MAKEOVER CREAMY HALIBUT ENCHILADAS
If your head is swimming with the idea of setting this savory main dish in front of your hungry bunch, but you'd like a lighter version, try this version of the dish.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring water to a boil. Carefully add fish; reduce heat. Cover and simmer for 5 minutes or until fish flakes easily with a fork; drain well. In a large bowl, combine the cream cheese, sour cream, onions, chilies, olives, jalapenos and cumin. Fold in fish., Place generous 1/2 cup down the center of each tortilla; roll up. Place enchiladas in a 13-in. x 9-in. baking dish coated with cooking spray. Combine flour and cream until smooth; pour over enchiladas. , Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with cheeses. Broil 4 in. from the heat for 2 minutes or until lightly browned. Serve with salsa.
Nutrition Facts : Calories 464 calories, Fat 16g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 948mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 1g fiber), Protein 39g protein. Diabetic Exchanges
MAKEOVER CHICKEN ENCHILADAS
Mexican food is often loaded with fat and calories. We were able to take this recipe and make it over to be a healthier version you will be proud to serve to your family.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a saucepan, bring the chicken, water and 2 teaspoons garlic to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken is no longer pink. Remove chicken; reserve liquid. Cut chicken into thin strips. Set aside., In a nonstick skillet, saute onion in oil until tender. Add remaining garlic and saute for 1 minute. Add chilies and seasoning; saute 1 minute. Stir in flour until blended. Gradually stir in 1 cup chicken broth, milk and reserved liquid. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from the heat. Stir in 1 cup cheese until melted. Combine 1 cup of cheese sauce and chicken; set aside., In a large nonstick skillet, heat remaining chicken broth. Dip tortillas, one at a time, in hot broth just until limp, about 4 seconds on each side. Spoon about 1/4 cup mixture down the center of each tortilla; sprinkle with 1 tablespoon green onion. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Pour remaining sauce evenly over tortillas. Cover and bake at 400° for 20-25 minutes or until heated through and bubbly. Sprinkle with remaining cheese; cover an let stand for 5 minutes. Garnish with remaining green onions.
Nutrition Facts :
SIMPLE PERFECT ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
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.
HEARTY BEEF ENCHILADAS
Since this recipe fills four 13-inch x 9-inch baking dishes, it's perfect for feeding a gang. I set out small bowls of shredded cheddar cheese, diced onions and diced tomatoes so folks can add their own garnishes. -Richard Clements, San Dimas, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 28 servings.
Number Of Ingredients 9
Steps:
- In a stock pot, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the beans, two cans of enchilada sauce and 1 cup salsa; set aside. , In a small skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels., Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in four greased 13x9-in. baking dishes. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives. , Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Nutrition Facts : Calories 340 calories, Fat 14g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 555mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
GOURMET ENCHILADAS
Not quite traditional, but equally delicious, these enchiladas substitute rice for beans. Choose your own chile to control the "heat"! Guaranteed authentically New Mexican! High altitude tested.
Provided by Elizabeth H.
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Wrap tortillas between 2 damp paper towels and microwave on High for 30 seconds.
- Carefully remove them from the microwave (they will be hot).
- Place one tortilla in a 13x9x2 pan that has been sprayed lightly with non-stick cooking spray.
- Place about 2 Tbl. of chicken and 3 Tbl. of rice along the center of the tortilla, then roll it and leave it in the pan seam-side down.
- Repeat for all 7 remaining tortillas.
- (The enchiladas should nicely fill the pan from end-to-end, with open space on each side.) Pour the black beans evenly over the top of the enchiladas.
- Repeat with the corn.
- Sprinkle the cheese over all.
- Top with green chiles.
- Pour the chicken broth or water over all.
- Bake for 15-20 minutes, or until cheese is melted and liquid in pan is absorbed.
- Serving suggestion: On the table, offer non-fat sour cream, shredded cheese, shredded lettuce, chopped tomatoes, and chopped onion as additional toppings.
CONTEST-WINNING TURKEY ENCHILADAS
My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boys-two teenagers and my husband! -Beverly Matthews, Pasco, Washington
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat. , Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.
Nutrition Facts : Calories 537 calories, Fat 21g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 1367mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 7g fiber), Protein 31g protein.
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