Naturally Thin Forum

Enchilada Recipes

 
Total Posts: 245

LAYERED ENCHILADA BAKE-serves 8
I love this and often eat it in the morning after exercising (at 9 or 10 AM!)


1 lb. lean ground beef
1 lg. onion, chopped
2 cups thick & chunky salsa
1 can (15 oz.) black beans, rinsed & drained
1/4 cup Italian dressing
2 Tbsp. taco seasoning mix
6 flour tortillas (8 in.)
1 cup sour cream
8 oz. Mexican style finely shredded cheese
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after baking, garnish with shredded lettuce, chopped tomatoes, and cilantro


Heat oven to 400.  Brown meat & onions in skillet; drain.  Stir in salsa, beans, dressing & seasoning mix.
Arrange 3 tortillas on bottom of 13 x 9-inch baking dish; cover with layers of half of each: meat mixture, sour cream, and cheese.  Repeat layers. 

Cover, and bake 30 minutes.  Uncover and bake 10 more minutes.  Let stand for 5 minutes before cutting to serve.

Before serving, garnish with lettuce, tomatoes, and cilantro.

*I have only used ground beef but if the fat content in this scares you, you could try reduced fat items, ground turkey, maybe even chicken would work???

Total Posts: 245

EASY ENCHILADAS-8 servings       From Taste of Home, Apr./May 2010 issue

2 cups cubed cooked chicken
1 8 oz. pkg. cream cheese, softened
8 flour tortillas (8 in.)
1 cup (8 oz.) plain yogurt or sour cream
1 cup salsa
2 cups (8 oz.) shredded cheddar cheese
1 can(2-1/4 oz.) sliced ripe olives, drained ***I omit these—I REALLY dislike olives.
Shredded lettuce and chopped tomatoes, optional

In a small bowl, combine chicken & cream cheese.  Spoon about 1/4 cup chicken mixture down the center of each tortilla; roll up tightly.  Place seam side down in a greased 13” x 9” baking dish.  In another small bowl, combine yogurt (I use sour cream) and salsa; spread over tortillas.  Bake, uncovered, at 350 for 20 minutes.  Sprinkle with cheese—and olives if you must!  Bake 10-15 minutes longer or until cheese is melted.  Serve with lettuce and tomatoes if desired.

Total Posts: 245

CHICKEN TORTILLA BAKE-serves 8, 2 per serving

1/2 cup Miracle Whip
1/2 cup flour
3 cups milk-I use 2%
1 8-oz pkg. shredded cheddar cheese, divided
1 1/2 pounds cooked chicken, in bite size pieces
1/2 cup thick & chunky salsa
1/2 cup fresh parsley
16 flour tortillas -6”

Heat oven to 375.  Mix Miracle Whip and flour in a medium saucepan with whisk until blended.  Gradually stir in milk.  Bring to boil on med. heat, stirring constantly; cook & stir until thickened.  Add 1 cup cheese; cook until melted, stirring constantly.  RESERVE 1 CUP.

Stir chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up.  Place 8 roll-ups, seam-side down, in each of 2 (13 x 9) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.

Bake 25 minutes.

Total Posts: 245

EASY CHICKEN & CHEESE ENCHILADAS—6 servings

1 can condensed cream of chicken soup (regular, 98% fat free, or Healthy Request)
1/2 cup sour cream
1 cup picante sauce
2 tsp. chili powder
2 cups chopped, cooked chicken
1/2 cup shredded Monterrey Jack cheese
6 flour tortillas (6”), warmed
1 small tomato, chopped
1 green onion, sliced

Stir soup, picante sauce and chili powder in medium bowl.

Stir 1 cup picante mixture, chicken and cheese in large bowl.  Reserve remaining picante mixture.

Divide chicken mixture among tortillas.  Roll up tortillas and place seam-side up in a 2 qt. shallow baking dish.  Pour reserved picante sauce mixture over filled tortillas.  Cover baking dish.

Bake at 350 for 40 minutes or until hot & bubbly. 

Top with tomato and onion.

Total Posts: 5

I need to try more Mexican recipes. I love Mexican food but don’t really make it at home that much. I usually go to a restaurant or Taco Bell and eat there. I realize Taco Bell isn’t really Mexican food but it can be good some times. I also find lots of free coupons and other coupons for Mexican restaurants which is usually how I find a new restaurant and try it out because of the coupon.