Enchiladas

J.,
Enchiladas are one of the easiest things to make thank goodness. All you need is cheese,corn tortillas,onion,and enchilada sauce. The enchilada sauce comes in the can and its sold either by the beans, or the Mexican section.
Brown the beef with chopped up onion. Heat the tortillas in the micro to soften them. I do 30 seconds for 5 tortillas at a time. I usually make a batch of 10.
Then place one tortilla on a caserole dish, spoon some beef then roll it up. Continue til you get to the end of the dish. Then cover the top with red sauce and sprinkle with cheese(you can use shredded cheddar or velveeta).
Put in the oven at 350 until the cheese is melted. Usually 10-15 minutes. Easy as 1-2-3! :)
You can do also do this same recipe with chicken and the green sauce instead of the red.
I serve this with white rice and borracho beans. I make the beans in the crock pot.

These are pretty easy and very good.

1 large can white-breast meat
1 can chicken broth
1 package shredded mont. jack cheese
1 small can diced green chiles (mild)
1/2 cup chopped white onion
3 cloves garlic minced
1 carton sour cream
1/2-1 tsp. cumin
black pepper to taste
2-4 tablespoons flour
cooked chicken shredded or 1 large can white-breast meat (the canned chicken turns out way better than you think-and so much easier and I do not like canned meat.)
tortiallas

First saute your onions and garlic in some butter ( a good amount) until onions are clear- then add the flour and stir with butter to make a paste and imediately add green chiles, cumin, pepper and broth-stir well. Add 3/4 package of the cheeese and bring to a bubble to thicken- not too long- then remove from heat and add all of sour cream and stir well.

Pre-heat oven to 350
Lay your first tortilla flat in a 13X9 pan and put a strip of chicken down the middle- spoon some sauce on it and roll it up- repeat this unitl your pan is full then pour remaining sauce over rolled enchiladas. Bake covered with foil for 20 minutes- add remaining cheese during last 10 minutes. Let stand a little before serving. My husband loves these with salsa- I just eat mine plain. They are not as complicated as they sound and they are always good.

Hi J.
My husband makes really easy, good cheese enchiladas. The key is the use the queso fresco by Cacique (the sell this in the cheese section at most grocery stores). You then just chop it up, wrap it in soft flour tortillas and drizzle some can red enchilada sauce and a little bit of shredded cheese on top. You bake it in the oven at 350 for about 10-15 minutes or until the cheese melts!

brown and drain 1lb of ground beef (seasoned with cumin)
add 1 can of green chilies (diced)
dice 1 onion and mix in
mix in block cheese (Velveeta works best)
place into small tortilla (flour works best)
top with enchilada sauce and cheese, place in oven on 375 degrees and bake for about 45minutes

Good luck I hope you enjoy it. I got this off the inside of a cube of velveeta cheese....

i have this recipe for a real enchilada

6 dried chile ancho and 1chile new mexico
1 clove garlic
1 teaspoon salt
3/4 cup water

1 cup vegetable oil for frying
18 (6 inch) corn tortillas
3 cups crumbled queso fresco

Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain a little of the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.

Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate

G.;)

We calls these

Poor Boy Enchiladas
Any size casserole dish
Flour tortillas
Shredded cheese
Diced onion if you like onion
1 or 2 cans Wolf Brand Chili no beans

Grease casserole dish. Preheat over to 350*.
Mix cheese and onion if you are using onion.
Heat flour tortillas for 30 sec on high.
Place cheese and onion mix into each tortilla.
Roll up tortilla and secure with a toothpick.
Continue until the casserole dish is filled with the tortillas.
Heat Chili in microwave for 2 minutes.
Poor the chili over the tortillas.
Cook in oven for 15 min.
Add more cheese to top and let set for a couple of minutes.

This recipe has been requested by every family member, friend, neighbor and kid that has tasted them. I found it in a book of crockpot recipes, but added my own twists. I also have crockpot spaghetti, tortilla soup & BBQ chicken - send me a message if you want them all!!!

Crockpot Enchiladas (yes, CROCKPOT!!)
2 lbs ground beef, browned & drained
1 pkg taco seasoning
1/4 cup salsa
1 can refried beans
1 lg can enchilada sauce
12 corn tortillas
1 jar salsa con queso (with dips in chip section)
2 cups monterrey jack cheese, shredded

Once hamburger meat is browned, add taco seasoning and 1/4 cup of regular salsa, cook over medium heat for 3 minutes. Add can of refried beans and cook covered on low for 10 minutes.

In crockpot, spoon 1/4 of enchilada sauce to cover bottom. Layer 3 tortillas, 1/3 of meat mixture, 1/3 of queso & 1/3 of shredded cheese. Spoon another 1/4 of enchilada sauce. Repeat 2 more times, finishing with the rest of the shredded cheese.

