Type what you have

Ingredients

• ✓ enchilada sauce
• cream of chicken soup
• corn
• black bean
• chicken strips
• milk
• cheddar cheese
• tortilla chip

Instructions

1. 1 Mix condensed soup, corn, black beans, enchilada sauce, chicken, milk, and Cheddar cheese together in a 3-quart saucepan. Cook over medium-low heat, stirring occasionally, until heated through and cheese is melted, about 10 minutes.
2. 2 Ladle into bowls and top individual servings with tortilla chips.

By edlong1121

Ingredients

• ✓ enchilada sauce
• cheddar cheese soup
• chicken broth
• southwest seasoning
• rotisserie chicken
• cheddar cheese
• monterey jack cheese
• brown rice
• corn
• tortilla chip

Instructions

1. 1 Combine condensed soup, chicken broth, enchilada sauce, and Southwest seasoning in a large pot over medium-high heat. Whisk for about 5 minutes until smooth.
2. 2 Add chicken, 1 1/4 cups Cheddar-Monterey Jack cheese, cooked rice, and corn. Mix until well combined. Reduce heat to low and cook until heated through and cheese is melted, about 5 minutes.
3. 3 Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.

By bprimeau

Ingredients

• ✓ enchilada sauce
• olive oil
• onion
• chicken breast
• great northern bean
• tomato
• green chile
• corn kernel
• chicken broth
• cream cheese
• monterey jack cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
2. 2 Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 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 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
5. 5 Ladle soup into bowls and top with Monterey Jack cheese.

By thedailygourmet

Ingredients

• ✓ enchilada sauce
• olive oil
• onion
• garlic
• masa harina
• chicken stock
• chicken
• black bean
• fire-roasted diced tomato
• green chile pepper
• chipotle pepper in adobo sauce
• cumin
• garlic powder
• mexican cheese blend
• salt

Instructions

1. 1 Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
2. 2 Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
3. 3 Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.

By Rebekah Rose Hills

Ingredients

• ✓ enchilada sauce
• chicken broth
• tomato
• green chile
• chicken breast
• black bean
• corn
• onion
• garlic
• cumin
• salt
• black pepper
• chili powder
• tortilla chip

Instructions

1. 1 Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select the Poultry setting according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
3. 3 Remove chicken and shred with two forks. Return chicken to soup. Ladle into individual bowls and top with crushed tortilla chips.

By Penny Momma

Ingredients

• ✓ enchilada sauce
• refried bean
• water
• salsa con queso
• water
• mild sauce
• vegetable oil
• white corn tortilla
• salt

Instructions

1. 1 Line a plate with paper towels.
2. 2 Combine refried beans and 1/4 cup water in a small saucepan over low heat.
3. 3 Combine salsa con queso and 2 tablespoons of water in a second saucepan and heat over low heat.
4. 4 Combine enchilada sauce and mild sauce in a third saucepan and heat over low heat.
5. 5 Preheat vegetable oil in a large skillet over medium-high heat. Add tortilla chips to the skillet, making sure to not overcrowd. Cook for 4 minutes, flipping halfway through. Use tongs and transfer chips to the paper towel-lined plate; sprinkle with salt. Repeat with remaining chips.
6. 6 Divide chips between 4 serving dishes. Scatter beans on top of chips, drizzle with cheese, then drizzle with red sauce. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ enchilada sauce
• ground beef
• kidney bean
• garlic powder
• cornbread mix
• milk
• egg
• butter
• cheddar cheese

Instructions

1. 1 Place ground beef in a skillet over medium heat. Cook and stir beef until it is browned, about 10 minutes, breaking up meat as it cooks. Drain beef and place it into the slow cooker. Stir in kidney beans, enchilada sauce, and garlic powder.
2. 2 In a bowl, combine corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in Cheddar cheese. Spoon corn bread mixture over beef mixture in the slow cooker.
3. 3 Set the cooker to Low, cover, and cook until corn bread topping is cooked through and set, about 5 hours.

