Posts Tagged ‘enchiladas’
Recipes Enchiladas Beef
July 31st, 2010 | Author: admin
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Recipes Enchiladas Beef
I usually make enchiladas with ground beef, corn tortillas, wolf brand chili ( no beans) and shredded cheese.?
I want a different recipe for homemade enchiladas. Nothing complicated either. Does anyone have any good recipes out there?
these are to die for. i got the recipe from my MIL, but modified it a litlle (the top is her recipes, my modifications are at the bottom).
Creamy Chicken Enchiladas
3-4 chicken breast, boiled, then cool and shred*
1 small can green chilies
1 medium onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz. shredded monterey jack cheese**
2 cans green chili enchilada sauce***
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
*for a little more flavor i cook them in the oven with a little salt, pepper, and garlic powder, or when feeling lazy, i buy a cooked rotisserie chicken.
**i usually add more, and sometimes i mix regular jack with pepper jack cheese
***i use one can of regular green chili enchlada sauce, and one jar of really good green salsa, pica de gaillo, orsalsa verde. it definately add alot of flavor that way
VELVEETA Beef Enchilada Bake
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Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine
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Campbell Soup Recipes Chicken Enchiladas
July 17th, 2010 | Author: admin
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Campbell Soup Recipes Chicken Enchiladas
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Campbells Recipes Chicken Enchiladas
February 19th, 2010 | Author: admin
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Campbells Recipes Chicken Enchiladas
Need a good and fast soup recipe?
1 large can chunk chicken, flaked but not drained
1 can diced tomatoes with green chiles, not drained
1 can Campbell's cheddar cheese soup
1/2 pkg dry enchilada seasoning mix
1 small can chicken broth
1 cup milk
Stir and heat. Serve with tortilla chips, sour cream and shredded cheddar cheese
No, I don't, but thanks for sharing this anyways! I would never use canned chicken though, but the rest sounds pretty good, might give this a try sometime! Thanks for the recipe, love the other answers as well!
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Campbell Soup Recipes Chicken Enchiladas
August 1st, 2009 | Author: admin
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Campbell Soup Recipes Chicken Enchiladas
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Mexican Recipes Chicken Enchiladas
June 21st, 2009 | Author: admin
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Mexican Recipes Chicken Enchiladas
Good Chicken Enchilada Recipe..?
I'm looking for a good enchilada recipe.. In another words REAL mexican enchilada recipe..lol.. I like it with the red sauce but have noo clue how to make it.. Also how do you prepare the chicken for it?? It's gotta be right because my hubby is mexican.. All my food ends up coming out like a white girl made it anyways but I want to surprise him =]
OK. If you want to make the REAL DEAL, first you need to make your tortillas.
Corn Tortillas
"This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets."
Ingredients:
1 3/4 cups masa harina 1 1/8 cups water
Directions:
1. In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
2. Preheat a cast iron skillet or griddle to medium-high.
3. Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
4. Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
The sauce is key. Use the best you can get and if you can't buy the best, Make Your Own enchilada sauce recipe.
Alicia's Red Chile
This is the way my grandmother used to make enchilada sauce. It took her all day, but the flavors filling the house brought kids and adults from several blocks away.
Ingredients
3 oz ground New Mexico Red Chile Powder
2 tblsp bacon drippings
2 tsp all purpose flour
1 garlic clove, minced
Salt & pepper to taste
1 tsp. paprika
2 cups water
1 pkg beefy onion soup mix
In Dutch Oven
Add bacon drippings, flour, garlic
Brown quickly
Add chile powder, paprika
On low heat, stir for 2 minutes
Add soup mix and water
Stir until mixed well, then cover and cook on low 2-3 hours
Carefully puree in blender until smooth
Chile burns-Watch it
You may want to use a trifle under the pan to keep the direct heat off the chile.
Now you are ready to make your enchiladas! Make sure you don't use fried chicken or canned chicken. If you have the time, stew a whole chicken in a stock pot and add vegetables to make a chicken stock.
