enchiladas

With just a few pantry and refrigerator staples, you can throw together these flavorful Green Chili Enchiladas in no time!

Green Chili Enchiladas

light flour tortillas (see blog notes

plain, nonfat Greek yogurt

chicken breast

tsp chili powder

oregano

tsp kosher salt

garlic powder

onion powder

tsp black pepper

light Mexican shredded cheese, divided

Preheat oven to 400F. In a medium-sized bowl, mix together chicken or beans along with the spices, Greek yogurt, 1/2 cup salsa verde, and half of the cheese cheese.

Spread 1 cup of salsa verde on the bottom of a large baking dish that has been greased with cooking spray.

Lay out tortillas, one at a time. Spread about 1/3 cup of filling lengthwise on one side of the tortilla. Roll up and place, seam side down, in baking dish. Repeat with all 8 tortillas.

Top casserole with remaining sauce and cheese. Bake uncovered for 15-20 minutes, or until dish is bubbly and cheese is melted.

These vegetarian enchiladas are a money-saving gem and they take just a few minutes to make.

This meal provides 648 kcal, 28g protein, 74g carbohydrate (of which 15g sugars), 26g fat (of which 12g saturates), 18g fibre and 3.2g salt per portion.


Quick beany enchiladas

grams/3½oz onion

grams/3½oz peppers

tomatoes

beans

tbsp lime

x 40 grams/1½oz ready-made flour tortillas

75 grams/2½oz mature cheddar,

salt and black pepper

Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno, then wrapped in tortillas and baked in the oven with enchilada sauce and cheese – these vegetarian enchiladas are delicious!

Vegetarian Butternut Squash and Black Bean Enchiladas

red enchilada sauce (homemade

olive oil

butternut squash (cut 1/2-inch-dice)

salt and pepper (to taste)

onion

garlic (minced)

jalapeno

Rotel tomatoes with green chilies

black beans (rinsed and drained)

cilantro

tsp cumin

water

flour

Mexican cheese

tbsp chopped scallions (for garnish)

sour cream (for serving (optional))

Preheat the oven to 400°F.

Place 1/4 cup enchilada sauce on the bottom of a large baking dish.

Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.

Add cubed butternut, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.

Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.

Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.

Easy vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked in the oven. A delicious recipe that's perfect for meatless Mondays!


Print Recipe: https://www.skinnytaste.com/butternut-squash-and-black-bean/

Vegetarian Enchiladas with Butternut Squash and Black Beans

A family dinner that delivers four of your 5-a-day - tender chicken, red pepper and black beans, wrapped in tortilla, baked in the oven with passata and cheese

Chicken & bean enchiladas

tbsp rapeseed oil

red onion, sliced

red peppers, deseeded and sliced

garlic cloves, crushed

tsp chipotle paste(add extra if you prefer more heat)

chickenbreasts,

kidney beans

coriander,

passata

tsp ketchupor sugar

tortillas

mature cheddar, grated

green salad, to serve

Heat oven to 200C/180C fan/gas 6. Heat the oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and add the onions, peppers and half the garlic. Cook for 15 mins, stirring now and then until the veg has softened. Stir in the chipotle paste, then fry for 1 min more. Add the chicken strips, turning them over in the mixture so they cook through, about 5-10 mins.

Stir in the beans, coriander and 150ml of the passata, then take the pan off the heat. Mix the rest of the passata with the remaining crushed garlic and the ketchup.

Divide the mixture between the tortillas, then fold the sides in and roll them up. Pour half the passata sauce into a 22cm square baking dish, then place the enchiladas on top, side by side. Dot over the remaining sauce and sprinkle over the grated cheese, then bake for 25-30 mins until golden brown.

Switch up your regular enchiladas by changing the meat from chicken to crab for delicious, cheesy seafood enchiladas for an easy dinner.

Seafood Enchiladas

butter

lb imitation crab

onion (diced)

tsp salt

tsp pepper

tsp cilantro

sour cream

Mexican blend cheese (shredded)

tbsp enchilada sauce

burrito shells

Preheat the oven to 350F

Melt the butter in a deep skillet over medium heat

Add the crab meat, onion, salt, and pepper

Saute for about 3-5 minutes, until the onions are clear

Add the cilantro, sour cream, cheese, and 2 tbsp enchilada sauce

Place 1/4 of the filling on each burrito shell then wrap and fold

Add to a baking dish, fold side down

Pour remaining 2 tbsp of enchilada sauce over the center of the wraps

Bake for 25-30 minutes

Serve with sour cream and green onions for garnish

These are the BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you're an enchilada lover like me, you will love these!!

Chicken Enchiladas

garlic

chipotle chilis in adobo sauce

tomato sauce

tsp chipotle chili powder

chicken broth

kosher salt and fresh pepper

vegetable oil

oz chicken breast (from 2 small breasts)

kosher salt

7-inch low-carb whole wheat flour tortillas ((la tortilla factory))

shredded low fat Mexican cheese

non-stick cooking spray

tbsp chopped scallions or cilantro for topping

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.

Place on baking dish seam side down, top with sauce. Then top with cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

These are the BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you're an enchilada lover like me, you will love these!! The homemade enchilada sauce is a must!

4 Freestyle Points  • 194 Calories 
Print recipe: https://www.skinnytaste.com/chicken-enchiladas/

The Best Chicken Enchilada Recipe

I am astonished I haven't written about this recipe before. It's probably my favorite enchilada variation—it's comforting, soothing, and wildly addictive. For help I turned to Rick Bayless's Fiesta at Rick's (one of our favorite cookbooks of 2010) and I'm really glad I did. He replaces the normal shredded chicken with roasted vegetables.

