Best Please Dont Hate Us Because Were Rich And Cheesy Enchiladas Recipes

CHEESE ENCHILADAS

Cheese Enchiladas image

You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. -Ashley Schackow, Defiance, Ohio

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 cans (15 ounces each) tomato sauce
1-1/3 cups water
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups shredded Monterey Jack cheese
2-1/2 cups shredded cheddar cheese, divided
2 medium onions, finely chopped
16 flour tortillas (8 inches), warmed
Optional toppings: shredded lettuce, sliced ripe olives, chopped tomatoes and additional sour cream

Steps:

Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings. Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 778 calories, Fat 42g fat (23g saturated fat), Cholesterol 106mg cholesterol, Sodium 1741mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 6g fiber), Protein 34g protein.

PLEASE DON'T HATE US BECAUSE WE'RE RICH AND CHEESY ENCHILADAS

Please Don't Hate Us Because We're Rich and Cheesy Enchiladas image

This is not a "traditional" Chicken Enchilada recipe- it uses flour tortillas and two types of cheese-very rich-and is very flavorful.Hope you enjoy.

Provided by Peggy Lynn

Categories < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 chicken breasts, cooked,boned and diced
1/2 cup chicken broth (I actually use a little more-if you prefer a thinner sauce.)
1/2 cup butter
1 cup chopped onion
1/2 cup chopped green chili
1 (8 ounce) package cream cheese
1 1/2 cups shredded monterey jack cheese
12 flour tortillas
2 cups whipping cream

Steps:

Melt butter in pan.
Add onions and saute until transparent.
Add green chiles and chicken broth.
Add cream cheese and stir until melted.
Add Chicken.
Soften the tortillas by wrapping them in paper towels and heating in the microwave on high for a few seconds.
Fill softened flour tortillas;roll and place in greased baking pan (I use a 13x9 pan) in a single layer.
Pour whipping cream on top, then cover with the monterey jack cheese.
Bake, covered, at 350 degrees for 45 minutes or until bubbly.
Top with any extras you would like, we sometimes use picante sauce and chopped black olives.