Have an Awesome Recipe for Enchiladas? Please Share!

The green chile Enchilada recipe on the back of the Old ElPaso Green Chile Sauce is AWESOME and super easy! Ive tried other recipes and this one is my husband's favorite. You could top them with sauteed green and red bell peppers and with rice with green and red peppers, to give them a little bit of a Christmas theme. Serve with green and red tortilla chips and green and red salsa. Fun!
Merry Christmas!
T.

Here's a Chicken Enchiladas recipe that's a casserole...and absolutely delicious!!!

1 chicken, broiled (or 2 cans of chicken chunks, drained)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
3 slices chopped onion, sauteed in butter
1 4 oz. can green chili pepper, chopped
1 pkg. frozen tortillas, quartered
Extra-sharp grated Cheddar cheese

Make a sauce of all ingredients, except cheese and tortillas. Layer the tortillas, sauce, cheese; repeat twice.
Bake at 350 degrees until bubbly.

serves 6

1 1/2 lb bone-in chicken breasts, skin removed
2 teaspoon salt
4 cloves garlic
5 peppercorns
1 lb tomatillos (about 8), husked
2 serrano chiles
1/4 cup loosely packed fresh cilantro
2 teaspoon vegetable oil
1/4 cup nonfat sour cream
8 corn tortillas (6" each)
1 1/2 oz Monterey Jack cheese, shredded

Place chicken in a large saucepan. Add 6 cups water, 1 teaspoon salt, 2 garlic cloves and peppercorns. Boil. Reduce heat to low; cover. Simmer 15 to 20 minutes. Remove chicken. Pull meat from bones; shred; set aside. Place tomatillos and chiles in a saucepan; cover with water; boil over medium-high heat 8 minutes. Drain, reserving 1/2 cup liquid. Transfer to a blender; add remaining 2 cloves garlic and cilantro; blend until smooth, adding liquid if necessary. Heat oil in a small saucepan over medium-high heat. Add tomatillo-chile puree; reduce heat to medium. Simmer, stirring constantly, 10 minutes or until sauce reduces to about 1 cup. Reduce heat, add remaining 1 teaspoon salt and sour cream. Stir about 1 minute. Set aside.

Heat oven to 350°F. Heat a skillet over medium heat; warm tortillas 10 seconds per side. Divide shredded chicken evenly among tortillas; roll up. Spread 1/3 sauce in a 9" baking dish. Arrange enchiladas in 1 layer, seam side down. Cover with rest of sauce; sprinkle with cheese. Bake 30 minutes or until cheese starts to brown

Hi S.. Here are the cheese enchilada's I make for my family and they love them.

I use the old el paso mild enchilada sauce and 1 can of tomatoe sauce. Flour tortillas instead of corn. I make beef and cheese enchiladas. Warm up the tortillas a little bit in the microwave, put the beef or cheese in the tortillas and roll. Put a little bit of the enchilada/tomatoe sauce mixture on the bottom of a pan and lay the the rolled tortillas on the sauce. Pour the remaining sauce on top and cover with cheese. Put in the oven until the cheese inside is melted.

Hi S.
I make mine from scratch. So it'll take you longer to make these but very well worth it. If you would like to try it here it goes. I make about 15-20 with this recipe.
For chilesauce:
15-20 mexican chili pods
One medium size white onion
3tbsp corn starch
3tbsp water

for enchiladas
15-20 tortillas
1.5 lb ground beef
chopped onions
shredded cheddar cheese, as much as you like
salt,pepper, garlic salt to taste

For the sauce:
Buy Chile cazcabel or Mexican Chili Pods. They're in the mexican isle at walmart. Gut them out, take out all the seeds. Rinse them in warm water. Place them along with one whole white onion in pot of boiling water until soft.

For tortillas
I start cooking my ground beef. Season to taste. I put salt,pepper, garlic salt. Add chopped onions when ground beef is done and let the onions cook through about 2-3 minutes. Put that aside. Get corn tortillas, (Ibarra's tortillas I think are the best for enchiladas because they're not too thin that they'll fall apart but any will do)run them in hot oil just until soft don't let them fry. Put them aside on a plate or cookie sheet whatever suits you. Once they're not hot anymore just warm enough that you can stuff them, start stuffing them. Roll them up line them up in the casserole. Put them aside. Get your chili pods/onion. Place them with a little of the water they were boiled in, in a blender and blend. Take them and strain them well. All you need is the sauce not all the seeds and peels that the chilis leave behind. Place sauce in a pot with corn starch/water mix to thicken it up. When that's done, take it, pour by tablespoons full over the rolled up enchiladas,leave a little sauce, then add cheddar cheese, then add more sauce. Pop in 350 degree oven just until cheese is melted. About 10-15 min. Take out and let stand. These will be really great! Serve with rice, peas, and beans.