Enchiladas Suizas Recipe

tomatillos,

white onion, sliced ¼-inch thick

serranos, stemmed

½ tablespoons canola oil, divided

broth

Mexican crema (or creme fraiche)

carrots,

red onion,

cremini mushrooms, cleaned, stems removed, and cut into ½-inch cubes

butternut squash,

corn tortillas

chihuahua cheese (or other Mexican melting cheese)

For Garnish

¼ White onion, thinly sliced

cilantro, chopped

Adjust oven racks to lower middle and upper middle positions and preheat broiler. Toss tomatillos, onion, garlic, and serranos on large baking sheet and place in oven. Roast for four to five minutes, or until tomatillos soften and start to turn black. Flip everything over with pair of 12-inch tongs. Return to oven and cook for another four to five minutes. Some black is okay, but adjust vegetables if they simply start to burn. Remove and let cool. Adjust heat in oven to 400 degrees. 

Transfer all contents on baking sheet to a blender. Process until smooth. 

Pour 1 ½ tablespoons canola oil into large dutch oven set over medium-high heat. When hot, dump contents of blender in. It should immediately start to sizzle and bubble. Cook, stirring often with wooden spoon, until darker, about three minutes. Pour in broth and crema, turn heat to medium-low, and stir until mixture is smooth. Partially cover dutch oven, and simmer for 30 minutes. Season to taste with salt. 

Toss carrots, red onion, mushrooms, and butternut squash with one tablespoon oil on a baking sheet. Season with a pinch of salt Place on the lower-middle rack in oven and cook for about 25 minutes. Toss with pair of 12-inch tongs after 10 minutes, and after 20. Vegetables, and especially carrots, should be tender. Return to oven for another five minutes if they are not.

Pour remaining tablespoon of oil into a bowl. Using a brush, coat both sides of each tortilla with oil. Stack them up, and then place in a large plastic ziplock bag. Do not close bag. Place in microwave and cook for 1 minute. 

Pour one cup of sauce into a 13 by 9-inch baking dish. Scoop about two tablespoons of the roasted vegetables into each tortilla. Roll up, and place seam-side down in the sauce on the baking dish. Repeat 11 times. Pour remaining sauce over them, and then sprinkle cheese evenly on top. 

Place baking dish in oven and cook for 10 minutes, or until warm. Remove from oven, and using a spatula, transfer three enchiladas to each dish. Garnish with onion rings and cilantro. Eat immediately. 

It is packed with sauteed onions, spinach, cheese, and turkey all rolled into a soft flour tortilla. It’s baked in a simple cream sauce with  more cheese on top. 

Creamy Turkey Enchiladas

canola oil

yellow onion (sliced thin)

oz baby spinach

turkey meat (cooked)

Monterrey Jack cheese

Monterrey Jack cheese (on top)

soft taco flour tortillas

heavy whipping cream

salt

black pepper

Heat up a cooking pan over medium heat and add oil. Saute onions until it’s softened and add garlic.

Cook for just a few seconds, until garlic becomes fragrant, and add spinach.

Carefully mix everything, cover with a lid, and let spinach cook down until wilted. You will need to stir every so often so spinach cooks evenly. 

Once spinach is wilted, mix in turkey meat and take off heat.

Preheat oven to 375° and lightly grease a 9×9 baking dish.

Spread about 1/4 cup of shredded cheese across the middle of each tortilla. Divide the turkey and spinach filling along the middle of each tortilla as well and roll them up.

Place each rolled tortilla in the prepared baking dish, seam down. 

In a small bowl, whisk all ingredients for the sauce and pour in evenly and slowly over the enchiladas, letting the sauce seem through inside and in the middle.

Spread more cheese over the top and bake for about 20 minutes. 

Enjoy tacos, enchiladas, or quesadillas at home with these fresh homemade&nbsp;corn tortillas.&nbsp;&nbsp;

Homemade Corn Tortillas

masa harina

lard

Place the masa harina in a medium bowl.&nbsp;

In a small pot, bring the salt, lard, and water to a boil.  Pour the hot water mixture into the masa harina and stir with a fork until well combined.  It should look like lumpy instant mashed potatoes.

Once the mixture is cool enough to touch, lightly knead it until a ball forms.  Use small handfuls to blot any remaining dough from the sides of the bowl. (Like getting gum off your fingers.)

Turn the dough out onto a very lightly floured surface and knead until smooth.&nbsp; About 5 minutes.&nbsp;

Break into twelve uniformly sized balls of dough, about one inch in diameter. (Or 1.5 ounces by weight).  Place the balls between two pieces of parchment paper  (or wax paper) and use a rolling pin to make a 4-6" tortilla.

In a large skillet over medium high heat, cook the tortillas one at a time until brown spots start to form.  About 45 seconds.  Flip and repeat until all the tortillas are cooked.

Use these shredded cheese tortillas to make tasty keto-friendly enchiladas!

Keto Ground Beef Enchiladas

beef

keto taco seasoning

Mexican blend cheese, shredded

red enchilada sauce, warmed

green onions, sliced

Pack flavour into your meal with these easy vegetarian enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner

Vegetarian Enchiladas

onions,chopped

carrots,grated

2-3 tsp chilli powder(mild or hot, according to your taste)

pulsesin

wholemeal tortillas

low-fat natural yogurt

extra-mature cheddarcheese (or veg alternative), finely grated

Vegetarian enchiladas

Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft – add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.

Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.

Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

This&nbsp;Chicken Enchiladas Verdes recipe is made with tomatillo-based salsa verde and comes together as an easy dinner casserole - it also works great as flavourful meal prep lunches!

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