Enchiladas

Sorry this is up so late in the day. Special Dark turns two today so we've been celebrating like crazy and then we've been cleaning and making rolls for our church luncheon tomorrow.My Guelita is a fabulous cook. She is also notorious for her giving nature. Anyone who stops to visit goes home laden with food. I have fond memories of visiting as a child "helping" Guelito roll the tortilla dough int

1 can (10-3/4 o­unce­) co­nde­nse­d Cr­e­am­ o­f Ch­ick­e­n so­up 1/2 cup so­ur­ cr­e­am­ 1 cup Picant­e­ sauce­ 2 t­e­aspo­o­ns ch­ili po­wde­r­ 2 cups ch­o­ppe­d co­o­k­e­d ch­ick­e­n 1/2 cup sh­r&#

4 cups cooked, cubed chicken 1 can cream of chicken soup 1 cup sour cream 1 10 oz. can Rotel tomatoes or 1 ¼ cups salsa 6 whole wheat flour tortillas 2 to 3 cups of grated cheese, cheddar or Monterey Jack or a combo Mix chicken, soup, sour cream, and Rotel or salsa together. Spray your crock pot with non-stick spray [...]

F­ILLIN­­G­: 4 cu­p shr­edded or­ ca­n­­n­­ed chicken­­ 8-ou­n­­ces cr­ea­m cheese (sof­ten­­ed) 4 Ta­blespoon­­s chopped g­r­een­­ chilies 1/2 cu­p sa­u­ted on­­ion­­s 1/2 tea­spoon­­ cu­min­

Here’s a fun recipe, I hope to start offering them more often!  One thing that we do fairly often is have “theme” dinners.  I like to offer my kiddos diversity in their meals, and one fun way to do that is to tell them something like “Tonight we’re going to Mexico” or china, or wherever!  So, the [...]

1 Tablespoon Shortening1 pound Ground beef3 Tablespoons Flour1 8−oz. can Tomato sauceWater2 Tablespoons Chili powderSalt, to taste3/4 teaspoon Garlic powder12 Corn Tortillas1 pound Cheese, longhorn − coarsely grated1 large Onion, chopped fineMelt shortening in heavy skillet. Add the ground meat and brown. Sprinklemeat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix 1/2cup wat

1 med. onion, chopped2 tbsp. margarine1 1/2 c. shredded cooked chicken1 jar picante sauce8 flour tortillas (6")1 pkg. (3 oz.) cream cheese, cubed1 tsp. ground cumin2 c. shredded extra sharp Cheddar cheese Heat oven to 350 degrees. Cook and stir onion in large skillet until tender. Stir in chicken, 1/4 cup of picante sauce, cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup of

1/2 cup chopped onion1 clove garlic, minced1 tbsp. cooking oil28 oz. can tomatoes1 tbsp. honey1 tbsp. chili powder1/2 tsp. ground cumin1/2 tsp. ground coriander16 oz. fresh mushrooms, sliced2 tbsp. margarine8 oz. pkg. cream cheese, cut up1 cup sour cream3/4 cup sliced green onions8 - 7 inch flour tortillas2 cups shredded pepper cheesedash ground red pepperCook onion and garlic in oil until tender.

1/2 cup chopped onion2 garlic cloves, minced1-1/2 cups Italian tomatoes, drained, chopped, reserve liquid1/2 cup sliced mushrooms1 tsp. jalapeno pepper, chopped1/8 tsp. pepper8 oz. chicken (2 chicken breasts skinned, boned, cooked, chopped)4 corn tortillas, 10 inch size4 oz. cheddar cheese, shreddedblack olives, chopped for garnishsour cream or plain yogurtPreheat oven to 375 degrees. Saute onions

6 boneless chicken breast8 flour tortillas8 oz. sour cream1 jar picante sauce2 c. Monterey Jack cheese Boil chicken breast. Cut into slices. Simmer chicken in picante sauce. Lightly spread butter on flour tortillas. Stuff tortillas with chicken mixture. Lay open side face down in casserole dish. Cut slices in top of tortillas. Spread sour cream then cheese on top of tortillas. Bake at 350 d

EnchiladasServes 6Fibre 2.1g, protein 35g, fat 35gCalories/serving: 490WWpoints per serving: 101 recipe Pasta Crepes 675g/1 1/2lb minced pork 3 cloves garlic, peeled and finely chopped 3 teaspoons chilli powder45ml/1 1/2floz cider vinegar 1 tablespoon olive oil 30g/1oz chopped onion 25oml/8floz prepared tomato sauce or passata 25oml/8floz water 1/2 teaspoon ground cumin6 drops Tabasco sauce, or t

