Recipes for "enchiladas"

Preheat oven to 350 degrees F (175 degrees C).

In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.

In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.

Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

Veggies: Preheat the oven to 425 degrees. Arrange veggies on a large sheet pan. Toss with olive oil and salt. Roast for 25-30 minutes.

Filling: In a large bowl, combine roasted veggies with the black beans, 1 cup quesadilla cheese and 1 cup enchilada sauce. Stir / gently mash to make a chunky filling.

Roll Enchiladas: Spread some enchilada sauce on the bottom of a 9×13 pan. Roll filling into tortillas, and place them seam-side down in the pan. Cover with remaining sauce and cheese.

Bake: Cover with foil and bake for 15-20 minutes, until bubbly and hot. Serve with avocado slices, cilantro, and a squeeze of lime! And settle in for some cozy Tex-Mex veggie goodness.

Sauce: Remove the husks and place the tomatillos on a greased baking sheet. Roast for 20 minutes at 400 degrees, until the skins have brown or black spots on them and the tomatillos are soft. Place in a blender with the garlic and cilantro and puree until mostly smooth. Transfer to a saucepan and add the broth. Simmer for 20 minutes, until the sauce has thickened. Add the cream and season with salt.

Squash Filling: In a large nonstick pan over high heat, roast the jalapeño and bell pepper. Do not stir too often; let the skins get browned and roasted. Add the onions and saute for a few minutes. Add the squash, 1 tablespoon butter, cumin, chili powder, and salt; saute until the squash is fork tender. Set aside.

Mushroom Filling: Place 1 tablespoon butter back in the pan; add the mushrooms and saute until soft and browned. Season with salt and additional cumin and chili powder.

Assembly: Preheat the oven to 400 degrees. Wrap the tortillas in a moist paper towel and warm in the microwave. Stuff the softened tortillas with a little bit of squash and mushrooms. Roll and place seam-side-down in a baking dish. Repeat until finished; cover with sauce and top with cheese. Bake for 10-15 minutes until cheese is melted and bubbly. Serve with your favorite toppings.

Put the first 6 ingredients in a crockpot. If your salsa is not very saucy, be sure to include the 1/4 cup water or more if necessary. Cook on high for about 3 hours (or longer on the low setting) until chicken is cooked through. You can also cut the chicken breasts into halves to help them cook faster. Use 2 forks to shred the chicken and mix everything together.

Preheat the oven to 400 degrees. Soften the corn tortillas in the microwave, 3 at a time, for about 25 seconds. Fill them with a few tablespoons of filling, roll once, and place seam-side down in a large baking dish (I did 2 smaller baking dishes). Continue until all tortillas have been filled, rolled and placed in dish. Be sure to pack them in tightly next to each other so that they don’t come apart.

Sprinkle evenly with the shredded cheese and bake for about 15-20 minutes, until cheese is melted and bubbly and everything is heated through.

Remove from oven and drizzle with crema. Sprinkle with avocado pieces, fresh cilantro, and Cotija cheese crumbles.

1. Preheat the oven to 400° F.

2. In a large oven-safe skillet, combine the onion, chicken, butternut squash, paprika, garlic powder, and sage, and season with salt. Add the chipotle and diced green chiles. Pour over the enchilada sauce plus 1/2 cup water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover, and cook for 10-15 minutes, until the chicken is cooked through and shreds easily.

3. Remove from the heat. Using two forks, shred the chicken in the sauce. Mix in the cream cheese.

4. Arrange the tortillas on top of the chicken, then top with cheese. Bake for 10-15 minutes until the cheese is melted.

5. Serve the enchiladas warm, topped with fresh lime juice, avocado, Greek yogurt, and toasted pumpkin seeds.

1. Preheat the oven to 400° F.

2. In a large oven-safe skillet, combine the chicken, onion, paprika, and garlic powder, then season with salt. Add the chipotle and diced green chiles. Pour over the enchilada sauce, plus 1/2 cup water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover, and cook for 10-15 minutes, until the chicken is cooked through and shreds easily.

3. Shred the chicken in the sauce using two forks. Add the cream and yogurt (if using). Continue cooking over medium heat until the sauce thickens, about 5 minutes. Stir in the cilantro.

