Cheese Enchiladas

You know what I like the most about enchiladas???

The fact that the filling can really be left up to your imagination, it can have meat, it can have chicken, it can have just cheese, it can have whatever your heart desires.

These are extremely simple enchiladas and I guess you could think of them as being simple as can be, but don't be fooled by the simplicity because they really are delicious.

The recipe is for 16 enchiladas, if you think that is too much for your family, just remember you can always freeze them for another meal :)

Cheese Enchiladas

Credit: Taste of Home

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
16 flour tortillas (8 inches), warmed
4 cups (16 ounces) shredded Monterey Jack cheese
2-1/2 cups (10 ounces) shredded cheddar cheese, divided
2 medium onions, finely chopped
1 cup (8 ounces) Daisy Brand Sour Cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded lettuce, sliced ripe olives and additional Daisy Brand Sour Cream, optional


Directions

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tablespoons sauce over
each tortilla.

In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla.

Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. Pour remaining sauce over top.

Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted.

Yield: 16 enchiladas.

Tomatillo and Cilantro Chicken Enchiladas

I am not a fan of enchiladas.  There, I got that out of the way.

So, it's not something I make very often, something about a bad experience when I was pregnant and got really sick and then hated Enchiladas for the rest of the my life, which is really stupid since it's not the Enchiladas fault if I had morning sickness.  LOL



But anyway, I don't really much care for them, but once in a while I'll be browsing the food blogs online and something will catch my eye, like these Chicken Enchiladas and I think what caught my eye was the cilantro cause I'm a nut for cilantro.



Care's Kitchen is a blog I just recently started following but boy does she have good stuff, check it out when you have a chance.

Now onto the enchiladas which have broken down the wall of fear I had built for so long....these are SO good.  The Sauce is from Care's Kitchen, the rest of the method is adapted from the same post since it's pretty much just a how to on putting these together.



Tomatillo-Cilantro Sauce
by Lourdes Castro, Simply Mexican - Epicurious October 2009

Ingredients:

8 tomatillos, husks removed, rinsed, and quartered
2 to 3 jalapeños, stemmed and halved
1 cup lightly packed fresh cilantro, tender stems and leaves
1 clove garlic
2 tablespoons water
1 tablespoon olive oil
1 onion, chopped
Salt and black pepper

Directions:



Combine the tomatillos, jalapeños, cilantro, garlic, and water in a blender



and purée until well blended.



Heat the oil in a sauté pan over medium heat.

When the oil is hot, add the onion and sauté until the onion is limp and translucent, about 8 minutes. Add the tomatillo mixture. Season with salt and pepper. Cook for about 5 minutes, or until the sauce thickens.



Add the shredded chicken to the sauce and stir to coat. Allow to cook for 3 more minutes. Check the seasoning and adjust if needed.

METHOD:

I used a whole chicken, cooked it up and set aside the broth for other recipes.  I then let it cool down a bit and shredded it.  I think I used about half of the chicken for these enchiladas.

Added the chicken to the sauce as specified above.

Then took out a tortilla, filled it with the Tomatillo and Cilantro Chicken mixture, rolled it up and placed it in a greased baking pan.



Repeat with the remaining tortillas.

Top them with shredded cheese of your choice, I used Mexican blend, then pour on the Enchilada sauce, I used a can of ready made Sauce but you could make Emeril Lagasse's easy homemade enchilada sauce.



Sprinkle on some more cheese, cover with foil and bake at 375 degrees for about 25 minutes.  That's it.

SO GOOD!

Best Creamy Enchiladas!

I first came across this recipe at Blessings Beyond, it's been saved in my Bookmarks for a while, so I thought tonight was the night.....and I'm glad I tried them because YUMMY! My kids loved them and ate every bite on the plate. Thumbs up! 

 

 

Best Creamy Enchiladas

 

4 boneless skinless chicken breasts (I used two packages of Cooked Grilled Chicken, Southwest Flavor) 1 8oz block cream cheese, softened 

2 teaspoon dried onion 

1 tsp garlic powder 

1 - 2 tsp fajita seasoning 

1/2 tsp black pepper 

1 cup of mozzarella cheese 

8 - 12 flour tortillas, room temperature 

2 cans of cream of chicken soup 

2 cups of sour cream (16 oz container) 

1 cup milk 

1 can of Ro-tel tomatoes with green chilies 

2 cups of shredded cheddar cheese 

 

 

 In a large mixing bowl, mix together well, cream cheese, dried onions, garlic powder, fajita seasoning, and pepper. Stir in the cubed chicken and mozzarella cheese. 

