VEGGIE ENCHILADAS
Filled with grilled veg, cumin-fried black beans and fresh coriander, and baked until bubbling and golden, this Mexican classic is super comforting
Provided by Jamie Oliver
Categories Mains Vegetables Halloween recipes Mexican Sandwiches & wraps
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
- Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
- Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally.
- Once cooled, cut the corn kernels away from the cob and chop the peppers into 1.5cm chunks. Reserving 1 tablespoon of the corn, add to a large bowl with the peppers and black beans.
- Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli. Pick and add most of the coriander leaves, reserving the stalks.
- Squeeze in the lime juice and season well with sea salt and black pepper.
- Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
- Peel and finely slice the garlic and finely slice the coriander stalks, then add to the pan for 1 minute.
- Stir in the tomatoes and ½ a tin's worth of hot water, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced.
- Season to taste, carefully transfer to a liquidiser and blitz until smooth.
- Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cm x 30cm), with the scruffy ends tucked underneath.
- Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta.
- Drizzle with a little oil, then pop in the hot oven for 25 minutes, or until bubbling and golden.
- Serve scattered with the reserved corn, spring onion and coriander leaves. Delicious with a crisp green salad.
Nutrition Facts : Calories 530 calories, Fat 19.9 g fat, SaturatedFat 6.9 g saturated fat, Protein 21.5 g protein, Carbohydrate 62.5 g carbohydrate, Sugar 11.8 g sugar, Sodium 1.8 g salt, Fiber 15.6 g fibre
RICE & BEAN ENCHILADAS
Filling and great value for money, try these Mexican-inspired vegetarian wraps for a speedy and spicy supper
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat the rice following the pack instructions, then stir in the Cajun seasoning and most of the spring onions.
- Heat oven to 200C/180C fan/gas 6. Spread the tortillas with the refried beans, then top with rice. Spread half the salsa on the base of a baking dish. Roll up the wraps, arrange on top of the salsa, dot over half the yogurt and sprinkle over the cheese. Cook for 30 mins until golden and bubbling. Serve sprinkled with the rest of the spring onions, with the remaining yogurt and salsa on the side.
Nutrition Facts : Calories 634 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 4.81 milligram of sodium
CHICKEN ENCHILADAS
Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper will be popular with the whole family
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
- Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
- To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
- Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.
Nutrition Facts : Calories 490 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 2.7 milligram of sodium
CHICKEN ENCHILADAS WITH GREEN SAUCE AND LONG-GRAIN RICE
Provided by Danny Boome
Categories main-dish
Time 1h15m
Yield 4 to 5 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- In a large skillet heat 2 tablespoons olive oil over medium heat, add the sliced onion and minced garlic, saute for about 2 minutes. Then add the chicken slices and cook until chicken is a nice golden brown. Turn the heat up a touch and add the bell pepper slices and dried chili flakes. Once chicken is no longer pink remove from the heat and place the mixture into a bowl.
- In a small skillet add 1 cup oil. When oil is warm submerge a tortilla for 10 to 15 seconds or until soft. This will soften them and make rolling a lot easier. Drain on paper towels and repeat this process until all tortillas have been softened. Pour 1 cup of Green Sauce on bottom of the baking dish to cover. Divide the chicken mixture evenly among the tortillas, roll them up. Place seam side down on top of the sauce in the baking dish. Pour the remaining green sauce over them and spread the cheese mix evenly over the top. Bake for about 20 minutes until golden brown. Remove from the oven and serve with long-grain rice.
- For the Green Sauce:
- Pulse all ingredients in a food processor until a nice salsa consistency is reached.
- For the Rice: Pour 3 cups of hot water in a large saucepan and bring to a boil. Rinse the rice well in a bowl under cold water and drain. This will remove surface starch and will be less sticky. Place the rinsed and drained rice into the saucepan, cover and cook until al dente, about 10 to 15 minutes. Add fresh cilantro and lime juice and serve.
ENCHILADA RICE
Enchilada Rice made with homemade enchilada sauce! Loaded with onions, black beans, corn, bell pepper and salsa. The perfect side dish!
Provided by Kelley Simmons
Categories Side Dish
Time 35m
Number Of Ingredients 21
Steps:
- Heat oil in a large pot.