4. Arrange the tortillas on top of the chicken. Top with cheese. Bake for 10-15 minutes until the cheese is melted.

5. Serve the enchiladas warm, topped with fresh lime juice, avocado, Greek yogurt, and cilantro.

1. Preheat the oven to 400° F.

2. In a large oven-safe skillet, heat the olive oil over high heat. Add the chicken and onion. Cook, breaking up the meat as it cooks until the chicken is browned, about 5 minutes. Add oregano and cumin, cook 1 minute. Stir in 2 cups enchilada sauce and the chipotle. Season with salt. Simmer 5 minutes. Remove from the heat.

3. Arrange the tortillas on top of the chicken. Pour over 1/2 cup enchilada sauce, then top with cheese. Bake 10-15 minutes, until the cheese is melted.

4. To make the salsa. Combine everything in a bowl, season with salt.

5. Serve the enchiladas warm, topped with avocado, Greek yogurt or sour cream, and plenty of salsa.

1. Preheat the oven to 425° F.

2. Arrange the corn, poblano, zucchini, onions, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15-25 minutes, until the vegetables have a light char.

3. Remove the corn kernels from the cob, de-seed the poblano pepper and cut into slices, and chop the onions and garlic. Add everything back to the baking sheet and toss with 1 cup salsa verde, the chipotle, paprika, honey, half the cheese, the cilantro, and basil.

4. Pour 1 cup of the salsa verde onto the bottom of a 9×13 inch baking dish. Spoon the vegetable filling down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the baking dish. Pour the remaining salsa verde over top of the enchiladas. Top with the remaining cheese. Bake for 10-15 minutes, until the cheese has melted. Top as desired and enjoy warm!

1. Preheat the oven to 400 degrees F.

2. On a baking sheet, toss the chicken with 1 tablespoon olive oil, the chipotle chilies, and a pinch each of salt and pepper. Arrange the corn, poblano, onions, and garlic around the chicken. Drizzle with olive oil and season with salt and pepper. Transfer to the oven and bake for 15 minutes, until the chicken is cooked through. Remove the chicken from the baking sheet. Switch the oven to broil. Broil the vegetables until lightly charred, 1-2 minutes. Watch closely, then remove everything from the oven.

3. Shred the chicken with two forks. Remove the corn kernels from the cob, de-seed the poblano pepper and cut into slices, and chop the onions and garlic. Add everything back to the baking sheet and toss with 1 cup salsa verde, half the cheese, and the cilantro.

4. Pour 1 cup of the salsa verde onto the bottom of a 9×13 inch baking dish. Spoon the chicken mixture down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the baking dish. Pour the remaining salsa verde over top of the enchiladas. Top with the remaining cheese. Transfer to the oven and bake for 10-15 minutes, until the cheese has melted. Top as desired and enjoy warm!

1. Preheat the oven to 425 degrees F.

2. On a baking sheet, toss together the cauliflower, olive oil, chipotle chili powder, paprika, cumin, and a pinch each of salt and pepper. Add the poblano and toss to combine. Transfer to the oven and roast for 20-30 minutes, tossing halfway through cooking until charred on the edges. Remove from the oven stir in the black beans, cilantro, 1/4 cup enchilada sauce, and about half of the cheese. Toss to combine.

3. Reduce the oven to 375 degrees. Pour 3/4 cup of the enchilada sauce into the bottom of a 9×13 inch baking dish or 12-inch round skillet.

3. Reduce the oven to 375 degrees. Pour 3/4 cup of the enchilada sauce into the bottom of a 9×13 inch baking dish or 12-inch round skillet.

4. Wrap the tortillas in a damp paper towel and microwave for one minute. Spoon a little of the cauliflower mixture down the center of each tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish. Pour the remaining enchilada sauce over top of the enchiladas and then top with the remaining the cheese. Transfer to the oven and bake for 10-15 minutes, until the cheese has melted. Remove and top with the mango avocado salsa and green onions.

4. To make the salsa. Combine all ingredients in a medium bowl. Season with salt.

1. Preheat the oven to 400 degrees F.

2. Heat a large oven safe skillet over high heat. Add the tomatillos and cook, turning often until they begin to char and become soft. Remove from the skillet. Let cool and then give them a rough chop.

