enchiladas recipe

Packed with chunks of chicken, tomatoes, beans, and corn, this is the perfect easy and filling weeknight meal.&nbsp;

Crock Pot Chicken Enchilada Soup

olive oil

yellow onion, (finely chopped)

garlic, (minced)

salt

pepper

chili powder

sweet paprika

cumin

garlic powder

(19 ounces) red enchilada sauce

(15 ounces) corn,

(15 ounces) black beans

tomatoes

chicken broth

boneless, skinless chicken breasts

bay leaf

low fat white or yellow shredded cheddar cheese, (plus more for serving)

heavy cream

sour cream, (for serving)

cilantro

lime, (for serving)

Other toppings may include sliced avocados and crushed tortilla chips

Heat olive oil in a skillet; add onions and cook for 3 minutes.

Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.

Pour in 1/3 cup of the enchilada sauce; scrape up all the bits at the bottom of the skillet and pour it all into the bowl of your Slow Cooker/Crock Pot.

Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir.

Arrange the chicken breasts on top.

Cover and set on LOW for 6 hours, or until chicken is cooked through. OR set it on HIGH for 3 hours, or until chicken is done.

Remove chicken from the crock pot and shred it.

Stir it back into the slow cooker.

Stir in cheese and heavy cream.

Ladle soup into bowls and top with sour cream, cilantro, limes, and cheese.

Serve.

Recipe video above. Moreishly delish!&nbsp;These beef enchiladas are made extra tasty with a juicy filling made with beef, refried beans and a homemade Enchilada spice mix. The refried beans are excellent here - fills it out, makes the Filling juicy and adds flavour!&nbsp;

Beef Enchiladas

tsp each onion & garlic powder ((Note 1))

tbsp each cumin powder, paprika and dried oregano

- 1 tsp cayenne pepper ((optional, spiciness))

tbsp flour (, plain/all purpose)

(375 ml) tomato

salt and pepper

garlic (, minced)

onion (, finely chopped (~1 cup))

beef ((mince))

/ 14

tortillas ((or burrito wraps))

(150 grams) grated melting cheese,

Cilantro/coriander leaves (, roughly chopped (optional garnish))

Mix together Spice Mix ingredients. Set aside.

Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.

Add 1/2 cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly.

Add remaining chicken broth, passata, salt, pepper and 2 tablespoons of SPICE MIX. Whisk

Increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup (see video). Remove from stove.

Enchilada Sauce

Preheat oven to 180C/350F.

Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.

Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown.

Add refried beans, black beans, about 1/4 cup of Enchilada Sauce + salt &amp; pepper. Mix (Note 4) and cook for 2 minutes then remove from stove (see video).

Filling

Smear a bit of Sauce on the bottom of a baking dish (stops sliding).

Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling &amp; Tortillas.

Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered (Note 5) then 10 minutes uncovered. Serve hot!

Enchiladas

The BEST homemade Cheese Enchiladas! Our favorite authentic cheese enchiladas are easy, fast and insanely delicious!&nbsp;

Cheese Enchiladas

white corn tortillas

cheddar cheese

red enchilada sauce

cabbage (, thinly shredded)

roma tomato (, diced)

cotija cheese (,

sour cream (,

Preheat oven to 350 degrees F.

Warm corn tortillas on a hot skillet for a few seconds in each side.&nbsp;&nbsp;

Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end).&nbsp;

Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.

Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.&nbsp;

Serve with a side of Mexican Rice

https://content.jwplatform.com/videos/ktXKObQf.mp4

Homemade cheese enchiladas are easy, fast and insanely delicious!

This easy beef and bean enchilada recipe comes together quickly for a delicious recipe perfect for a weeknight supper!

Easy Beef and Bean Enchilada Recipe

beef

vegetable or canola oil

corn or flour tortillas

sour cream

cilantro (optional)

black beans

Monterrey Jack or Cheddar cheese

enchilada sauce recipe

Brown ground beef over medium-low heat. Drain meat to remove any excess drippings. Add 1/4 cup of enchilada sauce into brown meat and stir until well-combined.

For the Enchilada Assembly

Preheat oven to 350º F.

