Enchilada Recipe

Easy and Good

2 T butter
1/2 C. chopped onion
1 clove garlic- minced
1/2 C. sliced black olives
1 4oz. canned diced green chilies
1/2 c. sour cream
1 can cream of chicken soup
1 large can chicken
1 C. shredded cheese
8 flour tortilias
1/4 C.milk

Heat oven to 350---Serves about 8 people

Saute first 3 ingred. until tender
Stir in most of olives, all chilles,sour cream, and soup. mix well.

Reserve 3/4 C. sause & set aside.
Fold in chicken to remaining sause in pan.

Warm tortilias. fill with chicken mixture & roll up.Place seam side down in 12x8 dish.

In bowl combine milk and reserved sause, and pour over rolled tortilas

Bake for 30-35 min. or until bubbly.

Sprinkle with cheese and extra olives, and serve!

Enjoy!

I have what we call Enchilada casserole if you want something different then just a normal enchilada. It's easy but very tasty. I fry up some ground hamburger and drain it and then add in enchilada sauce from a can depending on how much hamburger you use and how juicy you like it. Heat that up until it's hot. Then take a bag of Frito's and crush them and put them on the bottom of a casserole dish add the hamburger enchilada mix on top of that and then add shredded cheese on top of all that and put in oven and bake at 325 until the cheese melts. And thats it, we put sour cream on top of it. It's real simple but easy.

This is my hubby's favorite, kind of a different take on chicken enchilladas.

2 lbs boneless skinless chicken breasts
8 burrito size soft shell tortillas
1 large can mushroom pieces and stems
medium onion diced
1 can sweet corn
1 can cream of mushroom soup
1 can cream of chicken soup
1 can milk
8 ounces sour cream
1 can chopped or diced green chillies
12 ounces cheddar or co-jack shredded cheese (we use more, we're big cheese lovers)
seasoned salt

Dice chicken into bite sized pieces. Put in pan or on cookie sheet and season well with seasoned salt. Bake at 350 degrees for 25-30 minutes. Alternative to this you can boil the chicken for about the same amount of time.

Spray 9 x 13 with no stick cooking spray. Mix together in bowl, both soups, sour cream, and milk. Put just enough of the mixture in the pan to cover the bottom lightly. Using a spoon, spread about a teaspoon of the mixture into middle of a soft shell. Then put chicken pieces on top of mixture. Add a little corn, then mushrooms then onions. Put another spoonful of mixture over the other ingredients. Optional* you can also add a little shredded cheese inside the enchillada. Roll up in tortilla shell and place in pan ( you can roll in the ends first if you want.) Repeat untill done making all eight enchilladas. Pour the remaining soup mixture over top of rolled enchilladas. Sprinkle cheese on top. place green chillies on top of shredded cheese. Bake at 350 degrees for another 30 - 35 minutes. Enjoy! This recipe is great with chips and salsa or with mushroom flavored rice.

J.

I gotta tell ya...(and I sound like a mid-century church cookbook here)...but make any enchilada/burrito that you want. Put then in a row in a 9x13 pan (it's best to spray it with Pam).

THEN, take a can of cream-o-celery soup, add 1/2 can of water and mix it up. You can add mild green chiles if you want. Pour mixture over enchiladas/burritos in a 9x13 pan and bake for about 30 minutes.

It seems odd, but EVERYONE loves the sauce!

Here's a recipe from my mother-in-law:

1 1/2 c shredded or chopped cooked chicken (I just boil a couple breasts)
1 1/2 c shredded cheddar or monterey jack cheese
8 oz sour cream
1 c chopped onion
1 (4oz) can chopped green chilis
1/4 c grated parmesan cheese
1/4 tsp salt
1/4 tsp garlic powder
2 (10 oz) cans red enchilada sauce
10-12 small flour tortillas

Combine 1/2 c of the shredded cheese, 1/4 of the can of green chilis, the parmesan, the chicken, sour cream, 1/2 c of the onion, garlic powder, salt, and 2 TBS of the enchilada sauce in mixing bowl. Grease 9x13 pan and spread a thin layer of enchilada sauce on bottom of pan. Spoon 1/4 c of the mixture onto edge of tortilla and roll it up. Place folded side down in pan. When mixture is gone, I use the same bowl and combine the rest of the green chilis, the balance of the enchilada sauce, and sometimes the remaining onion (I leave the extra onion out a lot of times). I cover the top with remaining shredded cheese (sometimes I use even more!!). Cover with foil, bake 15 minutes at 350 deg. Uncover and cook 15 more.

