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Brunch Enchiladas Recipe

Brunch Enchiladas
Serves 10
Enchiladas filled up with fresh vegetables, cheeses and fowl and prepared within a rich and creamy egg cell mixture.
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Prep Time
30 min
Cook Time
1 hr
Total Time
9 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
9 hr 30 min
Ingredients
  1. 1 lb made chicken sliced
  2. 3/4 mug sliced up eco-friendly red onion
  3. 3/4 mug cut natural bell peppers
  4. 3 servings shredded Cheddar cheddar cheese, divided up
  5. 10 (7 inches) flour tortillas
  6. 5 ovum, defeated
  7. 2 glasses one half and fifty percent product
  8. 1/2 mug milk products
  9. 1 tablespoon all-function flour
  10. 1/4 tsp garlic cloves natural powder
  11. 1 dash popular pepper marinade
Instructions
  1. Location chicken in food items cpu, and heartbeat till well floor. Mixture jointly chicken, natural red onion, and environmentally friendly peppers. Table spoon 1/3 glass in the chicken mix and three tablespoons shredded cheeses to each and every tortilla, then roll-up. Meticulously spot packed tortillas, seam part straight down, in the greased 9x13 cooking meal.
  2. Inside a method dish, combine collectively ovum, lotion, andmilk products and flour, garlic herb natural powder, and popular pepper marinade. Dump ovum mix more than tortillas. Include, and refrigerate over night.
  3. The following day, pre-heat your oven to 350 diplomas F (175 levels C).
  4. Prepare, discovered, in pre-heated stove for 50 to 1 hour, or until finally establish. Mix casserole with staying 1 glass shredded cheddar cheese. Make about 3 minutes or so far more, or until finally dairy products melts. Permit stand up a very least 10-20 minutes just before helping.
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Creamy Chicken Enchiladas Recipe

Creamy Chicken Enchiladas Ingredients

  • Creamy Chicken Enchiladas Recipe
    Creamy Chicken Enchiladas Recipe

    1 package (8 ounces) cream cheese, softened

  • 2 tablespoons water
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 cups diced cooked chicken
  • 20 flour tortillas (6 inches), room temperature
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2 cups (16 ounces) sour cream
  • 1 cup milk
  • 2 cans (4 ounces each) chopped green chilies
  • 2 cups (8 ounces) shredded cheddar cheese

How to make Creamy Chicken Enchiladas

  • In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
  • Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. In a large bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.
  • Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
  • Creamy Chicken Enchiladas is ready to serve.

10 Servings
Prep: 30 min. Bake: 35 min.

Corn and Cheese Enchiladas Recipe

Corn and Cheese Enchiladas Ingredients

  • Corn and Cheese Enchiladas Recipe
    Corn and Cheese Enchiladas Recipe

    8 6-inch corn tortillas

  • 1 tablespoon vegetable oil
  • 5 scallions, white and light green parts, chopped
  • 2 garlic cloves, finely chopped
  • 1 1/2 cups fresh corn kernels (from 2 medium ears)
  • 1/2 cup whole milk
  • Salt
  • 2 cups grated pepper Jack
  • 1 10-oz. can enchilada sauce

How to make Corn and Cheese Enchiladas

  • Preheat oven to 350°F. Stack tortillas, wrap in foil and bake until softened, 8 to 10 minutes.
  • While tortillas are baking, oil a 7-by-11-inch glass baking dish. Warm 1 Tbsp. oil in large skillet over medium-high heat. Add scallions and garlic, and cook until fragrant, about 1 minute. Stir in corn and milk and cook, stirring occasionally, until thickened, 7 to 10 minutes. Season with salt.
  • Remove tortillas from foil. Set aside 1/2 cup cheese. Spoon a heaping tablespoon of corn mixture in center of a tortilla. Sprinkle with a heaping tablespoon of cheese. Roll up tortilla and set in dish, seam side down. Repeat with remaining tortillas, overlapping them slightly. Pour enchilada sauce over tortillas and sprinkle with reserved 1/2 cup cheese. Bake until bubbling, about 20 minutes.
  • Corn and Cheese Enchiladas is ready to serve.

Prep Time: 10 minutes
Cook Time: 31 minutes
Yield: 4 Servings

Enchiladas de pollo Recipe

Enchiladas de pollo Ingredients:

Enchiladas de pollo Recipe
Enchiladas de pollo Recipe
  • 2 whole chicken breasts (4 breasts as most of us know them)
  • water
  • 1/2 small onion
  • 1 bay leaf
  • 8 peppercorns
  • salt
  • 1/2 medium onion, chopped
  • 3 Tbsp. grated parmesan cheese
  • 4 oz. monterey jack cheese, shredded (1 cup)
  • 1 (4-oz.) can green chiles
  • 1 (4-oz.) can tomatillos, drained or 1-3/4 cups drained canned tomatoes
  • 1/4 cup cilantro leaves
  • 3/4 cup whipping cream
  • 1 egg
  • salt
  • 1/4 cup lard (or Crisco)
  • 8 corn tortillas
  • 4 oz. Cheddar or monterey jack cheese, shredded (1 cup)
  • guacamole (your favorite fresh or purchased)
  • 1 cup dairy sour cream
  • 3or 4 radishes, sliced
  • 2 cups shredded lettuce
  • 12 ripe olives

How to make Enchiladas de pollo:

  • Place chicken breasts in a large pot or Dutch oven.
  • Add water to cover, onion, bay leaf, peppercorns and salt to taste.
  • Bring to a boil; reduce heat.
  • Cover and simmer 45 minutes or until tender.
  • Cool chicken in broth.
  • Drain, reserving broth for another use.
  • Shred chicken with 2 forks or with your fingers.
  • Mix shredded chicken, chopped onion, Parmesan cheese and 1 cup shredded Monterey Jack cheese.
  • Taste and add salt as needed.
  • Set aside.
  • In blender or food processor, combine green chiles, tomatillos or tomatoes, cilantro, whipped cream, and egg.
  • Blend until smooth.
  • Add salt, again, to taste.
  • Set aside
  • Preheat oven to 350 degrees.
  • Heat lard or Crisco in a small skillet.
  • With tongs, carefully place 1 tortilla at a time in hot lard.
  • Hold in lard 3 to 5 seconds until softened.
  • Quickly turn tortilla and soften other side, 3 to 5 seconds.
  • Drain over skillet or on paper towels.
  • Place 1/8 of the chicken mixture on each tortilla, pressing the mixture to make it compact.
  • Roll tightly and place seam-side down in a 12″x7 1/2″ baking dish.
  • Pour chile-cream mixture over enchiladas and sprinkle evenly with 1 cup shredded Cheddar or Monterey Jack cheese.
  • Bake 20 minutes or until heated through and bubbly.
  • Prepare Guacamole.
  • for each serving, place 2 enchiladas on a plate and top with avbout 3 Tablespoons of sour cream.
  • Place a mound of Guacamole over sour cream.
  • Garnish with radish slices.
  • Place 1/2 cup shredded lettuce next to enchiladas, if desired.

Enchiladas Recipe

Ingredients:

  • 8 flour tortillas, about 19cm

For Tomato Sauce:

  • 2 tbsp olive oil
  • 1 red onion, finely chopped (260g)
  • 1 tsp crushed garlic
  • 1 tsp dried oregano
  • 2 tins tomatoes,chopped
  • 2 tbsp tomato puree
  • 2 tbsp sundries tomato puree
  • 2 tsp sugar

For Chicken Filling:

  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 1 red onion, chopped
  • 1 red pepper, DE-seeded and diced
  • 1 small courgette, diced
  • 350g minced chicken
  • 200g grated cheddar cheese

Method:

  • To make the sauce, heat the oil in a large saucepan and sauté the onion for 5 minutes, until soft.
  • Add the garlic and cook for a further minute then add the remaining ingredients.
  • Bring to a boil and simmer 20 minutes, until thick.
  • Season with a little salt and pepper and blend until smooth.
  • For the chicken filling, heat the olive oil in a large frying pan or wok, stir in the garlic, onion, pepper and courgette.
  • Cook for 5 minutes then add the chicken, stirring occasionally and season with salt and pepper.
  • Continue to cook for 7 to 8 minutes until the chicken is completely cooked through.
  • Stir in half of the cheese until melted.
  • Heat oven to 200c/400F/Gas 6. Oil a large ovenproof dish.
  • Warm the tortillas slightly and divide the filling between them, spooning down the center.
  • Roll the tortillas up and put in the dish, seam side down.
  • Spoon over the sauce then sprinkle on the remaining cheese.
  • Bake for 15-20 minutes, until the filling is hot and the cheese has melted.
  • Enchiladas is ready to serve.
  • Enjoy!
Enchiladas Recipe
enchiladas recipe