Pour 1/2 cup enchilada sauce into the bottom of a 9x13 oven-safe, casserole dish. Drizzle oil into the bottom of a skillet over a medium-low heat. Add tortillas, one at a time, and cook for about 1 minute each. Do not allow to become crispy.

Drain tortilla and then layer on beef, sour cream, cheese, cilantro, and beans. Roll tortilla to keep all ingredients inside. Then place seam side down in the casserole dish. Once all enchiladas have been assembled and placed into casserole dish, pour remaining enchilada sauce over to make sure well covered. Top with remaining cheese.

Place in oven and bake 15 minutes, or until cheese has fully melted.

Remove from oven and top with additional cilantro, if desired.

This is the BEST chicken enchilada recipe and one the whole family will love! Tips on how to shred chicken, a quick 10 minute creamy enchilada sauce starring sour cream and broth, and easy assembly thanks to using tortillas. This baked recipe will become a favourite!

Creamy Chicken Enchiladas

chicken breasts,

flour tortillas, I used the big ones

onion, diced

tbsp butter

tbsp flour

green chilies

cheese {use bagged shredded Mexican or shred your own Monterey Jack}

Using a pan on the stove, melt butter...

Using a pan on the stove, melt butter over medium heat and stir in flour and cook until colour starts browning

Add broth and whisk until combined and smooth....

Add broth and whisk until combined and smooth. Continue cooking until thick and bubbling.

Turn down the heat to medium-low and stir...

Turn down the heat to medium-low and stir in the chilies and sour cream. Cook for one minute and set aside

In a bowl combine the chicken, diced onion...

In a bowl combine the chicken, diced onion and 1 1/2 cups of the shredded cheese

Scoop 1 cup of the sauce into a...

Scoop 1 cup of the sauce into a greased baking dish {I used smaller baking dishes, so I did this between two}. 

Using a large serving spoon, scoop some of...

Using a large serving spoon, scoop some of the mixture onto each tortilla and roll, and place side by side into a baking dish, seams down. I just guessed how much to use for each, to use up all of the chicken mixture

Pour remaining sauce over the tortilla rolls, then...

Pour remaining sauce over the tortilla rolls, then top with remaining cheese

Bake at 350 for 20-25 minutes then broil...

Bake at 350 for 20-25 minutes then broil to brown the tops if preferred. Once baking is complete, let stand for about 5 minutes to allow sauce to settle and self-thicken up. Top with chopped cilantro for garnish if you so wish - and enjoy! 

https://mediavine-res.cloudinary.com/video/upload/zan9accakfwzqqxgxp4n.mp4

This is the BEST creamy chicken enchiladas recipe and one the whole family will love! Tips on how to shred chicken, a quick 10 minute creamy enchilada sauce starring sour cream and broth, and easy assembly thanks to using tortillas. This baked enchiladas recipe will become a favourite!

Creamy Chicken Enchiladas Recipe

This cheese enchiladas recipe is a delicious meal that&#39;s easy to make on any night of the week. To get ahead, prepare the sauce in advance. It will keep for up to 5 days in the fridge.

corn tortillas

Monterey Jack cheese

Oaxaca cheese (torn)

spinach*

jalapeño pepper (thinly sliced)

½ avocado (diced)

½ lime (for squeezing)

Preheat the oven to 350°F and spread ½ cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.

If your tortillas are too stiff to roll without cracking, wrap them in a damp towel and warm them for a few seconds in the microwave.

In a small bowl, mix together ¾ cup of the cheddar cheese and ¾ cup of the Jack cheese.

Fill a tortilla with some of the cheese blend and some of the Oaxaca cheese, black beans, and spinach. Roll the tortilla closed and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas. Pour the remaining 1 cup sauce on top of the enchiladas, leaving the edges of the tortillas bare, if desired. Top with the remaining ½ cup cheddar cheese and ½ cup Jack cheese.

Bake, uncovered, for 20 minutes, or until the cheese is melted and the edges of the tortillas are crisp. Remove from the oven and let cool slightly, then top with jalapeño slices, cilantro, avocado, and squeezes of lime and serve.

Ground Turkey Black Bean Enchiladas - Loaded with ground turkey and black beans, these saucy, cheesy enchiladas are super easy to make and always everyone's favorite!

