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4 Servings
"Fake" meat of your choice Mexican
Vegetarian Mexican enchilada tortillas Cheese Fast "Fake" meat of your choice
1 tilla shells
1 Refried Beans (I use anic)
1 For the "meat" you can use the Morningstar chicke
1 Taco Cheese
1 Enchilada Sauce
1 Mexican or Spanish e
Preheat Oven to 375. Spread the refried beans, the "meat" (slice up the chicken into small pieces), the rice (cooked) in the middle of the tortilla shells. Roll them up tight and place them all in a baking dish. Pour the enchilada sauce over them and spread on plenty of your shredded taco cheese. Bake in the oven for about 15 minutes and make sure the cheese is melted. Serve with sour cream and add hot sauce to taste.
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Showing posts with label Enchiladas. Show all posts
Showing posts with label Enchiladas. Show all posts
Beef Enchiladas
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6 Servings
Ground Beef Mexican
Main Dish Bake Spring Kid Friendly Ground Beef Mexican
1 1/2 pound und beef cooked, drained
4 ounce ddar Cheese grated
6 each Tortillias
1 can (12 oz) Enchilada Sauce Mild
1 can (12 oz) hroom Soup
1 can (12 oz) ato Soup
Brown and drain the ground beef, set aside. In a skillet combine the soups and enchilada sauce and 1/2 cup of Cheddar cheese. Heat and add the ground beef. Fill tortillas with beef mixture, add some cheddar cheese in each and place in a lasagna style pan. Pour leftover sauce over the top, add the rest of the cheddar cheese. Bake on 350 for about 20 minutes until cheese is melted.
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6 Servings
Ground Beef Mexican
Main Dish Bake Spring Kid Friendly Ground Beef Mexican
1 1/2 pound und beef cooked, drained
4 ounce ddar Cheese grated
6 each Tortillias
1 can (12 oz) Enchilada Sauce Mild
1 can (12 oz) hroom Soup
1 can (12 oz) ato Soup
Brown and drain the ground beef, set aside. In a skillet combine the soups and enchilada sauce and 1/2 cup of Cheddar cheese. Heat and add the ground beef. Fill tortillas with beef mixture, add some cheddar cheese in each and place in a lasagna style pan. Pour leftover sauce over the top, add the rest of the cheddar cheese. Bake on 350 for about 20 minutes until cheese is melted.
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Chile Chicken Enchiladas
6 Servings
Chicken Mexican
Chile Chicken Enchiladas Chile Chicken Enchiladas Mexican
2 cups diced cooked cken
1 1/2 cups shredded monterey jack cheese
1 (6 oz) 1/2 cup sliced ined roasted red bell pe
1 jar 1 can (4.5 oz) old el paso chopped green chil
1 cup r cream
1 can (10 oz) old el paso enchilada sauce
8 flour tillas for burritos
1 1/2 cups shredded ddar cheese
1 (6 oz) shredded lettuce chopped tomato or avocado and additional r cream if desired
Heat oven to 350f. Spray 13x9 inch (3 quart) glass baking dish wi spray. In medium bowl, mix chicken, monterey jack cheese, bell peppers, green chiles and sour cream. Spread about 2 tablespoons enchilada sauce over each tortilla. top 1/2 cup chicken mixture. Roll up tortillas; arrange, seam side down baking dish. Top enchiladas with any remaining enchilada sauce. S with cheddar cheese. spray sheet of foil with cooking spray; cover dish with foil, sprayed side down Bake 45 to 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. Serve with lettuce, tomato or avocado and additional sour cream.
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Chicken Mexican
Chile Chicken Enchiladas Chile Chicken Enchiladas Mexican
2 cups diced cooked cken
1 1/2 cups shredded monterey jack cheese
1 (6 oz) 1/2 cup sliced ined roasted red bell pe
1 jar 1 can (4.5 oz) old el paso chopped green chil
1 cup r cream
1 can (10 oz) old el paso enchilada sauce
8 flour tillas for burritos
1 1/2 cups shredded ddar cheese
1 (6 oz) shredded lettuce chopped tomato or avocado and additional r cream if desired
Heat oven to 350f. Spray 13x9 inch (3 quart) glass baking dish wi spray. In medium bowl, mix chicken, monterey jack cheese, bell peppers, green chiles and sour cream. Spread about 2 tablespoons enchilada sauce over each tortilla. top 1/2 cup chicken mixture. Roll up tortillas; arrange, seam side down baking dish. Top enchiladas with any remaining enchilada sauce. S with cheddar cheese. spray sheet of foil with cooking spray; cover dish with foil, sprayed side down Bake 45 to 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. Serve with lettuce, tomato or avocado and additional sour cream.
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Beef Enchiladas
6 Servings
Ground Beef Mexican
Main Dish Bake Spring Kid Friendly Ground Beef Mexican
1 1/2 pound und beef cooked, drained
4 ounce ddar Cheese grated
6 each Tortillias
1 can (12 oz) Enchilada Sauce Mild
1 can (12 oz) hroom Soup
1 can (12 oz) ato Soup
Brown and drain the ground beef, set aside. In a skillet combine the soups and enchilada sauce and 1/2 cup of Cheddar cheese. Heat and add the ground beef. Fill tortillas with beef mixture, add some cheddar cheese in each and place in a lasagna style pan. Pour leftover sauce over the top, add the rest of the cheddar cheese. Bake on 350 for about 20 minutes until cheese is melted.
