Best 7 Easy Enchilada Cups Recipes

ENCHILADA CUPS

Steps:

• Preheat the oven to 350 degrees F.
• Microwave the stack of tortillas for 30 seconds, flipping halfway through. Tuck 1 tortilla into each cup of 2 standard 12-cup muffin pans, gently pleating the edges of the tortillas so that they fit snugly. Roll 24 small balls of aluminum foil and place them insides the cups; they'll help the tortillas hold their shape. Bake until the tortilla cups have hardened slightly on all sides, 10 to 12 minutes. Let cool slightly. (Leave the oven on.)
• Meanwhile, combine the black beans, enchilada sauce, chicken and corn in a large mixing bowl. Toss until the ingredients are evenly combined.
• Carefully spoon the filling into each cup until it is filled nearly to the brim. Sprinkle the cheeses on top of each tortilla cup. Bake until the cheese is melted and the filling is warmed through, about 15 minutes.
• Sprinkle the top of each cup evenly with desired garnishes and serve warm.
• Mash the avocados with the lime juice. Mix in the onion and season with salt and pepper. Flavor with one of the 3 following options.
• For pomegranate guacamole, fold in the pomegranate seeds. Top with more seeds before serving.
• For roasted jalapeno guacamole, fold in the diced roasted jalapenos.
• For feta guacamole, fold in the feta cheese. Top with more feta before serving.

EASY ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
• Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

EASY BEEF ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
• Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

SIMPLE PERFECT ENCHILADAS

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

SIMPLE CHICKEN ENCHILADAS

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

EASY BEEF ENCHILADAS

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
• Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
• Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

EASY ENCHILADAS

Steps:

• In a large skillet, saute onion in butter until tender. Stir in chicken and green chilies; heat through. , In a small skillet over medium heat, combine one can enchilada sauce and 1/2 cup cream; heat through. Remove from the heat. Dip tortillas, one at a time, into warm sauce; place on a small plate. Place about 1/3 cup chicken mixture down the center of tortilla; sprinkle with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with the remaining tortillas, sauce and filling. Combine remaining enchilada sauce and cream with remaining sauce mixture; pour over enchiladas. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.