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Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!

Simply Sour Cream Chicken Enchiladas

lb chicken breast, diced

onion,

vegetable oil

(8 inch) flour tortillas,

grated monterey jack cheese

butter

flour

(15 chicken broth

sour cream

green chilies

In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

Roll enchiladas and place seam-side down in a 9x13&quot; baking dish that has been lightly sprayed with no-stick cooking spray.

Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream and green chilies.

Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400&deg; F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

I followed this recipe to the letter and it was PHENOMINAL!  Why do people have to "tweak" recipes?  And then how can they rate your recipe as a "5" if they're, "I added this, and left out that".  Aren't they then rating their own recipe?  I regress...GREAT DISH, Deb.

The keys to kickass quesadillas are mixing the filling right in with the cheese and using enough oil to get the tortillas to puff and crisp up golden brown.

Spicy Chicken Quesadillas Recipe

(85 grams) shredded cooked chicken breast

(12 grams) minced pickled jalapeño

(12 grams) minced fresh cilantro leaves

(115 grams) shredded pepper Jack cheese

(8-inch) flour tortillas

(30 milliliters) vegetable oil

Salt

Combine chicken, jalapeño, cilantro, and pepper Jack in a medium bowl and mix to combine. Spread half of mixture evenly over half of one tortilla, leaving a 1/2-inch border. Fold tortilla over and seal edges by pressing down firmly. Repeat with remaining filling and second tortilla.

Heat oil in a 10-inch cast iron or nonstick skillet over medium heat until shimmering. Carefully add both folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on first side, about 2 minutes. Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.

Transfer quesadillas to a paper towel to drain. Cut into triangles and serve immediately.

Spinach, Black Bean, and Chipotle Quesadillas Recipe

(40 milliliters) vegetable oil, divided

(30 grams) chopped fresh spinach

(85 grams) drained canned black beans

chipotle chili

(115 grams) shredded Swiss cheese

Heat 2 teaspoons (10ml) oil in a 10-inch cast iron or nonstick skillet over medium-high heat until shimmering. Add spinach, season with salt, and cook, stirring, until wilted, about 1 minute. Transfer to a bowl.

Add black beans, chipotle, and cheese to spinach and mix to combine. Spread half of mixture evenly over half of one tortilla, leaving a 1/2-inch border. Fold tortilla over and seal edges by pressing down firmly. Repeat with remaining filling and second tortilla.

Heat remaining 2 tablespoons (30ml) oil in same skillet over medium heat until shimmering. Carefully add both folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on first side, about 2 minutes. Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.

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

Beef Enchiladas

olive oil

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

This restaurant-style Spanish Rice is easily made right at home using the Instant Pot. Loaded with the authentic flavor of your favorite Spanish Rice, this will quickly become a family favorite side dish for just about any meal.

Instant Pot Spanish Rice

olive oil (may substitute with other vegetable oil)

long grain white rice

bell pepper(s)

garlic (minced)

unsalted chicken stock

salsa

½ tsps kosher salt (or

Rinse the rice under cool water until the water runs clear. Set aside to dry while preparing the other ingredients.

Toast Rice:  Set the Instant Pot to &#x27;Sauté&#x27; and, using the &#x27;Adjust&#x27; button, set the heat level to &#x27;More&#x27;. Add the oil to the pot and allow it to heat up for a couple of minutes. Add the rice to the pot and toss until it is fully coated in oil. Cook, tossing occasionally, until some of the grains begin to brown, about 8 to 10 minutes.

Add Onions, Bell Peppers, and Garlic: Add the diced onions and bell peppers, sautéing with the rice until slightly tender, 2 to 3 minutes. Then add the garlic and sauté for another 30 seconds.

Add Chicken Stock, Salsa, and Salt: Turn off the &#x27;Sauté&#x27; function and then add the chicken stock, salsa, and salt to the pot and give everything a gentle stir to combine.

3-Minute Cook Time: Close the Instant Pot, set the pressure release valve to &#x27;Sealing&#x27;, and set the pot to cook on &#x27;Manual&#x27; or &#x27;Pressure Cook&#x27;, &#x27;High Pressure&#x27; for 3 minutes.

10-Minute NPR: Once the 3-minute cooking time has completed, allow for a 10-minute natural pressure release. Release any remaining pressure once the 10-minute NPR has completed.

Fluff the Rice: Once the remaining pressure has been released and the pin has dropped, open the Instant Pot and, using a fork, fluff the rice.

Yvonne's Unstuffed Poblano Casserole recipe | Epicurious.com

Cooking spray

poblano chilies, cut in half crosswise and seeded

onion, chopped

salt

Monterey Jack cheese

all-purpose flour

eggs,

milk

Tabasco

Chiles rellenos—Mexican-style stuffed and fried peppers in a roasted-tomato salsa—was one of the first dishes I learned how to cook, using my dad's method. It mostly involved cans. Both my recipe and my technique have improved since those early days: I've experimented with various chili-roasting methods and dozens of batter recipes and techniques, and I've finally nailed that salsa. Here's what I've learned.