By Brandy

Ingredients

• ✓ enchilada sauce
• vegetable oil
• chicken breast
• cumin
• chili powder
• corn tortilla
• iceberg lettuce
• colby cheese
• onion
• sour cream
• egg

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add chicken pieces; cook until browned. Season with cumin and chili powder. Add enchilada sauce; simmer about 15 minutes, stirring occasionally.
2. 2 Warm tortillas in a separate skillet over medium heat until flexible. Don't fry them, just warm them.
3. 3 Dip 1 tortilla in enchilada sauce mixture; place on a serving plate. Spoon some chicken and sauce onto dipped tortilla; add shredded lettuce, cheese, onion, and sour cream. Top with another dipped tortilla. Repeat layering onto stack as many times as desired. Repeat stacks for each serving. Top stacks with 1 fried egg.

By PIPERCAT99

Ingredients

• ✓ enchilada sauce
• cooking spray
• canola oil
• vegetable oil
• pork sausage
• egg
• cheddar cheese
• mexican blend cheese
• salt
• black pepper
• corn tortilla
• flour tortilla

Instructions

1. 1 Spray a large (9x13) baking dish with cooking spray and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
4. 4 In a bowl, mix the cooked sausage, scrambled eggs, 1 cup of shredded cheese, and a pinch of salt and pepper. Add roughly 1/4 cup of the mixture to each tortilla, then gently roll them and place in the baking dish. The bottom edge of each roll should be on the bottom of the dish so that the tortilla won't unroll while baking. Fill the baking dish with rolled tortillas.
5. 5 Pour enchilada sauce evenly over the tortillas. Add the remaining cup of cheese. Place in the oven and bake for about 25 minutes.
6. 6 Allow the dish to cool for 5 minutes before serving.

By JimmyDean

Ingredients

• ✓ enchilada sauce
• butternut squash
• onion
• garlic
• olive oil
• chipotle powder
• kosher salt
• cooking spray
• black bean
• goat cheese
• corn tortilla
• cotija cheese
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss butternut squash, onion, garlic, and olive oil together on a baking sheet; season with chipotle powder and salt.
3. 3 Roast in the preheated oven until squash is tender, about 25 minutes, stirring once. Set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).
4. 4 Gently stir black beans and goat cheese into squash mixture to avoid breaking up goat cheese.
5. 5 Coat a 10x6-inch casserole dish with cooking spray. Pour 1/4 cup enchilada sauce over bottom of the dish.
6. 6 Pour some enchilada sauce onto a small plate. Quickly dip 1 tortilla into sauce; fill with some squash-bean mixture. Roll tortilla to enclose filling; place seam-side down into the prepared casserole dish. Repeat with remaining tortillas and filling, tucking any remaining or loose filling into exposed ends of enchiladas. Spoon remaining sauce over enchiladas; top with cotija cheese and cilantro.
7. 7 Bake in the preheated oven until heated through, about 25 minutes.

By CRAZY4SUSHI

Ingredients

• ✓ enchilada sauce
• cooking spray
• olive oil
• ground turkey breast
• onion
• cumin
• chipotle chile pepper
• radish
• corn tortilla
• pumpkin seed
• cilantro
• green onion
• garlic
• lime zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Add ground turkey and onion; cook until turkey is no longer pink and onion is tender, about 5 minutes. Stir in cumin and chipotle. Remove from heat and let cool slightly. Stir in 1 cup Oaxaca cheese.
3. 3 Spread 1/4 cup enchilada sauce in the prepared baking dish. Divide turkey mixture evenly among tortillas. Tightly roll tortillas and nestle, seam sides down, in the baking dish. Top with remaining sauce and remaining 1/2 cup cheese.
4. 4 Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.
5. 5 Meanwhile, coarsely chop 1 tablespoon pepitas; mix with cilantro, green onion, garlic, and lime zest in a small bowl. Sprinkle topping over the enchiladas; add with remaining pepitas before serving.