INGREDIENTS
3 cups shredded chicken-no skin
8 oz sliced bl olives
1/2 tsp cumin
1/2 tsp oregano flakes
Salt & pepper to taste
1 med onion chopped
1/2 tsp garlic powder
1 bunch cilantro, chopped
16 oz l Enchilada Sauce
12 oz Cojita cheese grated
10 corn tortillas
Cooking Spray
Assemble filling
Mix in bowl the following:
Chicken, olives,cumin,oregano,garlic powder,1/2 onions,1/2 cilantro
Precook tortillas
Tortillas can be cooked in oil or they can be coated with a food spray
This is one of our healthy eating shortcuts
Pour 1/4 enchilada sauce in pie tin
Coat both sides tortilla with enchilada sauce
Spoon mixture and smallamount of cheese inside
Roll and place in baking dish, seam down
If you want to freeze your enchiladas now is the time-before sauce and cheese
Repeat until all tortillas are rolled
Pour remaining sauce over top, add cilantro & onions
Bake at 350 F for 20 minutes
Cover five minutes then serve
Options:
Garnish with creme fresh, salsa,vinegar, serve an egg on top
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Traditional Mexican Recipes : How to Roll & Serve Chicken Enchiladas
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Bear Creek Country Kitchens Tortilla Soup Mix, 9.0 Ounce Bags (Pack of 6)
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Red Chili Sauce Medium by Las Palmas, 28 oz
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Weight Watchers Take-Out Tonight! : 150+ Restaurant Favorites to Make at Home--All 8 POINTS or Less
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Recipes Enchiladas
December 28th, 2008 | Author: admin
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 Prize Winning Corn Tortillas Beef Enchiladas Recipe  US $1.59
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 Jims World Famous Chicken Enchiladas recipe US $1.99
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 RECIPE FOR CHEESY ENCHILADAS MAKE THEM AHEAD OF TIME AND JUST BAKE US $.99
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Recipes Enchiladas
Does anyone know the recipe for Abuelo's avaocado enchiladas?
I can find recipes for avocado enchiladas with lobster or crab like Acapulco Restaurant Crab and Avocado Enchiladas, but I want the one from Abuelo's, preferrably the salsa de crema avocado enchilada. Thanks!!
I hate seafood, so please no crab, lobster, etc. thanks.
this one?..
Avocado Salsa
Ingredients
1 ripe California Avocado, diced
1 tomato, diced
½ Cup corn kernels
Juice from 1 lime
2 Tbsp chopped cilantro or to taste
Salt
Ground black pepper
Ground red cayenne pepper (optional)
Minced jalapeno peppers (optional)
Instructions
Combine avocado, tomato, corn, lime juice, and cilantro.
Toss together gently.
Season to taste with salt and pepper.
For a spicier salsa, season with cayenne or minced jalapenos
Avocado Cashew Enchiladas
From the Enchanted Broccoli Forest Cookbook by Mollie Katzen. Rich and delicious. These are incredible! High in good fats and protien.
2 Hass avocadoes
1 lime, juice of
4 green onions, minced
1/4 cup parsley, chopped finely
1/4 cup cilantro, chopped finely
1 small jalapeno, chopped finely
1 cup cashews, toasted and chopped finely
1/2 cup sour cream or yogurt
1 garlic clove, minced
8 corn tortillas
1 (15 ounce) jar enchilada sauce
1 cup monterey jack cheese, grated
Mash avocados and add lime juice.
Add green onions through garlic, mix well.
Fill a 7 x 11 inch baking dish with half of enchilada sauce.
Heat tortilla in microwave, in a lightly oiled skillet, or over a gas burner for 15 seconds, or until flexible.
Place 1/2 cup filling in tortilla and roll up. Place seam side down in dish.
Repeat with remaining tortillas.
Pour rest of sauce over tortillas and top with cheese.
Bake covered at 350 for 30 minutes.
Discovery Foods: How to make Enchiladas
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Celia's Traditional Mexican Home Cooking: Enchiladas and Chiles Rellenos Meals (Recipe Booklet and Instructional DVD)
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The Mexican Slow Cooker (Paperback) $13.45 Description not available. |
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Quick-N-Easy Mexican Recipes $9.85 Now you can make those great-tasting Mexican dishes you've always dreamed of preparing, in thirty minutes or less! More than 150 recipes for burritos, enchiladas, tacos, tostadas, margaritas. |
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The Tex-Mex Cookbook (Paperback) $12.39 Robb Walsh uncovers the reality behind the concept of Tex-Mex in this definitive cookbook and history, which also includes a wealth of recipes for tacos, enchiladas, chili, and more--including many varieties of Margarita. |
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Cooking the Mexican Way $7.87 Introduces the fundamentals of Mexican cooking, including special ingredients for such dishes as enchiladas, nachos, tacos, and guacamole. |
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Mexican Cookbook (Paperback) $12.47 This popular cookbook has sold more copies than any other native cookbook ever printed in the Southwest. First published in 1934, it contains recipes for the foods that are now served in trendy restaurants nationwide - enchiladas, chile rellenos, and c... |
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Mexican Food Recipes Enchiladas
October 31st, 2007 | Author: admin
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Mexican Food Recipes Enchiladas
Looking for an awesome chicken enchilada casserole!?
