Who wouldn't love these enchiladas? They've got chicken, cheese and picante sauce, all wrapped up in a tortilla and baked until the cheese is melted and the filling is hot.
Warm tortillas are filled with an enticing combination of shredded chicken, Pace® Salsa Verde, sour cream and Cheddar Jack cheese, and are baked until the filling is hot and the cheese is melted.
Reduced-fat ingredients helped cut the fat, while green chiles boost the Tex-Mex flavor. It has 61% less sat fat, 50% less fat, and 25% more calcium than the original recipe.
Shrimp enchiladas offer a taste of coastal Mexican cuisine but some versions contain so much cheese, butter and sour cream that they can pack a whopping 50 grams of fat per serving. Our version has vibrant flavor and only half the calories and 6 grams of fat per serving, plus we use precooked peeled shrimp so you can get the dish on your table fast enough for a weeknight supper. The addition of refried beans helps makes these enchiladas an excellent source of fiber as well.
Instead of filling and rolling corn tortillas, they're torn into bite-size pieces and layered with back beans and a ground beef and potato filling. A generous topping of cheddar cheese finishes this family-style Mexican casserole.
The imitation crabmeat used in this Tex-Mex casserole is also known as surimi and is made commercially by processing and re-forming minced fish to look like crab. It's less expensive than crab and, as a bonus, is lower in cholesterol.
Fresh poblano chiles and dried New Mexican chiles give these enchiladas a spicy, smoky flavor that's not too hot. Serve with a fruity California Riesling or a hearty red wine such as Malbec from Argentina or Tempranillo from Spain.
Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.
This is a great destination for leftover chicken or turkey. If you have some on hand, use it instead of the chicken thighs. If you can find Mexican cheese, try queso panela or queso anejo instead of the mozzarella and provolone.
This sensational enchilada casserole combines tortillas, beans, cheese, and taco-seasoned chicken. Take this main-dish recipe to your next potluck or Mexican-themed dinner party.
Excellent and easy. We didn't use quite as much sour cream and I had to use corn instead of beans ...... more
Excellent and easy. We didn't use quite as much sour cream and I had to use corn instead of beans because I didn't have any beans. It would be good with beans and corn. Very filling, great for company!
Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead--perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro and diced avocado at the table.
This is close to the recipe I've always used to make enchiladas. Instead of putting the corn tortill...... more
This is close to the recipe I've always used to make enchiladas. Instead of putting the corn tortillas in oil, we a microwave to make the tortilla plyable. A corn tortilla is placed in the microwave one at a time for 12 seconds. It's filled, rolled, and put it in the casserole dish. Using the microwave keeps the dish from being greasy.
Instead of using loads of calorie-laden regular sour cream, we lightened this enchilada recipe with a creamy filling that includes only a little bit of light sour cream.
Very Good! I changed the the cheese to Pepper Jack! Wow. The pepper jack gave it a great kick tha...... more
Very Good! I changed the the cheese to Pepper Jack! Wow. The pepper jack gave it a great kick that was not to spicey. Everyone loved it totally ate it all. Definatly will be a dish I make for company.