- Add in onion and green pepper and sauté until tender, 3-4 minutes.
- Add in garlic and cook for an additional minute.
- Stir in enchilada sauce, black beans, corn, salsa, rice and cilantro.
- Season with salt and pepper to taste.
- Heat oil in a medium pot.
- Add flour and stir for one minute.
- Stir in the seasoning.
- Slowly whisk in stock. Simmer for 10-15 minutes or until thick.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 549 kcal, Carbohydrate 110 g, Protein 14 g, Fat 6 g, SaturatedFat 1 g, Sodium 400 mg, Fiber 9 g, Sugar 4 g, ServingSize 1 serving
BLACK BEAN AND RICE ENCHILADAS
I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. -Christie Ladd, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer., Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.
Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 807mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
BEEF ENCHILADAS
Recipe video above. Moreishly delish! These beef enchiladas are made extra tasty with a juicy filling made with beef, refried beans and a homemade Enchilada spice mix. The refried beans are excellent here - fills it out, makes the Filling juicy and adds flavour!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 45m
Number Of Ingredients 17
Steps:
- Mix together Spice Mix ingredients. Set aside.
Nutrition Facts : ServingSize 608 g, Calories 649 kcal, Carbohydrate 55.3 g, Protein 45.6 g, Fat 28.6 g, SaturatedFat 10.3 g, Cholesterol 116 mg, Sodium 1237 mg, Fiber 13.4 g, Sugar 5.7 g
BEEF 'N' RICE ENCHILADAS
When there are young children in the house, you want foods that are a snap to prepare. Loaded with ground beef, cheese and a flavorful rice mix, these enchiladas fit the bill. But they're so good that I make them to serve to company, too. -Jennifer Smith, Colona, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 enchiladas.
Number Of Ingredients 5
Steps:
- Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. , Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1 tablespoon cheese; roll up., Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° until the cheese is melted, 20-25 minutes.
Nutrition Facts : Calories 415 calories, Fat 17g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 1141mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 20g protein.
BLACK BEAN AND RICE ENCHILADAS
These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.
Provided by Diane Manzella
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
- Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
- Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 44.4 g, Cholesterol 18.5 mg, Fat 11 g, Fiber 7.7 g, Protein 12.8 g, SaturatedFat 4.7 g, Sodium 994 mg, Sugar 3.1 g
VEGETARIAN ENCHILADAS
These easy-to-make enchiladas are filled with beans, spinach and cheese. Serve them with rice on the side.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 6 servings (2 enchiladas each)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
- For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
- Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
- For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.
THE BEST RED ENCHILADA RECIPE
Once you try this red enchilada sauce, you will never need to buy store-bought again!
Provided by Charbel Barker
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Combine all of the ingredients for the sauce except for the heavy whipping cream, and blend until smooth.
- Strain out any seeds and add to a skillet, bringing to a slight boil.
- Add the heavy whipping cream, and let boil for 5 additional minutes. Reduce heat to low.
- In a hot skillet, add a small amount of olive oil and then add the shredded chicken, the onion, and the cilantro.
- After about 5 minutes, add the cream cheese, and stir in with the chicken until well incorporated.
- Season with salt and pepper and let cook for an additional five minutes.
- Lightly fry the corn tortillas in oil and pay dry.
- Dip each tortilla in the red enchilada sauce, covering both sides completely.
- Fill each tortilla with some of the chicken filling, and some cheese if desired.
- At this point you can add them to a baking dish, top with mozzarella cheese and bake at 400 degrees for 15 minutes.
- If you do not want to bake them, just put them on a plate, top with lettuce, cheese, and radish and serve immediately.
Nutrition Facts : ServingSize 1 enchiladas, Calories 180 kcal, Carbohydrate 21 g, Protein 7 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 26 mg, Sodium 260 mg, Fiber 2 g, Sugar 4 g
CHEESE ENCHILADAS
The BEST Cheese Enchiladas recipe uses corn tortillas, red enchilada sauce, and plenty of cheese! This meal is easy, delicious, and made in just 30 minutes!
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Warm corn tortillas on a hot skillet for a few seconds on each side.
- Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end).
- Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.
- Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
- Serve with a side of Mexican Rice.
Nutrition Facts : Calories 278 kcal, Carbohydrate 17 g, Protein 14 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 50 mg, Sodium 766 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
30 MINUTE MEXICAN ENCHILADAS
Steps:
- Heat oven to 400 F. Pour 1 cup of oil into a medium-sized saucepan and heat until it's hot, but not sizzling. You want to warm the tortillas in the oil, not fry them.
- Serve your enchiladas with a spatula, four to a plate, and enjoy!
Nutrition Facts : Calories 677 kcal, Carbohydrate 70 g, Cholesterol 43 mg, Fiber 10 g, Protein 23 g, SaturatedFat 9 g, Sodium 2326 mg, Sugar 15 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHICKEN ENCHILADAS
You can make the sauce ahead of time for these chicken enchiladas, served with coriander, avocado and soured cream.
Provided by Annie Rigg
Categories Main course
Yield Serves 4
Number Of Ingredients 25
Steps:
- Start by making the enchilada sauce. Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 7-8 minutes, or until soft and just starting to brown at the edges.
- Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well and cook for a further 30 seconds.
- Add the passata, brown sugar and vinegar to the pan, season well with salt and freshly ground black pepper and cook over a low-medium heat for 20 minutes until thickened slightly. Remove from the heat and blend until smooth.
- Preheat the oven to 190C/170C/Gas 5.
- For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onions and peppers and cook over a medium heat for about 3 minutes, or until just tender and starting to caramelise at the edges. Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside.
- Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown.
- Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans, season well and cook for a further minute.
- Lay the flour tortillas on the work surface and divide the chicken mixture between them. Roll the flour tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish (roughly 20 x 30cm/8x 12in). Spoon the remaining enchilada sauce over the top and scatter with grated cheese.
- Bake for about 20 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown.
- To serve, scatter with the spring onions and chopped coriander and serve with sliced avocado and soured cream alongside.
ENCHILADA RICE
I whipped up this recipe with some leftovers and some ingredients I had on hand. This recipe is nice because it's simple and can be modified very easily with whatever ingredients you and your family prefer. I intended for this to be a side dish, but adding cooked chicken or pork would easily make this a meal.
Provided by HurricaneChampagne
Categories Rice
Time 40m
Yield 5-6 1 cup servings, 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Cook rice according to the directions on the package (depending on the kind of rice this makes between 2 to 3 cups of rice).
- Let the rice cool for 5 to 10 minutes.
- Combine all the ingredients into a greased baking dish, mix until well blended.
- Cover with foil and bake for 20-25 minutes.
- Top with sour cream and cheese if desired.
SPANISH RICE ENCHILADAS
Make and share this Spanish Rice Enchiladas recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a skillet,cook beef,onion and garlic until meat is browned, drain.
- Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef.
- Stir in 3/4 c.
- water; cover and simmer for 15 minutes.
- In a saucepan, saute rice mix in butter over medium heat until golden brown.
- Add the tomatoes, contents of rice seasoning packet and remaining water.
- Bring to a boil.
- Reduce heat; cover and simmer for 15 minutes or until rice is tender.
- Stir in beef mixture.
- Spread over tortillas to within 1/2 inch of edge.
- Sprinkle with 1 cup cheese.
- Roll up and place seam side down in a greased 13x9 inch baking dish.
- Combine tomato sauce and reserved taco seasoning; pour over the enchiladas.
- Sprinkle with remaining cheese.
- Cover and bake at 350 degrees for 30 minutes or until heated thoroughly.
- Serve with toppings of your choice.
Nutrition Facts : Calories 358.7, Fat 22.6, SaturatedFat 11.6, Cholesterol 75.8, Sodium 639.5, Carbohydrate 18.4, Fiber 2, Sugar 4.1, Protein 20.4
ONE-POT ENCHILADA RICE RECIPE BY TASTY
Here's what you need: oil, minced garlic, red onion, bell pepper, tomato, water, rice, black beans, fresh cilantro, tomato sauce, chili powder, cumin, salt, pepper, shredded cheese, avocado
Provided by Merle O'Neal
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400ºF (200ºC).
