Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Assemble enchiladas: Preheat oven to 350 degrees and lightly grease a 9x13 pan with nonstick cooking spray. Drizzle with remaining enchilada sauce and salsa. In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Includes PHOTOS of almost EVERY RECIPE! Half a carrot. This is also great with leftover chicken, shredded beef or turkey. Sprinkle with remaining cheese. Enjoy easy comfort foods everyday with this exciting new book. Season with salt and pepper to taste. Drain completely. baking dish. Cover and bake at 350° for 30 . cans so I had to use 3 cans) 1 can (10 3/4 oz.) Spoon 1 large tablespoon of chicken mixture in each warmed tortilla. Spiced Rhubarb. add the garlic, salt and chili powder and continue to cook for another minute or two. In a saucepan with about 300 mls of water, boil the tomatoes, onion, garlic, red pepper, carrot and laurel leaves for 15 minutes. Inspired by Sam Sifton's popular Enchiladas Con Carne in the New York Times, these family-style enchiladas are seriously delicious.You begin by making a quick chili con carne, or chili sauce, with lean ground beef, onions, peppers, spices, tomato sauce, and broth. Select High Pressure and set the timer for 80 minutes. Roll up and place over sauce, seam side down. ), pile on the guacamole and sour cream. Fill and bake enchiladas as directed. We have ideas for chicken, beef, pork, pasta and more. Heat a large skillet over medium-high heat. Sprinkle with the remaining cheese. By Vickie Boozer. Roll up and place seam side down in the prepared baking dish. March 21, 2017. 1 boneless beef chuck roast (1-3/4 pounds) 1 envelope taco seasoning; 1 medium onion, chopped; 1 cup beef broth; 2 tablespoons all-purpose flour; 1 tablespoon cold water Stir in ½ cup enchilada sauce from one can. —Jennifer Standridge, Dallas, Georgia I love that there are so many variations of Beef Enchiladas in this big-wide-world. Simmer until water has evaporated. Mix in red enchilada sauce, chili powder, and salt. Cover and bake at 350° for 30 . I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. Cover casserole with foil and bake at 350 for about 20-30 minutes, until casserole is bubbly. slow cooker . Catherine Cassidy, Taste of Home Editor-in-Chief. 185. Ground beef enchiladas in flour tortillas topped with spicy red sauce, cheese and fresh cilantro. Stir in tomato sauce and seasonings; heat through. Our delicious dinner recipes make it easy to answer this age-old question. Taste of Home Beef Enchiladas 20 servings Ingredients: 2 1/2 pounds ground beef 2/3 cup chopped onion (I left this out) 2 cans (15 oz. Remove seeds and stems from ancho chiles. Sprinkle with cheese and olives. See more ideas about mexican food recipes, cooking recipes, recipes. In large bowl combine chicken soup, sour cream, green chilies, olives, black beans, onions and monterey jack cheese. Drain off grease. By Becky. May 23, 2020 - Explore Lynne Wendt's board "Enchilada", followed by 2,152 people on Pinterest. To the remaining mixture add the chicken. 1 to 2 teaspoons rubbed sage. Preheat the oven to 350 F. In a large skillet over medium-high heat, cook the ground beef with the onions, bell peppers and garlic, until brown. Takes time and effort, but well worth it! Our last two batches of enchiladas used the same spicy chipotle sauce. Appetizers, Beverages, and Sauces. Originally published as Garlic Beef Enchiladas in Taste of Home April/May 1999, p25 Nutritional Facts 2 enchiladas: 751 calories, 43g fat (21g saturated fat), 128mg cholesterol, 2536mg sodium, 56g carbohydrate (8g sugars, 4g fiber), 38g protein. 2 cups shredded Colby-Monterey Jack cheese, divided. condensed cream of mushroom soup, undiluted Crecipe.com deliver fine selection of quality 2008 april may taste of home chicken enchiladas recipes equipped with ratings, reviews and mixing tips. Wrap the tortillas in a damp paper towel and microwave for 1 . Stir in the beans and cook for a few minutes to heat through. Roll up. Blend in flour. Cook until the sausage is browned and the vegetables are soft, 6-8 minutes. Roll up and place in the pan, seam-side down. Step #2 - The Meat. Learn how to cook great 2008 april may taste of home chicken enchiladas . To make the enchiladas: Preheat the oven to 350F. Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. baking dish. Roll up and place seam side down over sauce. Stir in broth, milk, chilies, salt and cumin. Select Saute and add oil to the cooking pot. Simple ones, filled with a plain cooked beef filling then topped with enchilada sauce and (lots of) cheese. Freeze option: Cover and freeze enchiladas before baking. Preheat oven to 350°. In a 3-qt. Two of these beef enchiladas have around 400 calories. Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. baking dish. Beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. Spread ¼ cup of this mixture in the bottom of a 9×13 pan. Set aside 2 cups of this mixture. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Beef Enchiladas. of oil. Taste of Home Preheat the oven to 350° F and spread 1/4 cup of the enchilada sauce over the bottom of a 13×9 baking dish. To thaw, place the enchilada sauce into the refrigerator overnight. In a medium bowl, mix together yogurt, condensed soup, and cheese. Pour 1-1/2 cups sauce into an ungreased 13x9-in. Nutrition Facts Remove from refrigerator 30 minutes before baking. Then take out the laurel leaves, run the sauce through a blender, and it's back to the saucepan for another 20 minutes on a low heat, with a pinch of salt, pepper, and sugar. Once frozen, you can easily stack the bags. Once the oil is hot enough to bubble up when a tortilla is dipped in, gently lay the tortilla into the oil using tongs. Rating: 4.56 stars. Bake, uncovered until the cheese is melted, 20-25 minutes. Directions. Add the enchilada sauce, water and salsa and bring to a boil. Hearty Beef Enchiladas are a quick and easy main dish entree. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Serve with a green salad or beans and rice. Stir to combine. Stir in green chiles. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. cans so I had to use 3 cans) 1 can (10 3/4 oz.) Pour down the center of the enchiladas. In a saucepan, heat butter over medium-high heat. In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. How to make Shredded Beef Enchiladas: Season roast with salt and pepper. Combine salsa and soup; pour down the center of enchiladas. Add the refried beans, beef broth, enchilada sauce, green chiles and cumin to the slow cooker. Nov 24, 2021 - Explore Patti MacLean-Marshall's board "Taste of Home Recipes", followed by 475 people on Pinterest. Add the beef to a 6 quart slow cooker. Cook and stir until thickened and bubbly. Bake 1 casserole, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. In a medium skillet, brown the ground beef, breaking it up as it cooks. Cook until ground beef is browned and cooked through, about 7 to 10 minutes. To use, partially thaw in refrigerator overnight. Cover and freeze remaining casserole for up to 3 months. Rating: 4.36 stars. Mix in flour and green chilies. Combine salsa and soup; pour down the center of enchiladas. Combine the shredded roast beef (or meat of your choice) with the green chiles. Beef Enchiladas II. Drain any fat, if needed. —Jennifer Standridge, Dallas, Georgia. In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Top with remaining cheese. Ingredients 1 boneless beef chuck roast (1-3/4 pounds) 1 envelope taco seasoning 1 medium onion, chopped 1 cup beef broth 2 tablespoons all-purpose flour 1 tablespoon cold water 6 flour tortillas (8 inches) 1 can (4 ounces) chopped green chiles 1-1/2 cups shredded Mexican cheese blend, divided 1 can (10 ounces) enchilada sauce Top with the remaining enchilada sauce and cheese. In a small skillet, heat 1/4 in. Add the chopped onions and pour on the beef broth. Can be frozen for up to 3 months. Spray a 9×13" baking dish with nonstick cooking spray. Reduce heat and simmer 30-45 minutes. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels. baking dish. Directions In a saucepan, melt butter over medium heat. When you start asking what wine goes with beef enchiladas, the hearty filling can tip the balance in favor of the red wine pairing for me. 10 flour tortillas (6 inches), warmed. Catherine M. Cassidy is Editor-in-Chief of Taste of Home. Place seam side down in greased 9×13" pans. Fancy ones with the addition of chillies, beans, corn and even olives, sometimes even bacon. To freeze this enchilada sauce: add to freezer resealable bags, lay flat in the freezer on a baking sheet. Peel and slice carrots, and dice the peeled potatoes into small cubes. Heat vegetable or canola oil over medium heat in a medium size skillet. 1086. Directions: Preheat oven to 350 F. In a large non-stick skillet, brown ground beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink. Sprinkle with cheese and olives. Place a little over ½ a cup of meat mixture down the center of a flour tortilla. Drain off fat. In a small bowl, combine the cream of chicken soup and the sour cream. Salmon Spread. Spread enchilada sauce into the bottom of a glass 9x13 baking dish. Stir in water and taco seasoning. Place into the instant pot. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. She . I use them in this saucy casserole that has irresistible home-cooked flavor and a. baking dishes. But if you're not watching your weight, if it's cheat night or if you're the honey badger (and just don't care! Not bad. Beef Enchiladas with tender shredded beef, melted cheese, and smothered in red sauce are easy to make with this delicious dinner recipe!. Preheat the oven to 350 F. In a large skillet over medium-high heat, cook the ground beef with the onions, bell peppers and garlic, until brown. Sugar 'n' Spice Nuts. Cook on low until the beef is cooked through and tender and the potatoes are soft, 6-8 hours. When hot, brown roast on all sides, 8 to 10 minutes. Browse Taste of Home recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe. Mix in the refried beans, taco seasoning, cumin, oregano, salt, and pepper and cook until everything is well combined and heated through. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Brown the meat with onions in a skillet. Drain any excess fat. Three-In-One Cheese Ball. Add the sausage, bell pepper and onion and cook, stirring frequently and breaking up the sausage. Pour over tortillas. From classics like chicken and beef to fun new takes like spinach or sweet potato, these enchilada ideas are the perfect solution for when you're craving Mexican food but don't feel like going out. $11.99. Stir in the beans, dried minced onion, chili powder and salt; heat through. Award-winning Taste of Home recipes from America's #1 Cooking Magazine. Beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. Half a red pepper. Top each tortilla with 2/3 cup beef mixture. baking dish. Place tortillas, seam side down, in an ungreased 13x9-in. Add in ground beef and onion and season with salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon the remaining beef mixture down the center of the enchiladas. To assemble the enchiladas, place 1/3 cup of the meat . Saute onion and garlic until onion is tender. Add to the slow cooker with the beef. Grease a 13x9-in. 1/2 teaspoon salt. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. Bring to a boil; cook and stir until thickened, about 2 minutes. Cook for 4-5 minutes, until slightly reduced. 2008 april may taste of home chicken enchiladas recipe. condensed cream of mushroom soup, undiluted Drizzle with remaining enchilada sauce and salsa. Wrap the tortillas in a damp paper towel and microwave for 1 . Step 3. Stir in the chicken, beans and chiles. Cook, stirring and breaking up the beef, until the beef is browned and cooked through. Sprinkle each with onion and cheese. So flavorful! Heat a large skillet over medium-high heat and add the ground beef, taco seasoning and salt. Roll up and place seam side down in an 11x7-in. Sprinkle with remaining cheddar cheese. Just remember, the more toppings you add, the more calories! Top each with 1 tablespoon cheese; roll up. Reduce heat; simmer 5 minutes, stirring occasionally. In a large skillet, saute the onion until just soft, not browned. Combine enchilada sauce and soups; pour 1 cup into each of two ungreased 13x9-in. Pour desired amount of sauce over the enchiladas. It goes well with either cheese or beef enchiladas. Stir constantly for 2 minutes to cook the flour taste out. Dec 23, 2018 - Creamy Chicken Enchiladas Recipe | Taste of Home - MasterCook Then boil the vegetables over medium heat for about 10 minutes, until tender but firm. 1 to 2 tablespoons chili powder. Taste and add additional salt and pepper, or other seasonings, if needed. Remove from the heat. Spoon about 2/3 cup beef mixture down the center of each tortilla. I use them in this saucy casserole that has irresistible home-cooked flavor and a . Bake 1 casserole, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Serve Santa Fe Enchiladas with your favorite Guacamole, Pico de Gallo, sour cream and tortilla chips. each) enchilada sauce (I could only find 10 oz. Stir in tomato sauce and seasonings; heat through. Place in an ungreased 13x9-in. Place 2 cups of water in a small pot and bring to a boil, then immediately remove from heat. Ideal for busy nights, these comfort-food staples also fill the bill for weekend menus, after-school snacks and breakfast emergencies. Get the recipe for Simple Creamy Chicken Enchiladas: https://trib.al/Vg2ekwZ. This tasty Mexican meal is made with Instant Pot Shredded beef that is flavorful and tender. Soften tortillas in the microwave for a few seconds so they are easier to roll. