Enchiladas. 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.

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. These buffalo chicken enchiladas—filled with tender rotisserie chicken, lots of. You can cook Enchiladas using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Enchiladas

You need 1 1/2 lb of ground beef.
It's 1 packages of tortillias (6 individual).
You need 1 lb of velveeta cheese.
You need 1 can of Rotel.
You need 1 of enchilada sauce (goes on top after its done).
Prepare 1 packages of taco seasoning.
You need 1 packages of shredded cheese.

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! 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.

Enchiladas step by step

cook the ground beef/chuck.
mix in the taco seasoning after meat is done, follow instructions on taco seasoning pack.
get a spoon (easier ) and fill in the tortillas with the ground beef, don't put alot, a little goes a long way.
fold the tortillas after meat is in it, lay the fold face down, do that for each.
the velveeta and rotel should be mixed, just like nacho cheese dip, melt it (note: when microwaved, it needs to be on medium, because on high it will scorch).
pour the melted cheese dip over the tortillas.
put as much as you want of shredded cheese on top as well.
bake them on 350, 5 minutes or until the shredded cheese has melted.
take out of the oven, squirt enchilada sauce on top, and your ready to go.

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. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Arrange the enchiladas in a baking dish.