“The” Questionaire asked:
i put cheese on a wrap, microwave it until melted
then i bake a chicken ****** and tear it apart. then put it on the wrap
then i put sour cream and enchilada sauce on it
i put cheese on a wrap, microwave it until melted
then i bake a chicken ****** and tear it apart. then put it on the wrap
then i put sour cream and enchilada sauce on it
is there anything else that i can add or is there a better way to make these things?
ps. dont copy and paste recipes… put some thought into it ^^
Tags: Cheese, Copy And Paste, Microwave
December 5th, 2008 at 9:27 pm
i doubt that anyone is going to sit here and come up with their own enchilada recipe, so i think im going to copy and paste one from food network.
December 9th, 2008 at 7:34 am
Stacked Cheese Enchiladas
1 dozen corn tortillas
1 ½ cups La Victoria Enchilada Sauce
1 ½ cups Cheddar cheese, shredded
1 ½ cups green onion, chopped
***Include some of the green tops when chopping the green onion.
Fry tortillas in oil and dip in heated La Victoria Enchilada sauce.
Place one tortilla in a small, shallow, ungreased baking dish; spoon over
surface about 2 tablespoons shredded Cheddar; about 2 tablespoons chopped
green
onion, and a little of the enchilada sauce.
Add remaining tortillas, preparing each layer the same way. Pour remaining
sauce
over stack, and top with remaining cheese.
Bake, uncovered, in a 350 degree oven for 15 to 20 minutes or until hot.
Cut in
wedges to serve. Serves 4.
Description:
“Sunset Mexican Cookbook
Categories:
Source
–
Servings/Yield
4 servings
December 10th, 2008 at 3:43 am
I precook my chicken by simmering chicken *******. Don’t overcook them…
Then I heat them in a pan with some enchilada sauce, salsa, sour cream and some black beans.
I soften the corn tortillas and fill them with the mix, cover them with enchilada sauce and cheese in a small casserole dish and broil them until the cheese is melted and starts to brown.
That is how I make them for my restaurant and people say I have the best enchiladas in the county…
December 11th, 2008 at 4:56 am
I roll shredded chicken and colby cheese into corn tortillas. I arrange them in rows. I make a sauce from roasted skinned and seeded tomatoes, roasted garlic and 1 finely chopped jalapeno. I pour that over them and add a ton of shredded colby on top. After I plate them I add sour cream,shredded lettuce and chopped tomatoes. Yum!
December 12th, 2008 at 9:50 am
I say do a web search and see how other have made them. I make mine from a TV Show I watched last year and now will not make them any other way since we enjoy them so much.
December 13th, 2008 at 1:38 pm
I lay steak and cheese taquitos in a dish sprayed with pam, cover with chili or enchilada sauce bake 30 min at 350, top with cheese. Busy Day Enchiladas
December 15th, 2008 at 2:20 am
i didn’t put any thought into it, hamburger helper is a good choice and taste great.. 3 cheese enchiladas yes with jalapeno peppers : )
December 17th, 2008 at 2:29 am
this is what i do…
have pre cooked and cut up steak or chicken or cooked and drained ground beef….
ok so now in a pan….
layer bottom of pan with 4 flour tortilla shells…
spoon out some of your favorite salsa….
add some of the meat of your choice…to cover the tortillas..
add little bit of diced onion
few sliced jalapenos
seasoning of your choice….
handfull of shredded cheese of your choice
spoon some more of your salsa over the cheese….
layer more flour torillas on top….
add more salsa
shredded cheese
onions and jalapenos
Bake @ 350 for 15 minutes till cheese is melty and browns just a little.
cut and serve with side of rice…put dollop of sour cream on top..maybe a spoon of guacamole…and there you have some yummy enchilada casserole.
~et~
December 20th, 2008 at 7:11 am
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!
December 21st, 2008 at 3:16 pm
THREE CHEESE ENCHILADAS
1 1/2 c. (6 oz.) shredded Monterey Jack cheese
1 1/2 c. (6 oz.) shredded Cheddar cheese
1 (3 oz.) pkg. cream cheese, softened
2 1/2 c. cooked/diced chicken or turkey
Shredded lettuce
Chopped tomato
Sliced ripe olives
1 c. picante sauce
1 med. red or green pepper, diced
1/2 c. diced onion
8 flour tortillas (7-8 inch)
Combine 1 cup each of Monterey Jack and Cheddar cheese, the cream cheese, 1/4 cup picante sauce, diced pepper and onion. Mix well. Spoon 1/4 cup cheese mixture down the center of each tortilla. roll and place seam side down in a 9×13 pan.
