Simple Perfect Enchiladas Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

Steps:

• For the sauce.
• In sauce pan over medium heat combine 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 boil.
• reduce the heat while you prepare the other ingredients.
• Meat.
• 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 combine.
• turn off the heat and set aside.
• For the rest.
• In a small skillet over medium high heat, heat some canola oil.
• Lightly fry the tortillas just until soft.
• Do not crisp.
• drain on paper towel.
• repeat until all tortillas are fried.
• Preheat oven to 350 degrees.
• Spread 1/2 cup of the sauce on the bottom of a 9 by 13 inch baking pan.
• 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, , chillies, green onions and black olives.
• top with a generous portion of cheddar cheese.
• roll up the tortilla to contain the filling.
• place tortilla seem side down in the baking dish.
• repeat with the rest of the tortillas.
• pour the remaining sauce over the top.
• end with the generous sprinkling of cheese and any of the chillies, onions and olives you have left from the filling.
• bake for 20 minutes or until bubbly.
• sprinkle chopped cilantro on top and serve.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
• Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

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.

Steps:

• 1. In a pan, over medium low heat, mix the canola oil and flour Whisk together and allow to bubble for a minute. Pour in red sauce, chicken broth, salt and pepper. Bring to a boil.
• 2. While sauce is simmering, make the meat. Finely chop the onion. In large skillet over medium high heat, brown ground beef with the onion, Drain fat, then add green chilies. Add salt and stir to mix. Turn off heat and set aside.
• 3. In small skillet over medium heat, lightly fry the tortillas in canola oil just til soft. Don't crisp. Drain on paper towel lined plate. Repeat til all tortillas have been fried. To assemble, preheat oven to 350. Spread 1/2 cup of the sauce in bottom of 9 x 13 inch baking dish. Dip each tortilla into the sauce.
• 4. Set sauce soaked tortillas on a cookie sheet. Onto each tortilla, put some of the meat mixture, black olives and green onions. Top with a generous portion of grated cheddar. Roll up tortillas to contain filling inside.
• 5. Put tortilla seam side down in baking dish. Repeat with rest of tortillas. Stir cilantro into the sauce and pour remaining sauce over the top. End with a generous sprinkling of cheese. Bake enchiladas for 20 minutes or til bubbly. Sprinkle extra chopped cilantro over top.

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.