Santa Fe Enchilada Bake Recipes

Steps:

• Heat oven to 400ºF.
• Cook and stir chicken, peppers and onions in large nonstick skillet on medium heat 8 to 10 min. or until chicken is done. Stir in salsa and corn.
• Cover bottom of 13x9-inch baking dish sprayed with cooking spray with 6 tortillas; cover with layers of half each of the chicken mixture, sour cream and cheese. Repeat layers; cover.
• Bake 40 min. or until heated through, uncovering for the last 10 min. Top with lettuce and tomatoes.

Steps:

• Heat oven to 400 degrees.
• Cook and stir chicken, onions and peppers in nonstick skillet sprayed with cooking spray. for 10 minutes or until the chicken is cooked through. Stir in salsa and corn.
• Arrange 6 tortillas on bottom of a 13x9 inch baking dish, cover with layers of 1/2 each chicken mixture, sour cream and cheese. Repeat layers, cover with foil.
• Bake 40 minutes or until heated through, removing foil after 30 mintues.
• Let stand 5 mintues.

Steps:

• Crumble beef into a large microwave-safe bowl; stir in onion. Cover and microwave on high for 3-5 minutes or until meat is no longer pink, stirring every 1 minute; drain. Stir in the tomato paste, water and taco seasoning. Cover and cook on high for 1-2 minutes or until heated through, stirring once. , Spoon about 1/3 cup meat mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased shallow 2-1/2-qt. microwave-safe dish. Set remaining meat mixture aside. , In a microwave-safe bowl, combine cheese sauce and chilies. Cover and microwave on high for 40 seconds; stir. Pour over tortillas. , Spoon remaining meat mixture down the center of tortillas. Cover and cook on high for 3 to 3-1/2 minutes or until heated through. Let stand for 5 minutes before serving.

Steps:

• Grease a 9 x 13 pan and preheat oven to 375 degrees.
• Layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese.
• Repeat layers.
• Cover and bake for 45 minutes.
• Uncover and bake for another 5 minutes or until bubbly.

Steps:

• Preheat oven to 350°F.
• Heat the oil in a large skillet over medium heat.
• Cook the onions, garlic, jalapeños, cumin, oregano, sugar and some salt until tender, about 5 minutes.
• Add the tomatoes and simmer until the mixture thickens, about 10 minutes.
• Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove top.
• Layer some tomato sauce mixture in the bottom of a medium casserole dish then top with a few tortillas (3-4) and 1/3 of the cheese.
• Repeat this ending with cheese on top.
• Take the remaining tortilla, roughly chop it up and scatter over the cheese.
• Bake until browned and the sauce is bubbling around the edges.
• Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat.
• Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
• Cut the casserole into 4-6 servings and top each one with a fried egg and a little salt.

Steps:

• Saute chicken in vegetable oil with garlic salt until just done.
• Spread each tortilla with cream cheese; divide chicken, spinach, onion, and tomatoes between tortillas; roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
• Pour enchilada sauce evenly over enchiladas then top with grated cheese; bake at 350° degrees for 15 minutes until cheese is melted.
• NOTE: Only six of these thick enchiladas will fit in my 9x13" baking dish, and so I also use a large loaf pan to hold the last two.

Steps:

• Heat oven to 400°F.
• Toss tortilla strips with oil; spread into single layer on rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
• Meanwhile, mix cream cheese spread, 2 Tbsp. milk and taco seasoning until blended. Cook chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done, stirring frequently. Stir in cream cheese mixture, remaining milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.
• Serve topped with tortilla strips and cilantro.

Steps:

• Preheat over to 375 degrees.
• In medium skillet, brown meat till done.
• Drain meat well then return to skillet.
• Add taco seasoningand blend well.
• In a small bowl, combine broth and flour.
• Add to meat mexture and bring to boil to slightly thicken liquid.
• Stir in sour cream and chilies, blend well.
• Lightly grease a 13 X 9 inch glass baking dish with cooking sprya.
• Pour half of the bag of chips in the bottom and press down to flatten.
• Top with half the meat mixture.
• Next layer with half of the cheese.
• Next layer half the onions.
• Repeat layers ending with the onion.
• Bake uncovered in the oven at 375 for 20 minutes.
• Let stand 5 minutes before serving.