Chiles Rellenos (Mexican-Style Cheese-Stuffed Chilies) Recipe

For the Salsa Ranchera and Chilies:

Poblano peppers

Roma tomatoes (1kg; about 6 medium)

serrano chilies

garlic, unpeeled

(120 milliliters) chicken stock

(15 milliliters) lard or vegetable oil

salt and black pepper

For the Filling:

(about 2 grams) dried oregano

(225 grams) fresh Mexican chorizo pork

To Fry:

(475 milliliters) vegetable oil

flour (5 ounces; 140 grams), divided

For the Salsa Ranchera and Chilies: Adjust rack to 4 inches below broiler and preheat broiler to high. Place Poblanos, tomatoes, onion, serranos, and garlic on a foil-lined rimmed baking sheet. Broil until chilies are blackened on top, about 5 minutes. Flip chilies to expose another un-blackened surface and continue broiling for another 5 minutes. Turn chilies one more time, flip tomatoes, and continue broiling until chilies are blackened all over, a few minutes longer.

Transfer tomatoes, onion, garlic, serranos, stock, and cilantro to the bowl of a food processor or blender. Wrap Poblanos with foil from baking sheet and set them aside to steam. Process salsa until smooth but still a little chunky.

Heat 1 tablespoon (15ml) lard or oil in a medium saucepan until just starting to smoke. Immediately pour all of the salsa into pan (it will bubble very violently). Bring to a simmer and cook until reduced by about 1/2 cup. Season to taste with salt and pepper and set aside.

For the Filling: Heat 1 tablespoon (15ml) lard or vegetable oil in a large skillet over medium-high heat until shimmering. Add onion and cook, stirring, until softened and gently browned, about 4 minutes. Add oregano and chorizo or pork and cook, breaking it up with a wooden spoon, until cooked through, about 5 minutes. Season to taste with salt and pepper. Immediately transfer pork mixture to a bowl with grated cheese and toss to combine. Set aside.

Carefully peel chilies without tearing them. Make a slit in one and remove most of the seeds. Spoon cheese/pork mixture into the cavity and carefully close chili back up, slightly overlapping the edges. Repeat with remaining chilies. If you are making the smothered version, you should have about 1 cup of filling left over (see note).

To Fry: Heat oil in a large skillet over medium-high heat until it reaches 375°F. Adjust heat to maintain temperature. Whisk egg whites until stiff peaks form. Whisk in yolks one at a time until incorporated (do not over-whisk). Sprinkle with 1/4 cup flour and whisk just until flour is incorporated. Set aside.

Place remaining flour on a shallow plate. Gently pick up one chili and roll it in flour to coat. Transfer to egg mixture and gently turn to coat. (You may have to spoon the mixture over the top if the chili is too fragile.) Using your hands or a flexible fish spatula, carefully slip one chili into hot oil. Repeat until pan is full, making sure not to crowd it. If there are any un-battered spots on the top surfaces of the chilies, dollop a small amount of batter on top to seal them. Cook until the bottom side is golden brown, about 2 minutes. Carefully turn and cook until second side is browned, about 2 minutes longer. Transfer cooked chilies to a paper towel–lined plate. Repeat until all chilies are cooked.

For the Traditional Version: Spoon salsa into the bottom of a casserole dish. Top with chilies and spoon a little more salsa over them. Serve immediately (or bake in a 375°F oven for a few minutes to reheat if desired).

For the Smothered Version: Spoon salsa into the bottom of a casserole dish. Top with chilies and spoon a little more salsa over them. Spread remaining filling mixture over the top. Bake in a 375°F oven until melted and bubbly, about 10 minutes. Serve immediately.

Thin and semi-translucent thanks to plenty to lard, these flour tortillas are light and tender, with a mild yet delicious flavor. They're a perfect accompaniment to grilled and roasted meats and seafood like skirt steak, chicken, and shrimp, but we wouldn't be surprised if you also just ate a stack of them by themselves.

Thin and Tender Flour Tortillas Recipe

kosher salt

lard,

water

Place flour and salt in the workbowl of a food processor fitted with a steel blade and pulse to combine. Add lard and pulse until mixture resembles coarse crumbs. Add water and process until a cohesive dough forms.

Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Cover with a damp cloth or plastic wrap and let rest for 10 minutes. Divide dough into 10 equal pieces; roll each piece of dough into a ball. Cover dough with a damp cloth or plastic wrap and let rest an additional 15 minutes.

Heat cast iron skillet, griddle, or comal over medium-high heat. Meanwhile, place one ball of dough on a lightly floured work surface and pat down into a flat disc. Using a rolling pin, roll dough out to a very thin 8-inch round. Place dough in skillet and cook until bubbles form on top side and bottom side has light browned spots, 15-30 seconds. Flip tortilla and cook until second side develops light browned spots, 15-30 seconds longer. Transfer tortilla to a plate and cover with dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.

These thick and chewy flour tortillas are perfect for scooping, wrapping, or eating plain.

How to Make Flour Tortillas At Home Recipe

baking powder

lard or vegetable shortening

water (approximately 110°F)

Whisk together flour, baking powder, and salt in a medium bowl. Rub lard into flour mixture using your fingertips until mixture resembles coarse crumbs. Add warm water and work dough with hands until completely combined and no dry flour is left in bowl.

Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Cover with a damp cloth or plastic wrap and let rest for 10 minutes. Divide dough into 8 equal pieces; roll each piece of dough into a ball. Cover dough balls with a damp cloth or plastic wrap and let rest an additional 15 minutes.

Preheat cast iron skillet, griddle, or comal to 500°F. Place one ball of dough on a lightly floured surface and pat down into a flat disc. Using a rolling pin, roll dough out to an 8-inch round. Place dough in skillet and cook until bubbles form on top side and bottom side has brown spots, 30-60 seconds. Flip tortilla and cook until second side develops brown spots, 30-60 seconds longer. Transfer tortilla to a plate and cover with clean dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.

Salsa

jalapeño,

(6 medium) Roma tomatoes, chopped

red bell pepper, finely chopped

red onion, finely chopped

ancho chile, snipped

lime,

Chili powder,

Fresh scallions, cilantro, or parsley, to taste

Heat the broiler to high and move an oven rack to approximately 6 inches underneath it. Place the whole jalapeño on a pie plate and set it under the broiler. Using tongs, turn the chile every 2 to 3 minutes until the skin is black and crisp. Let the jalapeño cool slightly, then peel away the skin, remove the seeds, and mince.

In a small mixing bowl, combine the roasted jalapeño with the seeded and minced jalapeño, tomatoes, garlic, bell pepper, onion, acho chile, olive oil, lime juice, salt, black pepper, chili powder, and herbs. Place in the refrigerator for at least 1 hour for flavor infusion.

Serve with tortilla chips.

Make these easy beef burritos for a simple midweek supper. The meat filling is also great stuffed into a crispy taco, or as an easy chilli con carne with rice

Easy beef burritos

sunflower oil

onion,finely chopped

garlic cloves,very finely chopped

tbsp cumin

tbsp coriander

cayenne pepper(more if you want it spicier)

oregano

beef mince

golden caster sugar

tbsp wine vinegaror cider vinegar

can chopped tomatoes

can black beansor kidney beans,

cooked rice,or our Mexican tomato rice (see recipe below right)

Heat the oil in a large pan – a casserole is ideal. Fry the onions for 8 mins, then add the garlic, spices and oregano and cook for 1 min. Crumble over the mince and sizzle for 5 mins, stirring, until browned. Stir in the sugar and leave for a minute, then splash in the vinegar and pour in the tomatoes.

Simmer for 5 mins then tip in the beans and the water from the can. Season, stir and simmer everything for 20 mins until the beef is in a thick gravy. The sauce can be prepared up to 2 days ahead, chilled and reheated with a splash of water or frozen for 6 months.

To make the burritos, heat the tortillas following pack instructions. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping. Fold over the ends and roll up to seal. Secure by wrapping with foil if you want. Eat immediately.

Cheesy Chicken Enchilada Skillet recipe | Epicurious.com

garlic cloves, finely chopped

(16-ounce) jar medium red salsa

sour cream,

corn tortillas, torn into quarters

chicken (from 1 [2 1/2-pound] rotisserie chicken)

black beans, drained, rinsed

Mexican cheese blend

jalapeños and cilantro (for serving; optional)

Skirt steak is perfect for steak fajitas since it's a super beefy cut that's delicious when marinated and grilled.

Grilled Skirt Steak Fajitas Recipe

For the Steak Fajita Marinade:

(120 milliliters) soy sauce

lime

(120 milliliters) canola oil

(55 grams) packed brown sugar

cumin seed

chili powder (see note)

garlic, finely minced (about 1 tablespoon)

For the Fajitas:

red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips

yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips

green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips

guacamole,

recipe Pico de Gallo,

Sour cream, shredded cheese, and salsa,

For the Fajita Marinade: Combine soy sauce, lime juice, canola oil, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Transfer 1/2 cup (120ml) marinade to a large bowl and set aside.

For the Steak: Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours, for at least 3 hours and up to 10.

For the Fajitas: While steak marinates, toss peppers and onions in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.

When ready to cook, remove steaks from marinade, wipe off excess, and transfer to a large plate. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. 

Place a large cast iron skillet over cooler side of grill. Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover, and cook for another minute. Continue cooking in this manner, flipping and covering, until steaks are well charred and an instant-read thermometer inserted into their center registers 115 to 120°F (46 to 49°C) for medium-rare or 125 to 130°F (52 to 54°C) for medium. Transfer steaks to a large plate, tent with foil, and allow to rest for 10 to 15 minutes.

Meanwhile, transfer cast iron skillet to hot side of grill and allow to preheat for 2 minutes. Add pepper and onion mix and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes. When vegetables are cooked, transfer steaks to a cutting board and pour any accumulated juices from plate into skillet with vegetables. Toss to coat.

Transfer vegetables to a warm serving platter. Thinly slice meat against the grain and transfer to platter with vegetables. Serve immediately with hot tortillas, guacamole, pico de gallo, and other condiments as desired.

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