Preparation time: 30 minutes. Enchiladas were a family staple growing up, though thankfully this cheese enchilada recipe has much less fat in it these days. My mother, a fifth generation hispanic Arizonian, learned this recipe from my grandmother. Note that there are many kinds of enchiladas - green chile, shrimp, chicken, red chili - to name a few. This recipe is much more "Te

For this week's Tasty Thursday I'm posting the best EVER chicken enchilada recipe. These are so good, and way better than anything I've ever had in a resturant. I've posted the recipe on my food blog, so just click on the picture below to read it. ENJOY! To see the other recipes on this week's Tasty Thursday click here, or the Tasty Thursday icon above, and thanks so much to Trista at The

This is not the best thing to be eating 6 weeks before your wedding, but I had most of the ingredients for Enchiladas just sitting in my fridge, waiting to be brought together. It turned out scrum-diddle-ee-umptious!Beef Enchiladas in Green SauceIngredients1 recipe of green sauce (at room temperature)2 1/2 cups extra sharp cheddar cheese, grated scant 1 cup Malvarosa, finely grated1 teaspoon olive oil1/2 cup onion, finely chopped12 oz ground beef1-2 teaspoons flour1 rounded tablespoon fresh cilantro, chopped 12 (6-inch) corn tortillas1/2 cup sour creamInstructionsCombine cheeses in a bowl. Preheat oven to 375 degrees.Heat oil. Saute onions on medium for 2 minutes. Add beef and cook until it turns brown, stirring often. Season lightly. Add 1 teaspoon flour and stir. If the mixture is still

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Here is the delicious recipe . Just try it ,i wish you will enjoy it.Ingredients 3 cup Cooked rice 2 cup Cooked chicken breast (shredded)2 ounce-weight Cheddar cheese shredded 2 ounce-weight Monterey Jack cheese shredded1/2 cup sour cream 1 1/4 cup Chicken broth divided 1/4 cup onion Sliced 1 tbsp paprika 1/2 tsp salt, table 4 Poblano peppers roasted, peeled, seeded & deveined3/10 cup almonds blanched 1/4 cup herb, cilantro, leaves, fresh 1 garlic, cloves, fresh 2 tbsp oil, vegetable 3/4 cup cream, whipping, heavy 1 3/4 cup Milk divided 1 tsp pepper, black 12 Corn tortillasPreparation:1. Combine rice, chicken, cheese, sour cream, 1/2 cup chicken broth, onions, paprika, and salt in large bowl. Mix thoroughly; set aside.2. Combine remaining chi

4 Chicken Breasts1 lg can Cream of Chicken Soup1 sm can Cream of Chicken Soup1/2 Cup Sour Cream1 pkg Taco Seasoning1 can diced Green Chilis2 cups shredded cheeseFlour tortillas (or corn if you prefer) Boil Chicken until done (apx 30 minutes). I spice the water, adding Season All, Garlic Salt, Pepper, Sage and Poultry Seasoning. Save water and remove chicken breasts to cool so you can chop/shred. In another pan, add the soup, sour cream, green chilis and taco seasoning. On low heat, mix the ingredients and let them simmer while you chop or shred your chicken. In a 9x13 cake pan, spray with non-stick spray and spread about one cup sauce on the bottom of the pan (so your tortillas don't get hard). Mix chopped/shredded chicken into sauce mixture. Pour a good amount (about 1/4 cup)

Posted by JBic01 at recipegoldmine.com 5/17/02 1:13:11 pm 1 (21 ounce) can apple pie filling 6 (8-inch) flour tortillas 1 teaspoon ground cinnamon 1/3 cup butter or margarine 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 1/2 cup water Spoon fruit filling evenly down center of each tortilla; sprinkle evenly with cinnamon. Roll up, and place, seam side down, in a lightly greased 2-quart baking dish. Bring butter and next 3 ingredients to a boil in a medium saucepan; reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas. Bake at 350 degrees F for 20 minutes.

So far I’ve had a great week. For the past three nights I’ve eaten enchiladas with a glass of Cabernet Sauvignon. And no, I have no idea what the right wine is for enchiladas. What I do know is it was the bottle sitting on the counter at the time I produced a thirst, and it satisfied that thirst. I think this was the first time I’ve made my enchiladas since moving to Fairfield, which felt like some sort of milestone: me cooking my version of soul food at home. Anyway, they’re all gone now, sorry. But here’s the recipe in case anyone else is in need of some gut busting cooking that gets better as leftovers: INGREDIENTS 2-3 chicken breasts (preferably free range and fresh). 2 cans of Hatch red enchilada sauce (I prefer to use one can of medium and one can of hot), which can be found at Everybody’s. It’s very important that you get this particular brand. cilantro garlic cumin cayenne pepper chili powder oregano salt sour cream (preferably

I have made these enchiladas for a couple years now. When I went through my “how many ways can I make enchiladas phase” I tried to find a recipe for pumpkin enchiladas and came across this recipe by Martha Stewart. Funny enough, tonight when I googled “pumpkin enchiladas” I came across several other bloggers [...]

