Best 2 15 Minute Easy Enchiladas Recipes
Tantalize your taste buds with our enticing selection of enchilada recipes, a culinary journey that promises an explosion of flavors. From classic cheese enchiladas, a timeless favorite, to adventurous black bean and sweet potato enchiladas, a vegetarian delight, our collection caters to every palate. Discover the zesty chicken enchiladas, a fiesta of Mexican spices, and the hearty beef enchiladas, a carnivore's paradise. Each recipe is a symphony of textures and tastes, wrapped in warm tortillas and smothered in delectable sauces. Unleash your inner chef and embark on a culinary adventure with our easy-to-follow guides. Whether you're a seasoned cook or a novice in the kitchen, our enchilada recipes will transform your kitchen into a Mexican fiesta.
Here are our top 2 tried and tested recipes!
15 - MINUTE EASY ENCHILADAS
My Mom made these growing up so I say it's her recipe but who knows where she got it from! I've made some additions over the years but they are still just as yummy and you won't believe how easier these are to put together!
Provided by DustyPyatt
Categories < 15 Mins
Time 15m
Yield 8-10 Enchiladas, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Prepare a cookie sheet with foil, sprayed with Pam.
- Heat (don't boil) the chili and beans.
- Spoon mixture into tortillas, sprinkle with cheese and roll on a flat surface and place seam side down on prepared cookie sheet.
- Repeat until all shells are filled, placing them side by side on the pan.
- Top with remaining chili mix, spread to coat shells.
- Top with cheese.
- Bake just until cheese is melted.
- Serve with sour cream.
Nutrition Facts : Calories 1131, Fat 48.2, SaturatedFat 19.7, Cholesterol 107, Sodium 2637.2, Carbohydrate 121.7, Fiber 11.4, Sugar 3.9, Protein 51.6
15 MINUTE ENCHILADA SAUCE
This was paired with chicken enchiladas in a new cookbook that I have - The Best of America's Test Kitchen 2007. While the enchiladas didn't whet my appetite, the quick sauce caught my eye; namely, no chili powder as an ingredient. Looks simple enough for me.
Provided by SusieQusie
Categories Sauces
Time 15m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Whiz all ingredients except oil in a blender until smooth.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add the tomato mixture, bring to a boil, reduce heat to medium-low and simmer until mixture reduces to 3 1/2 cups, 8-10 minutes.
- Use with your favorite enchilada recipe or freeze for later use.
- NB - to adjust the heat level, the chipotle seeds can be left in or removed before blending.
Nutrition Facts : Calories 98.5, Fat 1, SaturatedFat 0.2, Sodium 1419.2, Carbohydrate 21.6, Fiber 4.2, Sugar 11.1, Protein 4.3
Tips:
- Use freshly grated cheese. Pre-packaged shredded cheese contains cellulose, which can make your enchiladas gummy.
- Don't overfill your tortillas. You want to be able to roll them up without breaking them, so only add about 1/4 cup of filling to each tortilla.
- Bake your enchiladas in a hot oven. This will help them to get crispy on the outside and gooey on the inside.
- Let your enchiladas rest for a few minutes before serving. This will allow the sauce to thicken and the flavors to meld together.
- Serve your enchiladas with your favorite toppings. Some popular options include sour cream, guacamole, salsa, and cheese.
Conclusion:
These 15-minute easy enchiladas are a quick and easy meal that the whole family will love. They're perfect for busy weeknights or when you're short on time. With just a few simple ingredients, you can have a delicious and satisfying meal on the table in no time. So next time you're looking for a quick and easy dinner, give these 15-minute easy enchiladas a try. You won't be disappointed!
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