- Put oil in a cast-iron skillet over medium heat. Add garlic and onion to skillet and stir until garlic is slightly golden and onion has softened.
- Add pepper and sauté 2-3 minutes or until peppers have softened.
- Add tomatoes and sauté 1 minute.
- Remove sauteed vegetables and set aside.
- Pour water into the skillet and wait for it to come to a boil.
- Add rice and stir for 12-15 minutes until rice is fluffier but still slightly tender.
- Make a circle in the center of the rice and add your sautéed vegetables and black beans to the skillet and mix.
- Add cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir.
- Add cheese on top (optional).
- Bake in a preheated oven for 20-25 minutes.
- Allow to cool for 5 minutes.
- Garnish with cilantro and avocado (optional).
- Enjoy!
Nutrition Facts : Calories 283 calories, Carbohydrate 36 grams, Fat 11 grams, Fiber 7 grams, Protein 9 grams, Sugar 7 grams
ENCHILADA RICE (INSTANT POT + STOVETOP)
Enchilada Rice is a delicious Mexican-inspired recipe featuring veggies, black beans, rice, and enchilada sauce that can be used as a meal bowl or a burrito or taco filling! Quick + easy, Instant Pot or stovetop methods.
Provided by Julie | The Simple Veganista
Categories Entree
Time 30m
Number Of Ingredients 19
Steps:
- Add the oil/water, onion, bell pepper, and garlic to the insert of the Instant Pot, press the SAUTE button, and set the time for 5 minutes, stir frequently.
- Add the rice, water, spices, tomatoes, corn, black beans, and finish with the enchilada sauce. Attach lid and turn to close, set valve to SEALING, and manually set to HIGH pressure for 5 minutes. Release pressure when done (to help keep the steam from getting all over, place a thin, single-layer kitchen towel over the valve to catch the steam).
- Remove lid and give a good stir. It will seem liquidy but will thicken after a few minutes. Add the cilantro and season to taste.
- Cook 1 1/2 cups of rice according to package directions. Set aside.
- Heat oil/water in a medium-sized pot, add the onion, bell pepper, and garlic, saute for 5 minutes.
- Add the cooked rice, corn, tomatoes, black beans, spices, and enchilada sauce, cook over medium-low heat for 10 minutes, or until heated through.
- Remove from heat, let rest to thicken up, about 5 - 10 minutes. Add the cilantro and season to taste.
Nutrition Facts : Calories 309 calories, Sugar 7.1 g, Sodium 640.8 mg, Fat 1.8 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 63.8 g, Fiber 8.9 g, Protein 10 g, Cholesterol 0 mg
BEEF ENCHILADA RICE
This enchiladas dish has been given a twist using rice and beef for a tasty one-pot recipe.
Categories Mexican dinner dinner party
Time 1h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large, deep, ovenproof frying pan and gently fry the onion until softened, about 10min. Turn up the heat and add the beef, breaking it up with a wooden spoon. Continue cooking until well browned.
- Add pepper, spices and chipotle paste and fry for 1min. Stir in the tomatoes, stock, rice, beans and sweetcorn and bring to the boil. Turn down the heat to a simmer, cover and cook for 20-25min.
- Preheat the grill to medium. When the rice is cooked and has absorbed the stock, stir in the coriander and check for seasoning. Sprinkle over the cheese and grill until bubbling and golden. Serve.
Nutrition Facts : Calories 569 calories
SPANISH-RICE ENCHILADAS
Steps:
- Place water and onion in a medium saucepan. Sauté until onion softens slightly. Add the spinach. Cover and steam until just tender, 4 to 5 minutes. Remove from heat. Add rice and seasonings. Mix and set aside. Preheat oven to 350℉ (180℃). Spread 1 cup of Enchilada sauce over the bottom of a casserole dish. Spread a line of the spinach-rice mixtue down the center of a tortilla. Roll up and place, seam-side down, in the casserole. Repeat until all of the ingredients are used. Pour the remaining sauce over the tortillas. Cover and bake for 30 minutes.
