ONE PAN ENCHILADA BAKE
The easiest and cheesiest enchilada bake made in a single pan - easy peasy with only one dirty pot. You can't beat that!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Heat olive oil in a medium oven-proof skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and stir in taco seasoning. Stir in black beans, corn, enchilada sauce and tomato sauce. Stir in biscuits and top with cheese. Place into oven and bake until golden brown and bubbly, about 25-30 minutes. Serve immediately, garnished with cilantro, if desired.
JANA'S CHURCH ENCHILADAS
This was given to me by one of the teachers that I worked with at an elementary campus. This is very good and creamy.
Provided by Ycooks2
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Brown ground beef and onion. After meat is finished, add taco seasoning. In a saucepan, combine soup, milk, green chilies, Velveeta and onion dip. Heat on low till creamy. Fill tortillas with spoonful of meat, roll and put seamside down. Pour creamy mixture over tortillas in a 9X13 pan. Cook at 350 for 20-30 minutes.
Nutrition Facts : Calories 345.4, Fat 17.8, SaturatedFat 7.3, Cholesterol 57, Sodium 745.9, Carbohydrate 27.4, Fiber 1.6, Sugar 3.4, Protein 18.2
JAN'S EASY BEEF ENCHILADAS
Make and share this Jan's Easy Beef Enchiladas recipe from Food.com.
Provided by JRuiz
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Brown beef add taco seasoning, and about 1/3 cup of enchilada sauce.
- In a separate pan, place oil and cook tortillas one by one just for a little bit -- they need to be soft.
- After that just roll the tortilla stuffed with beef and cheese, until you complete the 20 tortillas, and when you finish bath the tortillas with the rest of the enchilada sauce.
- Place some more cheese on top, and place in oven for about 20 min at 350 degrees.
Nutrition Facts : Calories 936.8, Fat 56.9, SaturatedFat 26.1, Cholesterol 182.3, Sodium 2732.9, Carbohydrate 54.1, Fiber 9.6, Sugar 11.3, Protein 53.4
AUTHENTIC MEXICAN ENCHILADAS
This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
- Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
- Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g
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