You can make ahead, just may need to cook a little longer covered.

Hope you enjoy - it's become a family favorite here!

A.

I do a chicken enchilada casserole, I have a family of nine who loves enchiladas but I hate standing there rolling them up it takes me forever, so this is a recipe I came up with so we could have all the flavor of enchiladas with a whole lot less hassel,..

One store bought chicken (preferably lemon flavor)
1 to 2 large cans enchillada sauce ( green or red, I love green)
large bag shredded cheese ( jack and cheddar but this is also up to you)
small bag of corn tortillas (I am of hispanic decent and much prefer corn but flour does work)
cilantro, cumin, garlic salt.

shred the chicken and mix in a little cumin (about 1/2 teaspoon) cilantro to taste and 1 teaspoon garlic salt, nothing is precise add a little less or a little more it is up to your taste.
Know take the enchilada sauce and put a thin layer on bottom of 9x13 baking dish, next put a layer of tortillas, doesn't have to be perfect, then chicken ,cheese, and repeat, enchilada sauce, chicken, cheese ect, until you reach the top, add some cheese a little more cilantro and bake at 350 for about 20 min, cheese is melted and there you go it is done! nothing in the recipe is precise you can use ground beef I just like the chicken because it cuts out a whole step, for a different flavor you can use the taco seasoning w/ the ground beef and red enchilada suace. I hope I explained this right it looks complicated but it really isn't, takes maybe 35-40 min beginning to end, just depends on how fast you work....

Hi L.. We have a recipe that I love. You can use Chicken or Hamburger or steak...whichever you choose.
Once you have the meat of your choice cooked(about 1.5 lbs) Stir in about 1c. shredded cheddar cheese and 1c. salsa. Meanwhile in a separate pan saute some onion and green pepper. Also, if you want you can cook 1c. rice. In a 9x13 pan, line the bottom with salsa. Add to the meat mixture peppers, onions and rice. You may also want to add 1 can of black beans to the mix(I love them, but my MIL hates beans so you don't have to add them if you don't want). Fill your tortillas up and roll them. Place them in the 9x13 side by side with the seams down. (the ends do not have to be tucked in) Spread salsa over the top of the torts and top with another cup of shredded cheese. Bake in the oven for about 30 mins or until the cheese begins to bubbble.

Sorry this is kinda disorganized recipe, but it is very yummy! I hardly ever measure anything, so those are all just estimates. Use what you would like of each. To me you can never have too much cheese! If you have any questions on this recipe, just drop me an email at ____@____.com
Enjoy!
A.

I just tried this receipe the other day that I got from a friend and it is really easy.

Chicken or Beef Taquitos
Enchilada Sauce
Cheese
Put your taquitos in your pan, cover with enchilada sauce and then cheese. I cooked it for about 35 minutes on 375 degrees. Very easy and you could add some spanish rice with it. Hope all goes well with your dinner

I always make chicken enchiladas.

2 cups cooked meat (chicken, beef, pork)
shredded cheese (kind and amount depends on how much and what you like)
1 can diced green chilis
1 med diced onion
2 small cans sliced olives
1 large can red enchilada sauce
corn tortillas

Mix the meat, chilis, onions and olives together. Cover just the bottom of your baking dish with enchilada sauce. Soften tortillas in microwave (instructions are usually on the pkg) and add meat mixture and cheese. Roll up and place in pan. Continue until pan is full and cover with remaining enchilada sauce. Bake 350 until cheese is melted and sauce is bubbly. Cover with more cheese. Serve with sour cream.

My family's favorite is stacked cheese enchiladas with New Mexican Red Sauce. They absolutely refuse to eat enchilada sauce from a can.

You need:

2-3 dozen flour tortillas
Shredded jack cheese
an onion
some garlic
red sauce (recipe follows)

Find a casserole dish the same diameter as your tortillas. I have a small Corning with straight sides that works great. Finely dice the onion and sautee in a bit of oil. Add the garlic and whatever other seasonings you like. I usually add a bit of seasoned salt and cumin. Spray the bottom and sides of the casserole dish with pam or spread with butter. Layer tortilla, onion, cheese, and sauce repeatedly. Heat in a 350 degree oven for about 30 minutes, until cheese is melted. To serve, slice into wedges.

