Type what you have

Ingredients

• ✓ red enchilada sauce
• chicken taquito
• cream of mushroom soup
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Arrange taquitos in the prepared baking dish.
3. 3 Blend enchilada sauce and cream of mushroom soup together in a blender until smooth; pour over taquitos. Sprinkle Cheddar cheese over sauce layer.
4. 4 Place dish on the middle rack in the preheated oven; cook until heated through, about 45 minutes. Cool for 15 minutes before serving.

By Ritak96

Ingredients

• ✓ red enchilada sauce
• ground beef
• onion
• water
• taco seasoning mix
• cream of mushroom soup
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning; cook and stir until water is evaporated, about 5 minutes.
2. 2 Mix enchilada sauce, cream of mushroom soup, and Cheddar cheese together in a slow cooker; turn on High. Add ground beef mixture to enchilada sauce mixture. Cook, stirring occasionally, until sauce begins to bubble, 15 to 20 minutes. Decrease heat to Low or 'Keep Warm' setting to serve.

By amy t

Ingredients

• ✓ red enchilada sauce
• rotisserie chicken
• cheddar cheese
• cream cheese
• fajita seasoning mix
• flour tortilla

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 13x9-inch baking dish with cooking spray. Spread 1/4 cup of enchilada sauce in the bottom of the baking dish.
2. 2 Mix chicken, 1 cup of Cheddar cheese, cream cheese, and seasoning mix in a medium bowl; spoon slightly less than 1/2 cup of filling onto each tortilla. Roll up each tortilla tightly; place seam-side down in the prepared baking dish. Drizzle with remaining enchilada sauce. Sprinkle remaining 1/2 cup Cheddar cheese on top; cover with foil.
3. 3 Bake in the preheated oven for 15 minutes; uncover and bake 15 minutes longer or until bubbly and lightly browned.

By Old El Paso

Ingredients

• ✓ red enchilada sauce
• water
• taco seasoning mix
• chicken breast
• flour tortilla
• mexican cheese blend

Instructions

1. 1 Combine enchilada sauce, water, and taco seasoning in a slow cooker. Cut chicken breasts in half lengthwise and add to the slow cooker. Cook on Low until chicken is tender, 4 to 5 hours.
2. 2 Remove chicken and shred using 2 forks. Return chicken to sauce in the slow cooker; mix well.
3. 3 Spoon some of the chicken mixture onto a tortilla. Sprinkle some of the cheese on top. Cover with another tortilla.
4. 4 Heat a large nonstick skillet over medium heat. Slide quesadilla into the hot skillet. Cook until browned on both sides, 2 to 4 minutes, flipping halfway through. Repeat with remaining tortillas, chicken, and cheese.

By Proud-Meinke

Ingredients

• ✓ red enchilada sauce
• chicken thigh
• cheddar cheese
• black olive
• green onion
• sour cream
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine chicken and 4 ounces enchilada sauce in a bowl; toss to combine. Transfer onto a baking sheet.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Remove baking sheet from the oven and drain liquid. Baste remaining enchilada sauce over chicken thighs and return to the oven. Continue baking until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. Remove from oven and divide Cheddar cheese and olives evenly on top of the chicken.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken until cheese is melted, about 5 minutes. Garnish with green onions, sour cream, and cilantro.

By Soup Loving Nicole

Ingredients

• ✓ red enchilada sauce
• cooking spray
• refried bean
• mexican cheese blend
• onion
• corn tortilla

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
3. 3 Mix refried beans, 1 1/2 cups cheese, and onion in a microwave-safe bowl. Microwave on high until cheese is melted, about 1 minute.
4. 4 Stack three tortillas on a microwave-safe plate; microwave on high until warm, about 30 seconds. Repeat to warm remaining tortillas.
5. 5 Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of one tortilla in sauce.
6. 6 Spoon bean filling down the middle, then wrap tortilla around filling.
7. 7 Place into the prepared baking dish. Repeat to dip, fill, and roll remining tortillas.
8. 8 Pour remaining enchilada sauce over filled tortillas and sprinkle with remaining cheese. Cover the dish with aluminum foil.
9. 9 Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

