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Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, enchiladas. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Find authentic recipes for chicken enchiladas, beef enchiladas, or the classic cheese. Keep your family happy and full with these deliciously easy enchiladas. Find authentic recipes for chicken enchiladas, beef enchiladas, or the classic cheese.
Enchiladas is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Enchiladas is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook enchiladas using 9 ingredients and 5 steps. Here is how you can achieve that.
Components of Enchiladas:
- Get Bell pepper (diced)
- Prepare Onion (chopped)
- Get Shredded Cheese
- Take Garlic
- Make ready Jalapeños (chopped)
- Take Meat (chicken, steak, taco meat, or chorizo)
- Prepare Enchilada sauce (20 oz)
- Get Tortillas (12 small)
- Get Olive oil
This easy recipe for Tex-Mex cheese enchiladas is a family favorite! Just lightly fry corn tortillas, roll them up with Jack or cheddar cheese, cover with a tomato and green chile sauce, more cheese, and bake. They can be prepared simply with just cheese, or be spruced up by adding a little bit of beef or chicken to appeal to the meat-eaters in your household. Pour in the red sauce, chicken broth, cilantro, salt and pepper.
To Make Enchiladas:
- For shredded chicken: add minced garlic to half the enchilada sauce in deep skillet and heat to boiling. Season thawed chicken breasts and nestle into the sauce. Reduce heat to low, cover and cook until chicken is cooked through (15-20 min). Remove chicken, set sauce aside, and shred the chicken once cool.
- Preheat oven to 425. Mix meat, half the enchilada sauce (the half with the garlic if doing the shredded chicken), peppers, onions, jalapeños, and some of the cheese in a large bowl. Grease a deep baking pan. Microwave the tortillas to warm them, fill with the mixture, roll them and place seam down in the pan.
- Brush tops of tortillas with olive oil, and place pan in oven and bake until tortillas are golden brown (about 10 min).
- Reduce temp to 400 deg. Remove pan from oven and cover with remaining enchilada sauce and cheese. Cover baking dish with aluminum foil and bake 20 minutes. Remove foil and bake an additional 5-10 min. Remove from oven and let stand 5 min before serving
- Alternatively, 1 can black beans and 1 can pinto beans (drained and rinsed) can be substituted for the meat, diced zucchini and squash added, and 1 can petite diced tomatoes and green chilis added (drained) to make vegetable enchiladas
Arrange the enchiladas in a baking dish. You can either place the chicken enchiladas seam-side-up or seam-side-down. Then pour any remaining sauce on top of the enchiladas and sprinkle on some extra cheese. Bake uncovered until the enchiladas are cooked through and the edges of the tortillas get slightly crispy. When the enchiladas are completely cooled, scoop the enchiladas into a freezer-safe or an aluminum foil container.
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