More Enchiladas

We love eating enchiladas at our house. Always something new to try. Corn tortillas, flour tortillas, fillings and sauce. See also more recipes (Creamy Enchilada Casserole, Sour Cream Enchiladas, and Three Cheese Enchiladas) under Southwest Casseroles.

My Favorite Enchiladas
Lately I have been adding brown rice to our enchiladas and we quite enjoy it. I do a mixture of the following:
cooked rice
corn
beans
cheese
meat of your choice
   (ground beef, shredded chicken, diced turkey, etc)
lots of sauteed veggies
   (onion, peppers, mushrooms, green chilies, tomatoes, etc)
Mix it all together and roll up in tortillas (or layer it together if you are lazy). Top with enchilada sauce and cheese and bake 20-30 minutes at 350 degrees. If your filling is cold, it will probably need to bake for 40 minutes. I recently did this with leftover fajitas. I often use green chile sauce instead of enchilada sauce.


Our Neighbor's Creamy Enchiladas
1 pkg tortillas
2 C cooked and shredded chicken
1 Can chopped green chilies
1 large can refried beans
1 large can enchilada sauce
1 can cream of mushroom or cream of chicken soup
3 C shredded cheese
optional: sour cream and olives
Mix enchilada sauce and soup together. Pour a small amount into the bottom of a baking pan. Mix chicken and chilies together. Take tortillas, place 1/2 to 1/2 cup beans in center, add chicken mixture, top with cheese and sour cream. Roll up and place in baking pan. Repeat until tortillas are done. Our the rest of the sauce over the enchiladas to cover completely. Tops with the remaining cheese and olives. Bake at 350 degrees for 20 - 30 minutes until bubbling and cheese is melted. Serve 6 - 10.


Enchilada Sauce

2 Tbsp shortening or oil                 2 or 3 Tbsp chili powder

2 Tbsp flour                                  ½ tsp beef bouillon

¼ tsp garlic powder                      pinch oregano and pinch cumin

Melt shortening.  Add rest of ingredients.  Stir until well blended.  Gradually stir in 2 cups water.  Bring to boiling, stirring constantly.  Reduce heat, simmer 10 minutes.  If desired you may add ½ to 1 cup tomato sauce.

Green Chile Sauce or Salsa make good enchilada sauce also.

Green Chili Sauce

We like to buy roasted green chilies in New Mexico. We freeze them in quart bags. I tried this sauce yesterday after looking over several recipes. It was a big hit served over chicken enchiladas last night and over scrambled eggs this morning. This was delicious, the 30 pounds of chilies we brought home may not be enough.

Green Chili Sauce

Combine in a blender and pulse together:
1 1/2 cup water
1 tsp chicken bouillon
5 or 6 roasted green chilies
1/4 large onion, diced
1 1/2 Tbsp cornstarch
1/4 tsp cumin
black pepper and garlic to taste
Pour into a saucepan and cook over medium heat, stirring constantly until thick. Makes about 2 cups sauce. This sauce can be frozen. Could probably substitute 1 or 2 small cans of green chilies for the roasted chilies.

Southwest Casserole Recipes

Creamy Enchilada Casserole
(YW camp recipe-works in a dutch oven also)
1 lb ground beef, browned (with 1/2 onion if desired)
1 pkg taco seasoning mix
1 can cream of chicken soup
1 1/2 cans water
1 - 1 1/2 dozen corn tortillas, torn into pieces
6 - 8 oz each of cheddar & mozzarella cheese, grated
Brown meat, add soup, seasoning mix, and water (it should be soupy). Layer the sauce with the cheese and tortillas. Bake for 30-45 minutes at 350 degrees. Serves 8.

Three Cheese Enchiladas
1 1/2 cups shredded white cheese(montery jack or pepper jack)
1 1/2 cup shredded cheddar cheese (save a little for top)
3 to 4 oz cream cheese, softened
1 cup salsa, or enchilada sauce
1 medium green pepper, diced (optional)
1/2 cup chopped green onion or chives (optional)
1 tsp cumin (optional)
8 - 10 flour tortillas
Combine cheeses and 1/4 cup of salsa, pepper, onion, and cumin; mix well. Spoon 3 Tbsp mixture into each tortilla, roll and place in a greased baking dish. Spoon remaining salsa or sauce over enchiladas and sprinkle with a little more shredded cheese. Bake at 350 degrees for 20-30 minutes. Serves 6.

Chicken-Chile Rice
1 Tbsp vegetable oil
1 pound boneless chicken, cut into strips
1 medium onion, chopped
1 tsp minced garlic
1 -3 Tbsp jalapeno, chopped
1 cup white or brown rice
2 cups water
1/2 Tbsp chicken boullion
1 can chopped green chilies(4 oz)
1 cup shredded cheese(cheddar or monterey jack)
Saute chicken in oil, add salt and pepper to taste. Remove chicken from pan, saute onion, garlic and jalapenos.  Add rice, water, and boullion to pan and bring to a boil.  Simmer for 20-40 minutes, until rice is cooked. Stir in chicken and green chilies. Top with cheese and serve.

Sour Cream Enchiladas
1 can cream of chicken soup
1/4 cup sour cream
1 can green chilies(4 oz)
1 cup grated cheese
1/4 cup chopped onion
1 1/2 cups chicken or turkey pieces
8 corn or flour tortillas
Mix soup, sour cream and chilies together into sauce. Mix cheese, onion, and meat together for filling. Spread a small amount of sauce into bottom of a baking pan. Spread filling in tortillas, roll and place in baking pan. Cover with remaining sauce. Bake at 350 degrees for 30 minutes.

Variation: Mix everything together except tortillas, heat thoroughly, and serve over rice.