Brown in skillet:1 lb. ground beef1 clove garlic, chopped2 tsp. salt1 tbsp. tequila, cognac or water1 tbsp. chili powder Cook until brown. Stir in 1 pound can kidney beans, undrained. Remove from heat. Place 1/3 cup filling in 1 tortilla. Roll, put seam side down in 9 x 13 inch baking dish. Make tomato sauce.TOMATO SAUCE: In skillet, saute:1 clove garlic, chopped1/2 c. onion, chopped1/4 c. green pepper, chopped Cook until tender, about 5 minutes and remove from heat. Stir in 1 can (2 pounds 3 ounces) Italian tomatoes, undrained and 1 (6 ounce) can tomato paste, mix well. Bring to a boil. Add 1 beef bouillon cube in 3/4 cup boiling water, 2 to 3 tablespoons chopped green chilies, dash of cumin, 1/2 teaspoon salt, 1/8 teaspoon pepper. Simmer 5 minutes uncovered. Pour over tortillas. Sprinkle top with 1 cup grated Cheddar cheese. Bake 25 minutes at 350 degrees.

The best enchiladas I have ever made.It is very time consuming,so be prepared to be in the kitchen for awhile.The sauce is creamy and the filling is packed full of flavor.The kids,me and my husband really enjoyed these.From Taste Of Home.I served with rice (i made regular white rice and added a can of diced tomatoes and added garlic,cumin and chili powder to taste) and refried beans.Garlic Beef Enchiladas1 lb ground beef 1 medium onion, chopped 2 tablespoons flour 1 tablespoon chili powder 1 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon ground cumin 1/4 teaspoon ground sage 1 (14 1/2 ounce) can stewed tomatoes Sauce 4-6 cloves garlic, minced 1/3 cup margarine 1/2 cup flour 1 (14 1/2 ounce) can beef broth 1 (15 ounce) can tomato sauce 2 tablespoons chili powder 2 teaspoons cumin 1 teaspoon sage 1/2 teaspoon salt 1 dash garlic powder 10 large flour tortillas 2 (8 ounce) cups shredded cheddar cheese or Mexican blend cheese

This article, titled How To Get Your Child To Eat Anything. is based upon a lofty notion which I have yet to master. I must brush up on my playing of the "vegetable game"! Not my child, but my niece, she is currently living with us for an indefinite period of time. I adore her, she's an absolute joy to have around. And a challenge, particularly at meal times. At six years of age, her palate is not accustomed to the type of fare I was used to serving. Her sweet tooth, though, has fully developed and she knows how to play upon my emotions in making requests for baked goodies that I rarely, if ever, am able to refuse. The following recipe, an old favorite, is one she's requested several times over. It's a breeze to make and satisfying to see her tuck in! I've already harvested some zucchini in my veggie garden (look out, neighbors!), and will be using it in many ways over the coming months. Perhaps you'll coax your child into consuming some, too, by way of this recipe!Make these if

LICUA LOS CHILES CON LA CREMA, AnADE LA SALSA.<br>CALIENTA LA SALSA A FUEGO MEDIO.<br>REMOJA LAS TORTILLAS EN ESTA SALSA Y RELLENALAS CON EL QUESO CREMA, LA CARNE Y LA CEBOLLA.<br>ESPOLVOREA EL QUESO ...

I received this recipe from my sister-in-law when we both lived in Utah about 4 years ago. She cooked it for a family get together and we all loved it. I have been making it at least once a month ever since then. It is easy, fast and quite tasty. White Sauce Chicken Enchiladas 1 pound chicken, cooked and shredded (I boil 12 frozen chicken tenders in water that has been seasoned with cumin, salt, pepper, onion powder and garlic powder. I boil them for at least an hour.) 1 small (4 ounce) can green chiles 3 cans cream of (more…)

