ITALIAN ENCHILADAS
I created this twist on enchiladas one night when I wanted an easy oven meal and had extra tortillas on hand. It turned out better than I expected. Pair it with steamed green beans or a tossed salad, and dinner is ready! -Yvonne Opp, Greenville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened, stirring occasionally., In a large skillet, cook pork and mushrooms over medium heat until meat is no longer pink; drain., Spread 1/3 cup sauce on the bottom of each of two greased 11x7-in. baking dishes. Place 4 pepperoni slices, 1/4 cup sausage mixture, 2 tablespoons provolone cheese and 1 heaping tablespoonful olives down the center of each tortilla. Roll up and place seam side down in prepared baking dishes. Pour remaining sauce over the top; sprinkle with Parmesan and remaining provolone cheese., Cover and bake one casserole at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 362 calories, Fat 23g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 1110mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.
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
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.
ITALIAN ENCHILADAS
Steps:
- Melt the margarine in a large skillet over medium-high heat. Add the ground beef, onion, jalapenos, garlic, and seasoned salt and cook until browned, about 10 minutes. Remove from the heat and let it cool a bit, then mix in the spinach, bread crumbs, and cheeses. While still warm, put a couple of tablespoons of the mixture in each tortilla and roll up (it should be approximately 1-inch in diameter). To serve, cut tortillas in 3-inch sections, reheat in the microwave, and top with Alfredo or marinara sauce.
CHICKEN ENCHILADAS II
A great way to use leftover chicken. Even kids love these!
Provided by teppij
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
- Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
- In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
Nutrition Facts : Calories 619 calories, Carbohydrate 66.8 g, Cholesterol 60.4 mg, Fat 27.1 g, Fiber 4.1 g, Protein 26.1 g, SaturatedFat 11.5 g, Sodium 1459 mg, Sugar 4.4 g
CHICKEN ENCHILADAS I
This is a quick and easy recipe. Good for quick suppers.
Provided by Debbie Donham
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
- Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 498.4 calories, Carbohydrate 49.7 g, Cholesterol 72.2 mg, Fat 15.9 g, Fiber 3.9 g, Protein 26.7 g, SaturatedFat 9.4 g, Sodium 1226.7 mg, Sugar 3.1 g
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