not replace the foil. Return to oven and bake until cheese melts. Avoid over-baking as the tortillas can get tough. These are even better the next day!