A healthy recipe containing just a few ingredients, it is low carb and keto too. This zucchini and beef recipe is a great alternative to the corn or flour tortilla enchiladas, just add a little cheese and tomato sauce and ta da!! The perfect family meal!
Vegetarian enchiladas filled with corn, zucchini, red onion, and Pepper jack cheese then topped with a white enchilada sauce.
Pizza enchiladas - stuffed with your favourite pizza toppings, and topped with pizza sauce and cheese. A great vegetarian weeknight dinner!
Yes, you CAN make enchiladas on a weeknight! This salsa verde chicken enchilada recipe is easy, packed with flavor, healthy and gluten free. With melted cheese and all the fixings, it’s a meal that’s ALWAYS a crowd pleaser. Feel free to use leftover cooked chicken in place of the rotisserie chicken. For the sauce, you can use any brand of jarred green salsa (also called tomatillo salsa) that you like (if you’re feeding kids go for a mild version). Buy more tortillas than you’ll need, just in case some break when you’re rolling the enchiladas. I like to serve these enchiladas with these Instant Pot pinto beans!
This Chili Verde Enchiladas recipe is super easy and packed full of flavor. Filled with pork, cheese and black beans. Super yummy!
Enchiladas stuffed with chicken, quinoa, and peppers topped with a homemade enchilada sauce, Monterey Jack cheese, and black olives.
Vegetarian refried bean enchiladas with a creamy jalapeno cheese sauce - the best enchiladas ever! That creamy sauce really makes it.
Our recipe for mini vegetarian bean and cheese enchiladas is an easy date night dinner for two, featuring our cilantro-lime crema and a garnish of fresh tomatoes, cilantro, and avocado.
Cheese, Enchilada Sauce, Black Olives, Shallots, Flour Tortillas
For The Sauce:1. Preheat the broiler on your oven. 2. Place the poblano peppers on a baking sheet in the broiler and roast, turning occasionally, until blackened on all sides, 15 to 20 minutes total. Place roasted peppers in a bowl and cover with saran wrap, let sit 15 minutes. Remove the stem, seeds, and charred skin. Roughly chop peppers and set aside.3. In a medium size saucepan cook the butter and onions over medium heat, about 3 minutes. Add the garlic and cook 15 seconds. Stir in the broth and chopped poblano peppers. Take off the heat and pour into a blender or food processor. Pulse mixture a few times until pureed and smooth.4. Pour the pureed mixture back into the saucepan and stir in the heavy cream over medium heat. Bring to a boil and then turn off the heat and stir in the monterey jack cheese until melted and well combined. Add salt and pepper to taste.For The Enchiladas:1. Season the cubed pork liberally with salt and pepper. Heat the oil in a dutch oven over medium-high heat. Brown the pork on all sides in the oil, about 8 minutes total.2. Add the onions and garlic and cook 15 seconds or until garlic becomes fragrant. Stir in the tomatoes, broth and jalapenos. Bring to a boil, cover and reduce heat to low. Cook, stirring occasionally, until pork is tender, about 1 hour. Uncover, increase heat to medium and cook until most of the liquid has evaporated, about 10 to 15 minutes, breaking up the pork as much as possible using a wooden spatula or spoon. Take off the heat and allow to cool.3. Warm the tortillas in the microwave for 20 seconds and them lay flat on the counter. Preheat the oven to 375°F and spread the bottom of a 9x13 baking dish with about 1/4 cup of the poblano sauce.4. Divide the pork mixture evenly among the tortillas placing the pork down the center about an inch away from the edges. Roll up the tortillas and place them seam side down in the baking dish. Pour remaining sauce over top the enchiladas.5. Cover the baking dish with aluminum foil and bake for 25 to 30 minutes. Serve topped with cheese, lettuce, sour cream, jalapenos or eat them how they are, delicious either way.
