Enchilada Recipes For Ms. Rose  

Hi Ms. Rose!
Sis told me you'd be popping in for some recipes so I thought I should post some.

Three Cheese Chicken Enchiladas
These are THE BEST!!! I got the recipe from Steph's Country Kitchen Goodness back before she bought into the "low fat is healthy" garbage and changed a lot of her recipes. But that's a rant for another day. LOL! These are soooo yummy!

1/3 cup olive oil
12 (6-inch) corn tortillas (preferably yellow corn tortillas, but white corn will do)
2 (10 oz) cans red enchilada sauce
3 ounces cream cheese
3/4 cup sour cream
1/4 tsp. salt
1/4 to 1/2 tsp. ground cumin
1/4 tsp. pepper
2 or 3 chicken breasts, cooked and shredded
2 cups shredded Monterey Jack cheese, divided
1 cup shredded Cheddar cheese
1/4 cup chopped green onions

1. Heat oven to 350°.

2. In 8-inch skillet, heat oil over medium heat until hot. With tongs, dip each tortilla in hot oil, turning quickly to soften, about 3 seconds; set aside.

3. In large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Stir in chicken, 1 cup Monterey Jack cheese, Cheddar cheese and green onions.

4. Pour enchilada sauce in shallow dish (pie plate works well). Dip tortillas in enchilada sauce to lightly coat. Place chicken mixture in tortilla; roll. Place tortillas, seam side down, in a lightly greased 13x9-inch baking dish. Cover with remaining enchilada sauce.

5. Bake for 25 minutes. Sprinkle remaining Monterey Jack cheese over enchiladas and bake 3 minutes longer. Garnish with sour cream and/or guacamole, if desired.

Enchilada Pie
This is an enchilada casserole. It tastes good and is easier than regular enchiladas.

2 lb. ground beef
1 medium onion, finely chopped
1/2 teaspoon garlic powder
1 (8 oz.) can tomato sauce
1 can Rotel tomatoes with chilies
1 (1-1/2 oz.) package taco seasoning mix [I make my own]
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chili powder
1 (14 oz.) package corn tortillas [again, yellow corn is better]
1 can cream of chicken soup [I make my own]
3/4 cup milk
2 cups shredded cheddar cheese

Combine beef, onion and garlic powder in large skillet. Cook over medium heat until meat is browned, stirring to crumble. Drain well. Add next 7 ingredients; cook 5 minutes, stirring occasionally.

Tear each tortilla into 8 pieces. Place half of tortilla pieces in a 9" x 13" pan, top with meat mixture. Arrange remaining tortilla pieces evenly over meat mixture.

Combine soup and milk in a small bowl, mixing well. Pour over tortillas. Sprinkle cheese evenly over top. Bake 350 for 45 minutes.

This entry was posted on Tuesday, June 10, 2008 and is filed under . You can leave a response and follow any responses to this entry through the Subscribe to: Post Comments (Atom) .