Best 3 Baked Enchiladas Recipes
Indulge in the tantalizing flavors of Baked Enchiladas, a quintessential Mexican dish that combines layers of tender tortillas, savory fillings, and a delectable sauce, culminating in a culinary masterpiece. This versatile dish offers a delightful array of variations, catering to diverse palates and preferences. From the classic Beef and Cheese Enchiladas bursting with ground beef, melty cheese, and a zesty enchilada sauce, to the hearty Chicken Enchiladas brimming with succulent shredded chicken, both recipes deliver an explosion of flavors. Vegetarian enthusiasts will relish the flavorful Black Bean and Corn Enchiladas, where protein-packed black beans and sweet corn mingle harmoniously. For those seeking a taste of the sea, the Shrimp Enchiladas present a delightful seafood option with succulent shrimp, while the Cheese Enchiladas offer a classic vegetarian delight with a symphony of melted cheeses. Each recipe promises a culinary journey that tantalizes the taste buds and captivates the senses, making Baked Enchiladas an exceptional dish to grace any table.
Here are our top 3 tried and tested recipes!
BAKED CHICKEN ENCHILADAS
These are great for a family dinner or party. I've also cut the baked enchiladas into three sections and served them as appetizers with chips and salsa.-Elaine Anderson, Aliquippa, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Prepare enchilada sauce according to package directions. In a large bowl, combine 1/2 cup prepared sauce, chicken, 1 cup of cheese, olives, 1/3 cup of tomatoes, green pepper and onion., Place a rounded 1/4 cupful of chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining enchilada sauce over top., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Top with lettuce and remaining tomatoes.
Nutrition Facts : Calories 505 calories, Fat 25g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 1799mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.
OVEN-BAKED TURKEY-SPINACH ENCHILADAS EXTRAORDINAIRE
Make and share this Oven-Baked Turkey-Spinach Enchiladas Extraordinaire recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350°F.
- Grease a 13x9-inch baking dish.
- In a large skillet, cook the ground turkey with onions and garlic (if using) until no longer pink, breaking into small pieces with a spoon.
- Add in 1 cup of Pincante sauce, spinach, 1-1/2 tsp cumin, salt, and the diced tomatoes. (tomatoes can be slightly drained for a less thinner mixture).
- Cook, and stir for 5 minutes, or until most of the liquid has evaporated.
- Add in the cream cheese, stirring just until melted and combined.
- Spoon about 1/3 cup of filling down the center of each warmed tortilla; roll up, and place seam-side down in a the prepared baking dish.
- In a bowl combine the remaining 1 cup of Picante sauce and the remaining 1/2 tsp cumin, then spoon over the enchiladas.
- Bake in a 350 degree F oven for 20 minutes or until hot.
- Remove from the oven, and sprinkle with grated cheddar cheese, return to the oven, and bake for 5 minutes more, or until the cheese is melted.
- Top with toppings that are listed, or top with your favorite toppings.
BAKED CHICKEN ENCHILADAS
Been craving Mexican lately...but have also been craving lasagna at the same time. So I was thinking, what is Mexican but also satisfies that baked cheesy craving? I went with Enchiladas this week. Simply, here's how I make my Chicken Enchiladas.
Provided by Maggie May Schill
Categories Tacos & Burritos
Time 2h30m
Number Of Ingredients 21
Steps:
- 1. For Enchilada Sauce: 1-In a large sauce pan, heat your oil to smoking temperature. 2-Set pan to medium heat. Add your garlic to the pan and let them sweat. immediately add 1/2 your diced red onion. (set rest of onion aside for later.) Cook until translucent. 3-Add your cubed tomatoes to the pan, along with a pinch of salt to draw the liquids from the tomatoes. Stir for half a minute then add your red pepper and jalapeno. 4-Cover pan and set to medium-low heat and let cook for 2 hours. 5-Uncover pan after 2 hours and blend the sauce smooth with an immersion blender. Or transfer to a standard blender and blend until smooth. (You can also forgo blending altogether if you prefer a chunky Enchilada sauce.) 6-Set heat back to medium. 7-Stir in cumin, cayenne, chilli powder and celery salt. Stir. 8-Add salt and pepper to taste. 9-Allow to cook for another 10 minutes uncovered on the medium heat. 10-Stir in cilantro. 11-Set sauce aside.
- 2. For Filling: 1-Heat your salted butter in a large frying pan. 2-Pound your chicken breast flat and dredge in flour. 3-Once butter is hot, fry your chicken until cooked through. 4-Remove chicken from heat and let cool at room temperature. (Never cool chicken in the fridge!!!) 5-Scrape your frying pan and add the rest of your red onions to the pan. 6-Cook until tender, then add your pre-cooked black beans and heat through. Set aside. 7-In a large mixing bowl, shred your chicken. 8- add your sour cream and 3/4 of your cheeses to the bowl. 9-Add your onion and black bean mixture to the bowl. Add salt and pepper to taste, and mix everything together.
- 3. Assembly: 1-Pre-heat oven to 375'F 2-In a 9X9 casserole dish, spread 1 1/2 cups of your sauce to coat bottom of pan. 3-Lay your tortillas out on a clean counter or cutting board. 4-Spoon about 2 tablespoons of the filling on each tortilla. 5-Roll tortillas to seal in filing. 6-Lay rolled tortillas in your pan on top of your sauce. 7-Pour 2-3 cups of your sauce over the tortillas. 8-Spread the rest of your cheese on top.( I also like to add any extra black beans to the topping, because black beans are awesome in my opinion. The more the better!) 9-Bake for about 30 minutes, or until bubbly!!! 10-Let cool for 10 minutes before serving ( Add cilantro to finished dish if you want a little extra crunch and fresh flavor.)
Tips:
- Choose the right tortillas: Corn tortillas are traditional for enchiladas, but you can also use flour tortillas if you prefer. If you're using corn tortillas, be sure to soften them before filling and rolling them.
- Use a flavorful filling: The filling is what really makes enchiladas special. You can use a variety of fillings, such as shredded chicken, beef, or cheese. Be sure to season the filling well with spices and herbs.
- Don't overfill the tortillas: When you're filling the tortillas, don't overstuff them. This will make them difficult to roll and they may fall apart when you bake them.
- Use a good quality salsa: The salsa is another important component of enchiladas. Choose a salsa that has a good flavor and that you enjoy. You can use a store-bought salsa or make your own.
- Bake the enchiladas until they're golden brown: Bake the enchiladas until they're golden brown and the cheese is melted and bubbly. This will take about 20-25 minutes.
Conclusion:
Baked enchiladas are a delicious and easy-to-make meal that the whole family will enjoy. With a variety of fillings and toppings to choose from, you can customize them to your own liking. So next time you're looking for a quick and easy dinner, give baked enchiladas a try!
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