THREE CHEESE ENCHILADAS
This easy-to-prepare main dish meal has proven popular with dinner guests of all ages-and especially teenagers. You'll find the Southwest-style enchiladas are not too spicy, just pleasantly flavorful. -Gretchen Mellberg, Hawarden, Iowa
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 cup picante sauce, the red pepper, onions and cumin; mix well. Spoon 1/4 cup cheese mixture down the center of each tortilla. Roll and place, seam side down, in a 13x9-in. baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses. , Bake at 350° for 20 minutes or until hot. Top with lettuce, tomato and ripe olives; serve with additional picante sauce if desired.
Nutrition Facts : Calories 709 calories, Fat 39g fat (22g saturated fat), Cholesterol 106mg cholesterol, Sodium 1306mg sodium, Carbohydrate 60g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein.
THREE CHEESE ENCHILADAS
Make and share this Three Cheese Enchiladas recipe from Food.com.
Provided by Michelle Bakel
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine 1 cup each of jack and cheddar, and the cream cheese, 1/4 cup picante, peppers, onion, and seasonings; mix well.
- Spoon 1/4 cup mix down the middle of each tortilla.
- Roll and place seam side down in 13x9-inch baking dish.
- Spoon remaining sauce over top.
- Cover with remaining mixed cheese.
- Bake at 350° for 20 minutes.
- Top with lettuce and tomato and serve with additional picante sauce.
THREE CHEESE ENCHILADAS
*
Provided by Peggy Bockler
Time 35m
Number Of Ingredients 10
Steps:
- 1. Combine 1 cup monterey jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 c. enchilada sauce, green pepper, onions and cumin. Mix well.
- 2. Spoon 1/4 cup of the cheese mixture down the center of each tortilla. Roll and place seam side down in a 9 x 13" baking dish.
- 3. Spoon 3/4 cup of the enchilada sauce even over the enchiladas. Cover enchiladas with the remaining cheese. Bake at 350º for about 20 minutes or until hot. Top with lettuce and chopped tomatoes.
CHEESE ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
- Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
- Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
- Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
- Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
- Let the mixture cool slightly, then transfer to a blender and puree until smooth.
- The sauce will keep in the refrigerator for up to a week and can also be frozen.
CHEESE ENCHILADAS
Enchiladas are an essential component of Houston's ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In "The Enchilada Queen Cookbook," Sylvia Casares notes, "for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice" yielding "the quintessential Tex-Mex enchilada."
Provided by Bryan Washington
Categories dinner, casseroles, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
- Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
- Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
- While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
- Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You're softening each tortilla to prevent them from cracking as they're filled and folded.
- Fill a softened tortilla with about ⅓ cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you've filled all of the tortillas, setting the rolls next to each other.
- Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
- Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
- Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.
THREE CHEESE CHICKEN ENCHILADAS
Make and share this Three Cheese Chicken Enchiladas recipe from Food.com.
Provided by J Bowen
Categories Chicken
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven the 350*.
- In a large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Stir in chicken, 1 cup of jack cheese, cheddar cheese and green onions.
- Pour 1/2 of the enchilada sauce on the bottom of a greased pan. Place 1/3 cup of chicken mixture in a tortilla and roll. Place seam side down.
- Cover with the remaining enchilada sauce. Bake for 25 minutes.
- Sprinkle remaining jack cheese to top of each enchilada and bake for 3 more minutes. Garnish with sour cream and guacamole.
THREE CHEESE ENCHILADAS
Yummy, creamy enchiladas. Used to eat these a LOT when I was a veg-head. They are delish! If you want, you can add 2 cups of chopped chicken, but I really don't think they need it!
Provided by Photo Momma
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Combine 1 cup of each cheese, cream cheese and 1/4 cup picante sauce.
- Mix in green pepper and onion. Mix well.
- Spoon 1/4 cup of mixture down the center of each tortilla. Roll and place seam side down in a 13 X 9 X 2 casserole dish.
- Pour remaining picante sauce evenly over enchiladas.
- Sprinkle remaining cheese on top.
- Bake for 20 minutes.
Nutrition Facts : Calories 590.3, Fat 38, SaturatedFat 22.6, Cholesterol 105.6, Sodium 1586.8, Carbohydrate 35.4, Fiber 4.1, Sugar 6.6, Protein 28.6
CHEESE ENCHILADAS
You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. -Ashley Schackow, Defiance, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings. Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 778 calories, Fat 42g fat (23g saturated fat), Cholesterol 106mg cholesterol, Sodium 1741mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 6g fiber), Protein 34g protein.
CHEESE ENCHILADAS
Quick and easy cheese enchiladas!
Provided by MNMS
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 7
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
- Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
- Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 34.1 g, Cholesterol 33.6 mg, Fat 14.9 g, Fiber 6.6 g, Protein 13.4 g, SaturatedFat 7.4 g, Sodium 1176.7 mg, Sugar 7.4 g
More about "three cheese enchiladas recipes"
SUPER EASY CHEESE ENCHILADAS RECIPE - ONLY 3 …
From thenovicechefblog.com
4.4/5 (139)Calories 405 per servingCategory Dinner Ideas
THREE CHEESE ENCHILADAS RECIPE | QUICK AND EASY - THE …
From thegraciouswife.com
5/5 (1)Total Time 35 minsEstimated Reading Time 3 mins
THREE-CHEESE ENCHILADAS RECIPE | SARGENTO
From sargento.com
THREE INGREDIENT CHEESE ENCHILADAS | JULIE BLANNER
From julieblanner.com
THE BEST CHEESE ENCHILADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
THREE CHEESE CHICKEN ENCHILADAS - RECIPE GIRL
From recipegirl.com
THREE CHEESE BEEF ENCHILADAS - A CEDAR SPOON
From acedarspoon.com
29 BEST ENCHILADA RECIPES | CHICKEN, BEEF, CHEESE & MORE
From foodnetwork.com
Author By
THREE-CHEESE CHICKEN ENCHILADAS - PATI JINICH
From patijinich.com
4.5/5 (8)Servings 6Cuisine MexicanCategory Antojos, Main Course
EASY SUNDAY DINNER IDEAS: 55 CLASSIC SUNDAY RECIPES FOR FAMILIES
From goodhousekeeping.com
ENCHILADAS SUIZAS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
MELON AND CHO CHO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
THREE CHEESE CHICKEN ENCHILADAS - PLAIN CHICKEN
From plainchicken.com
MILLION-DOLLAR CHICKEN CASSEROLE RECIPE: HOW TO MAKE IT - TASTE OF …
From tasteofhome.com
3-INGREDIENT CHILI-CHEESE ENCHILADAS - THE DEFINED DISH
From thedefineddish.com
THREE CHEESE CHICKEN ENCHILADAS | PERDUE®
From perdue.com
LAYERED CHICKEN THREE-CHEESE ENCHILADA | WILLIAMS SONOMA
From williams-sonoma.com
31 BEST BOURSIN CHEESE RECIPES - PARADE: ENTERTAINMENT, RECIPES, …
From parade.com
INFINITYVENTURESINTERNATIONAL ON INSTAGRAM: "I MADE THESE DELICIOUS ...
From instagram.com
OUR 55 BEST DINNER RECIPES OF ALL TIME
From allrecipes.com
#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #north-american #eggs-dairy #mexican #oven #vegetarian #cheese #dietary #high-calcium #high-in-something #equipment
You'll also love