3. Return the skillet to medium heat and add the olive oil and onion. Cook for 5 minutes or until the onion is fragrant. Stir the chopped tomatillos, green chiles, and chipotle chiles and cook another minute. Add the tomatoes, beer, oregano, bay leaves, and salt. Bring to a simmer over medium heat. Slide the chicken into sauce and cook for 15 minutes or until the chicken is cooked through and the sauce has thickened slightly. Remove from the heat. Discard the bay leaves and shred the chicken in the skillet. Stir in the cilantro. Lay the corn tortillas flat over the chicken. Add the cheese in an even layer, transfer to the oven and bake for 10-15 minutes or until the cheese has melted.

4. Serve topped with cilantro, and avocado, if desired. EAT.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Pour enchilada sauce into a bowl.

Combine Cheddar-Jack cheese, onion, and black olives in a small bowl.

Brush a small skillet with enough oil to coat a tortilla, and heat over low heat. Cook tortilla in hot oil until softened, 15 to 30 seconds per side. Remove and dip in enchilada sauce to coat, then place on a plate.

Place some turkey and some cheese mixture in the center of the tortilla, roll up, and place it in the prepared baking dish.

Repeat Steps 4 and 5, using more oil as needed, to form and roll 11 more enchiladas; they should cover the bottom of the baking dish. Spread enchilada sauce over the enchiladas to cover.

Repeat Steps 4 and 5 to form, roll, and place remaining 12 enchiladas.

Spread remaining sauce over top and sprinkle with remaining cheese mixture.

Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Season chicken breasts with 1/2 teaspoon garlic powder, 1 teaspoon cayenne pepper, salt, and black pepper; place in a baking dish.

Bake in the preheated oven until chicken is no longer pink inside and juices run clear, 30 to 35 minutes. Cool chicken, then shred with two forks. Set aside.

Heat butter in a large nonstick skillet over medium heat. Add onion and jalapeños; cook until onion is translucent, about 5 minutes. Stir in cream cheese; cook until melted. Stir in remaining 3 teaspoons garlic powder, remaining 1/2 teaspoon cayenne pepper, paprika, chili powder, and cumin. Stir in shredded chicken; remove from heat.

Pour 1/2 enchilada sauce in bottom of a 9x13-inch baking dish. Lay tortillas on a work surface; spoon chicken mixture in a line across center of each tortilla. Sprinkle each with about 1 tablespoon Monterey Jack cheese. Roll up tortillas; place in sauce in the dish, seam-sides down. Pour remaining 1/2 sauce over enchiladas. Sprinkle remaining 4 ounces cheese over top.

Bake in the preheated oven until filling is hot and bubbly and cheese has melted, about 30 minutes.

Place chicken into a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until chicken is no longer pink and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Remove from the pot and let sit until cool enough to handle; shred chicken with two forks.

Combine sour cream, condensed soup, and chili powder in a saucepan. Bring to a simmer over medium heat, stirring occasionally, then turn off the heat and cover to keep warm.

At the same time, melt butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shredded chicken, water, 1/2 of the green onions, green chiles, and taco seasoning; simmer for 10 minutes. Stir in lime juice, onion powder, and garlic powder; simmer for 10 more minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Stir 1 cup soup mixture into the skillet with the chicken. Spread remaining soup mixture over the bottom of a 9x13-inch baking dish.

Fill each tortilla with 1/5 of the chicken mixture and about 5 tablespoons Cheddar cheese.

Roll tortillas around filling and place enchiladas, seam-side down, into the baking dish. Pour enchilada sauce over top and sprinkle with remaining Cheddar, remaining green onions, and olives.

Bake in the preheated oven until filling is heated through and cheese is melted and bubbling, about 25 minutes.

Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).

Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, 5 to 7 minutes per side. Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet.

Add onion, 1 cup Cheddar cheese, sour cream, parsley, oregano, and black pepper. Cook and stir over low heat until cheese melts. Stir in tomato sauce, green pepper, garlic, chili powder, and salt. Add water if needed.

Spoon chicken mixture into tortillas and roll into enchiladas. Arrange enchiladas, seam-side down, in a 9x13-inch baking dish.

Top with taco sauce and remaining 3/4 cup Cheddar cheese.

Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.

Serve and enjoy!

Bring a large pot of lightly salted water to a rapid boil over medium-high heat; add chicken breasts, cover, and cook until tender, 15 to 20 minutes. Drain and transfer chicken to a cutting board; use two forks to shred chicken and set aside.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch baking dish.

Melt butter in a skillet over medium heat. Cook onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add shredded chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.