By LKB

Ingredients

• ✓ enchilada sauce
• vegetable oil
• onion
• garlic
• ground turkey
• tomato
• lime juice
• cilantro
• cottage cheese
• egg
• cumin
• corn tortilla
• mexican cheese blend
• cooking spray
• green onion

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in ground turkey; cook until no longer pink, about 5 minutes. Drain excess grease.
2. 2 Stir enchilada sauce and diced tomatoes into the pot; simmer until flavors combine, about 20 minutes. Remove from heat.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Combine cottage cheese, egg, and cumin in a small bowl.
5. 5 Spread ⅓ turkey sauce in the bottom of an 8-inch square baking dish; cover with ½ corn tortillas. Spread ½ cottage cheese mixture on top; sprinkle with ⅓ Mexican cheese. Repeat layers once more. Top with remaining ⅓ turkey sauce and ⅓ Mexican cheese.
6. 6 Coat a large piece of aluminum foil with cooking spray; cover the baking dish with aluminum foil, coated-side down.
7. 7 Bake in the preheated oven until bubbly, about 30 minutes. Remove aluminum foil; continue baking until top is browned, about 15 minutes. Cool before serving, 15 minutes; garnish with green onion.

By jodre'smama

Ingredients

• ✓ enchilada sauce
• ground beef
• onion
• garlic
• cumin
• salt
• pepper
• refried bean
• green chile pepper
• chili
• tomato soup
• flour tortilla
• lettuce
• tomato
• mexican cheese blend
• green onion

Instructions

1. 1 Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion and cook until translucent. Drain grease, and season with garlic, cumin, salt, and pepper. Stir in refried beans and green chilies until well blended. Turn off heat but keep warm.
2. 2 Combine canned chili, condensed soup, and enchilada sauce in a saucepan. Mix well and cook over medium heat until heated through. Turn off the heat and keep warm.
3. 3 Place warmed tortilla on a plate and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with a portion of lettuce and tomato to your liking. Roll up tortilla around the filling, while tucking in the sides. Spoon a generous amount of the sauce over the top and sprinkle with a portion of cheese and green onions. Heat in the microwave until cheese is melted, about 30 seconds. Repeat with remaining tortillas and fillings.

By Cindy Newell

Ingredients

• ✓ enchilada sauce
• cheddar cheese
• sour cream
• lettuce
• tomato
• jalapeno pepper
• green onion
• lemon juice
• cilantro
• avocado
• vegetable oil
• refried bean
• black olive
• monterey jack cheese
• chicken breast
• flour tortilla
• onion
• long-grain rice
• chicken broth

Instructions

1. 1 In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
2. 2 Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
3. 3 When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
4. 4 Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
5. 5 To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

By Rebecca Swift

Ingredients

• ✓ enchilada sauce
• lettuce
• tomato
• sour cream
• cheddar cheese
• flour tortilla
• beef gravy
• refried bean
• black pepper
• cumin
• oregano
• paprika
• chili powder
• worcestershire sauce
• tomato
• garlic
• onion
• ground beef

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in 1/2 of the can diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
3. 3 Heat refried beans and remaining 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil.
4. 4 Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds.
5. 5 Place warmed tortilla onto a work surface and spoon 1/4 of the beef mixture in a line down the center. Layer 1/4 of the bean mixture on top of beef layer and spread 1/4 cup of the Cheddar cheese over the bean layer. Fold right and left edges of tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito, seam side down, into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.
6. 6 Pour gravy sauce over burritos in the baking dish; top with remaining 1 cup Cheddar cheese.
7. 7 Bake burritos in the preheated oven until cheese has melted, 15 to 20 minutes.
8. 8 To serve, place each burrito on a serving plate and spoon sauce from baking dish over burrito. Top each burrito with 1/4 cup sour cream, remaining chopped onion, and chopped tomato. Finish each with 1/4 cup chopped lettuce.

By Jordan VanderLaan

Ingredients

• ✓ enchilada sauce
• corn tortilla chip
• sour cream
• queso asadero

Instructions

1. 1 Cover the bottom of a shallow microwaveable dish, with some of the enchilada sauce. Arrange a layer of tortilla chips on top. Follow with another layer of sauce, then a layer of sour cream. Sprinkle cheese over the top. Repeat layers to use up all ingredients, finishing with cheese on top.
2. 2 Cook in the microwave on high for 2 minutes, or until cheese has melted throughout. Serve immediately.