By hunni662

Ingredients

• ✓ red enchilada sauce
• elbow macaroni
• half and half
• green chili
• cheddar cheese
• pepperjack cheese
• chicken
• cilantro

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Combine enchilada sauce, half-and-half, and green chiles in the same pot over medium heat and cook until warm, 5 to 10 minutes. Slowly add Cheddar cheese and pepperjack cheese and whisk continuously until melted, about 5 minutes. Return cooked macaroni to the pot. Add chicken and cilantro and stir until combined and heated through, about 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ red enchilada sauce
• chicken broth
• black bean
• tomato
• green chile pepper
• pale ale
• corn
• onion
• taco seasoning
• jalapeno pepper
• chicken breast
• cilantro

Instructions

1. 1 Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.
2. 2 Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more.
3. 3 Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.

By Sabbath Jackson

Ingredients

• ✓ red enchilada sauce
• black bean
• green chile
• cilantro
• lime zest
• lime juice
• salt
• white rice
• butter
• egg
• black pepper
• cilantro
• tortilla strip

Instructions

1. 1 Cook black beans and green chiles in a small saucepan over medium-low heat until warmed through, about 5 minutes.
2. 2 Meanwhile, stir 1/3 cup cilantro, lime zest, lime juice, and 1/4 teaspoon salt into the cooked rice. Cover and keep warm until ready to serve.
3. 3 Heat butter in a large nonstick skillet over medium heat. Add eggs to skillet. Pour enchilada sauce around yolks, slightly combining with the whites, but being careful not to break yolks. Sprinkle with remaining salt and the pepper. Cook, covered, until whites are set but yolks are still runny, about 3 minutes.
4. 4 In 4 separate bowls layer rice, beans, and eggs. Top with more cilantro. Serve with tortilla chips.

By dinehaus

Ingredients

• ✓ red enchilada sauce
• cheddar cheese
• monterey jack cheese
• onion
• black olive
• oil
• corn tortilla
• turkey

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Pour enchilada sauce into a bowl.
3. 3 Combine Cheddar-Jack cheese, onion, and black olives in a small bowl.
4. 4 Brush a small skillet with enough oil to coat a tortilla, and heat over low heat. Cook tortilla in hot oil until softened, 15 to 30 seconds per side. Remove and dip in enchilada sauce to coat, then place on a plate.
5. 5 Place some turkey and some cheese mixture in the center of the tortilla, roll up, and place it in the prepared baking dish.
6. 6 Repeat Steps 4 and 5, using more oil as needed, to form and roll 11 more enchiladas; they should cover the bottom of the baking dish. Spread enchilada sauce over the enchiladas to cover.
7. 7 Repeat Steps 4 and 5 to form, roll, and place remaining 12 enchiladas.
8. 8 Spread remaining sauce over top and sprinkle with remaining cheese mixture.
9. 9 Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

By Marta Sanchez

Ingredients

• ✓ red enchilada sauce
• chicken
• chili bean
• black bean
• tomato
• green chile
• chicken broth
• corn kernel
• chili powder
• seasoning salt
• paprika
• cumin
• black pepper
• cream cheese

Instructions

1. 1 Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
2. 2 Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
3. 3 Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
4. 4 Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.

By D Taylor

Ingredients

• ✓ red enchilada sauce
• chicken breast
• cumin
• coriander
• black bean
• green chile pepper
• cilantro
• corn tortilla
• mexican blend cheese
• sour cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium heat; coat with cooking spray. Add chicken, cumin, and coriander; cook until chicken is cooked through. Transfer to a bowl; stir in black beans, chile peppers, and cilantro.
3. 3 Spread ½ enchilada sauce into an 11x7-inch baking dish. Place 4 tortillas over sauce, overlapping if necessary. Spoon ½ chicken mixture over tortillas; sprinkle with ½ cheese and ½ sour cream. Spoon remaining ½ enchilada sauce over top; place 4 tortillas over sauce, overlapping if necessary. Layer remaining ½ chicken mixture over tortillas. Cover dish with a lid or aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Uncover; sprinkle remaining ½ cheese over top and dot with remaining ½ sour cream. Continue baking, uncovered, until cheese melts, 5 to 10 minutes more. Let stand 10 minutes before serving.

By DEBMCE4

Ingredients

• ✓ red enchilada sauce
• pork
• green chile pepper
• black bean
• corn
• onion
• black olive
• cornbread mix
• milk
• egg
• butter
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine pulled pork, enchilada sauce, green chile peppers, black beans, corn, onion, and olives in a large bowl. Spread mixture into a 9x13-inch casserole dish.
3. 3 Combine corn bread mix, milk, egg, and butter in a separate bowl. Pour over pork mixture. Spread Cheddar cheese on top.
4. 4 Bake in the preheated oven until cheese is melted and casserole is hot, about 35 minutes.

By James

Ingredients

• ✓ red enchilada sauce
• vegetable oil
• flour tortilla
• refried bean
• ground beef
• taco sauce
• mozzarella cheese
• mexican cheese blend
• tomato
• black olive
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a deep skillet over high heat: cook each tortilla in skillet, turning frequently, until golden brown, 2 to 3 minutes per side. Drain on paper towels.
3. 3 Place 4 tortillas on a baking sheet. Spread 3 tablespoons of refried beans evenly on top: add 2 to 3 tablespoons ground beef. Top with remaining 4 tortillas.
4. 4 Mix taco sauce and enchilada sauce together in a small bowl: spoon 2 tablespoons on top of the tortillas evenly. Sprinkle ¼ cup of each type of cheese evenly on top.
5. 5 Bake in the preheated oven until the cheese is melted, 3 to 4 minutes. Top with diced tomatoes, black olives, and green onions. Cut into quarters: serve immediately.

By Annie Campbell

Ingredients

• ✓ red enchilada sauce
• cooking spray
• egg noodle
• ground beef
• corn
• black bean
• red pepper
• diced tomato
• green chili
• water
• mexican blend cheese
• green onion
• sour cream

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
3. 3 Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
4. 4 Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.

By ROTEL

Ingredients

• ✓ red enchilada sauce
• chicken
• broth
• black bean
• corn
• tomato
• green chile
• cream cheese
• onion
• mozzarella cheese
• tortilla chip
• green onion

Instructions

1. 1 Drain canned chicken and save 1 cup broth.
2. 2 Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
4. 4 Stir well and serve. Top with mozzarella, tortilla chips, and green onions.

By Gary Michael Hess

Ingredients

• ✓ red enchilada sauce
• cooking spray
• egg noodle
• ground beef
• corn
• black bean
• red pepper
• diced tomato
• green chili
• water
• mexican blend cheese
• green onion
• sour cream

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
2. 2 Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce, and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
3. 3 Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.

By Pam Cooking Spray

Ingredients

• ✓ red enchilada sauce
• olive oil
• onion
• guajillo chile
• garlic
• cumin
• oregano
• vegetable broth
• pinto bean
• hominy
• cilantro
• lime juice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil to the pot. Cook and stir onion and guajillo chiles in hot oil for 3 minutes. Add garlic, cumin, and oregano; cook for 2 minutes. Cancel Sauté function.
2. 2 Pour broth, pinto beans, hominy, and enchilada sauce into the pot; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 20 minutes. Allow 20 minutes for the pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Discard guajillo chiles. Stir in cilantro and lime juice.