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. —Jennifer Standridge, Dallas, Georgia Reheat the sauce in a skillet. California Fresh Fruit Dip. 1 to 2 teaspoons ground cumin. Praline Sundae Topping. Bake until cheese is melted, 4-5 minutes. Roll up and place in the pan, seam-side down. Mar 5, 2017 - Beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. Sprinkle with cheese; bake for 5 minutes or until cheese is melted. Taste of Home has over 4.7 million fans on Facebook, 458,000 Pinterest followers and receives more than 23 million monthly visitors. Cover and bake at 350° for 30 minutes. Combine the salsa and the soup. Preheat oven to 350 degrees F. Pour ½ cup of sauce over the beef and toss. Spoon 1/2 cup enchilada sauce into a greased 13x9-in. Simple and quick beef enchiladas. For sauce, saute the onion and green pepper in oil until tender. Spread about 2 tablespoons of the refried beans, 1/4 cup of the beef mixture and 1 tablespoon of cheese down the center of each tortilla. The filling factor: While pairing to the spice factor is key with enchiladas, what you use for filling needs to be factored in, too. Step #1 - The Sauce. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Taste of Home 5 Ingredient Comfort Food (TOH 5 Ingredient) Dec 7, 2021. by Taste of Home. Add the tomato sauce, green chiles, chili powder, sugar and garlic powder. Heat the oil in a large skillet over medium heat. This recipe makes about 14 enchiladas. Enchiladas get a beefy boost of goodness from slow-cooked roast. For filling, in a large bowl combine 2 cups of the Monterey Jack cheese, 1 cup cheddar cheese, 1 cup crumbled queso fresco cheese, the jalapeño (if desired), green onions, and the cumin. Set the remainder aside. Step 4. Add garlic; cook and stir 1 minute or until tender. How to Make Beef Enchiladas Ingredients 1 (6.8-ounce) package Spanish rice mix (or make your own Spanish rice) 1 pound ground beef 1 (1-ounce) envelope taco seasoning 2 (10-ounce) cans enchilada sauce, divided 10 (8-inch) flour tortillas, warmed 1-2/3 cups shredded cheddar cheese, divided Sprinkle with remaining cheese. Stir in flour until blended; gradually whisk in broth. Taste of Home Beef Enchiladas 20 servings Ingredients: 2 1/2 pounds ground beef 2/3 cup chopped onion (I left this out) 2 cans (15 oz. each) enchilada sauce (I could only find 10 oz. Directions. If desired, serve with toppings. For the best recipes from home cooks, visit tasteofhome.com and follow us on Facebook and Pinterest. Bake, uncovered, 20 minutes. Set aside. Beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. To use frozen casserole: Thaw in the refrigerator overnight. STEP 3. Serve with Mexican rice and beans for a complete Mexican meal. Instructions. Optional toppings: halved grape tomatoes, minced fresh cilantro, sliced jalapeno peppers and medium red onion, chopped or sliced. Pour off grease. baking dish. Place about 1/3 cup chicken mixture down the center of each tortilla. To fill the enchiladas, spoon about 2/3 cup of the beef mixture down the center of each tortilla. Instructions. Stir in sour cream and 2 cups of Monterey Jack cheese. Cover and freeze remaining casserole for up to 3 months. Beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. When beep sounds, turn off pressure . Mix in the refried beans, taco seasoning, cumin, oregano, salt, and pepper and cook until everything is well combined and heated through. Preheat the oven to 350ºF. Set aside. Fill each tortilla with a spoonful of shredded beef and shredded cheese. Brown ground beef and drain. Enchiladas: Preheat oven to 350℉ degrees. . See more ideas about recipes, food, cooking recipes. —Jennifer Standridge, Dallas, Georgia Plus, after years of making homemade enchiladas, I've discovered how to make them super easy to roll while still tasting the most delicious! This easy ground beef enchilada recipe is a family pleaser. Chicken and White Bean Enchiladas with Creamy Salsa Verde. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. What's for supper? Prepare as directed except omit beef and garlic; increase Monterey Jack cheese to 3 cups. Bring to a boil. Remove from the heat. Beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. Filled with chile con carne and cheese, these beef enchiladas are the ultimate Mexican comfort food. To use frozen casserole: Thaw in the refrigerator overnight. Peel the potatoes and cut into bite sized pieces. Place about 1/3 cup down the center of each tortilla. 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