Easy Cheese Enchiladas Recipe...a nice cheese enchilada recipe to try ! Great one !
INGREDIENTS
* 4 corn tortillas (white or yellow makes no difference)
* 1 1/4 c. shredded cheese
* 3/4 c. enchilada sauce
* 1/2 cup chopped onion
* 1/2 tsp. chayene powder (chili powder)
* 1/4 c. black olives (shredded or chopped)
* canola oil (or vegetable oil) - just enough to make a very thin layer in the bottom of the pan
INSTRUCTIONS
1. Preheat the oven at 350 degrees.
2. Place the tortillas 1-2 at a time in a warm oiled pan just enough to soften the tortillas. DO NOT OVERCOOK
3. Place tortilla on a plate lined with paper towelsto obsorb excess oil.
4. Place tortillas onto a baking pan
5. place some cheese, onions, and cayene powder into the center of each tortilla.
6. Roll each tortilla individually.
7. Top each tortilla with enchilada sauce and olives.
8. Bake in oven for 5 minutes or until cheese is melted
The cheese enchilada recipe is ready to serve...hmmm..nice ! Enjoy it !
baked-chicken-cheese-enchiladas.
Beefy Three-Cheese Enchiladas Recipe
Beefy Three-Cheese Enchiladas Recipe..another amazing cheese enchilada recipe to try !
Ingredients:
* 3 pounds ground beef
* 2 Tablespoons garlic, pressed or minced
* 2 Tablespoons ground cumin
* 1 Tablespoon chili powder
* 48 ounces mild salsa or picante sauce (for use with beef mix)
* 1-1/2 pounds cream cheese, softened and cut into chunks
* 6 cups shredded Cheddar cheese
* 6 cups shredded Monterey Jack cheese
* 3 red or green peppers, finely chopped
* 36 (6-inch) tortillas
* 48 ounces mild salsa or picante sauce (for topping)
* 4-1/2 cups shredded cheddar or Monterey Jack cheese
Preparation:
Note: These instructions are for make-ahead freezer meals (6 meals of 6 servings each). However, if you are cooking for a crowd, simply use a large pan and skip the freezing instructions. For a chicken version, substitute shredded cooked chicken for the ground
beef.
In a stock pan over medium heat, brown ground beef. Drain and return to pan. Over medium heat add garlic, cumin, chili power, and salsa; stir to combine. When mixture is heated, add cream cheese chunks, stirring until melted. Stir in Cheddar cheese, Monterey Jack cheese, and peppers. Remove from heat and set aside.
Assemble enchiladas by placing 1/2 cup beef-and-cheese mixture onto each tortilla and rolling. Place 6 enchiladas in each container. Cover with plastic wrap, pressing down to cling to food. Package salsa in snack bags, 1 cup per meal. Package cheese in snack bags, 3/4 cup per meal. Place a package of salsa and cheese in each container and cover. Freeze.
Defrost in refrigerator. Preheat oven to 350 degrees F. Remove lid, salsa, cheese and plastic wrap. Spread salsa over enchiladas and cover loosely with foil to prevent drying. Bake until bubbly around edges and hot in the center, about 30 minutes. Remove foil and sprinkle with cheese during the last 5 minutes of baking. Let stand at room temperature 15 minutes before serving. The Cheese Enchilada recipe is ready to serve. Great taste ! Enjoy it !
enchiladas-suiza.
Ingredients:
* 3 pounds ground beef
* 2 Tablespoons garlic, pressed or minced
* 2 Tablespoons ground cumin
* 1 Tablespoon chili powder
* 48 ounces mild salsa or picante sauce (for use with beef mix)
* 1-1/2 pounds cream cheese, softened and cut into chunks
* 6 cups shredded Cheddar cheese
* 6 cups shredded Monterey Jack cheese
* 3 red or green peppers, finely chopped
* 36 (6-inch) tortillas
* 48 ounces mild salsa or picante sauce (for topping)
* 4-1/2 cups shredded cheddar or Monterey Jack cheese
Preparation:
Note: These instructions are for make-ahead freezer meals (6 meals of 6 servings each). However, if you are cooking for a crowd, simply use a large pan and skip the freezing instructions. For a chicken version, substitute shredded cooked chicken for the ground
beef.
In a stock pan over medium heat, brown ground beef. Drain and return to pan. Over medium heat add garlic, cumin, chili power, and salsa; stir to combine. When mixture is heated, add cream cheese chunks, stirring until melted. Stir in Cheddar cheese, Monterey Jack cheese, and peppers. Remove from heat and set aside.
Assemble enchiladas by placing 1/2 cup beef-and-cheese mixture onto each tortilla and rolling. Place 6 enchiladas in each container. Cover with plastic wrap, pressing down to cling to food. Package salsa in snack bags, 1 cup per meal. Package cheese in snack bags, 3/4 cup per meal. Place a package of salsa and cheese in each container and cover. Freeze.
