cheesy enchiladas

You can't go wrong with these Beef Enchiladas from Delish.com.

Beef Enchiladas

olive oil

onion,

garlic,

beef

chili powder

cumin

Kosher salt

black pepper

enchilada sauce

can corn, drained

black beans, drained and rinsed

flour tortillas

c. shredded Monterey jack

c. shredded cheddar

Quartered grape tomatoes

avocado

onion

cilantro leaves

What kind of enchiladas are your favorite?

Very tasty, but enchiladas needed a bit more enchilada sauce. I added shredded cheese to the filling, as well as on top. Love the corn and black beans combination—will make this again. Thanks for the recipe!!!

My family loved these enchiladas. I took everyone's advice and added more sauce. I added a 28 oz. can of green enchilada sauce, and chopped olives. We will be having it again. Delish !

Seemed like a good recipe. Be careful what enchilada sauce you use. The kind I bought didn’t say hot or mild. But it was totally insanely hot. Otherwise it was good.

This turned out well enough in the end, but the meat mixture was far too "liquidly," contrary to what many of the comments say (that it was too dry). Maybe this is because the recipe calls for a "19 oz" can of enchilada sauce, but at least where I live, in Washington, DC, it (at least red enchilada sauce) only comes in 10 oz cans. I followed the directions and used two cans (plus a little more because of the comments) and actually had to strain the meat and vegetable mixture before putting it in the tortilla. Anyway, I tripled the amount of chili powder and topped it with habanero/jalapeno jack cheese, and it was fine.

Very simple to make and turned out tasty, I added some Franks hot sauce for added kick too.

This was pretty easy to make, and it tasted great.

Took a gamble on this recipe, and it paid off. Rave reviews from my husband and children, aged 7 and 10! Easy to make. Highly recommend.

https://streaming.hearstdigitalstudios.com/427379c6-5952-4941-a57f-4b0d602bfa94/video_rover_16x9_1080p_hd_1591642738_212.mp4

There's no such thing as too much cheese.

These Beef Enchiladas Will Totally Make You Forget About Takeout

Shrimp Enchiladas

onion, diced

red bell pepper, chopped

jalapeño, seeds removed and minced

lb. shrimp, shells removed, deveined, and chopped

butter

tbsp. all-purpose flour

c. milk

sour cream

green chilis

c. shredded Monterey Jack, divided

cilantro,

Pico de gallo,

I do always have a problem with the tortillas turning mushy so I skipped putting the sauce on the bottom of the casserole and sprayed it with Pam instead.  During the last five minutes of cooking, I added the sauce and the cheese.  Turned out lovely with a little crisp on the bottom, saucy and cheesey and just yum.

These truly are THE BEST shrimp enchiladas! I didnt have sour cream, so I used cream cheese in lieu- I think it made the sauce consistency a little thicker, and I didnt experience the mushy tortillas that others mention.  The husband raved that the enchiladas were better than the ones we enjoy at our favorite local mexican seafood restaurant!  Wow! Absolutely delicious!
 This recipe is easy, delish AND a keeper! <3

We loved it! I do think it needed more shrimp though. Next time I will use 1 1/2 - 2 lbs.

make sure you use strong Tortillas
 they go to mush if you don't. A nd double shrimp to at least 2 lbs. I also added a lot more seasonings

Absolutely delicious!!! Saving and printing this recipe!! We added the sauce to our red sauce in our beef enchiladas as well as using this recipe for shrimp.

Thank you! This recipe was perfect. I made a few substitutions to make it keto friendly. Almond Milk (Vanilla Flavored), Almond Flour and Protein Wraps. I served it over Mexican Cauliflower Rice and viola!

I think I may try a mix of red,yellow, orange peppers. I added a little homemade taco seasoning (just a smidge)... other than that, I feel confident to serve these to friends next time... I can’t wait for them to try..

Made this for my wife’s b day and it was fantastic!! I diced up some tomatoes to add along with the fresh parsley on top of the cream sauce before adding to the oven.

This came out terrific! Not mushy at all (maybe because I cooked in my air fryer/convection oven?) and there was plenty of shrimp. But I used a one lb bag of Trader Joe’s Argentinian shrimp which are completely peeled and deveined, so there was no waste, the entire pound was shrimp.

This recipe is good....but not sure I would call it "The Best" as it's labeled for the recipe.  I agree with the reviews that say the enchiladas are a bit mushy.  I will admit that could be a taste preference.  All in all, they were good....but doubtful I will make them again.  Bechemel sauce has its place, not sure it's in enchiladas.

