Lindas Enchiladas Recipes

Steps:

• Place chicken in a large skillet and pour in enough water to cover; add Parmesan cheese and 2 chopped cloves of garlic. Bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. Remove skillet from heat, reserving 1/2 cup water mixture from the skillet. Transfer chicken to a work surface and shred using 2 forks.
• Combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup Mexican cheese blend. Cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. Slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. Remove pot from heat and stir shredded chicken into cream cheese sauce.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-low heat. Place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. Spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling.
• Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange filled tortillas in the enchilada sauce. Pour remaining enchilada sauce over filled tortillas.
• Mix sour cream and milk together in a bowl until thin enough to pour. Pour sour cream mixture over filled tortillas; top with remaining Mexican cheese blend.
• Bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes.

Steps:

• 1. Brown the ground beef with the taco seasoning. Drain the fat and set it aside.
• 2. Wrap the tortillas in foil (loosely) and place in a 150* oven ONLY to warm, NOT to bake!
• 3. In a saucepan, place the chili and bring to a slow simmer...do not boil the chili! Set it aside.
• 4. In a separate saucepan, place the beans and heat just boiling stage. Using a hand mixer, beat the beans until they become a "paste" texture. (Lay a kitchen towel over your hand to keep the beans from splattering and burning you). Set aside.
• 5. Wash and chop the green onions and the white onion and set aside in separate bowls. (Dont mix them together)
• 6. Place the cheese in a bowl so it can be coming to room temp.
• 7. Now your ready to start assembling the enchiladas. In a plate, lay 1 tortilla...(keeping the rest warm)top it with a spoonful of beef mixture, then a spoonful of bean paste, a pinch of white onion and a pinch of cheese. Roll the tortilla and place seam side down in a large deep baking dish. You'll get the feel of how much mix to put in each one once youve made a few. (Reserve some cheese and green onions, you will use those later) Keep stuffing until all the tortillas are used and placed in your baking pan. Pour the hot chili all over the tops making sure to cover every inch...any uncovered tortillas will burn and turn hard so cover everything! Once the chili is spread out, top that with remaining cheese and then green onion! Now bake that at 350* for 35-40 minutes. Keep an eye on it to make sure your cheese doesnt burn. This is mainly to reheat everything and soften the onions. Awesome if served with tortilla chips, salsa and spanish rice! Sour cream is optional! Serves 20 slightly hungry people or 10 very hungry people!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
• Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

Steps:

• In a 1-qt. microwave-safe bowl, combine the flour, 1/2 teaspoon salt, paprika, milk and enchilada sauce until smooth. Microwave, uncovered, on high for 1-1/2 minutes; stir. Cook 3-4 minutes longer or until thickened, stirring every minute. Stir in cheese and olives; set aside., Place beef and onion in a microwave-safe dish. Cover and microwave on high for 3-4 minutes or until meat is no longer pink; drain. Stir in the bean dip, chilies, pepper and remaining salt. , Spoon about 1/3 cup meat mixture and 1 tablespoon of diced tomato down the center of each tortilla; roll up tightly., Place enchiladas seam side down in an ungreased 11x7-in. microwave-safe dish. Top with sauce. Microwave, uncovered, on high for 7-8 minutes or until bubbly around the edges, rotating dish twice.

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.