Enchiladas

[Tamik]

I hear you have an awesome Philly Chicken Enchilada recipe! It's getting the highest reviews. Wanna share? Please!

Thanks

[ElsieB]

I found it. I haven't made these in a very long time because they are not Weight Watcher friendly, but they are really delicious! :)

Philly Chicken Enchiladas

2 C. chopped cooked turkey or chicken
1 C. green bell pepper, chopped
1 (8 oz) package Philadelphia Cream Cheese, cubed
1 (8 oz) jar of salsa, divided
8 (6 inch) flour tortillas
12 oz shredded Mexican style cheese

1. Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.
2. Spoon 1/3 cup of chicken mixture down the center of each tortilla; roll up. Place, seam-side down, in lightly greased 12x8-inch baking dish.
3. Top with shredded cheese; cover with foil.
4. Bake at 350 degrees for 20 minutes or until heated through. Pour remaining salsa over top. Serve.

Note: original recipe called for 12 oz. of Velveeta + 1/4 cup milk instead of shredded cheese. Stir processed cheese and milk together in a saucepan over low heat until smooth. I am not a fan of Velveeta cheese, so I make these with shredded cheese.

Enjoy!

[KariLynn]

I make Green Chile Chicken Enchiladas rather than the red sauce enchiladas - my kids won't eat the red chile kind!

Green Chile Chicken Enchiladas
Filling:
Cooked shredded chicken (about 2 cups)
1 cup shredded chedder/jack cheese
1 can chopped green chiles
1-2 T chopped onion
1/4 C sour cream

Sauce:
1 lg can green chile enchilada sauce, or:

1 can chopped green chiles
1/4 C chopped onion
2 cloves garlic
2 cans green chile sauce (El Patio brand is good)
1 tomatillo (chopped)

Saute the onion and garlic in oil until transparant. Add the chiles, tomatillo, and green sauce. Heat.

For a casserole, layer flour tortillas with filling, sauce, and tortillas. Top the last layer with sauce. Cover with foil and bake at 350 for 35-40 minutes until bubbly. Uncover, sprinkle with cheese and heat until cheese is melted.

For enchiladas, roll the filling in either corn tortillas fried until soft, or flour tortillas. Spread some sauce on the bottom of the pan, and fill with rolled enchiladas. Pour the sauce over all, cover with foil and bake at 350 for 35-40 minutes until bubbly. Uncover, sprinkle with cheese and heat until cheese is melted.

For cheese enchiladas, just omit the chicken. Yum!

For Red Enchilada Sauce, follow the same recipe for the green, but omit the green chiles, and substitute 1 can of Rotel tomatoes and one can mexican tomato sauce.

To make them super spicy, add diced jalapenos to the green chile sauce, or cayenne to the red. :D Enjoy!

[sleepymum]

I make yummy enchiladas, but don't really measure so I'll give you a run down of what I do.

I boil 3 chicken breasts with some seasoning. let them cool shred.
after the are shredded I soak the in a hot (you cna use mild) enchilada sauce (I use el paso)
heat up oil and give the corn tortillas a quick fry..not crispy,just cooked.
chop onions
shredded cheese (I like the kraft mexican cheese it is yummy!)

now it gets easy just fill the tortilla with a little chicken,onion,cheese
when your finished top with more sauce and cheese..you can add olives to the top. bake at 350 covered for about 30 minutes.
let them cool for about10 minutes ebfore you serve up otherwise they sooo fall apart.

[shannon514]

Does anyone have a cheap, easy recipe for beef enchiladas? I really want some and i'm going to the store tonight. So can anyone help me?

[jacbyrd]

we brown the meat and mix in a can of diced green chilies. Lay out a tortilla and spoon in some of the meat mix. Top with cheese and a little bit of hot sauce. Roll up and place in a oven-safe dish (9x9 pan). We usually make four enchiladas with a pound of meat. Dump a can of enchilada sauce over the rolled up tortillas then spoon any left over meat over it. Cover with cheese and bake until cheese melts.

[KariLynn]

I make them very much like Jacbyrd, but I add cheese to the cooled meat mixture, along with some of the sauce and a little bit of chopped onion. I also use corn tortillas.

[ebabe]

I do a vegetarian version that is just spinach and jack cheese. and I use corn tortillas.

And...a little timesaver secret. I don't roll 'em. Instead, I pour a bit of the enchilada sauce in a pan, layer in corn tortillas, layer in defrosted, drained frozen spinach and grated jack cheese, tortillas, spinach cheese mixture (repeat until out of spinach filling. Top with a layer of tortillas, pour remaining enchilada sauce over entire thing and smother with grated cheese.

[hunter]

I make mine with whole-wheat tortillas, black beans, and cream cheese. And I use the sauce from a packet where you add water and tomato paste.

[ShannonB25]

Hey Elsie, I had a question re: your enchiladas. Have you ever tried making them with FF cream cheese, and LF mexican cheese? Just trying to figure out how to make them more WW friendly as I'm still doing WW myself :) Let me know, okay?

[ElsieB]

Hey Shannon! No, I haven't ever tried to WW that recipe. I personally cannot stand fat free cream cheese. Yuck! So I've never thought it would be worth it to lighten that recipe that way. If you try it, let me know how it comes out! :)