SANTA FE ENCHILADAS
"These flavorful enchiladas are my sister's favorite - she requests them whenever we get together," writes Lisa Zamora of Beloit, Wisconsin. This meaty main dish is cooked in the microwave, so it's done in a jiffy.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 609 calories, Fat 25g fat (11g saturated fat), Cholesterol 94mg cholesterol, Sodium 2081mg sodium, Carbohydrate 54g carbohydrate (13g sugars, Fiber 5g fiber), Protein 40g protein.
SANTA FE CHICKEN ENCHILADA STEW
Warm up with this enchilada-inspired Southwestern stew, made with chicken, veggies and beans in a creamy broth, topped with the perfect amount of crunch.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, 1 cup each
Number Of Ingredients 10
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.
Nutrition Facts : Calories 360, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 27 g
ENCHILADAS SANTA FE
My adaptation of a great recipe from Baja Cantina in Park City, Utah. Don't miss out on experiencing these yummy enchiladas for yourself!
Provided by Debs Recipes
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 444.6, Fat 22.4, SaturatedFat 9.4, Cholesterol 73.2, Sodium 1112.1, Carbohydrate 37.5, Fiber 3.5, Sugar 7.2, Protein 22.8
SANTA FE ENCHILADA BAKE
Make and share this Santa Fe Enchilada Bake recipe from Food.com.
Provided by True Texas
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 312.8, Fat 13.6, SaturatedFat 7.1, Cholesterol 64.8, Sodium 697.3, Carbohydrate 29.5, Fiber 4.3, Sugar 4.5, Protein 20.9
SANTA FE CHICKEN ENCHILADA BAKE
Make and share this Santa Fe Chicken Enchilada Bake recipe from Food.com.
Provided by TuesdaySusan
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 423.5, Fat 29.1, SaturatedFat 16.9, Cholesterol 62.5, Sodium 845.6, Carbohydrate 26, Fiber 2.7, Sugar 0.9, Protein 16
SANTA FE HATCH CHILE GREEN SAUCE
Serve over enchiladas, pork, or chicken. Serve right away or freeze for later use.
Provided by wasabinoir
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
- Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
- Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
- Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 11 g, Fat 10.7 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 980.6 mg, Sugar 3.6 g
SANTA FE ENCHILADAS
Make and share this Santa Fe Enchiladas recipe from Food.com.
Provided by rickoholic83
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
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