By Patty Pelfrey

Ingredients

• ✓ enchilada sauce
• cornbread
• mexican cheese blend
• salt
• ground beef
• tomato sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine cornbread, half of the enchilada sauce, half of the cheese, and salt. Crumble beef into mixture, and blend well using your hands. Shape meat into 1-inch balls, and place on a 10x15-inch jellyroll pan or any cookie sheet with sides to catch the grease.
3. 3 Bake for 18 to 22 minutes in the preheated oven until meat is cooked through.
4. 4 While meatballs are cooking, warm tomato sauce and remaining enchilada sauce in a saucepan. Remove meatballs from pan using a slotted spoon, and place on a serving dish. Pour heated sauce over them, and sprinkle cheese on top. Provide toothpicks for serving.

By Shelley

Ingredients

• ✓ enchilada sauce
• ground beef
• cream of chicken soup
• milk
• tortilla chip
• processed cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir ground beef in a large pot over medium-high heat until beef is crumbly and completely browned, 7 to 10 minutes. Drain and discard excess grease.
3. 3 Stir cream of chicken soup, enchilada sauce, and milk into ground beef; bring to a simmer and cook 5 minutes.
4. 4 Spread crushed chips in a 9x13-inch baking dish. Pour ground beef mixture over crushed chips; stir. Arrange cheese slices over the mixture.
5. 5 Bake in the preheated oven until cheese melts, about 5 minutes; stir melted cheese into beef mixture.

By pinkdiamndz

Ingredients

• ✓ enchilada sauce
• baked bean
• flour tortilla
• onion
• pork
• monterey jack cheese

Instructions

1. 1 Pour beans into a pot and bring to a simmer over medium-low heat.
2. 2 Place a tortilla on a microwave-safe plate, sprinkle with onion, 2 tablespoons beans, and 2 to 3 tablespoons pulled pork. Sprinkle with Monterey Jack cheese, and roll the tortilla closed. Drizzle over 2 tablespoons of enchilada sauce, and sprinkle with more cheese.
3. 3 Microwave until heated through and cheese is melted, about 1 minute. Repeat with remaining tortillas and filling ingredients.

By Chef Kevin

Ingredients

• ✓ enchilada sauce
• tofu
• picante sauce
• onion
• chili powder
• garlic powder
• cumin
• black pepper
• corn tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine tofu, picante sauce, onion, chili powder, garlic powder, cumin, and black pepper in a bowl and stir well. Place 1 tortilla on a work surface and fill with 4 heaping teaspoons of the mixture. Roll up and place in a baking dish. Repeat with remaining tortillas and mixture. Cover with enchilada sauce.
3. 3 Bake in the preheated oven until hot and bubbly, 20 to 25 minutes.

By cuppycake0709

Ingredients

• ✓ enchilada sauce
• olive oil
• ground turkey
• salsa
• taco seasoning mix
• refried bean
• tortilla chip
• american cheese
• black olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a skillet over medium heat. Add ground turkey and cook until no pink remains, about 5 minutes. Mix in salsa and taco seasoning.
3. 3 Layer turkey mixture, refried beans, tortilla chips, enchilada sauce, and American cheese in a 9x13-inch pan. Top with olives.
4. 4 Bake in the preheated oven until heated through, 15 to 20 minutes.

By odomjg

Ingredients

• ✓ enchilada sauce
• olive oil
• shrimp
• red bell pepper
• sweet onion
• low-carb tortilla
• milk
• cheddar cheese
• milk
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a nonstick pan over medium-high heat. Cook and stir shrimp in the hot oil until pink, 3 to 4 minutes. Transfer to a bowl. Pour bell pepper and onion into the pan and cook until onion is translucent, about 5 minutes; add to the bowl with shrimp and set aside. Clean the pan.
3. 3 Place tortillas, 1 at a time, into the pan and toast over medium-low heat until light brown, about 1 minute per tortilla.
4. 4 Put 1/5 of the shrimp mixture down the center of each tortilla. Fold/roll up and place into a baking dish. Place 1 tablespoon of enchilada sauce on each; then sprinkle evenly with Cheddar and mozzarella cheeses.
5. 5 Bake in the preheated oven until melted, about 15 minutes. Let cool slightly before serving.

By Gizmo5

Ingredients

• ✓ enchilada sauce
• green chile
• pepper jack cheese
• flour tortilla
• sour cream
• cilantro

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Split each chile lengthwise into halves and remove the seeds. Arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. Roll tortilla to enclose the filling. Repeat process with remaining tortillas, chiles and cheese. Arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. In a small bowl, whisk together the enchilada sauce and sour cream. Spoon over the filled tortillas.
3. 3 Bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.

