Best Killer Enchiladas Recipes

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KILLER ENCHILADAS



Killer Enchiladas image

Make and share this Killer Enchiladas recipe from Food.com.

Provided by missmortgages

Categories     Free Of...

Time 45m

Yield 1 enchilada, 4 serving(s)

Number Of Ingredients 12

1 (5 ounce) packet veggie crumbles
0.5 (8 ounce) can black beans
1 (8 ounce) can Rotel diced tomatoes
0.5 (1 1/4 ounce) packet taco seasoning or 0.5 (1 1/4 ounce) packet enchilada seasoning
4 fat free tortillas
1/2 onion
2 (8 ounce) cans enchilada sauce
4 slices fat free cheese (your choice)
nonfat sour cream
fat free cheese
olive
salsa

Steps:

  • Sautee onions in a pan. Once they are done, add boca meat and heat on the stove at medium heat.
  • Add taco seasoning with a little bit of water -- let meat soak it up.
  • Add beans and rotel to the mixture.
  • Meanwhile, spray a square baking pan.
  • Lay out the four tortillas and add a slice of cheese to each.
  • Divide meat/bean mixture among the tortillas. Wrap them and put in the baking dish.
  • Pour the enchilada sauce over the enchiladas. Cover with aluminum foil and bake for 20-30 minutes.
  • Use any of the optional toppings once you have plated the enchiladas. I also like to add a little sugar free honey to the top for a sweet and spicy taste!

Nutrition Facts : Calories 143, Fat 3.9, SaturatedFat 0.3, Sodium 1189.1, Carbohydrate 18.5, Fiber 4.4, Sugar 2.3, Protein 9.1

DREW'S KILLER ENCHILADAS



DREW'S KILLER ENCHILADAS image

Categories     Chicken     Bake     Low Fat     Quick & Easy     Dinner

Yield 3-4 people

Number Of Ingredients 13

1 cup of chopped or shredded chicken
1/2 cup of chopped shrimp (I just used cocktail shrimp)
1/4 cup of chopped orange or yellow pepper
1 cup of spinach, chopped
2-3 roma tomatoes, diced
2 cloves of garlic, minced
8-10oz of Greek yogurt
3 tsp of Sriracha
Juice from half of a lime
Salt & Pepper
8oz red chile enchilada sauce
3/4 cup of shredded mexican cheese
8 whole wheat tortillas (I suggest the Mission "Ancient Grains" style tortillas).

Steps:

  • Preheat oven to 350F. Combine the chicken, shrimp, pepper, spinach, garlic, yogurt, sriracha, lime, salt & pepper in a bowl (*feel free to add a little bit of extra shredded cheese to the mix). Spoon the contents into the tortillas, roll and put them in a glass pan (with the seam side facing down). Pour the enchilada sauce over the filled tortillas and sprinkle the mexican cheese on top. Bake 25-30 minutes until cheese is gold and bubbly.

KILLER CHICKEN SOUR CREAM ENCHILADAS



Killer Chicken Sour Cream Enchiladas image

These are a favorite for when we have company over. I love that this recipe calls for fresh ingredients rather than canned. Yes, it takes a little more time, but it's definitely worth the effort. Your tastebuds will thank you :)

Provided by enigma256

Categories     Chicken

Time 2h

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 9

5 cups chicken, cooked and shredded
3 cups monterey jack cheese, grated
1 onion, diced
3 cups green chilies, chopped (anaheim chiles work nice)
8 ounces green tomatoes, diced
1 garlic clove
salt & pepper
1 pint sour cream
12 (6 inch) corn tortillas

Steps:

  • Preheat oven to 400°F.
  • In a pot, mix chicken, 1 cup cheese, onion, green chiles, tomatoes, garlic, salt, and pepper. Cook over low heat until mixture is hot, stirring occasionally. Remove from stove.
  • In a 9x13" baking dish, place 1 cup sour cream in bottom of dish.
  • Fry tortillas in oil until soft, not crisp, and drain on paper towels.
  • Fill each tortilla with chicken mixture then roll up and place in a baking dish (seam side down). Or if you are lazy like me just make layers instead of rolling each enchilada. Repeat with all 12 tortillas.
  • Pour remaining chicken mixture over top, cover with sour cream, and sprinkle with remaining cheese.
  • Bake for 30 minutes or until hot and cheese is melted.

Nutrition Facts : Calories 526.7, Fat 34.8, SaturatedFat 21, Cholesterol 84, Sodium 375.9, Carbohydrate 36.1, Fiber 4.8, Sugar 7, Protein 21.1

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