Having a family of 7-enchiladas are an easy and fav. meal here at our house. Here's my simple recipe:(this makes about 12-16(double for more, etc.)
corn tortillas
Old el paso red/mild enchilada sauce in the can
1 lb.lean ground beef or ground turkey
1 can wolf brand chili w/out beans
1/2 finely chopped onion(optional)
shredded "Mexican style" cheese/cheddar cheese-monterey jack mixture/or grated Velveeta(my kids fav.)

Filling:
Cook ground beef w/chopped onions(if desired.)
add about 1/2 tsp. salt.
Drain.
Add chili.

There are two ways to do the tortillas:
1. Dampen and shake off excess water on corn tortillas
Place in ziplock bag and zap in the microwave about 30 seconds. Then, fill each with meat mixture/roll and line up in baking dish. Pour can of enchilada sauce over top/then top with shredded cheese and spring a little salt/pepper over top before baking.

2. Pour enchilada sauce into pan, and heat at low heat.
"Dip" each corn tortilla into sauce until slightly softened and covered in sauce. Then fill and top with cheese. (this is the way my ex-mother in law, a Mexican woman, would make her enchiladas with homemade enchilada sauce which was basically corn oil, chili powder, and salt. It's much messier, but good to keep tortillas soft! I prefer the taste of the Old el Paso enchilada sauce though.

Bake at 350 until cheese is nicely melted and let cool about 10 minutes.

I put out sour cream and pico de gayo(cilantro, tomato, onion, and a little garlic salt), and salsa.

You can also do a chili-cheese filling with just warmed chili/shredded cheese filling, and cover with the sauce and more shredded cheese as well.

For just cheese enchilada's, I prefer the velveeta cheese and same sauce.

Enjoy!

If you want super easy, quick and inexpensive try this, they are great! Put a layer of frozen taquitos(beef or chicken) in a 9x13 Pyrex dish. Pour a can of enchilada sauce over the top and sprinkle grated cheese(cheddar, Monterey Jack, whatever) over the top. Bake at 350 for about 30 minutes. Fabulous enchiladas!!

The trick is the cheese. get cacique queso fresco cheese. you can buy it at walmart. It is hard to find REALLY good tortillas in FL...but you can make do if you can't find fresh ones. We always just use a red enchilada sauce from a can and it turns out great.
So cut up the queso fresco, put it in the tortilla, wrap em up, cover in sauce and then sprinkle with shredded mexican cheese on top. Bake for like 10-15 minute at 350...

Ingredients: Ground Turkey (Big one from Wal-Mart)
Cheese (3 packets)
Tortillas (2 packages)
Picante Sauce (big jar)
Taco Seasoning (1 ½ to 2 packets)
Enchilada Mix (McCormick brand – 2 packets)
Sour Cream
Tomato Sauce (2 8oz cans)

Brown Turkey until filly cooked. Add Taco Seasoning and 2 cups of water. Cook until water has evaporated. Add 1 package of Cheese and half a jar of Pace to the meat. Mix until cheese is melted. Make Enchilada Mix according to directions on the packet. Take your pan and spray with non-stick Pam and then add the remaining Pace to the bottom – spread evenly. Get your tortillas and fill with meat and roll. Pack them as tightly as you can in the pan or they will unroll. Pour the enchilada mix over the top.(Make sure you cover well so the tortillas will be soft) Put cheese on top and pop in the oven for about 35 mins (or until cheese is melted and bubbling) at 350 degrees. I put sour cream and green onions on mine. I don't cook and I tried this and didn't tell my family they were turkey and they didn't even know.. They are so good!

Good luck!

Here is my chicken enchilada recipe. Everyone has always liked it and wanted the recipe. It's a little spicy so you can decrease the green chilis if you want. Also, they are on the saucy side, not dry.

Chicken Enchiladas
1 can green ench. sauce (soup can size)
1 can red ench. sauce (soup can size, but I use the larger one since I like it saucy
1 can cream of chicken
1 cup sour cream
2 cups cooked shredded or diced chicken (I use rotisserie chicken for more flavor)
1 can green chilis (small can - I only use 1/2)
1 teas. onion minced (I use onion powder instead)
1 teas. coriander (I omit this)
1/2 teas. salt, pepper & garlic salt or powder
10 flour tortillas (or corn)
2 cups cheddar or jack cheese (I use the 4 cheese mexican blend)
Grease 9 X 13 casserole. Preheat oven to 350. Mix (I whisk it so it mixes well) all ingredients except cheese & chicken. Place about 3 tablespoons of sauce then some chicken in tortilla, roll & lay in pan. When all 10 are done, pour remaining sauce over, top w/ cheese and bake for 30 minutes or until bubbly.