Need a little help. Family wants something different this year for the holidays. Love Mexican food but don't have many recipes. We have decided on Chicken Enchilada Casserole, black beans and rice. Any and all recipes would be appreciated. Thanks in advance.
heres a couple different recipes i think you'll all love! my family does.
Chicken Enchilada Casserole Verde
David Herzog
10 fajita-size flour tortillas
8 oz. reduced-fat cream cheese, softened
3 cups cooked, shredded chicken breast meat
1 10.75 oz. can Healthy Request cream of chicken soup
3 7 oz. containers salsa verde
2 cups reduced-fat shredded Mexican cheeses, Monterrey jack or cheddar cheese
2 green onions, washed and chopped
Reduced-fat sour cream, for garnish
Diced fresh tomato, for garnish
Heat oven to 350 degrees. Spray a large baking dish with nonstick
cooking spray. Spread each tortilla with some of the softened cream
cheese. Combine the shredded chicken, cream of chicken soup and one
container of the salsa verde in a bowl. Place half of the tortillas spread with cream cheese in the bottom of the baking dish, top with half of the chicken mixture and half of the
cheese. Top with the remaining tortillas and chicken mixture. Pour remaining two containers of salsa verde over the top, sprinkle with the remaining cheese and sprinkle with the green onions. Cover with foil and bake for 25 to 30 minutes, until heated through. Cut into squares and serve, garnished with a dollop of reduced-fat sour cream
and some diced fresh tomato. Makes 8 servings.
Chicken or Pork Tortilla Casserole
4 chicken breasts cooked and shredded or 1 lb. cooked and cubed pork
½ pound tortilla chips
1 pound cheddar cheese, grated, add some pepper jack cheese
2 Ortega chilies, diced
Mix together:
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk or sour cream
1 large chopped onion
1 7 oz can green chili salsa
Grease a 12 inch Dutch oven. Crumble half of the chips into bottom; then layer of chicken, a layer of soup mixture, a layer of cheese. Repeat layers, ending with cheese.
Bake at 300° for 1 ½ hours Serves 8
heres one you can use diced or ground chicken in instead of ground beef or trukey
Dutch Oven Enchiladas Supreme
Daryl Westbroek, IDOS
14” Dutch oven
12 bottom coals, 16 top coals (about 350o)
1 lb. lean ground beef
1 lb. lean ground pork
1 large onion, diced
3 cloves garlic, pressed or minced
1 tsp. salt
2 15 oz. cans red kidney beans, drained
1 10 ¾ oz. can tomato soup
2 14 oz. cans enchilada sauce
2 cans Rotel’s tomatoes & chilies, pour off a little of the liquid
¼ c. fresh cilantro, chopped
1 tsp. cumin
1 c. fresh mushrooms, sliced
1 large green bell pepper, diced
1 7 oz. can diced mild green chilies or 4 jalapenos diced, seeds removed
1 bunch green onions, chopped
1 package large flour tortillas
2 c. grated cheddar cheese, 2 c. Monterey Jack cheese
OR 4 c. mixed Mexican grated cheeses
Sliced olives
2 Roma tomatoes, diced
Brown ground beef and pork, salt, garlic, and ¾ of the onion. Drain off excess fat, add beans.
In a medium bowl mix tomato soup, enchilada sauce, Rotel’s, cilantro, and cumin. In another, combine mushrooms, green pepper, green onion, chilies, and the rest of the large onion. Reduce the total amount of chilies if a milder product is desired.
Pour a small amount of sauce into Dutch oven (just enough to cover the bottom). Use 1 tortilla and pieces of a second one to cover the bottom of the oven. Alternate tortillas, meat, sauce, vegetables, and cheese in three layers. End with cheese on top. Cook 45 to 60 minutes to bland flavors.
Top with sliced olives and diced tomatoes. Provide sour cream, tortilla chips, and salsa for garnish.
Serves 20
heres a tamale pie u may like also
Dave’s Dutch Tamale Pie
Dave Herzog
1 lb. ground turkey (try lean ground round)
1 ½ Tbs. chili powder
½ tsp. cumin
1 tsp. fajita seasoning
2 Tbs. garlic, minced
1 28oz. can diced tomatoes
1 15 oz. can whole kernel corn (try hominy, YUM!)