John T Jones, Ph.D.Enchiladas are good but a little variety helps. Here is how to make chicken, steak, and cheese enchiladas all at the same time. Oh, did I forget pork?Meat SelectionBeef: I like steak enchiladas but you need good beef that is tender and flavorful. Some of the restaurants around here use ground meat in their enchiladas. These are the restaurants I never visit twice.When I first started working as an engineer in Colorado (about a zillion years ago), an old industrial engineer told me this: Never buy a breaded piece of meat!He went on to say that any old piece of meat could be breaded and you just don’t know what you are getting. It could be as old as the hills, unrefrigerated, contaminated, dropped on the floor and stepped on, or fetched out of the grease trap as far as you know.The same goes for ground meat. Who knows it’s real history? In enchiladas it gives the wrong texture and the wrong flavor.So buy a good piece of beef. You don’t need much because there are

CHICKEN ENCHILADAS 1 lb chicken breast, cooked1 cup chopped onion6 Mama Lupe's low carb tortillas1 tsp salt1/4 tsp pepper1 tsp parsley1 can Old El Paso Green Enchilada Sauce1 cup Monterey Jack cheese, grated1 cup fat free sour cream Cut cooked chicken into strips and pieces. Spray casseroledish with pan spray. Spray saucepan with pan spray, and saute onions until brown on the edges. Add cooked chicken. Add fat free sour cream and salt, pepper, and parsley. Fill 1 tortilla with 1/6th of the chicken mixture, roll up and place with seam down into casserole dish. Follow with other 5 filled tortillas. Pour on the can of green enchilada sauce, then cover with grated cheese. Bake for 40 minutes at 350F. Serve with salad. Ole! Martha

Hoy nos apetecía comer enchiladas mexicanas, nos encantan, pero al ser una decisión de última hora y por falta de ingredientes, han tenido que ser inventadas, de ahí el nombre de la receta, eso si, han quedado riquísimas! ------ En un cazo, calentar tomate frito con una pizca de azúcar, comino en polvo, 1/2 guindilla y orégano. Echar en cada cazuelita de barro individual, que cubra toda la base.

Haven’t you heard this phrase “estas no son enchiladas”, which means ‘these are not enchiladas’ to say that something isn’t so simle as it may seem. Or this one “the whole enchilada,” which means simply “the entire thing.” I was wondering where all these come from?   (more̷

I was never a fan of Mexican food until in 1988, a Mexican National friend and co-worker of mine at a beef packing plant where we worked together introduced me to real Mexican food. His wife, Minnie, was a petite 4'11 girl who was no more than 21 years old at the time, and had the cooking experience of a 70 year old who had cooked for a living. So many recipes labeled as Mexican, are Americanized versions of what the real thing is supposed to be. I remember one day he brought in a dish for me that Minnie had made. I asked: 'What is it?' He told me. ( My spanish was weak at the time and WHOOSH, right over my head! )I then asked what's in it? He said: 'You don't want to know amigo!" I still don't know what was in it, but it matters not; it was one of the most delicious meals I ever ate. Thank you Lupe and Minnie. WE ,HOPE YOU LIKE THIS ENCHILADA RECIPE. Ingredients: 1 T. butter3/4 C. chopped onion1 large clove garlic, minced1/2 t. salt1/4 t. ground cumin (We use LOTS mo

CALENTAR EL ACEITE Y SOFREIR LA CEBOLLA EN TROZOS CON EL AJO Y LOS CHILES.<br>AGREGAR LA LECHE Y EL CONSOME.<br>DEJAR HERVIR Y RETIRAR DEL FUEGO, CUANDO SE ENFRIE SE LICUA Y SE REGRESA AL FUEGA POR 2 MINU ...

A delicious meal in no time flat!!2 Lbs shredded beef1 TBS Chili Powder4 Garlic buds crushed and finely diced½ Large Onion Chopped2 tsp Cumin1 Cup Taco Sauce1 Cup Sliced Black Olives1 Can (16 Oz.) Refried Beans1 Cup Corn Niblets (Optional) 2 Cans Green Enchilada Sauce1 ½-2 Cups Shredded Cheddar CheeseCook beef in crock pot overnight on low. Cool and shred coarsely in food processor; remove to large bowl. In a separate pan, sauté the garlic and onion. To the bowl with the shredded beef, add onion and garlic, refried beans, chili powder, cumin, taco sauce, corn and olives. Mix well so all is blended. In a heatproof casserole dish, pour one (1) can of the enchilada sauce. Place meat filling in the center of a tortilla, then roll up and arrange in dish. Pour remaining can of enchilada sauce over the rolled up tortillas. Sprinkle the shredded cheese over the filled tortillas. Bake in a preheated 375F. oven for 20-25 minutes. Serve as is, or with chopped tomatoes, shredded lettuce, sour