Chicken Enchiladas

submitted by Brooke

2 tablespoons of olive oil

1 onion, green pepper, red pepper chopped

2 cups shredded chicken

4 oz cream cheese

10 oz enchilada sauce (GREEN was used)

8 tortillas

2 cups of Monterrey jack and sharp cheddar cheese



Saute veggies in olive oil for 10 minutes add chicken and cream cheese.

Heat enchilada sauce in pan and dip tortilla in sauce and fill will mixture. Roll and place seam side down in a greased 9x13 pan.

Sprinkle cheese and extra sauce over enchiladas.

Bake 30 minutes at 350 degrees.

Top with Salsa and sour cream if desired.

Spinach Chicken Enchiladas

Submitted by Carrie

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups cooked chopped chicken
• 1 (10 ounce) jar four cheese alfredo sauce
• 1 (.5 ounce) envelope taco seasoning mix
• 2 cups frozen cut leaf spinach, thawed and well drained
• 8 (8 inch) flour tortillas
• 1 cup green taco sauce
• 1/2 cup light cream or evaporated milk
• 1-1/2 cups shredded Pepper Jack cheese

Preparation:

In heavy skillet, cook onion and garlic in olive oil over medium heat until crisp tender. Remove from heat and combine in medium bowl with chicken, Alfredo sauce, taco seasoning mix, and spinach. Mix well.

Divide chicken mixture among tortillas and roll up. In medium bowl combine taco sauce and cream and mix well. Place 1/2 cup of the taco sauce mixture in bottom of 13x9" glass baking dish. Arrange filled tortillas on top. Drizzle with remaining taco sauce mixture. If desired, cover with foil and chill in refrigerator for 8-24 hours. Or bake it right away

When ready to eat, preheat oven to 350 degrees F. Bake the casserole, covered, for 35-40 minutes until hot. Uncover and sprinkle with cheese. Return to oven and bake 5-10 minutes longer until cheese is melted. If you're baking it from the fridge, add an extra 10-15 minutes to the covered baking time.

El Paso Beef Enchiladas

submitted by: Kate

1 lb. Ground Chuck

1 pkg taco seasoning

6 tortillas

2 cans of Red Enchilda sauce (mild)

2 c. mexican shredded cheese

Brown Ground Beef in skillet. Add packet of seasoning, half of cheese, and 1 can of enchilada sauce. Stir. Spoon mixture into tortillas, fold, and place in greased casserole pan. Cover with other can of enchilada sauce. Sprinkle with remaining cheese. Bake 375 for 20min covered. Then an additional 5 minutes uncovered. Serve with Sour Cream and green onions or cilantro if desired!

Tex Mex Beef Enchiladas

2 T. olive oil

1/4 cup flour (spooned and leveled) 


1 can chicken broth (14.5 ounce) 


1 1/2 T. chili powder 


1 small canned chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce from can 


1 small onion, finely chopped 


2 garlic cloves, minced 


1 pound lean ground beef 


salt & pepper 


8 corn tortillas, 6 inch (I used whole wheat) 


1 1/2 cups shredded cheddar cheese 


1/4 cup chopped cilantro (need on serving day)

Make sauce: In a medium saucepan, heat 1 ½ tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and ¾ cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.

Make filling: In a 10-inch nonstick skillet, heat remaining ½ tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.

Preheat oven to 350°. (If freezing, don’t place any sauce in baking dish; see To Freeze, below left.) Spoon ¼ cup sauce in bottom of an 8-inch square baking dish. Set aside.

Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping ¼ cup beef mixture and 2 tablespoons cheese; tightly roll up.

Raise oven heat to 450°. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving.

Note: To freeze: Make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas don’t become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing (see opposite page).

To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450°. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.

If baking right away: Spoon ¼ cup sauce in the bottom of baking dish; pour the rest over the enchiladas.

Chicken Enchilada Bake

Submitted by Timara

4-6 boneless skinless chicken breast

2 cans chicken stock

2 cans cream of chicken soup

1 small can green chilies

Cook the above in a crock pot for 3-4 hours.

In a baking dish, layer 1/2 chicken mixture, layer of corn tortillas (about 6), layer shredded Monterey jack cheese, layer the rest of the chicken mixture, layer of more corn tortillas and cheese. Top with a can of green chile enchilada sauce. Bake at 350 degrees for 30 minutes. Let stand for 10-15 minutes.