By Soup Loving Nicole

Ingredients

• ✓ red enchilada sauce
• ground turkey
• carrot
• onion
• jalapeno pepper
• taco seasoning mix
• kosher salt
• water
• hot garlic-pepper sauce
• plain greek yogurt
• cream of chicken soup
• queso quesadilla
• flour tortilla

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat, and stir in the ground turkey, grated carrots, onion, jalapeno pepper, 1/2 packet of taco seasoning, and kosher salt. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Stir in the water, several dashes of hot sauce, and the remaining taco seasoning. Simmer until the water has evaporated.
3. 3 Combine the yogurt, cream of chicken soup, and queso quesadilla cheese in a bowl.
4. 4 Place a tortilla onto your work surface, then spoon some of the turkey mixture halfway between the bottom edge and the center of the tortilla. Place 2 to 3 tablespoons of the cheese mixture over the turkey. Roll the tortilla up to the top edge, forming a tight cylinder. Place in a 7x11 inch baking dish. Repeat with the remaining ingredients. (There will be unused cheese sauce.)
5. 5 Stir the enchilada sauce into the remaining cheese mixture. Spoon over the top of the tortillas. Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 30 to 35 minutes.

By KellyG42

Ingredients

• ✓ red enchilada sauce
• vegetable oil
• chicken breast
• onion
• green chile pepper
• taco seasoning mix
• sour cream
• cottage cheese
• salt
• black pepper
• corn tortilla
• monterey jack cheese

Instructions

1. 1 To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
2. 2 To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
5. 5 Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

By annabell

Ingredients

• ✓ red enchilada sauce
• refried bean
• cocoa powder
• molasses
• cooking spray
• broccoli
• onion
• red bell pepper
• poblano pepper
• jalapeno pepper
• salt
• black pepper
• pepperjack cheese
• whole-wheat tortilla
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine refried beans, enchilada sauce, cocoa powder, and molasses in a saucepan over low heat; stirring occasionally, simmer until hot, about 5 minutes.
3. 3 Coat a large non-stick skillet with cooking spray and place over medium-high heat. Cook and stir broccoli, onion, red bell pepper, poblano pepper, and jalapeno pepper until just soft, 5 to 7 minutes. Season with salt and black pepper.
4. 4 Spread a thin layer of bean mixture to cover the bottom of a 9x13-inch baking dish.
5. 5 Sprinkle about 1/4 cup pepperjack cheese across the center of each tortilla and top with about 2/3 cup vegetable mixture. Fold in two small opposite sides of each tortilla and carefully roll the tortillas around the vegetable filling; arrange in a single layer with the seam-side down in the baking dish.
6. 6 Pour remaining bean mixture evenly over the filled tortillas in the baking dish and spread to cover evenly.
7. 7 Bake on the center rack of the preheated oven until sauce is bubbling, about 20 minutes. Sprinkle with Cheddar cheese and bake until cheese is melted, about 5 minutes.

By J Stewart

Ingredients

• ✓ red enchilada sauce
• cheddar cheese
• avocado
• black bean
• red bell pepper
• kosher salt
• cumin
• garlic powder
• onion powder
• corn tortilla
• sour cream
• pico de gallo
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ¾ cup Cheddar cheese, avocados, black beans, bell pepper, salt, cumin, garlic powder, and onion powder in a medium bowl; gently toss together.
3. 3 Pour 1 can enchilada sauce into bottom of a 9x13-inch baking dish. Divide avocado mixture between corn tortillas. Roll tortillas to enclose filling; place seam-sides down into the baking dish. Top with remaining 1 can enchilada sauce; sprinkle with remaining 1 ¾ cups Cheddar cheese.
4. 4 Bake in the preheated oven just until cheese is melted and filling is heated through, about 20 minutes. Top with sour cream, pico de gallo, and cilantro.

