Best Linda Mccartneys Oh Bla Di Enchiladas Recipes

LINDA'S ENCHILADAS (REVISED)

Linda's Enchiladas (Revised) image

Linda's enchiladas are kicked up a notch!

Provided by Debra Tiihonen

Categories World Cuisine Recipes Latin American Mexican

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

4 skinless, boneless chicken breast halves
water to cover
¼ cup grated Parmesan cheese
2 cloves garlic, chopped
1 small onion, chopped
1 (4 ounce) can chopped green chile peppers
1 clove garlic, chopped
1 (8 ounce) package cream cheese
2 cups shredded Mexican cheese blend, divided
2 tablespoons olive oil
6 corn tortillas, or as needed
1 (28 ounce) can green enchilada sauce
8 ounces sour cream
2 tablespoons milk, or as needed

Steps:

Place chicken in a large skillet and pour in enough water to cover; add Parmesan cheese and 2 chopped cloves of garlic. Bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. Remove skillet from heat, reserving 1/2 cup water mixture from the skillet. Transfer chicken to a work surface and shred using 2 forks.
Combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup Mexican cheese blend. Cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. Slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. Remove pot from heat and stir shredded chicken into cream cheese sauce.
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a skillet over medium-low heat. Place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. Spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling.
Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange filled tortillas in the enchilada sauce. Pour remaining enchilada sauce over filled tortillas.
Mix sour cream and milk together in a bowl until thin enough to pour. Pour sour cream mixture over filled tortillas; top with remaining Mexican cheese blend.
Bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes.

Nutrition Facts : Calories 696.2 calories, Carbohydrate 26 g, Cholesterol 171.5 mg, Fat 51.5 g, Fiber 4.3 g, Protein 35.2 g, SaturatedFat 29.6 g, Sodium 815.2 mg, Sugar 1.7 g

LINDA MCCARTNEY'S OH-BLA-DI ENCHILADAS

Linda McCartney's Oh-bla-di Enchiladas image

Make and share this Linda McCartney's Oh-bla-di Enchiladas recipe from Food.com.

Provided by Mirj2338

Categories Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 (8 ounce) can tomato sauce
1 1/2 cups water
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
2 tablespoons cornstarch, dissolved in 1/4 cup water
1 lb firm tofu, drained and crumbled (defrosted if frozen)
1 medium onion, diced
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup picante sauce
2 cups steamed spinach, chopped
12 corn tortillas

Steps:

Preheat oven to 350 degrees.
For the sauce, place all ingredients except the cornstarch mixture in a small saucepan.
Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Add the cornstarch mixture.
Cook, stirring, until thickened.
While the sauce is simmering, prepare filling by combining tofu, onion, chili powder, cumin, garlic powder, pepper and picante sauce.
Put a small layer of spinach down the center of each tortilla.
Top with 3 to 4 heaping teaspoons of tofu mixture and roll up the tortillas.
Line 13" x 9" baking dish with filled, rolled tortillas.
Top with sauce and bake for 20-25 minutes or until bubbling.