Enchiladas- ( I hate enchiladas..except these ones. They are to die for! )
1 large can mild green chile enchilada sauce
1 can mild green chiles
1 can fat free refried beans
12 burrito size tortillas (or 18-20 handmade tortillas)
1/2 medium size white onion-diced
2 cloves garlic-diced
1 lb cooked meat-ground beef, ground turkey, slow cooked roast, or other tender pre-cooked meat 1 lb diced cheddar or cheddar mozarella mix-grated
6 oz. fat free cream cheese
Optional-
shredded lettuce,diced tomato, salsa,& sour cream as topping
Cook meat, add onion, garlic, & green chiles. Cook for 3 - 4 minutes on medium heat.
Add refried beans, half of the enchilada sauce (save the other half) & cream cheese. Stir until well mixed.
The mixture will be thick. Remove from heat & let sit for about 10 minutes, stirring occasionally to cool slightly.
Microwave tortillas one at a time for about 15 seconds each.
Put 1/4 cup mixture in the middle of tortilla in a vertical rectangle.
Fold right & left side towards center.
Roll bottom up.
Place enchiladas in a greased baking pan, being sure they touch slightly.
Mix leftover filling with other half of enchilada sauce. Pour over pan of enchiladas.
Sprinkle with cheese.
Bake at 350* for 25-30 minutes. Until pan is bubbly & cheese is barely starting to brown.
Top with shredded lettuce, tomatoes, salsa, or sour cream.
MINI CHIMICHANGAS~
1 lb. ground beef
1 med. onion-chopped
3 cups (12 oz.) shredded cheese
1 cup (8 oz.) sour cream... See More
1 can (4 oz.) green chiles, rinsed & drained
1 pkg. egg roll wrappers (14 count) -we used 18
1 egg white-lightly beaten
garlic powder, chili powder, dehydrated onion, onion powder, salt, & pepper
or taco seasoning packet
Oil for frying
Salsa or additional sour cream
cook beef & onion, drain. add seasonings. cool slightly.
mix cheese, sour cream, & chilis.
add seasoned meat mixture.
mix well.
heat 1/2 inch to 1 inch of oil on medium heat.... See More... See More
beat 1 egg white.
put 1/4-1/3 cup cup of filling in center of each wrap.
fold as directions tell you to, using egg white as a sealant.
fry each chimichanga for about 3 or 4 minutes on each side, will be golden brown.
we put sour cream, lettuce, & tomato on top of ours...made for a more
balanced meal & Wowee! Very Tasty!
Tex Mex (Yummy)
1/2 cup chopped onion (1 medium)
1 tablespoon olive oil
1 6.9-ounce package chicken-flavored rice and vermicelli mix
1 14-ounce can chicken broth
2 cups water
2 cups chopped cooked chicken or turkey
1 cup chopped seeded tomatoes (2 medium)
3 tablespoons canned diced green chile peppers, drained
1 teaspoon dried basil, crushed
1-1/2 teaspoons chili powder
1/8 teaspoon ground cumin
1/8 teaspoon black pepper
1/2 cup shredded cheddar cheese (2 ounces)
Directions
1. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix
(including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce
heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).
2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder,
cumin, and black pepper. Transfer to a 2-quart casserole.
3. Bake, covered, in a 425 degree F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before
serving. Makes 6 servings.
Make Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered,
in a 425 degree F oven about 40 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5
minutes before serving.
Cheesy chicken tortilla lasagna
1 can (10 oz) Old El Paso® enchilada sauce
2 cups chopped plum (Roma) tomatoes (about 4 medium)
2 cups cubed cooked chicken
8 medium green onions, finely chopped (1/2 cup)
1 can (15 oz) Progresso® black beans, drained, rinsed
1 cup Southwest ranch veggie dip (from 16-oz container)
8 corn tortillas (6 inch), cut in half
1 1/2 cups shredded Mexican cheese blend (6 oz)
1/4 cup sliced ripe olives
2 tablespoons chopped fresh cilantro
1.Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 2 tablespoons of the enchilada sauce in bottom of baking dish.
2.In medium bowl, mix tomatoes, chicken, onions and beans. In another medium bowl, mix remaining enchilada sauce and the veggie dip until well blended.
3.Arrange 8 tortilla pieces over sauce in dish, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the sauce mixture over cheese. Repeat layers once, reserving 1/2 cup cheese.
4.Cover with foil. Bake 40 to 45 minutes or until hot. Sprinkle with reserved 1/2 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with olives and cilantro.
Vegetable enchilada casserrole (tastes better than it sounds)
1 tbsp. vegetable oil
2 cups diced zucchini
1 cup chopped onion
2 cups packed coarsely shredded spinach
1 cup frozen corn
1 jar (17.5 oz.) Pace Enchilada sauce
12 corn tortillas (6")
2 cups shredded Monterey Jack cheese
Chopped fresh cilantro
Preheat oven to 350 F. In 10" skillet over medium-high heat, heat oil. Add zucchini
and onion and cook 5 min. or until golden brown and tender. Add spinach and corn.
ook and stir until spinach wilts.
In 3-qt. shallow baking dish, spread 1/2 cup enchilada sauce. Place 6 tortillas,
overlappin as needed, to cover bottom of dish. Spread with half of remaining enchilada
sauce. Top with vegetable mixture and half the cheese. Top with remaining tortillas and
enchilada sauce.
Bake 20 min. Top with remaining cheese and bake 5 min. or until cheese melts. Cut into 6-squares and garnish with cilantro.
*I topped this with lettuce and tomatoes and sour cream.*
