How to make Cheese Enchilada

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Cheese Enchilada Cassarole

Another great cheese enchilada recipe....one of my favorite's.... try this..
Ingredients

  • 1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
  • 1 cup chopped tomato
  • 1 cup fat-free cottage cheese
  • 1/3 cup sliced green onions
  • 2 teaspoons chili powder
  • 2 garlic cloves, minced
  • 9 (6-inch) corn tortillas
  • Cooking spray
  • 1 cup taco sauce (such as Ortega)
  • 1/4 cup shredded Monterey Jack cheese
Preparation
Preheat oven to 375°.

Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas.

Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375° for 20 minutes or until cheese melts. This cheese enchilada cassarole is ready to serve.... hmmm nice !

Chicken Cheese Enchilada

One of the best chicken enchilada recipes...try it.....its recommended..!

Ingredient :
  • 3 cups chopped cooked chicken
  • 2 4 oz. can chopped green chilis
  • 2 7 oz. cans red enchilada sauce (one for the chicken and one for the cheese)
  • 3 1/2 cups heavy cream
  • 2 doz. corn tortillas
  • 4 cups grated jack or cheddar (or both!) cheese
  • 2 4 oz. cans of sliced black olives
  • 1 tsp. salt
  • oil
INSTRUCTIONS
Preheat the oven to 350 degrees. In a medium bowl, mix together the chicken, one can green chilies and one can enchilada sauce. In another medium bowl, mix together the other can green chilies and enchilada sauce. In another medium/large bowl, mix together cream and salt. Heat a couple of tablespoons of oil in a frying pan to cook the corn tortillas. When the oil is hot, use tongs to dip the corn tortillas in the oil for a couple of seconds on each side to soften. Pat dry with a paper towel and dunk in the cream, coating both sides. (If you cook the tortillas too long in the oil they will become too soft and will break apart.) To make the chicken enchiladas, lay the tortilla in an ungreased baking dish, fill with chicken mixture, and roll it up. Continue until dish is filled. To make the cheese enchiladas, lay the tortilla in an ungreased baking dish, fill with sauce and add cheese, and roll it up.

Continue until dish is filled. When finished, pour extra cream over the top and sprinkle remainder of cheese. Add olives on the top at the very end. Bake uncovered for 23 minutes and serve hot. These chicken and cheese enchiladas can also be made a day ahead of time and refrigerated. I like to prepare an assembly line of sorts with all of the ingredients layed out for efficiency. Serve with spanish rice, beans and of course margaritas!
This great chicken & cheese enchilada recipe is ready to serve.....amazing ..! Enjoy it !

Beef & Cheese Enchilada recipe

Another great cheese enchilada recipe to try.....it's recommended...

Ingredients
1 pound Hamburger
1 can Cream of mushroom soup
1 can Chopped black olives
12 ounces Shredded cheese
1 can Enchilada sauce (we always use mild but you could use whatever you like)
10 Flour tortilla's

Preparation

Preheat oven to 350 degrees.

In a large skillet brown hamburger and drain.

While browning hamburger wrap up a handful of cheese and a sprinkle of black olives in the tortillas and place in a 9X13 pan.

Add enchillada sauce and cream of mushroom soup to hamburger in skillet and stir until well mixed.

Pour Hamburger mixture over tortilla's.

Cover with foil and place in oven for roughly 20 minutes or until cheese is melted....hmmm great taste....