Place about 1/3 cup of chicken mixture along the edge of a tortilla; roll tightly into a tube. Place enchilada, seam-side down, into the prepared baking dish. Repeat until all of the chicken mixture is used. Sprinkle Monterey Jack cheese over enchiladas. Whisk whipping cream and chicken broth together in a small bowl; pour over enchiladas. Cover the dish with aluminum foil.

Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.

Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.

Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

Preheat the oven to 375 degrees F (190 degrees C). Spray a 13x9-inch baking dish with cooking spray. Spread 1/4 cup of enchilada sauce in the bottom of the baking dish.

Mix chicken, 1 cup of Cheddar cheese, cream cheese, and seasoning mix in a medium bowl; spoon slightly less than 1/2 cup of filling onto each tortilla. Roll up each tortilla tightly; place seam-side down in the prepared baking dish. Drizzle with remaining enchilada sauce. Sprinkle remaining 1/2 cup Cheddar cheese on top; cover with foil.

Bake in the preheated oven for 15 minutes; uncover and bake 15 minutes longer or until bubbly and lightly browned.

To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.

To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

Preheat oven to 350 degrees F (175 degrees C).

To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.

Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.

Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.

While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.

Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.

Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve.

Combine water, chicken, onion, garlic, and bouillon in a saucepan over medium heat. Bring to a boil, then reduce the heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate to cool. Reserve 1 cup broth and discard the rest.

Roast poblano chiles over an open flame (or underneath a broiler) until the skin has blackened on all sides. Place chiles into a plastic bag (or bowl covered with plastic wrap), and let cool, about 30 minutes. Peel blackened skin off cooled peppers, and remove seeds and membranes.

Transfer poblano flesh to a blender; add 1 cup reserved chicken broth and sour cream. Purée until smooth.

Heat oil in a skillet over medium heat. Fry tortillas, one at a time, until softened and beginning to crisp, 10 to 15 seconds. Stack fried tortillas on a plate.

Pour puréed poblano mixture into the skillet and simmer for 10 minutes.

While the sauce is cooking, slice cooled chicken into 1/4-inch strips.

Using tongs, dip one tortilla into hot sauce in the skillet, coating both sides, then place onto a work surface. Arrange some chicken in the center, then tightly roll tortilla around filling. Place enchilada, seam-side down, into a serving dish. Repeat to make remaining enchiladas.

Spoon remaining sauce over enchiladas, then sprinkle with mozzarella.

Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.

Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.

Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.

Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.

Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.

Bake in the preheated oven until bubbly on top, about 15 minutes.

Cut chicken breasts into 1-inch strips; place in a medium glass or ceramic bowl. Add desired marinade; toss until chicken coated in marinade. Cover bowl; marinate in the refrigerator for at least 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Remove chicken from marinade and shake off excess. Discard remaining marinade.

Heat oil in a large skillet over medium heat. Add chicken and chopped onion; cook until chicken is evenly browned. Stir in stewed tomatoes, soup, broth, diced tomatoes with green chile peppers, and diced chile peppers; bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink and juices run clear, 20 to 30 minutes.

Remove chicken from skillet; shred when cool enough to handle. Meanwhile, continue simmering tomato mixture in skillet until reduced to about 2 1/4 cups.

Combine shredded chicken and about 1/4 cup reduced tomato mixture (just enough to make a paste-like mixture) in a medium bowl; stir in 1/2 bunch chopped green onions. Pour remaining 2 cups reduced tomato mixture into a 9x13-inch baking dish.

Heat cream in a separate skillet over low heat, being careful not to boil. Dip tortillas into warm cream to soften and coat; transfer to a work surface. Spoon about 1/3 cup chicken mixture onto each tortilla; top each with about 1/4 cup Cheddar cheese. Roll up tortillas to enclose filling. Place rolled tortillas in the baking dish, seam-sides down, and drizzle with enchilada sauce. Cover with remaining 1 1/2 cups Cheddar cheese; sprinkle remaining 1/2 bunch chopped green onions over cheese.

Bake in the preheated oven, uncovered, until cheese is melted and bubbling, about 25 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Mix 2 cups salsa, cream cheese, and 1/2 of the green onions in a bowl until thoroughly combined.

Add 2 cups Cheddar cheese and 2 cups Monterey Jack cheese and lightly stir to combine.

Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla. Roll tortillas around the filling.

Place enchiladas, seam-side down, in a 9x13-inch baking dish.

Spread remaining 1 cup salsa over the tops of the enchiladas.

Lightly mix remaining 1/2 cup Cheddar and 1/2 cup Monterey Jack in a bowl. Sprinkle cheese mixture over the enchiladas then scatter remaining green onions over top. Cover the dish with aluminum foil.

Bake in the preheated oven until cheese is melted and bubbly, about 20 minutes.

Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool.

Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water. Chop the chicken meat, and stir into the skillet. Remove from the heat.

Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 9x13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour cream over all.

Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.

Stir soup, sour cream, picante sauce, and chili powder in a medium bowl until combined.

Transfer 1 cup of the soup-sauce mixture into a large bowl; stir in chicken and cheese.

Divide chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11x8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

Bake at 350 degrees F until the enchiladas are hot and bubbling, about 40 minutes. Top with tomato and onion.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.

Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.

Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Cook ground beef and onion in a medium skillet over medium-high heat until beef is evenly browned and onion is tender.

Prepare enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13-inch baking dish.

Place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese on each flour tortilla, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas.

Place rolled tortillas seam side down in the baking dish.

Pour remaining sauce over the top of the enchiladas and sprinkle with remaining cheese and olives.

Bake in the preheated oven until the sauce is bubbly and cheese is thoroughly melted, about 20 minutes.

Garnish to taste and serve with your favorite side. Enjoy!

Preheat the oven to 350 degrees F (175 degrees C).

Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until cheese melts, about 5 minutes. Stir in tomato sauce, chili powder, parsley, oregano, salt, and black pepper.

Divide mixture evenly onto tortillas, roll tortillas around filling, and arrange them in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.

Bake in the preheated oven until cheese melts and begins to brown, about 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a large skillet over medium-high heat. Stir in chicken and cook until no longer pink in the center, about 7 minutes. Whisk together condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13-inch baking dish.

Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.

Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Heat 2 tablespoons oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to the pan as needed.

Drain between layers of paper towel and keep warm.

Divide chicken, 10 ounces Monterey Jack cheese, and onion among 12 tortillas.

Roll up each tortilla and place seam-side down in the prepared pan.

Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add chicken broth, stirring with a whisk until thickened. Mix in sour cream and green chiles, stirring occasionally. Heat thoroughly but do not boil.

Pour mixture over enchiladas.

Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes.

Garnish with chopped green onions and cilantro.

Cover a large griddle with aluminum foil and preheat to medium-high.

Cook tomatillos, serrano peppers, and garlic on the hot griddle, turning occasionally, until toasted and blackened — about 5 minutes for garlic, 10 minutes for peppers, and 15 minutes for tomatillos. Remove to a bowl and allow to cool.

Heat oil in a small, deep skillet to 350 degrees F (175 degrees C).

Lightly fry tortillas, one at a time, in hot oil until warmed through, 3 to 5 seconds per side. Drain on a paper towel-lined plate.

Place toasted tomatillos, serrano peppers, and garlic in a blender. Add water and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve chicken bouillon in the mixture, reduce heat, and cook at a simmer until slightly thickened, about 10 minutes.

Soak tortillas in sauce, one at a time, for a few seconds. Fill each tortilla with shredded chicken and sprinkle with sauce. Roll up tortillas and place seam-side down in a serving dish.

Spoon a generous amount of sauce over rolled tortillas. Top with lettuce, cilantro, crema, and cotija cheese. Pour remaining sauce on top or serve on the side.

Preheat the oven to 350 degrees F (175 degrees C).

Heat a large, nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in seasoning mix until combined. Transfer beef mixture to a large bowl, reserving drippings in the skillet.

Add sweet and green onions to the pan drippings; cook and stir over medium heat until tender, 5 to 7 minutes.

Add onions to the beef mixture, along with cream cheese and salsa; stir until cream cheese is completely melted.

Arrange tortillas on a large, flat work surface. Divide beef mixture evenly among tortillas, spooning it in a line down the center of each tortilla. Sprinkle about 1 tablespoon pepper Jack cheese onto each tortilla, then roll tortilla up over the filling. Transfer to a baking dish. Pour enchilada sauce evenly over enchiladas, then sprinkle olives and remaining cheese over top.

Bake in the preheated oven until cheese melts completely, about 20 minutes.

