Tres Ez Enchiladas Recipes

Steps:

• Heat oven to 350.
• Cook beef until browned.
• Stir 1/2 cup of enchilada sauce and 1 cup of cheese into beef mixture.
• Spread 1/2 cup of the sauce in a 13 x 9 baking dish.
• Spoon about 4 tablespoons of the beef mixture into each tortilla.
• Roll up and place seam side down in baking dish.
• Top with remaining sauce and cheese.
• Bake for about 20 minutes or until the cheese melts.

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:

• First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
• Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
• Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
• Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
• Pour the rest of the sauce on top, spreading it to cover.
• Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
• For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
• Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
• Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

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.

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.

Steps:

• To Make Chicken Mixture: In a medium skillet heat oil. Add onion and saute until translucent. Add tomato, chicken and salt and pepper to taste. Cook until heated through. Set aside.
• To Make Cheese Mixture: Mix together rancherito cheese and Romano cheese.
• Pour tomato sauce into a shallow dish or bowl. In a separate medium skillet, heat oil. One by one, dip corn tortillas in tomato sauce, covering both sides. Then slip carefully into hot oil in skillet. Fry for only about 30 seconds on each side. Set on clean dish and fill with chicken mix and a sprinkle of cheese mix. Roll up. Repeat until all tortillas are filled OR filling runs out, whichever comes first. Top with shredded lettuce, diced tomato and sour cream and serve.

Steps:

• Boil chicken and save broth.
• Dice chicken and set aside.
• Combine soups, sour cream, chillis, and 1 1/2 cups of broth, bring to a boil.
• Remove from heat.
• Dip one tortilla into broth and then into soup mixture, covering whole tortilla.
• Spread chicken and cheese down middle of tortilla.
• Fold and place seam side down in baking dish.
• Repeat.
• After all tortillas are used, pour soup mixture in baking dish over tortillas.
• Sprinkle cheese over tortillas.
• Bake at 400 degrees for 25-30 minutes.
• Let stand for 10 minutes before serving.

Steps:

• In a large skillet, saute onion in butter until tender. Stir in chicken and green chilies; heat through. , In a small skillet over medium heat, combine one can enchilada sauce and 1/2 cup cream; heat through. Remove from the heat. Dip tortillas, one at a time, into warm sauce; place on a small plate. Place about 1/3 cup chicken mixture down the center of tortilla; sprinkle with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with the remaining tortillas, sauce and filling. Combine remaining enchilada sauce and cream with remaining sauce mixture; pour over enchiladas. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Steps:

• Blend all sauce ingredients together in a blender.
• For the filling, mix chicken, cheese and 1 reserved cup of sauce.
• Coat the bottom of a 9x13" pan with some of the sauce.
• Fill flour tortillas with the chicken mixture, roll and line up in your pan.
• Cover with remaining sauce and extra jack cheese.
• Bake at 375 degrees for approximately
• 20 minutes or until sauce is bubbly and cheese is melted.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.
• Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
• Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.

Steps:

• Preheat oven to 350 degrees.
• In a skillet, saute onion in margarine, stirring constantly, until tender. Stir in chicken, 1/4 cup picante sauce, cream cheese, and cumin.
• Cook until thoroughly heated. Stir in 1 cup cheddar cheese.
• Spoon about 1/3 cup chicken mixture in center of each tortilla.
• Roll up; place seam side down in a greased 13 x 9 x 2 - inch baking dish.
• Top with remaining picante sauce and cheddar cheese; bake 15 minutes.