By Chef Oma

Ingredients

• ✓ red enchilada sauce
• cooking spray
• water
• rice
• ground beef
• onion
• garlic
• taco seasoning
• refried bean
• cheddar cheese
• cottage cheese
• flour tortilla
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes with cooking spray.
2. 2 Bring 1 1/2 cups water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is almost tender and liquid is absorbed, 15 to 20 minutes.
3. 3 Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease, then stir in onion and garlic until thoroughly combined. Stir remaining 1 cup water and taco seasoning into beef mixture; bring to a boil. Reduce heat to low and simmer until thickened, about 5 minutes.
4. 4 Gently stir in rice and continue cooking, stirring often, until liquid is absorbed. Mix refried beans, 1 cup Cheddar cheese, and cottage cheese into filling; stir until well combined.
5. 5 Spread about 1/2 cup filling in a line down the center of each tortilla and roll up to enclose filling. Place 5 rolled tortillas, seam-side down, into the bottom of each prepared baking dish.
6. 6 Stir together sour cream and enchilada sauce in a bowl until combined. Pour 1/2 of the sauce down the center of each dish; sprinkle with remaining 1 cup Cheddar cheese.
7. 7 Bake in the preheated oven until cheese is melted and filling is hot, 20 to 25 minutes.

By awhita11

Ingredients

• ✓ red enchilada sauce
• ground beef
• onion
• garlic
• tomato
• green chili
• cilantro
• taco seasoning mix
• refried black bean
• pepperjack cheese
• monterey jack cheese
• flour tortilla
• sour cream

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Cook and stir ground beef and onions in a large skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes, green chiles, cilantro, and taco seasoning mix. Remove from heat.
3. 3 Mix black beans and 1 can red enchilada sauce in a bowl until creamy.
4. 4 Mix pepperjack cheese and Monterey Jack cheese together in a separate bowl.
5. 5 Heat a cast-iron skillet over medium heat. Cook tortillas, one at a time, until slightly crisp, about 15 seconds per side.
6. 6 Place one tortilla on the bottom of an 8-inch springform pan. Spread a generous layer of black bean mixture on top of tortilla, then spread a layer of ground beef mixture on top. Sprinkle 1 cup of cheese mixture on top of meat mixture and pour 1/4 cup red enchilada sauce over the top. Repeat the tortilla, bean, meat, cheese, and sauce layering process, finishing with cheese and enchilada sauce on top.
7. 7 Cover pan with aluminum foil and bake in the preheated oven until cheese is bubbling and enchiladas are cooked through, about 40 minutes. Cool for 15 minutes and serve with sour cream.

By Karla Smith

Ingredients

• ✓ red enchilada sauce
• ground beef
• onion
• cheddar cheese
• sour cream
• taco seasoning
• salt
• black pepper
• chili powder
• cooking spray
• flour tortilla
• black bean
• black olive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. 2 Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
3. 3 Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
4. 4 Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

By Meranda

Ingredients

• ✓ red enchilada sauce
• penne pasta
• olive oil
• onion
• red bell pepper
• garlic
• chicken breast
• green enchilada sauce
• green chile
• chili powder
• cumin
• salt
• colby monterey jack cheese
• sour cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot.
2. 2 Heat oil in a large, deep skillet over medium-high heat. Sauté onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion; sauté until fragrant and softened, another 3 to 5 minutes.
3. 3 Stir chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt into onion mixture; bring to a simmer, reduce heat to low, and simmer until flavors blend, 8 to 10 minutes. Add Colby-Jack cheese and stir until melted and heated through, 1 to 3 minutes.
4. 4 Reduce heat to low and stir sour cream into enchilada mixture; cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.