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

Melt butter in a medium saucepan over medium heat. Sauté green onions in hot butter until tender, 3 to 4 minutes.

Add garlic powder, then stir in condensed soup, green chiles, and sour cream. Mix sauce until well combined. Reserve 3/4 of the sauce in a bowl and set aside.

Add chicken and 1/2 cup cheese to remaining sauce in the pan; stir until cheese is melted.

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

Stir milk into reserved sauce in the bowl and spoon over rolled tortillas. Top with remaining 1/2 cup cheese.

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

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Combine cream cheese and salsa in a small saucepan over medium heat; cook and stir until well blended. Stir in chicken and pinto beans.

Fill tortillas with chicken mixture, roll up and place into the prepared baking dish. Sprinkle shredded cheese on top. Cover pan with aluminum foil.

Bake in the preheated oven for until heated through, about 30 minutes.

Enjoy!

Preheat the oven to 375 degrees F (190 degrees C).

Melt butter in a saucepan over medium heat. Add green onions and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in spinach and cook for 5 minutes. Remove from the heat and mix in 1 cup Monterey Jack, ricotta cheese, and sour cream.

Warm one tortilla in a skillet over medium heat until flexible, about 15 seconds. Repeat to warm remaining tortillas. Spoon about 1/4 cup spinach mixture onto the center of each tortilla, roll tortilla around filling, and place into a 9x13-inch baking dish with the seam facing down. Pour enchilada sauce over top and sprinkle with remaining 1 cup Monterey Jack.

Bake in the preheated oven until sauce is bubbling and cheese is lightly browned at the edges, 15 to 20 minutes.

Remove the husks from the tomatillos. Rinse off the tomatillos.

Cut the tomatillos in half and place them cut-side down on a roasting pan lined with aluminum foil. Place the garlic and jalapeños on the pan with the tomatillos.

Broil on the top rack in the oven for 5 to 10 minutes until the tomatillos are lightly charred. Remove from the oven and let cool to touch. Remove garlic from the garlic skins, discard the skins.

Cut open the jalapeños and remove and discard the seeds and the stems.

Place tomatillos, cooked garlic, jalapeños, cilantro, and 1 teaspoon of salt in a blender, pulse until well puréed. Set aside. (You can make several days in advance and store in the refrigerator.)

If you have a stove-top gas burner, you can roast the chiles directly over the flame of the burner, otherwise use a broiler and broil the chiles in a roasting pan, turning them until they are blackened all over.

Place the blackened chiles in a bowl and cover with a plate. Let the chiles steam in their own heat for 5 minutes. Then remove the chiles from the bowl, peel off, and discard the blackened skin.

Slice open the chiles and remove and discard the seed pod, any seeds (they're hot!), and the stems. Slice the chiles into strips.

Heat a couple tablespoons of oil in a frying pan (cast iron works well) on medium-high heat.

Once the oil is hot, add a corn tortilla to the pan. The tortilla should sizzle as it hits the pan. Turn it over and let it cook until little pockets of air start to bubble up.

Remove the tortilla from the pan with a metal spatula, shaking off any excess oil, to a plate lined with paper towels.

Cook the remaining tortillas this way, adding more oil as needed. Separate the cooling tortillas with paper towels.

Spread a little tomatillo sauce in the bottom of a 9x13 casserole pan.

One by one, place a little grated cheese and a strip or two of green chiles in the center of the tortillas, roll them up, and place them seam side down in the casserole.

Once you have filled the casserole with the rolled tortillas, spread the remaining tomatillo sauce over them, and sprinkle with the remaining cheese.

Bake for 15 minutes at 350°F, until the cheese is melted.

Serve with sour cream (thinned with some water) drizzled over, and some chopped fresh cilantro. Thinly sliced iceberg lettuce sprinkled with cider or white vinegar and salt is also good with it. Makes for excellent leftovers; will keep in the refrigerator for several days.

In a large frying pan at medium-high heat, add a tablespoon of oil. When the oil is shimmering and hot, add a corn tortilla to the pan. Cook it for several seconds, use a metal spatula to turn it over, and cook it for few seconds more.

You can soften all of the tortillas this way, one at a time, or you can use my mom's trick of doubling and tripling up the tortillas to absorb excess fat.

My mother places another tortilla either on top of the tortilla in the pan (and then flips both tortillas), or beneath it. In either case, the tortilla picks up some of the excess fat from the first tortilla.

You can continue "stacking" tortillas, removing the ones that have bubbled, softened and lightly browned, while adding more oil as needed to the pan.

This way you can brown and soften the tortillas without using a lot of fat.

It's important to pre-cook the tortillas because not only does cooking them help soften them for rolling, cooking them in a little fat helps develop the flavor of the tortillas.

As the tortillas brown a little, remove them to a plate.

Heat 2 teaspoons olive oil in a large sauté pan on medium heat. Add the chopped onion and cook for 5 to 6 minutes, until translucent. Add the garlic and cook for a minute more.

Add the crushed tomatoes, green chiles, 1/2 cup of water, and oregano. Bring to a simmer and taste. If the sauce tastes too vinegary, add half a teaspoon of sugar to the sauce. Remove from heat.

Put a little olive oil on the bottom of a 3-quart (9x13) casserole pan. Cover 2/3 of a tortilla lightly with the shredded cheese, then roll it up and place it in the casserole pan, seam-side down. Continue until all tortillas are filled and rolled.

Add sauce to the top of the tortillas in the casserole pan. Make sure the rolled up tortillas are covered with the sauce. If not, add a little water to thin the sauce to spread it more evenly over the tortillas. Cover the whole thing with the rest of the grated cheese.

Put the casserole in the 350°F oven for 10 to 15 minutes or until the cheese melts.

Serve with sliced (1/3-inch to 1/2-inch) iceberg lettuce that has been sprinkled with apple cider vinegar and salt. Garnish enchiladas with cilantro and sour cream.

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Shred the leftover chicken so it’s ready when you need it. You should have about 2 cups.

Alison Bickel

In a large, high-sided skillet set over medium heat, add the oil. Once the oil shimmers, add onion and garlic and cook for 1 minute, just until softened.

Add tomato sauce, water, diced green chilis, chili powder, oregano, and cumin. Stir together, then let the sauce simmer on medium to medium-low while you assemble the enchiladas.

Alison Bickel

Alison Bickel

Put about 2 tablespoons of shredded chicken down the center of each tortilla. (You don’t really have to measure the meat. Just divide it evenly among the tortillas!) Sprinkle about 1 tablespoon cotija cheese (just eyeball it) across the chicken, and spoon 1-2 teaspoons sauce over the cheese.

Fold in the sides of the tortilla, roll it up, and put it seam side down in the sauce. Nestle them in the pan. Repeat this until the pan is full. Spoon sauce over the top of the enchiladas.

Alison Bickel

Alison Bickel

Alison Bickel

Alison Bickel

Sprinkle additional cotija cheese over the top of the enchiladas. Cover with a lid and let them simmer until the cheese is melted and the tortillas look puffy, like they soaked up some sauce. This should take about 5 minutes.

Alison Bickel

Alison Bickel

Alison Bickel

Lift the lid and sprinkle cilantro and thinly sliced radishes over the top. Serve alongside sliced avocado, jalapeño, and sour cream.

Add the chiles to a dry 12-inch frying pan. Turn the stove to medium heat and gently toast the chiles, flipping halfway during toasting, 4 to 5 minutes. The exterior of the chiles will take on a dark color, and you'll start to smell their aroma.

Once the chiles are toasted, remove them from the pan and allow them to cool for 10 minutes (or until cool enough to handle).

Simply Recipes / Marta A Rivera Diaz

Once the chiles are cool, pull off their stems. After pulling the stems, you can easily tear them open. Shake out the seeds inside and pull the yellow (or white) membrane that lines the inside of the peppers.

Put the peppers in the jar of a 64-ounce blender and carefully pour the boiling water or stock over them. Allow the peppers to soak for 15 minutes.

If you happen to be poaching chicken to use in your enchiladas, soak the chiles in the poaching liquid instead of plain boiling water for more flavor. Instead of a blender or food processor, you can use an immersion blender to blend the sauce right in the pot you cooked the chicken in.

Simply Recipes / Marta A Rivera Diaz

Simply Recipes / Marta A Rivera Diaz

Check to see that the peppers have softened. Remove 1 cup of the soaking liquid and set aside.