Cover & cook on low for about 4 hours.

i usually use ground beef or chuck. chop onions and bell peppers in small pieces. cook veggies and meat in skillet, add in garlic or garlic powder, or both, ground cumin, salt, pepper, and chili powder. use quite a bit of cumin and chili powder. drain grease off. once back in the pan, mix in half a can of enchilada sauce. i usually use the generic red sauce from wal-mart, i don't use the gerhardt brand because it's too spicy, even the mild. i use flour tortillas also. put a little bit of enchilada sauce in baking dish. preheat oven to 350. inside flour tortilla you will put meat mixture and a little of shredded cheese, roll up and place in dish. if you have any meat left over after rolling all and/or filling the dish, you can pour the remaining meat mixture over the enchiladas in dish. then pour enchilada sauce over all and then shredded cheese over all. bake in the oven for about 15-20 minutes until cheese is melted. and serve with whatever sides you would like with it. i usually use mahatma spanish rice mix in the rice aisle and add in cumin and chili powder as well as milder rotel tomatoes. you could also throw some of those rotel tomatoes into your meat mixture before rolling them. if you have any questions, give me a call at the number listed below.

good luck,
M.
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Hi..funny you should post this, cuz I am making them tonight..very easy and quick...just get some corn tortillas, a few cans of enchilada sauce, sprinkled cheese, and onions/meat/olives are optional..

Just pour enchilada sauce in pan (you can heat if you want), dip tortillas in sauce, put cheese and/or other stuff if desired, and roll it up and start stacking in a pan..just keep filling, rolling, and stacking until you have as many as you want..I just bake in about 350 for about 1 hour or until everything is melted and hot..hope this is easy enough..also..they are better the second day as leftovers! :)

Cheese:

flour tortillas
any type of cheddar cheese (mexican, colby jack, monterey jack)---I use about 2 bags of the shredded
butter, melted
red enchilada sauce
green enchilada

Mix all the cheese together and pour melted butter over it (I use about 1/3 cup-eyeball it, just enough to moisten the cheese a little). Then place cheese in tortilla, place in pan. Pour a big can of red sauce on it and then pour a little can of green sauce (use as much heat and sauce as you want). Then put some more cheese on top, bake 350 for 30 min. Sometimes I'll put olives and onions on top. Dont forget about sour cream

Chicken:
tortillas
cream of chicken
about 3-4 chicken tenders (depends on the size of family)
rotel
onions (if you like)
red and green enchilada sauce
shredded cheese
olives, onions, sour cream

Boil the chicken til done, then shred. After shredded, mix the cheese, rotel, onions (if you like). Place in tortillas, pour sauce over it and place more cheese on top. Bake for 30 min. on 350.

My cheese enchiladas consist of this:

pan of oil
corn tortillias
velveeta cheese
onion, diced
2# hamburger
2 can diced tomatoes
1 package Wilson's chili mix (it's in a silver pouch with yellow writing in the sauce mix aisle)

Brown hamburger, drain, stir in tomatoes and chili mix. Simmer. Cut Velveeta into 1/2" thick slices and then cut those slices into 1/3 or 1/4ths (depending on how much cheese you want inside your enchiladas). Dice onion, saute in 1 Tbsp oil. Heat tortilia in med-hot oil... set on a plate... I heat all mine up at once... then use another plate to assemble. spoon of onion, two lines of cheese end to end... roll and put in a 9x13x2 dish.

Once you've crammed as many enchiladas in there as you can, cover it with the meat sauce adn cook on 375 for 35 minutes. :)

here is a link to a recipe that I have made personally & just LOVE
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_99...

I love tyler florence and this recipe was so easy and yummy!

EASY CHICKEN ENCHILADAS

1 Can Campbell's Creamy Chicken Verde soup (or a can of cream of chicken and a 4 oz can of green chilies but I like the taste of the Chicken Verde soup better if you can find it)

1/2 cup sour cream

2 tbsp or so of butter (to saute the onions up in)

1 small/med onion chopped (about the size of a tennis ball)

1 tsp or more of chili powder (I also use about a half tsp of chili oil if you have it. If not no worries)

2 Cups chopped up chicken (hint - kitchen shears work really well)

8 8 inch flour tortillas (again - kitchen shears are the bomb)

shredded cheese (I use cheddar or mexican mix)

DIRECTIONS:

Mix soup and sour cream together and set aside.

Add butter, chili powder (and oil if using it) to pan. Then add onions and cook down till nice and carmelized. Add chicken and cook until almost all the way cooked through. (You can add a little more chili powder to the chichen at this point if you'd like too). Add about 2 tablespoons of the soup mixture and mix through.

In an oblong dish spread about a half a cup of the soup mixture evenly over bottom of dish. Then you can either fill the tortillas with the chicken mixture and roll placing them seam side down in the dish or I just like to take 4 of the tortillas and cut them up into bite sized pieces and layer them over the soup mixture. Then I layer the whole chicken mixture on that. Then I layer another 4 tortillas cut up. Then I spread the rest of the soup mixture over that. Then add a layer of shredded cheese and bake at 350 for about 25 minutes. Cheese will be melted and soup will be bubbly.