 

 In another large mixing bowl, combine soup, sour cream, milk, and ro-tel. Mix until smooth and blended. 

 

Spray large baking dish (i use the large pyrex) with non stick cooking spray. Then spread a little of the soup mixture over the bottom. About 1/2 cup or so. Just enough to lightly cover the bottom. 

 

Roll enchiladas with chicken mixture and lay in baking dish seam down. 

 

When all are in the pan, top with soup mixture. 

 

Bake in 350 preheated oven. (uncovered) Bake for about 40 minutes. 

 

Remove and top with cheddar cheese, place back in the oven and cook for about 10 to 15 minutes. 

Chicken Enchiladas

I made these for dinner the other night. The kids love them and again, it's a quick and easy dinner.

The recipe was from AllRecipes.com

CHICKEN ENCHILADAS

INGREDIENTS

* 1 tablespoon butter
* 1/2 cup chopped green onions
* 1/2 teaspoon garlic powder
* 1 (4 ounce) can diced green chiles
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1/2 cup sour cream
* 1 1/2 cups cubed cooked chicken breast meat
* 1 cup shredded Cheddar cheese, divided
* 6 (12 inch) flour tortillas
* 1/4 cup milk


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes).


Add the garlic powder, then stir in the green chiles

Cream of mushroom soup

and sour cream.

Mix well. Reserve 3/4 of this sauce and set aside.

To the remaining 1/4 of the sauce in the saucepan, add the chicken


and 1/2 cup of shredded Cheddar cheese. Stir together.

3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

4. In a small bowl combine the reserved 3/4 of the sauce with the milk.


Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese.

Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Charlie's Favorite Enchiladas!

I absolutely love enchiladas so I'm always looking for different recipes to make them. This one I found in the WalMart Family Cookbook which is filled with delicious recipes.

CHARLIE'S FAVORITE ENCHILADAS

Credit: Sharon Young Walmart #3230 Bryant, AR

Ingredients:

1 medium onion, chopped
1 clove garlic, minced
2 tbsp. Oil
3 cups shredded, cooked chicken
1 can (10 3/4 oz.) bean with bacon soup
1 can (4 oz.) diced green chile peppers, drained
1/2 cup water
1 tsp. Ground Cumin
1/4 cup Oil
8 (10-inch) jalapeno or cheese-flavored flour tortillas
1 jar (8 oz.) taco sauce
1 cup Shredded Mild Cheddar Cheese


Directions:

1 - Preheat oven to 350ºF. Grease 3-quart rectangular baking dish. Set aside.

2 - In large skillet cook onion and garlic in 2 tbsp hot oil until tender. Stir in chicken, soup, chile peppers, water and cumin. Cook and stir until heated through.

3 - In another large skillet heat 1/4 cup oil over high heat. Fry tortillas, 1 at a time, about 6 seconds or until golden brown, turning once. (Add more oil as necessary during cooking). Drain on paper towels.

4 - Spoon about 1/2 cup of the chicken mixture down center of each tortilla. Roll up. Arrange in prepared dish. Pour taco sauce over top. Sprinkle with cheese. Tightly cover with foil.

5 - Bake for 30 to 35 minutes or until heated through. Remove foil. Bake for 5 minutes more.

Serves 4.

Chicken and Black Bean Enchiladas!

This is what we had for dinner last night, I made some Spanish rice as a side dish and we're good to go. The enchiladas were pretty good, I think I would probably add a little more salsa to them and even some cheese to the filling too....other than that they were delicious.

Chicken and Black Bean Enchiladas with Gooey Jack Cheese

Recipe from Robin Miller on Food Network.

2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chiles
1/3 cup prepared salsa, mild, medium or hot
2 tablespoons chopped fresh cilantro leaves
4 (8-inch) flour tortillas
1 1/3 cups shredded Monterey jack and or Cheddar

*Cook's note: this is enough chicken to make this meal and another meal. If you are only making this meal, use 1 pound chicken.

Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use.

Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.

Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla).

Bake enchiladas 15 minutes, until cheese is golden and gooey!