Add the chopped tomatoes to the blender, along with the onions and garlic, salt, oregano, cumin, and (if using) ground cinnamon and cocoa powder. Blend on high speed until smooth, 30 seconds to 1 minute. Use a rubber spatula to scrape down the sides and blend once again at the same speed for another 30 seconds.

Don’t overfill the blender. A 64-ounce blender will accommodate this entire recipe, but if yours is smaller, puree the sauce in batches.To avoid an explosion, be sure to vent the blender lid—just remove the plug from the center.

Taste the sauce; the heat level will depend on the chiles you used. If desired, add some chipotle peppers for more heat or flavor. If you’d like the sauce to be thinner, add as much of the reserved soaking liquid as needed.

Sauce too thin? Crumble part of a corn tortilla and puree it into the sauce until smooth.

Simply Recipes / Marta A Rivera Diaz

Simply Recipes / Marta A Rivera Diaz

Taste for seasoning and add more salt, if needed. The sauce is now ready to use.

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You can make the enchilada sauce up to 1 week in advance. Prepare the sauce as instructed and store it in an airtight container in the refrigerator. You can also freeze the prepared sauce for up to 6 months. When you're ready to use it, thaw it completely in the refrigerator.

Simply Recipes / Marta A Rivera Diaz

Make the Sauce: Preheat the oven to 425 degrees. Line a baking sheet with foil. Place tomatillos and jalapeños on the baking sheet. Wrap peeled garlic in foil and add to baking sheet. Drizzle everything with a little olive oil and sprinkle with salt. Roast for 30 minutes, stirring halfway to prevent excessive scorching. Pulse everything in a blender (including juices). Add other sauce ingredients, blend until smooth. Season with salt to taste.

Make the Filling: In a large bowl, combine about one third of the sauce (2 or so cups) with the chicken. Stir in about half of the cheese and any other mix-ins you want.

Make the Enchiladas Verdes: Reduce the oven temperature to 400 degrees. Grease a 9×13 baking dish. Place filling on tortillas, roll up, and arrange in pan, seam side down. Cover with another cup or two of sauce and remaining cheese (just eyeball it). Bake for about 15 minutes, until bubbly and delish. Top with cilantro or cotija or red onion – all your favorite standbys are welcome.

Make the salsa verde: Melt butter in a skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Add flour and stir until fragrant, 1 to 2 minutes. Pour in broth, then add green chiles, garlic, salt, and cumin. Simmer until flavors have blended, about 15 minutes. Remove from the heat.

Preheat the oven to 350 degrees F (175 degrees C.)

Make the enchiladas: Mix Monterey Jack and Cheddar together in a bowl.

Heat 1/4 inch oil in a heavy skillet over medium heat. Fry tortillas, one at a time, until blistering but still soft enough to roll, 10 to 20 seconds per side. Drain on paper towels.

Dip both sides of each tortilla in salsa verde, then place onto a work surface. Place 2 heaping tablespoons chicken and about 2 tablespoons cheese mixture down the center and roll tortilla around fillings. Place, seam-side down, into a shallow baking dish. Repeat to fill and roll remaining tortillas.

Spoon some salsa verde over enchiladas and pour in heavy cream. Sprinkle remaining cheese mixture over top and garnish with green onions.

Bake, uncovered, in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes. Remove from the oven and garnish with olives and cherry tomatoes. Serve immediately with remaining salsa verde on the side.

Preheat the oven to 350 degrees F (175 degrees C).

In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.

Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.

Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.

Make the sauce: Pulse tomatillos, cilantro, onion, jalapeños, and green onions in a food processor until coarsely chopped, about 8 pulses. Transfer mixture to a saucepan.

Bring tomatillo mixture to a simmer over medium heat, then cook for 5 minutes. Stir in cream, broth, salt, and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Remove from the heat.

Make the filling: Place shrimp and spinach into a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Transfer to a bowl; wipe the skillet dry.

Make the enchiladas: Heat 1 teaspoon oil in the clean skillet over medium heat. Cook one tortilla in the hot skillet until soft, 7 to 8 seconds per side. Place about 1 tablespoon filling and 1 tablespoon Monterey Jack in the center and roll to seal. Place enchilada into the prepared baking dish with the seam facing down. Repeat to warm, fill, and roll tortillas, adding remaining oil as necessary.

Pour sauce over enchiladas and spoon remaining filling over top. Sprinkle with remaining cheese, dollop with sour cream, and drizzle with green pepper sauce.

Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.