New Mexican Red Sauce

2 tbs. shortening
2 tbs. flour
2-3 tbs. Hatch red chile powder (found in speciality shops, we have it sent from NM in 5 pound bags)
water
2 cloves garlic
salt to taste...a couple tsps.
1 tsp. oregano (powdered, or if you have leaf rub it in your palm before adding)

Melt shortening in a sauce pan and remove from heat. Add flour and whisk in so there are no lumps. It should be brownish, but don't let the flour burn. Add chile powder and mix in until you have a thick paste. Return to heat and add cold water. The flour will thicken. Add spices and simmer on the stove for 30 minutes, adding more water as necessary until you have a consistency that runs off your spoon.

I have so many but I apologize because I don't have exact measurements.

Chicken and cheese w/red sauce:

corn tortillas (the best is El Milagro-you can get them at any mexican store).
Shredded chicken (boil or slow cooked)
cheese
Diced onion
red enchilada sauce (2 cans or one large can)

Cook corn tortillas in a pan with oil (just a little to cook the shells or you can simply coat them in oil in a baking pan.

Stuff them with chicken, cheese and onion,
pour sauce over and cheese on top.
Bake for 25-30 min at 400 (or until cheese is bubbly)

These are soooo good.

I have not read the other responses, so I apologize if this one has already been given. This is not a "traditional" enchilada recipe, but if there is multiple people bringing them, this would be a nice twist.

Enchilada Meatballs:
2 cups crumbled cornbread
1 can (10 oz) enchilada sauce-divided
1/2 tsp salt
1 1/2 lbs ground beef
1 can (8 oz) tomato sauce
1/2 mexican cheese (this is what the recipe calls for, but I usually use more)

In a large bowl combine cornbread, 1/2 of the enchilada sauce and salt. Crumble beef over mixture and mix together well. Shape into 1 inch balls. Place in a greased baking pan or cookie sheet. Bake, uncovered for 18-22 min. Heat tomato sauce and remaining enchilada sauce. Drain meatballs, place in serving dish (or Crock Pot). Top with sauce & sprinkle with cheese.

These are great because the cooked meatballs also freeze very well. It makes a pretty large batch, so I usually end up freezing half of them for a later date, you can also put half of the sauce in a freezer bag and freeze that too, next time you serve it you can just throw it all in a crock pot and re-heat.

I got this recipe from someone less than 2 months ago and we've had it many times since then! It's not a "typical" enchilada recipe but is so good. Hope you find the perfect recipe for you.

Green Enchiladas

6-8 Flour Tortilla's
8 oz Monterey Jack Cheese
1/2 Onion, Chopped
1 can chopped olives
1 1/2 cans Refried Beans

Layer the beans, onion, olives, and cheese in equal amounts among the tortilla's. In a 9x13 casserole dish, place them side by side and
then make the broth:

1/4 cup Butter/Margarine
4 Tbsp Flour
2 Cups Water
2 tsp Chicken Seasoning
1 tsp Lawry's Seasoning
1 Cup Sour Cream
4 oz Mild Green Chilis

Combine Butter and flour in a saucepan over medium heat. When it's hot and bubbling add the rest of the ingredients and stir until thickened.
Pour the sauce over the enchiladas in the 9x13 pan and bake at 350 degrees till hot and bubbly and cheese is melted - usually 20-30 minutes.

For the filling, I start with a chopped onion, browned until it is clear. I might also brown a green or red pepper if I want to be fancy. Then I add cubed chicken breast or ground beef and cook the meat. Then add 1 can diced tomatoes and 1 can green chilis and a package of taco seasoning. Then I add 1/2 of the big can of enchilada sauce (green or red).

In a glass casserole pan, I spray pam, then fill the enchilada shells (i use flour, but you can use corn too) with a scoop of the filling and maybe a sprinkle of cheese. Then when they are all in the pan, cover it with the rest of the enchilada sauce and lots of cheese. Bake 375 for 30 min.

I usually serve with rice with enchilada sauce and more tomatoes/green chilis added and maybe even some of the browned onion and green pepper.

Don't forget sour cream! :)