Ground Turkey Black Bean Enchiladas

yellow onion, (diced)

turkey

cumin, (or to taste)

chili powder, (or to taste)

oregano

salt and fresh ground pepper, (to taste)

tomato paste

black beans, (rinsed well and drained)

lime, (juiced)

(6-inch) low carb flour tortillas

low fat shredded sharp cheddar cheese

Monterrey Jack cheese

red enchilada sauce, (divided)

green onions, (for garnish)

lime wedges, (for serving)

Preheat oven to 400F.

Grease a 13x9 baking dish with cooking spray and set aside.

Heat olive oil in a large nonstick skillet over medium-high heat.

Add onions and cook for 2 minutes.

Stir in garlic and continue to cook for 30 seconds.

Add the ground turkey; season with cumin, chili powder, oregano, salt and pepper.

Continue to cook for 5 minutes, or until browned, stirring frequently.&nbsp;

Stir in tomato paste until well incorporated.

Stir in beans, chicken broth, and lime juice, and bring to a boil; cook for 1 more minute, stirring frequently.

Remove from heat.&nbsp;

Place 1 tortilla on your working surface and spoon about 3 tablespoons of the turkey mixture onto one end of the tortilla.

Roll up the tortilla and set aside.

Repeat with remaining tortillas and ground turkey mixture.

Spread 1/2 cup enchilada sauce on the bottom of previously prepared baking sheet.

Arrange rolled up tortillas seam side down over the enchilada sauce.

Pour remaining sauce over enchiladas and top with cheeses.

Bake for 18 to 20 minutes, or until hot and bubbly.

Remove from oven and let stand few minutes.

Garnish with sour cream and green onions.

Serve with lime wedges.&nbsp;

Loaded Chicken Enchiladas are made with shredded chicken, rice, beans, corn, bell pepper, and onion mixed in a creamy sauce and topped with cheese and homemade red enchilada sauce.

Loaded Chicken Enchiladas

chicken (, shredded (about 3 breasts

rice ((see note*))

corn (, drained)

black beans (,

green bell pepper (, chopped)

onion (, chopped)

jalapeño peppers ((or diced green chilies))

cream of chicken soup ((see note**))

cream cheese (, softened)

shredded cheese ((mozzarella

flour tortillas ((not burrito size))

red enchilada sauce ((or 4 cups store bought))

Preheat oven to 400 degrees F.

Add a few spoonfuls of enchilada sauce to the bottom of TWO 9x13 inch pans.

Add all ingredients except for the tortillas and enchilada sauce to a very large bowl. Stir everything until evenly combined.

Spoon 1/2 cup of filling mixture into a line on the edge of a tortilla. Sprinkle a small handful of shredded cheese on top of the filling.&nbsp;

Roll the tortilla tightly and place it seam side down into prepared pan. Each pan should be able to fit 7-8 enchiladas.

Pour sauce over the top of the enchiladas, dividing it between both pans. Sprinkle any remaining cheese on top.

Bake at 400 degrees for 15-20 minutes, or until cheese is melted and bubbly.

Serve with 5-minute homemade salsa, or pico de gallo.

https://content.jwplatform.com/videos/zDxV5uKG.mp4

Loaded Chicken Enchiladas are made with shredded chicken, rice, beans, corn, bell pepper, and onion mixed in a creamy sauce and topped with cheese and homemade enchilada sauce.

Chicken Enchiladas

Top 9 enchiladas recipe recipes from across the web

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Crock Pot Chicken Enchilada Soup

Beef Enchiladas

Cheese Enchiladas

Easy Beef and Bean Enchilada Recipe

Beef Enchiladas

Creamy Chicken Enchiladas

Cheese Enchiladas

Ground Turkey Black Bean Enchiladas

Loaded Chicken Enchiladas

Top 9 enchiladas recipe recipes from across the web

The most viewed enchiladas recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crock Pot Chicken Enchilada Soup

Beef Enchiladas

Cheese Enchiladas

Easy Beef and Bean Enchilada Recipe

Beef Enchiladas

Creamy Chicken Enchiladas

Cheese Enchiladas

Ground Turkey Black Bean Enchiladas

Loaded Chicken Enchiladas

The most viewed enchiladas recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine