Recipe: Perfect Enchiladas

Enchiladas. Cooking & baking supplies and more. Find authentic recipes for chicken enchiladas, beef enchiladas, or the classic cheese. Keep your family happy and full with these deliciously easy enchiladas.

Don't leave more than an inch of the ends of the enchiladas uncovered by sauce because exposed areas will become crispy. Scoop up a bite of these delicious Dutch oven enchiladas. It is a simple recipe to put together and is easily customizable based on your tastes! —Taste of Home Test Kitchen. You can cook Enchiladas using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Enchiladas

1. You need 2 of lbs. Ground beef.
2. You need 2 cups of Shredded Monterey jack cheese.
3. You need 1 cup of sour cream.
4. You need 1/2 tsp of salt.
5. It's 1/4 tsp of pepper.
6. You need 1 can of Refried beans (if desired).
7. You need 24 oz of tomato sauce.
8. Prepare 1 of small can chopped green chilis.
9. Prepare 1 tbsp of chilli powder.
10. It's 1/2 tsp of cumin.

These buffalo chicken enchiladas—filled with tender rotisserie chicken, lots of. Ree Drummond's saucy enchiladas live up to their name: they're simple and perfect and can feed a crowd of cowboys. You'll need red enchilada sauce and chicken broth to make the sauce, a pound of. This easy recipe for Tex-Mex cheese enchiladas is a family favorite!

Enchiladas step by step

1. In medium sauce pan, combine tomato sauce, chilis, chilli powder and cumin and heat to boiling. Reduce heat and simmer, stirring occasionally..
2. While sauce simmers, brown beef; drain. Add 1 ½ cups of the cheese, sour cream, salt and pepper..
3. Spoon about ¼ cup of mixture onto center of tort, spread near the edge of the tort (so you make a row of the meat across the center of the tort) and then roll up tort. Arrange torts in lightly greased baking pans (I use 9 x 13 pans). If you use refried beans too, I usually use up about 75% of the meat mixture making plain beef, then add one can of refried beans to the remaining beef and mix and finish making the enchiladas..
4. Pour sauce over the enchiladas and sprinkle with cheese as desired..
5. Bake at 350 degrees, uncovered, for 30 minutes, until hot and bubbly..

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. Pour in the red sauce, chicken broth, cilantro, salt and pepper. When the enchiladas are completely cooled, scoop the enchiladas into a freezer-safe or an aluminum foil container. Cover the container with plastic wrap and aluminum foil. To freeze individual enchiladas, freeze the sauce on the side and wrap each enchilada tightly in plastic wrap before wrapping them in aluminum foil.