By Lori Bachner Carey

Ingredients

• ✓ red enchilada sauce
• red bell pepper
• poblano pepper
• water
• white rice
• vegetable oil
• onion
• ground beef
• garlic
• cumin
• oregano
• salt
• black pepper
• asadero cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
2. 2 Place the bell and poblano peppers in the prepared baking dish. Cook in preheated oven until poblano pepper's skin becomes wrinkled, about 20 minutes. Remove the poblano pepper from the dish, and peel off the skin. Chop the poblano pepper into 1/4 inch pieces, and set aside.
3. 3 Combine the rice and water in a pan over medium heat, and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes. Remove from heat, and set aside.
4. 4 Place the onion in a skillet over medium heat; cook until translucent and soft, about 5 minutes. Stir in the ground beef; cook until crumbly and evenly browned. Drain the meat, and stir in the garlic, cumin, and oregano. Cook and stir until the garlic is fragrant, about 1 minute. Season with salt and pepper to taste. Stir the rice, enchilada sauce, and poblano pepper into the beef mixture, and mix thoroughly. Adjust the seasoning if desired.
5. 5 To make the cheese sauce, place the queso asadero in saucepan over medium heat and stir until melted and smooth.
6. 6 Lower oven heat to 350 degrees F (175 degrees C).
7. 7 Spoon the beef mixture into bell peppers until heaping full. Place any extra beef mixture into the center of the baking dish between the peppers. Drizzle cheese sauce over each pepper. Cover the baking dish with aluminum foil.
8. 8 Bake peppers in preheated oven until cheese sauce bubbles and filling is heated through, about 35 minutes.

By omgheather

Ingredients

• ✓ red enchilada sauce
• olive oil
• onion
• garlic
• turkey
• corn
• black bean
• tomato
• green chile
• cheddar cheese
• chili powder
• cumin
• salt
• pie crust

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 9-inch pie pans.
2. 2 Heat oil in a medium saucepan over medium heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add turkey, corn, beans, diced tomatoes, enchilada sauce, 1 cup Cheddar cheese, chili powder, cumin, and salt; cook and stir until well blended and warm, 2 to 3 minutes.
3. 3 Place a pie crust in the bottom of each prepared pie pan. Sprinkle 1/2 cup of remaining Cheddar cheese into each. Gently add filling and spread evenly. Top each with a remaining pie crust, and fold and pinch around the edges to seal. Cut a few slits into the top crusts to release steam when baking.
4. 4 Bake in the preheated oven until golden brown, about 40 minutes. Cover the edges with aluminum foil if they begin to brown too much.

By Margar

Ingredients

• ✓ red enchilada sauce
• poblano chile
• bacon
• bacon drippings
• pork loin
• onion
• garlic
• jalapeno pepper
• cilantro
• cumin
• oregano
• chile powder
• kosher salt
• clove
• chicken stock
• white hominy

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place poblanos, cut-sides-down, onto the prepared baking sheet. Broil until skins blackened and blistered, about 5 minutes. Transfer poblanos to a bowl; tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice poblanos; set aside.
3. 3 Cook bacon in a large pot over medium heat, stirring often, until fat renders and beginning to crisp, about 5 minutes. Drain on a paper towel-lined plate; discard all but 1 tablespoon drippings from the pot.
4. 4 Increase heat to medium-high; add pork to the pot. Cook until browned on all sides, stirring occasionally, about 5 minutes. Transfer pork to a plate; reduce heat to medium. Add onion and garlic; cook and stir until onion has softened and is beginning to brown, about 5 minutes.
5. 5 Add poblanos, jalapeños, cilantro, cumin, oregano, chile powder, salt, and cloves to the pot; cook for 1 minute. Add chicken stock, enchilada sauce, bacon, and pork; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer for 1 hour. Stir in hominy; cover the pot. Cook until pork is very tender, about 1 hour more.

By Ken from CA

Ingredients

• ✓ red enchilada sauce
• pork shoulder
• onion
• garlic
• chili powder
• garlic salt
• oregano
• black pepper
• chipotle chile powder
• cumin
• olive oil
• chicken broth
• green chile
• cilantro
• hominy

Instructions

1. 1 Combine pork, onion, garlic, chili powder, garlic salt, oregano, black pepper, chipotle powder, and cumin in a large bowl; set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir pork mixture in hot oil in small batches until pork is browned, about 5 minutes per batch. Turn off the pressure cooker.
3. 3 Add broth, enchilada sauce, green chiles, and cilantro to the pot; stir to blend. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock the lid and add hominy, stirring to blend.

By bdweld