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Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, enchiladas. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Enchiladas is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Enchiladas is something that I’ve loved my entire life.
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.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have enchiladas using 9 ingredients and 5 steps. Here is how you cook it.
Active ingredients of Enchiladas:
- Prepare Bell pepper (diced)
- Make ready Onion (chopped)
- Make ready Shredded Cheese
- Take Garlic
- Make ready Jalapeños (chopped)
- Get Meat (chicken, steak, taco meat, or chorizo)
- Make ready Enchilada sauce (20 oz)
- Get Tortillas (12 small)
- Make ready 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.
This Is 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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