Here is an authetic recipe that doesn't take much time and is VERY yummy.

Preheat oven to 350^
1 tub Bueno Red Chile (Hot or Mild)- In the freezer section at Kroger. (plus ingredients listed on it)
2 or 3 small cans of regular tomato sauce.
Corn Tortillas (I use Mission Yellow)
Oil for tortillas
Monterey Jack and/or Cheddar Cheese shredded (1 or 2lbs)
Ground Beef 2lbs (80/20 works well)
1 can sliced black olives (optional)
green onions
salt & pepper to taste.

Prepare Chile as instructions say on tub. Add 2-3 cans of the tomato sauce. Will tone down the heat to your taste. Let simmer and it will thicken a bit. Add salt & pepper or additional ingredients to your taste.

Brown ground beef, drain & set aside. Heat oil in pan, deep enough to submerge tortillas and fry each one for about 10 seconds per side. Don't let them get crispy. Drain on paper towels and set aside. Dice the green onions, set aside.

Take tortillas and roll with meat and cheese inside of them. Continue filling up the casserole dish til full. I double layer mine, but you don't have to. Then top with the chile, cheese, onions, and olives. Bake at 350 until the sides are bubbly and cheese is melted. YUMMY!!!

In a pinch, the Hatch canned red chile sauce isn't bad either. I think Kroger and Wal-Mart carry it.

GL!

For easy cheese enchiladas - this sounds nasty but is good and easy:

Microwave 12 corn tortillas until soft
Combine 1 can red enchilada sauce with one can Hormel Chili No beans
spray a 9X13 baking dish with non-stick spray - put enough sauce to cover the bottom
Place in each tortilla a long strip of velveeta - roll up and place seem side down - finish the remaining tortillas
top with the rest of the sauce - add shredded cheddar and bake at 350 for about 20 minutes.

I have made the enchilada recipe out of the Fanny Farmer cookbook. It was not that hard and tasted great. Lots of compliments on them! I think they were chicken enchiladas.....you might be able to find the recipe online if you don't have that cookbook. Good luck! :-)

The easiest enchiladas that I make are Chicken. You get chicken breast depending on how many for a large number probably 8 chicken breast. Boil them. Chop them up add a can and a half of rotel put them in flour or corn tortillas spread sour cream over the top. Add Monterrey Jack Cheese then the rest of the Rotel. Bake at 375 for about thirty min.(until cheese is melted. Very good! Good luck!

Hey S., it's funny you asked about enchiladas...I made some the other night that my whole block loved. It was green chille enchiladas from a jar from Central Market. I bought the sauce and added chicken, cheese, and sour cream. It was wonderful.

S., My daughter devised the following recipe years ago and my whole family loves it! I hope you do, too! Good luck! Merry Christmas and have a Blessed New Year! God bless all! S.

Cheese Enchiladas

Preheat oven to 350*

12 Corn Tortillas
2 – 8 oz. bags Fiesta Blend Cheese
1-3 Sm. cans Chili Peppers (The chili peppers have been super hot the last two times that we’ve bought them so you might want to start with one can and taste it and then decide if you want more.)
1 Md. Onion, Chopped
½ - ¾ C. Vegetable Oil
2 cans Fiesta Nacho Cheese Soup
¾ of 1 soup can of Milk
Pinch of Garlic Powder
Pinch of Salt

1.) Heat oil in pan until it’s piping hot. Place tortillas, one at a time, in oil for 5 seconds on each side, and then place on plate with paper towels. 
2.) Boil chopped onion in water and drain completely. (Sautéing the onion in margarine, butter or oil makes the enchiladas too greasy.  The boiling can be done in the microwave.)
3.) After draining the onions, mix with 1 ½ bags of cheese, chili peppers and onion in the bowl and set aside. 
4.) Heat soup and milk in saucepan until thoroughly heated. Put two soup ladles of soup mixture in bottom of 13x9 pan and distribute evenly.

CAUTION: Tortillas will still be hot!! Be careful!! 

5.) Place approximately 1 oz. of cheese mixture in middle of each tortilla and place in pan, seam side down. 
6.) Pour the rest of the soup mixture over the top of assembled enchiladas and distribute evenly. Sprinkle garlic powder, salt and remaining shredded cheese from bag over top and bake in a 350* oven for 10 – 15 minutes or until cheese is bubbly. YUMMY!