WEEKNIGHT CHICKEN ENCHILADAS
Make and share this Weeknight Chicken Enchiladas recipe from Food.com.
Provided by Wendy W88
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
- For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
- Stir the flour into the sour cream, and then add to the onion mixture.
- Stir in broth and chili peppers all at once.
- Cook and stir until thick and bubbly.
- Remove from heat; stir in 1/2 C of the cheese.
- For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
- Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
- Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
- Top with remaining sauce.
- Bake, covered, in 350* oven for 35 minutes.
- Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
- Let stand 10 minutes.
- If Desired: garnish tops with olives, tomatoes, and cheese.
WEEKNIGHT EASY BEEF ENCHILADAS
This is off the back of a can...can't quite remember what the can contained but the recipe is so easy and tastes great!
Provided by lazy gourmet
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Brown beef and onion until beef is thoroughly cooked.
- Drain beef and stir in 3/4 cup enchilada sauce, the chopped green chilies and 1-3/4 cup cheese.
- Spoon enchilada filing into tortillas.
- Roll up and put seam side down in lightly greased baking dish.
- Pour remaining enchilada sauce over top and sprinkle with remaining cheese.
- Bake at 375 for 20 minutes.
DAD'S WEEKNIGHT CHICKEN ENCHILADAS
When Dad's in the kitchen, he makes every minute count! Case in point, these cheesy chicken enchiladas. 15 minutes of prep time and 20 minutes in the oven.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Mix chicken, cumin and 1/2 cup each salsa and cheese in bowl.
- Spread 1/2 cup of the remaining salsa onto bottom of 13x9-inch baking dish. Spoon chicken mixture down centers of tortillas; roll up. Place, seam sides down, in baking dish. Top with remaining salsa and cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 420, Fat 15 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 1120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 34 g
WEEKNIGHT ENCHILADAS
An easy and delicious family-pleasing meal made with common pantry ingredients. Originally from Southern Living, slightly adapted.
Provided by Sassy J
Categories Casseroles
Time 1h
Number Of Ingredients 8
Steps:
- 1. Cook beef and onion in large skillet over medium high heat until meat is browned, stirring until crumbled.
- 2. Stir soup and enchilada sauce into meat mixture. Season to taste with salt and pepper. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas, place, seam side down, into 9x13 pan. Pour remaining meat mixture over tortillas.
- 3. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining cheese, bake 10 more minutes. Serve with sour cream.
WEEKNIGHT ENCHILADAS
Make and share this Weeknight Enchiladas recipe from Food.com.
Provided by Sassy J
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook beef and onion in large skillet over medium high heat until meat is browned, stirring until crumbled; drain and return to skillet.
- Stir soup and enchilada sauce into meat mixture. Season to taste with salt and pepper. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas, place, seam side down, into 9x13 pan. Pour remaining meat mixture over tortillas.
- Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining cheese, bake 10 more minutes. Serve with sour cream.
Nutrition Facts : Calories 902, Fat 44.9, SaturatedFat 20.8, Cholesterol 136.4, Sodium 2047.7, Carbohydrate 76, Fiber 5.9, Sugar 14.1, Protein 47
WEEKNIGHT ENCHILADAS
Steps:
- Cook beef and onion in a large skillet over medium-high heat until meat is browned, stirring until it crumbles; drain and return to skillet. Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla, sprinkle with some of the cheese. Roll up tortillas, place, seam side down, in a greased 13x9 inch baking dish. Pour remaining meat mixture over tortillas. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese, bake 5 more minutes or until cheese melts. If desired, serve with sour cream, olives and lettuce.
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