Nutrition Facts :
CHICKEN AND RICE ENCHILADAS
Chicken and Rice Enchiladas couldn't be any easier! Toss cooked, shredded chicken with leftover rice, sautéed peppers, onions and garlic with homemade enchilada sauce. Roll into flour tortillas, smother with more sauce and freshly cheddar cheese for the ultimate enchiladas!
Provided by Laurie McNamara
Categories Mains & Entrees
Time 2h15m
Number Of Ingredients 12
Steps:
- Preheat your oven to 350° and place chicken on a foiled lined quarter sheet pan. Drizzle with a little oil and season with salt and pepper. Bake until fully cooked, about 20-25 minutes. Allow to cool slightly before shredding with two forks. Once the chicken has baked, increase your oven temperature to 400°.
- Meanwhile, sauté the onions, bell pepper and jalapeño in 2 teaspoons of olive oil over medium to medium-low. Once softened -- 5 to 8 minutes -- add in garlic and cook for 1 to 2 minutes.
- Toss shredded chicken with rice, sautéed vegetables, cilantro, a few pinches of salt and 1/3 cup of the enchilada sauce. Pour and additional 1/3 cup of the sauce into the bottom of your baking dish.
- Spoon filling mixture onto one side of the tortilla, roll and place seam-side down into the pan. Repeat with remaining filling and tortillas. Pour the remaining enchilada sauce over top of the enchiladas, sprinkle with grated cheddar, cover tightly with foil and bake for 20 to 25 minutes or until the cheese is melted.
- Serve with desired toppings and enjoy!
Nutrition Facts : ServingSize 2 enchiladas, Calories 404 kcal, Carbohydrate 22 g, Protein 46 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 126 mg, Sodium 1898 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 5 g
MEXICAN ENCHILADAS RECIPE
Steps:
- Warm the oil over very low heat in a heat-proof shallow dish or skillet. You want it very warm but not burning hot.
- Keep another heat-proof dish or skillet over low heat to keep the tortillas warm.
- Dip each tortilla in the warm oil for 5 to 8 seconds until the tortilla is warmed through and pliable.
- Put the homemade or purchased enchilada sauce in a shallow dish or bowl so that you can easily dip the tortillas in it.
- Do the same with all the tortillas.
- Fold one side over, then the other side.
- Turn the enchilada over, seam side down, so the tortilla stays closed, and place it in the baking dish.
- Repeat with each tortilla until you have filled the dish. Depending on the amount of filling of used and the size of the tortillas, you will use between 10 and 14 tortillas.
- Serve and enjoy!
Nutrition Facts : Calories 257 kcal, Carbohydrate 15 g, Cholesterol 20 mg, Fiber 2 g, Protein 7 g, SaturatedFat 5 g, Sodium 514 mg, Sugar 3 g, Fat 19 g, ServingSize 14 enchiladas, UnsaturatedFat 0 g
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5/5 (3)Category MexicanCuisine MexicanCalories 4478 per serving
- Toast flour in a large skillet over medium-high heat, stirring frequently, until golden brown and smells like toasted nuts, about 8 minutes. Transfer to a plate and wipe out skillet.
- Heat 2 Tbsp. oil in same skillet over medium-high. Add ground beef and cook, stirring to break up clumps, until browned, about 10 minutes. Using a slotted spoon, remove beef and reserve drippings in skillet.
- Cook onion, poblano chile, in same skillet, stirring and scraping up any browned bits, until softened, about 10 minutes. Add garlic and cook until fragrant. Add tomatoes, season with salt, and continue cooking until most of the liquid has evaporated and tomatoes begin to stick to the skillet, about 8 minutes. Add red chile sauce and cook, stirring frequently, about 1 minute. Add reserved beef and toasted flour and toss until coated.
- Whisking constantly, add broth, bring to a boil, and continue to whisk until no lumps remain. Reduce heat to medium low and cook until chili gravy has thickened and beef is tender, 30 minutes; season with salt. Strain through a fine-mesh sieve into a large bowl; set beef and gravy aside separately.
BEST CHICKEN ENCHILADAS RECIPE - EASY ... - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (1)Category Main Dish, PoultryServings 8Total Time 1 hr 10 mins
- Preheat the oven to 350 F. One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side.
- Set warmed tortillas aside. Sprinkle both sides of the chicken breasts with the cumin and chili powder.
- Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear.
CHICKEN ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (64)Total Time 55 mins
- Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
- Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
WHITE CHICKEN AND RICE ENCHILADAS - MIRLANDRA'S KITCHEN
From mirlandraskitchen.com
5/5 (1)Total Time 55 minsCategory DinnerCalories 599 per serving
- Divide chicken mixture and rice between the tortillas. Roll up tortillas and place in the casserole dish, seam side down.
CHICKEN AND RICE ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 293 per servingTotal Time 59 mins
- Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and onion; sauté 5 minutes or until tender. Combine enchilada sauce, tomato juice, and mushroom mixture. Spoon 1/4 cup mushroom mixture over bottom of an 11 x 7-inch baking dish coated with cooking spray.
- Combine rice, chicken, and next 6 ingredients in a large bowl. Spoon about 1/2 cup chicken mixture in center of 1 tortilla; roll tightly and place, seam side down, in baking dish. Repeat procedure with remaining tortillas and chicken mixture.
ENCHILADA RICE CASSEROLE - KIRBIE'S ... - KIRBIE'S CRAVINGS
From kirbiecravings.com
5/5 (2)Category Main CourseCuisine AmericanCalories 515 per serving
- Cook rice according to instructions. While rice is cooking, coat chicken in 1/2 can of enchilada sauce, set aside. Add rest of enchilada sauces (1 1/2 cans) into pot of cooked rice and stir until mixed. Add in tomato, black beans, and chicken with enchilada sauce and mix.
- Preheat oven to 375°F. Scoop rice mixture into a a large casserole dish. Mix cheeses together and then spread on top of rice, evenly across surface. Bake for about 15 minutes until cheese is bubbly. Sprinkle with parsley/cilantro before serving.
BEAN RICE AND CHEESE ENCHILADA WITH ... - DAD WITH A PAN
From dadwithapan.com
5/5 (2)Estimated Reading Time 3 minsServings 4Calories 799 per serving
- While the rice is cooking, Preheat oven to 350 F. Then in a pan on medium heat. Add olive oil with minced garlic and onion. Cook for about 2 minutes
- With enchilada sauce in a pan on low heat, dip a tortilla in the sauce for about 10 seconds to soften up. Add rice, beans and a cheese (portions up to you); roll up and place in a 13x9 baking dish.
ENCHILADA RICE - LYNN'S KITCHEN ADVENTURES
From lynnskitchenadventures.com
5/5 (2)Total Time 15 minsCategory BeefCalories 486 per serving
CHEESY ENCHILADA RICE SKILLET - DAMN ... - DAMN DELICIOUS
From damndelicious.net
4.8/5 (10)Estimated Reading Time 4 minsServings 4
SPICY BLACK BEAN AND RICE ENCHILADAS - MARIA'S MIXING BOWL
From mariasmixingbowl.com
Category Casserole, Reader FavoriteTotal Time 35 minsEstimated Reading Time 2 mins
LOADED CHICKEN ENCHILADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (28)Calories 318 per servingCategory Main Course
QUICK ENCHILADA RICE - PLAIN CHICKEN
From plainchicken.com
Reviews 2Estimated Reading Time 40 secsServings 4
RICE & BEAN ENCHILADAS - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
RICEENCHILADAS RECIPES
From tfrecipes.com
HOW TO MAKE THE BEST ENCHILADAS ROJAS | VIEWS ON ... - YOUTUBE
From youtube.com
RECIPE OF QUICK VEGETARIAN ENCHILADAS WITH CORIANDER LIME ...
From indiancooking.github.io
ZUCCHINI, BEAN & RICE ENCHILADAS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
10 BEST CHICKEN ENCHILADAS WITH RICE AND BEANS RECIPES ...
From yummly.com
290 ENCHILADAS RECIPES IDEAS IN 2021 | RECIPES, MEXICAN ...
From pinterest.ca
10 BEST ENCHILADAS WITH RICE AND CHICKEN RECIPES - YUMMLY
From yummly.com
RICE ENCHILADAS RECIPES
From tfrecipes.com
ENCHILADA RICE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
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