These were a little bland for me the night I made them, but they tasted much more flavorful the next day. I'd probably add more cumin, some chili powder, and double the shrimp next time, but I will make again. They were very quick and easy, which wins major points with me.

Cream saUce very thick too but  very good I had to thin it with some broth

These Cheesy Chicken Enchiladas with green chile sauce, pre-cooked chicken. sour cream, and Mexican and pepper jack cheeses, are easy to make and ready in less than an hour. 

Cheesy Chicken Enchiladas

chicken breast

green bell pepper

red bell pepper

cilantro (chopped)

green chili enchilada sauce

green chilies

cream of chicken soup (undiluted)

Mexican cheese blend (divided)

shredded pepper jack cheese

flour tortillas (warmed according to package directions)

In a small skillet saute red and green pepper and onion in butter until softened.

In a large bowl stir together cilantro, green chilies, sour cream, cream of chicken soup, 1 cup of Mexican cheese, pepperjack cheese, chicken and sautéed peppers and onion.

Preheat oven to 325* F.

Using a 1/2 cup measuring cup, scoop and spread chicken mixture onto warmed tortillas. Roll tortillas by folding both ends up and then rolling to close. Place seam side down in a greased 9 by 12 baking dish and cover with enchilada sauce.

Cover the baking dish with aluminum foil and bake in preheated oven for 20 minutes, uncover and top with remaining cheese, bake for about 5 minutes more or until cheese is melted.

These enchiladas are stuffed with a hearty combination of corn, beans, and courgette and topped with two types of cheese. Garnished with avocado, tomato, and coriander, it's the definition of a healthy and hearty meal.

Vegetarian Enchiladas

garlic, crushed

corn,

courgettes,

Salt

chilli powder

black beans,

300 g enchilada cooking sauce

lime

70 g grated Monterey jack

g cheddar

200 g quartered grape tomatoes

avocado, sliced

g onion

g coriander leaves

Preheat oven to 180°C (160ºC fan). In a large pan over medium heat, heat oil. Add onion and cook until soft, 6 minutes.

Stir in garlic and cook until fragrant, 1 minute more. Add corn and courgette and season with salt, chilli powder, and cumin. Cook, stirring occasionally, until corn is turning golden and courgette is tender. Add black beans, some enchilada sauce, and lime juice. Cook 2 minutes more.

Add a large scoop of vegetable mixture onto each tortilla and roll up. Place rolled up tortillas side by side in a 22 x 33 cm baking dish and top with cheeses.

Bake until cheese is melty, 15 to 18 minutes.&nbsp;

Garnish with tomatoes, avocado, onion, and coriander.

https://streaming.hearstdigitalstudios.com/ed050a3e-cd16-42d5-963d-1e96b9929ec9/video_rover_16x9_1080p_hd_1527701571_74472.mp4

These Low Carb Enchiladas Are An Instant Classic

Easy Cheesy chicken enchiladas have their own homemade sauce, and are so simple to make! This is one of our all-time favorites!

Cheesy Chicken Enchiladas with Homemade Sauce

chicken breasts

salt

pepper

garlic powder

onion powder

vegetable oil

water

refried beans

cheddar cheese

salsa

oregano

basil

crushed tomatoes

corn tortillas

Season the chicken breasts, place the vegetable oil...

Season the chicken breasts, place the vegetable oil in a pan, and brown over medium heat.

Once both sides are browned, add 1/2 cup...

Once both sides are browned, add 1/2 cup water to the pan, cover, and finish cooking. When the chicken reaches 165° internal temperature, drain water and shred either by hand or with your mixer.

In a medium saucepan, saute garlic in the...

In a medium saucepan, saute garlic in the vegetable oil for 1 minute over medium heat. Add the rest of the enchilada sauce ingredients, stir well, and reduce heat to low. Cook over low heat, stirring frequently, for about 10-15 minutes.

Heat the refried beans in a small pan...

Heat the refried beans in a small pan and mix in salsa and cheese. Stir the bean mixture into the chicken.

Generously fill tortillas, roll, and place into a...

Generously fill tortillas, roll, and place into a pan that has been prepped with cooking spray, and the bottom covered lightly with enchilada sauce. Top with enchilada sauce, and cover with cheese.

Bake in a preheated 350 degree oven for...

Bake in a preheated 350 degree oven for 30-45 minutes, or until heated through and cheese is bubbly.

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Beef Enchiladas

Shrimp Enchiladas

Cheesy Chicken Enchiladas

Vegetarian Enchiladas

Cheesy Chicken Enchiladas with Home...

The most viewed cheesy enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine