I need a simple and easy yet delicious recipe for cheese enchiladas?!
I need a simple and easy yet delicious recipe for cheese enchiladas?
Thank you!
Additional Details1 month ago
My son is a vegetarian so it can't have meat in it.
Answers:
1 month ago
My son is a vegetarian so it can't have meat in it.
Hi Teslajul,
Use refried beans mixed with alittle taco seasoning,
about 2 Tablespoons of refried beans to each wrap in wheat flat bread-roll up & put in pan,
bag of Mexican Five cheeses,
sliced black olives,
can of enchilada sauce,
I use 13x9 pan lightly greased,
Bake 350 degrees until cheese is bubbly or about 10-15 minutes,
You can freeze em for another night just microwave to heat through,
Have a good night. :0)
Source(s):
has cooked for at least 35 years
i've got a good one for green chicken with cheese. quick easy and cheap.
creamy chicken enchiladas
3-4 chicken breast, boiled, then cool and shred (i buy a rotisserie chicken and shred that)
1 small can green chilies
1 medium onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
10 oz. shredded monterey jack cheese
2 cans green chili enchilada sauce ( i use i can enchilada sauce and one small jar of salsa verde and mix them)
2 tbs. butter
tortillas
sour cream
salsa
olives
in sauce pan saute the onion in butter, add soups, chilies and 1 can of enchilada sauce, bring to boil, add shredded chicken, lower heat ans cook for 5 minutes.
put tortillas in microwave to soften for about 45 seconds
place about 2-3 tbl. of chicken mixture in tortilla and roll, place in baking dish. cover with other can of sauce and cheese.
bake @ 350 degrees for 30-40 min.
garnish with salsa, olives and sour cream
ENCHILADAS
3 lbs. of chicken breast, boiled, cut into small pieces.
40 soft shells (aztec brand doesn't hold up well!)
2 family sized cans of tomato sauce
2 large cans enchilada sauce
1 large container of sour cream
1 large family sized can of cream of mushroom soup
2 packets of taco seasoning mix
2 bell peppers, green, red, or yellow
1 medium onion
1 tbsp. cumin
1 jar of your favorite salsa
1 package shredded taco cheese
salt & pepper to taste
This recipe makes a LARGE recipe. You can scale it down by cutting ingredients in half.
Combine the chicken/or other meat, taco mix, onion, bell pepper, cumin, and salt & pepper to taste. Also add in the mushroom soup. Cook over heat till you have a nice creamy mix & taste.
10-15 minutes before you are done cooking the above mixture, add the sour cream and the salsa. Mix well and set aside.
Combine 2 lg. can tomato sauce and 2 lg. can enchilada sauce in a bowl. Place 1/2 of this mixture in another bowl.
Spread some of the red sauce in bottom of pan and dip the shells in the sauce. Place the shells on pan and fill with mixture, roll tight, place in pan.
Save some red sauce for the top. Fill pan and top with remaining sauce and taco cheese, cover with foil.
Heat 20-30 mins. at 350 until cheese is melted and heated through.
ENJOY!
Chicken & Cheese Enchiladas
Prep Time: 15 min. - Cook Time: 35 min.
1 can (10 3/4 oz.) Campbell's(R) Condensed Cheddar Cheese Soup
1/2 cup milk
2 cups diced cooked chicken
1/2 cup Pace(R) Chunky Salsa
1 can (about 4 oz.) chopped green chiles
1 tsp. chili powder
8 flour tortillas (8'')
Directions:
MIX soup and milk.
MIX 2 tbsp. soup mixture, chicken, salsa, chiles and chili powder.
SPREAD about 1/3 cup chicken mixture down center of each tortilla. Roll tortillas around filling and place seam-side down in greased 3-quart shallow baking dish.
POUR remaining soup mixture over enchiladas. Cover.
BAKE at 375°F. for 35 min. or until hot. Serves 4.
Kitchen Clip:
This dish can be put together ahead of time and kept, covered and refrigerated, as long as overnight.
When ready, pop into a heated oven.
This is a nice, simple, basic cheese enchilada...
6. tortillas
1/2-3/4 lbs. grated cheese
1/2 med. onion, chopped
1/2 tsp. whole leaf oregano
1 1/2 tbsp. olives, chopped
1 (12 oz.) jar enchilada sauce
To grated cheese, add onion, oregano and chopped olives and mix. Soften tortilla in hot fat until it begins to huff and puff, then dip each one in hot sauce. To each dipped tortilla, add a portion of the cheese filler and roll. Place all the enchiladas, rolled and filled, in a pan. Cover with the remaining enchilada sauce and garnish with grated cheese. Place in oven and heat until cheese melts.
Enjoy!