Defrost in refrigerator. Preheat oven to 350 degrees F. Remove lid, salsa, cheese and plastic wrap. Spread salsa over enchiladas and cover loosely with foil to prevent drying. Bake until bubbly around edges and hot in the center, about 30 minutes. Remove foil and sprinkle with cheese during the last 5 minutes of baking. Let stand at room temperature 15 minutes before serving. The Cheese Enchilada recipe is ready to serve. Great taste ! Enjoy it !
enchiladas-suiza.
BEEF & CHEESE ENCHILADA
BEEF & CHEESE ENCHILADA .... another amazing cheese enchilada recipe to try ! Nice one !
INGREDIENTS
Brown ground beef with onion, salt and pepper. Drain and set aside. Drizzle enchilada sauce in bottom of ungreased 9"x13" pan. Grate cheese. Add sour cream and cheese to ground beef.
Spoon 2 tablespoons sauce on each soft shell, 1/4 to 1/2 cup beef mixture. Roll and place seam down in pan. Pour remaining sauce over enchiladas. Bake at 350 degrees for 20 minutes.
This great cheese enchilada recipe is ready. ..garnish with lettuce, more cheese, onion, etc. A nice taste. Bon apetit !
enchiladas-suiza.
INGREDIENTS
- 1 lb. ground beef
- 1 med. chopped onion
- 1/2 c. sour cream
- 1 c. grated cheddar cheese
- 8 lg. flour tortilla soft shells
- 1 lg. can enchilada sauce
- 1 tsp. salt
- 1/4 tsp. pepper
Brown ground beef with onion, salt and pepper. Drain and set aside. Drizzle enchilada sauce in bottom of ungreased 9"x13" pan. Grate cheese. Add sour cream and cheese to ground beef.
Spoon 2 tablespoons sauce on each soft shell, 1/4 to 1/2 cup beef mixture. Roll and place seam down in pan. Pour remaining sauce over enchiladas. Bake at 350 degrees for 20 minutes.
This great cheese enchilada recipe is ready. ..garnish with lettuce, more cheese, onion, etc. A nice taste. Bon apetit !
enchiladas-suiza.
SOUR CREAM, COTTAGE CHEESE ENCHILADAS
SOUR CREAM, COTTAGE CHEESE ENCHILADAS...another great cheese enchilada recipes. !
INGREDIENTS
Drain chilies and cut into 12 strips. Combine sour cream and cottage cheese, salt and pepper to taste. Reserving half of sour cream mixture, spoon remainder into tortillas along with browned and drained ground beef. Top each with strip of chili and a strip of cheese. Roll up tortillas and place seam side down in dish.
Combine the reserved sour cream mixture with enchilada sauce. Pour over tortillas. Bake at 350 degrees for 25 minutes. The cheese enchilada recipe with sour cream is ready to serve with shredded lettuce, chopped onions and shredded cheese. Nice taste ! Enjoy it !
INGREDIENTS
- 4 oz. whole green chilies
- 12 corn tortillas
- Salt & pepper
- 1/2 lb. sharp cheese, cut in 12 thin long slices
- 15 oz. enchilada sauce
- 1 c. sour cream
- 12 oz. cream style cottage cheese
- 1 lb. ground beef, browned & drained
Drain chilies and cut into 12 strips. Combine sour cream and cottage cheese, salt and pepper to taste. Reserving half of sour cream mixture, spoon remainder into tortillas along with browned and drained ground beef. Top each with strip of chili and a strip of cheese. Roll up tortillas and place seam side down in dish.
Combine the reserved sour cream mixture with enchilada sauce. Pour over tortillas. Bake at 350 degrees for 25 minutes. The cheese enchilada recipe with sour cream is ready to serve with shredded lettuce, chopped onions and shredded cheese. Nice taste ! Enjoy it !
SOUR CREAM & CHEESE ENCHILADAS
SOUR CREAM & CHEESE ENCHILADAS...another nice cheese enchilada recipe to try !
INGREDIENTS
Mix first 4 ingredients in a large bowl. Spread 1/2 cup of mixture in a line on each tortilla and roll up. Place in an 8 x 12 inch pan. Pour enchilada sauce evenly over top. Sprinkle with Cheddar cheese and bake at 350 degrees for about 30 minutes until hot and bubbly.This nice cheese enchilada recipe is ready to serve. Enjoy the feast !
low-fat-cheese-enchilada-recipe.
INGREDIENTS
- 1 pt. sour cream
- 12 oz. shredded Jack cheese
- 4 oz. can diced green chilis
- 1 c. sliced black olives
- 1 doz. 8" flour tortillas
- 10-12 oz. can enchilada sauce
- 2 c. shredded Cheddar cheese
Mix first 4 ingredients in a large bowl. Spread 1/2 cup of mixture in a line on each tortilla and roll up. Place in an 8 x 12 inch pan. Pour enchilada sauce evenly over top. Sprinkle with Cheddar cheese and bake at 350 degrees for about 30 minutes until hot and bubbly.This nice cheese enchilada recipe is ready to serve. Enjoy the feast !
low-fat-cheese-enchilada-recipe.
Cheese Enchilada Cassarole
Another great cheese enchilada recipe....one of my favorite's.... try this..
Ingredients
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 !
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
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 :
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 !
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
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 !
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