Spoon remaining picante sauce over enchiladas; cover with remaining cheeses. Bake at 350 degrees for 20 minutes or until hot. Top with lettuce, tomato and olives. Serve with additional picante sauce, if desired
GOURMET CHICKEN ENCHILADAS
4 large chicken breasts
1 large onion chopped finely
10 large flour tortillas (or use low carb wheat tortillas)
2 T butter
1 can rotel diced tomatoes
1/4 cup sliced jalapeneos
3 cups shredded Colby Jack cheese
1 8 oz. brick cream cheese softened
1 pint sour cream
2 T chopped cilantro
1 tsp Cavenders greek seasoning
1/2 tsp garlic powder
1/2 tsp chili powder
1 pkg cream of chicken Cup-o-Soup
Boil chicken in lightly salted water until tender. Dice and set aside.
In large saucepan, saute onions until tender. Stir in Rotel, diced chicken, 1 cup Colby Jack cheese, cream cheese, 1 cup of the sour cream, 1 T cilantro, Cavenders, and garlic powder.
Taste the mixture and add more seasonings, if needed.
Grease large casserole dish and preheat oven to 375 degrees.
Fill each tortilla with 1 cup chicken mixture and roll up. Lay filled tortillas into casserole with seams on the bottom.
In medium size mixing bowl, whisk together the other cup of sour cream, the dry Cup-o-Soup contents, chili powder, and 1 cup hot tap water until smooth and creamy.
Pour soup mixture over tortillas. Sprinkle with 2 cups Colby Jack cheese, and the other T of cilantro. Lay jalapenos on top if desired.
Bake uncovered for 30 minutes until cheese is melted and slightly browned. Allow to cool for 5 minutes before serving.
EASY Beef Enchilada
1 lb hamburger (I use 2 sometimes)
1 medium diced onion
1 package taco seasoning
1 can diced tomatoes (use rotel for heat)
1 (8.00 ounces) can tomato sauce (only if meat seems too dry)
1 can chopped chilies (I use mild or optional)
1 can cream of chicken soup
1 cup milk
2 cups shredded cheese, your favorite
12-14 corn tortillas
cooking spray
1. heat oven to 350 and spray a 9×13 pan.
2. heat skillet and fry and crumble hamburger with onion.
3. add 1 can of diced tomatoes (rotel if you want it hot) and canned
peppers.
4. add taco seasoning.
5. as this simmers, line pan with 6 of the corn tortillasfill in
holes with torn pieces of the 7th one if using 14 tortillas pour in
hamburger mixturedrain off extra oil.
6. place 6 more corn tortillas on top, using last tortilla (if using
14) torn in pieces to fill in holes spread 1 can of cream of chicken
soup over top of tortillas.
7. next, sprinkle the 2 cups of grated cheese over soup.
8. pour 1 cup of milk evenly over cheese, no need to mix.
9. cover with foil and bake 45 minutes.
10. remove foil and bake 5 minutes more, only if you want topping
more firm.
11. serve with warm buttered flour tortillas and a side of guacomole.
Avocado and Crab Enchiladas
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
1/4 cup Chopped onion — finely Chopped
1/4 cup Black olives — chopped
1/4 cup Fresh mushrooms — sliced
2 tablespoons Butter
1 pound Crab meat — fresh or Frozen
1 Avocado — mashed
1 1/2 cup Sour cream — divided
1 teaspoon Lemon juice
3 dashes Tabasco sauce
12 Tortillas
Peanut oil — hot
1 cup Cheddar cheese — grated
Directions:
Saute onion, chopped olives and mushrooms in butter. Remove from heat and stir in crabmeat, avocado mixed with 1 cup sour cream, lemon juice and Tabasco sauce. Dip each tortilla into hot oil and drain on absorbent paper. Fill each tortilla with some of the crab mixture, roll and place seam-side down in buttered 9 by 11 inch casserole. Cover with remaining sour cream and sprinkle with cheese. Bake at 350 for 20 minutes and serve immediately. Cooked, chopped shrimp may be substituted for crab
==
New Mexico Green Enchiladas
1 dozen corn tortillas
1 family size can of cream of mushroom soup
1 bag of shredded Cheddar cheese
1 small container of frozen green chili (can be purchased at Wal-Mart Super Center or an Albertson’s)
1 clove garlic smashed and chopped – (If you like garlic)
1/2 cup diced red or white onion – (If you like onion)
salt and paper to taste.
You can use diced cooked chicken……crumbled fried ground sirloin………diced cooked turkey –
Spray the sides & bottom of an 8 x 8 pan with oil…….put some of the soup and green chili on the bottom…….lay corn to