1. Pat pork dry and liberally season with salt and pepper. Heat 1 TBSP of the oil in a dutch oven over medium-high heat until shimmering. Sear the pork for 3 minutes, flip over and sear 3 more minutes. Remove pork from the pan and set aside.2. Add the onion to the dutch oven and cook, stirring occasionally, about 2 minutes. Stir in the remaining 3 TBSP of oil, cumin, garlic powder, chili powder, cayenne and 1/2 tsp of salt. Stir until no white flour remains.3. Stir in the tomato puree and jalapenos and stir, scraping the bottom, until heated through and beginning to boil. Turn off the heat, salt and pepper the sauce to taste.4. Place the pork in the slow cooker and pour the sauce over top. Cover and cook on low for around 5 to 6 hours.5. Place pork in a strainer over a large bowl. Remove bones pork and shred with a fork. Press pork with a masher to drain any liquid from the pork into the bowl. Scrape any excess sauce from the slow cooker into the bowl, stir the chicken broth into the bowl and set aside.6. Preheat oven to 400°F. Spoon in enough of the sauce just to lightly cover the bottom of a 9x13 baking dish.7. Lay out your tortillas and divide shredded pork evenly on top of each tortilla. Add 1/2 oz of cheese to each tortilla, Roll up the tortillas leaving the ends open and place each one seam side down in the baking dish. Pour the sauce from the bowl over top of the enchiladas and top with the remaining 1 oz of cheese.8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. If desired serve the enchiladas topped with shredded lettuce and sour cream.
Chicken enchiladas loaded with fresh summer sweet corn, burst heirloom tomatoes, lots of pepperjack cheese and topped off with the most amazing roasted tomatillo salsa ever. These are the ultimate summer time enchiladas!
My super easy to make Chicken Enchiladas are a go-to favorite of family meals! Tender pieces of chicken are rolled into my homemade flour tortillas, smothered in red enchilada sauce and topped with Monterey jack and cheddar cheeses!!
These tasty enchiladas not only use chicken, I controlled the fat/cholesterol level by reducing the amount of cheese that went into my porti...
Delicious vegetarian enchiladas with spinach and a combo of feta, white cheddar and cream cheese.
These tasty, quick, and incredibly easy Cheese Enchiladas with red sauce are the weeknight Tex-Mex dinner you’ve been looking for! I make my own enchilada sauce and fill the enchiladas with lots of cheese so they’re the most perfectly flavorful enchiladas you’ll make!
Pork loin slow cooked with citrus juices and seasonings then rolled in flour tortillas and topped with the mojo sauce, Monterey Jack cheese and fresh cilantro.
These Cheese Enchiladas are just so simple to make. Very little prep time and only 30 minutes in the oven. A great dish for Cheese lovers.
1. Heat the oil in a dutch oven or large pan over medium-high heat. Add chicken and onions and cook about 3 minutes or until chicken is no longer pink, stirring occasionally.2. Stir in the garlic powder, cumin, and salt for about 30 seconds.3. Pour in the chicken broth and stir scraping the bottom of the pan to release any stuck on bits. Bring to a boil then reduce heat to low and cover. Simmer covered about 15 minutes, stirring occasionally.4. Uncover the pan and increase temp to medium-high. Cook, stirring occasionally, until most liquid has evaporated, around 10 minutes.5. Preheat oven to 375°F. Pull out a 9x13 baking dish and spread on a little enchilada sauce, just enough to cover the bottom.6. Place tortillas flat on the counter. Divide the chicken evenly among the tortillas. Place cheese on top of the chicken in each tortilla reserving a little cheese for the top of the dish.7. Roll the tortillas up tight so they're still open on each end and place them seam side down into the baking dish.8. Pour the enchilada sauce on top of the enchiladas and top with the reserved cheese.9. Cover the dish with aluminum foil and bake for 30 to 35 minutes or until the sauce is bubbling.10. If desired serve with lettuce and sour cream.