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Ground Beef Mexican
Main Dish Bake Spring Kid Friendly Ground Beef Mexican
1 1/2 pound und beef cooked, drained
4 ounce ddar Cheese grated
6 each Tortillias
1 can (12 oz) Enchilada Sauce Mild
1 can (12 oz) hroom Soup
1 can (12 oz) ato Soup
Brown and drain the ground beef, set aside. In a skillet combine the soups and enchilada sauce and 1/2 cup of Cheddar cheese. Heat and add the ground beef. Fill tortillas with beef mixture, add some cheddar cheese in each and place in a lasagna style pan. Pour leftover sauce over the top, add the rest of the cheddar cheese. Bake on 350 for about 20 minutes until cheese is melted.
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Creamy Chicken Enchiladas
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8 Servings
Chicken
American
Main Dish Chicken Advance Bake Winter Kid Friendly American Dinner
1 whole cken
2 can (12 oz) Cream of cken Soup
3/4 cup r cream
1/3 cup k
1 small can Green chili diced
1 small can ves sliced
2 cups ddar cheese grated
1 package Flour tillas
Boil chicken until fully cooked. Debone chicken and cut up. In another bowl, mix 2 cans cream chicken soup, 3/4 cup sour cream, 1/3 cup milk. To chicken add diced green chilies, olives, and 1/2 of the soup mixture. (Other 1/2 will be put on top of rolled tortillas.) Roll up chicken mixtures in tortillas (I use 8 tortillas) and place in 9x13 pan or two 8x8 pans. Spread remainder of soup mixture on top of tortillas and top with grated cheese. Bake at 350 for approximately 35 mintues or until bubbling. This freezes very well.
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8 Servings
Chicken
American
Main Dish Chicken Advance Bake Winter Kid Friendly American Dinner
1 whole cken
2 can (12 oz) Cream of cken Soup
3/4 cup r cream
1/3 cup k
1 small can Green chili diced
1 small can ves sliced
2 cups ddar cheese grated
1 package Flour tillas
Boil chicken until fully cooked. Debone chicken and cut up. In another bowl, mix 2 cans cream chicken soup, 3/4 cup sour cream, 1/3 cup milk. To chicken add diced green chilies, olives, and 1/2 of the soup mixture. (Other 1/2 will be put on top of rolled tortillas.) Roll up chicken mixtures in tortillas (I use 8 tortillas) and place in 9x13 pan or two 8x8 pans. Spread remainder of soup mixture on top of tortillas and top with grated cheese. Bake at 350 for approximately 35 mintues or until bubbling. This freezes very well.
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Chicken Enchiladas
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8 Servings
Chicken
Mexican
Bake Main Dish Mexican Chicken Dinner
24 ounces cken breast diced, boneless, skinless
8 ounces Reduced-fat r Cream
8 ounces Reduced-fat am cheese
8 ounces Reduced-fat Cream of ery Soup
12 ounces Sharp ddar Cheese
1 cup on diced
4 ounces Mild Diced Green Chilies
10 tillas
1/2 can (15 oz) ck beans Rinsed, Drained
1) Saut diced chicken and season to taste (chili powder, salt, garlic powder, pepper, cayenne pepper) 2) Saut diced onion until transparent (season similarly) 3) Mix softened Cream Cheese, Sour Cream, Chilies, and Cream of Celery Soup in large bowl 4) Mix in about 10oz of Cheddar Cheese and Black Beans 4) Fold in Onion and Chicken 5) In deep pan, scoop mixture into tortillas - wet top flap of tortilla with mixture to seal 6) Dab additional mixture onto top of enchiladas and sprinkle with remaining Cheese 7) Bake ~~at; 350F for 35-40 minutes uncovered on middle rack (if frozen, cook covered for one hour then uncovered for 10-15 minutes) 8) Freeze or refrigerate pan of uncooked enchiladas for use later (they cook better than they reheat)
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8 Servings
Chicken
Mexican
Bake Main Dish Mexican Chicken Dinner
24 ounces cken breast diced, boneless, skinless
8 ounces Reduced-fat r Cream
8 ounces Reduced-fat am cheese
8 ounces Reduced-fat Cream of ery Soup
12 ounces Sharp ddar Cheese
1 cup on diced
4 ounces Mild Diced Green Chilies
10 tillas
1/2 can (15 oz) ck beans Rinsed, Drained
1) Saut diced chicken and season to taste (chili powder, salt, garlic powder, pepper, cayenne pepper) 2) Saut diced onion until transparent (season similarly) 3) Mix softened Cream Cheese, Sour Cream, Chilies, and Cream of Celery Soup in large bowl 4) Mix in about 10oz of Cheddar Cheese and Black Beans 4) Fold in Onion and Chicken 5) In deep pan, scoop mixture into tortillas - wet top flap of tortilla with mixture to seal 6) Dab additional mixture onto top of enchiladas and sprinkle with remaining Cheese 7) Bake ~~at; 350F for 35-40 minutes uncovered on middle rack (if frozen, cook covered for one hour then uncovered for 10-15 minutes) 8) Freeze or refrigerate pan of uncooked enchiladas for use later (they cook better than they reheat)
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