1 8 oz. can diced green chilies
1 can sliced black olives, drained
1 ½ c. shredded Colby cheddar cheese
½ c. chicken broth
1 12 oz. box corn muffin mix (12 oz. Aunt Jemima corn bread mix from a 5 lb. bag)
½ c. milk
2 Tbs. melted butter or vegetable oil
1 large egg
In a 12” deep Dutch oven, brown turkey with chili powder, cumin, and minced garlic. Add tomatoes, corn, olives, and chilies. Stir well. Add broth, stir. Layer cheese over the top of meat mixture.
Mix corn bread mix, milk, butter, and egg. Spoon over turkey mix and cheese evenly. Cover and bake at about 375 degrees for 35 to 45 minutes until bread is firm and baked through.
Serves 6
Real Beef Enchiladas, Spanish Rice, Refried Beans!
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Quick-N-Easy Mexican Recipes $9.85 Now you can make those great-tasting Mexican dishes you've always dreamed of preparing, in thirty minutes or less! More than 150 recipes for burritos, enchiladas, tacos, tostadas, margaritas. |
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The Mexican Slow Cooker (Paperback) $13.45 Description not available. |
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Mexican Cookbook (Paperback) $12.47 This popular cookbook has sold more copies than any other native cookbook ever printed in the Southwest. First published in 1934, it contains recipes for the foods that are now served in trendy restaurants nationwide - enchiladas, chile rellenos, and c... |
Thanks for visiting, and make sure to bookmark our website as the Mexican Food Recipes Enchiladas listings gets updated every minute!
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Tags: chicken, enchiladas, mexican, mexican food recipes enchiladas, recipe, Recipes |
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Easy Recipes Chicken Enchiladas
November 2nd, 2006 | Author: admin
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Easy Recipes Chicken Enchiladas
Anybody with a great recipe for chicken enchiladas?
I have a can of enchilada sauce. It should be really easy but I haven't done it in awhile and I was thinking of making that for dinner tommorow evening.
Old Tex-Mex favourite, and you can add more heat to it, if your family likes spicy-enjoy!
Sour Cream Chicken Enchiladas
This dish is a good way to introduce a novice to Tex-Mex food, and so delicious that Tex-Mex veterans number it among their favorites. There's more flavor than heat, and the velvety texture of the sour cream sauce is completely seductive.
2 tablespoons olive or canola oil
1 cup finely chopped onion
3 cups cooked, shredded chicken
1/2 teaspoon salt
2 cups shredded Monterey Jack cheese
12 corn tortillas
1/2 cup shortening, oil or lard (optional)
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups sour cream
1/2 cup (1 4-ounce can) chopped green chiles (or your choice)
2 tablespoons chopped cilantro
Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
The Filling: Sauté the onion in the oil just until softened. Add the shredded chicken, sprinkle with the salt, and toss to combine. Set aside and allow to cool. Add the shredded Monterey Jack Cheese and mix thoroughly.
The Tortillas: Soften the corn tortillas by
Wrapping tightly in plastic wrap and microwaving for 40 seconds,
Wrapping tightly in aluminum foil and heating in the oven for 5 minutes, or
Heating the shortening, oil or lard in a skillet and, using tongs, dipping each tortilla for 15 seconds in the hot oil, letting the excess drip back into the skillet. Drain the softened tortillas on paper sacks as they are cooked.
Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish.
The Sauce: Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Do not allow sauce to boil, but gently heat through.
Pour the sauce evenly over the tortillas in the dish, and bake for 30 minutes at 375°F. Sprinkle with chopped cilantro, and serve hot. Makes four servings of three enchiladas each.
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Note: Of the three methods given for softening the tortillas, the heated oil method is by far the most satisfactory, from the standpoint of both taste and texture. Predictably, it is also more trouble (and more fattening) than the other two options, but you should be aware of the best way to prepare this dish.
How to Make Chicken Enchiladas with Salsa Verde
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Bear Creek Country Kitchens Tortilla Soup Mix, 9.0 Ounce Bags (Pack of 6)
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Old El Paso Dinner Kits, Enchilada Bake, 14.2-Ounce Boxes (Pack of 12)
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The Primal Blueprint Cookbook: Primal, Low Carb, Paleo, Grain-Free, Dairy-Free and Gluten-Free (Primal Blueprint Series)
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Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time")
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The Best Make-Ahead Recipe
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Tags: chicken, easy recipes chicken enchiladas, enchiladas, mexican, recipe, Recipes |
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Campbells Recipes Chicken Enchiladas
March 20th, 2005 | Author: admin
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Campbells Recipes Chicken Enchiladas
Campbells Recipes Chicken Enchiladas Currently For Sale On eBay.
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Tags: campbells recipes chicken enchiladas, casserole, chicken, enchiladas, mexican, recipe, Recipes |
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