Cheese Enchilada Recipes

In mixing bowl stir together ricotta, egg, onions, chilies, cumin and Jack cheese. Wrap tortillas in towel. Microwave at High (10) 1/2 to 3/4 Minute, until pliable. Divide filling among tortillas. Roll up each one tightly. In lightly greased 12x8x2-in dish... - 43.957

Preheat the oven to 350°F. In a large saucepan over medium heat, saute the onion and garlic in the butter until tender. Add the next 8 ingredients. Bring to a boil, reduce the heat, and simmer for 20 minutes. Dip each tortilla briefly in the sauce to... - 43.9266

Mix cottage cheese, 1/2 cup Monterey Jack cheese, tomato, onions, chili powder, salt and garlic; reserve. Place tortillas in 2 stacks on 2 small plates. Cover with waxed paper and microwave on medium (50%) until softened, 30 to 40 seconds. Spread about 1/3... - 43.1568

In mixing bowl, combine ricotta cheese, egg, onions, chilies, cumin and Monterey Jack cheese. Wrap tortillas in paper towel. Microwave at high (10) 1/2 minute until pliable. Divide cheese mixture evenly among tortillas. Roll up tightly. Place tortillas in... - 42.7111

Preheat oven to 350° F. In a medium saucepan combine 2 cans of tomato sauce, onion, chile powder, salt, cumin, and garlic powder. Add green chiles. Simmer covered about 15 minutes. Have ready corn tortillas and cheese. Spread 1/4 cup sauce in bottom of a... - 41.7493

1. Saute the onion and the garlic in 1 tablespoon of the oil in a large skillet until the onion is soft, about 5 minutes. 2. Add the tomatoes. Stir in the cumin, salt, black pepper and red pepper flakes. Bring the mixture to boiling, breaking up the tomatoes... - 41.4992

Cook and stir onion, garlic and chili powder in 2 tablespoons oil in 3-quart saucepan until onion is tender, about 5 minutes. Stir in tomatoes (with liquid), cumin, oregano, salt and pepper. Break up tomatoes with fork. Heat to boiling; reduce heat. Simmer... - 40.758

Fry tortillas in oil. Pour about 1/3 of the green chile salsa in the bottom of a 9 by 13-inch baking dish. Barely overlap two tortillas in dish bottom. Spoon about 2/3 cup filling across overlapped tortillas, fold over, and slide to one end of dish. Repeat... - 39.3267

A Debbie Reynolds Recipe - 38.2667

Preheat the oven to 350°F. Wrap the tortillas in aluminum foil and heat in the oven for 10 minutes or until warm, soft, and pliable. Remove the tortillas from the oven and set aside; raise the oven temperature to 375°F. In a small bowl, mix together the... - 37.4153

You can make up these enchiladas ahead of time and take a siesta before dinner! Cover and refrigerate the assembled enchiladas up to 24 hours. - 37.2585

Saute onion and garlic in 2 tablespoons oil in a large skillet until tender. Stir in tomatoes, tomato sauce, chili powder, salt, oregano, and cumin. Simmer, uncovered, 20 minutes, stirring occasionally. Set aside 2 cups enchilada sauce in a shallow... - 36.8453

1. Heat oven to 375ºF. Heat wok or 10-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken and gingerroot; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Reduce heat to medium. Stir in tomato sauce, chili puree... - 36.7834

Quick-to-fix vegetarian enchiladas go Tex-Mex for breakfast, lunch or dinner. - 35.721

Cook onion in butter until tender. Add cheeses, corn chips, olives, chilies, and salt. Fry tortillas in oil until soft and pliable but not crisp. Drain; center cheese filling in each tortilla and roll. Place in greased shallow baking dish, seam side down. Add... - 35.3917

Stir together beans, onions, 1/2 cup of the sour cream, seasonings and 1 cup of the Cheddar cheese. Spread about 1/3 cup of mixture down the center of each tortilla. Roll up. Pour a thin layer of enchilada sauce on bottom of 13x9x2-inch baking pan. Place... - 35.121

1. In a medium nonstick skillet, combine 1 teaspoon of the oil with the garlic; sizzle over moderate heat for 30 seconds. Add the flour, chili powder, cumin and oregano; cook, stirring, for 30 seconds. Whisk in the chicken broth. Bring to a boil, stirring... - 33.2616

Preheat oven to 375°. Spread 1/4 cup salsa in 12x8-inch baking dish. Combine cottage cheese, 1/2 cup cheddar cheese, onions and oregano. Fill each tortilla with 1/4 cup cheese mixture in center of each tortilla; roll up. Place, seam side down, over... - 33.1431

Spread 3/4 cup enchilada sauce in a lightly greased 13 x 9 x 2-inch baking dish. Combine cottage cheese, sour cream, chopped chiles and 1/4 teaspoon salt; spoon about 1/3 cup mixture down center of each tortilla. Sprinkle evenly with Monterey Jack cheese;... - 33.0894

Heat chili sauce in a large frying pan; bring to a boil; simmer for 5 minutes. Dip each tortilla in hot sauce; lay on a plate, and spread across the tortilla's center a spoonful each of chopped egg, shredded cheese, chopped onion. Top with 2 or 3 ripe pitted... - 30.4182

Prepare Cheese Filling; set aside. Cook tortillas in oil as directed for Basic Enchiladas Spread a third of the green chile salsa in a 10-by 15-inch baking dish. Spoon about 1/2 cup of the filling down center of each tortilla; roll tortilla around... - 29.1032

1. Preheat oven to 375°. 2. Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of an 11 x 7 inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining... - 28.9639

Fry tortillas in oil and dip into heated chile sauce. Place one tortilla in a small, shallow, ungreased baking dish; spoon over surface about 2 tablespoons shredded Cheddar, about 2 tablespoons chopped green onion, and a little of the chile sauce. Add... - 26.9767

1. Preheat the oven to 350° Lightly oil a 9-by-13-inch glass or ceramic baking dish. In a medium skillet, heat the 1/2 cup of vegetable oil over moderate heat. In another medium skillet, warm 1/2 cup of the Salsa Roja over moderate heat. Using tongs, dip the... - 24.6658