By Jeanna

Ingredients

• ✓ enchilada sauce
• salsa
• corn
• corn tortilla
• egg
• colby cheese
• sour cream
• black olive

Instructions

1. 1 Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.
2. 2 Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.
3. 3 Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.

By Good EatNZ

Ingredients

• ✓ enchilada sauce
• chili without beans
• vegetable oil
• chili powder
• corn tortilla
• cheddar cheese
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine chili and enchilada sauce in a small saucepan over medium-low heat. Bring to a simmer, stirring occasionally. Set aside.
3. 3 Meanwhile, heat vegetable oil and chili powder in a small skillet over medium heat. Fry one tortilla until it starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup cheese and 1 tablespoon onion down center of tortilla. Roll tortilla tightly around mixture and transfer, seam-side down, to a 9x13-inch baking dish. Repeat with remaining tortillas.
4. 4 Sprinkle about 2/3 of remaining cheese over rolled enchiladas. Pour warm chili mixture evenly over enchiladas. Scatter remaining cheese over chili mixture.
5. 5 Bake in the preheated oven until the cheese is bubbling, 20 to 25 minutes.

By SHCMEOW

Ingredients

• ✓ enchilada sauce
• cooking spray
• salsa
• cream cheese
• chicken
• flour tortilla
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil; coat with cooking spray.
2. 2 Combine salsa and cream cheese in a large saucepan over medium heat; cook and stir until cream cheese melted, mixture is creamy, and thoroughly combined, 3 to 5 minutes. Add chicken; cook until heated through, 2 to 3 minutes.
3. 3 Spoon chicken mixture onto tortillas; roll into enchiladas. Place, seam-sides down, on the prepared baking sheet. Top with enchilada sauce.
4. 4 Bake in the preheated oven for 10 minutes. Top with Mexican cheese; continue baking until cheese melted, 5 to 10 minutes more. Serve hot.

By Chrissy008

Ingredients

• ✓ enchilada sauce
• ground beef
• onion
• garlic salt
• flour tortilla
• vegetable oil
• colby cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
3. 3 In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
4. 4 Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

By Donna

Ingredients

• ✓ enchilada sauce
• olive oil
• corn tortilla
• egg
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add tortilla squares; cook and stir until crispy, about 5 minutes.
2. 2 Whisk eggs, salt, and pepper together in a bowl; stir in Cheddar cheese.
3. 3 Pour egg and cheese mixture into the skillet; cook and stir until eggs are firm, about 5 minutes. Pour enchilada sauce on top.

By KEPHY

Ingredients

• ✓ enchilada sauce
• cooking spray
• chicken
• mexican blend cheese
• roasted red pepper
• green chile pepper
• sour cream
• flour tortilla

Instructions

1. 1 Spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix chicken, 1 1/2 cup Mexican cheese, roasted peppers, chile peppers, and sour cream in a bowl until well combined.
3. 3 Heat enchilada sauce in a 12-inch frying pan. Dip a tortilla in the sauce until well coated and slightly softened. Top with 1/2 cup chicken mixture.
4. 4 Roll up tortilla and place seam side-down in the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top enchiladas with remaining sauce and sprinkle with remaining cheese. Spray a sheet of foil with cooking spray, and place it greased side down on the dish; seal to cover.
5. 5 Refrigerate until ready to cook, up to 2 days.
6. 6 When ready to bake, remove enchiladas from the refrigerator and let sit for 30 minutes. Keep foil cover on.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven until bubbly, about 1 hour.

By barbinfl

Ingredients

• ✓ enchilada sauce
• ground beef
• taco seasoning mix
• water
• refried bean
• corn
• tortilla
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 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 and discard grease. Add taco seasoning and water; cook and stir until meat is coated, about 5 minutes more. Add enchilada sauce, refried beans, and corn; stir to combine.
3. 3 Place a layer of tortilla strips in the bottom of a baking dish. Top with a layer of meat mixture, more tortilla strips, and Mexican cheese; repeat layers as necessary. End with a layer of Mexican cheese.
4. 4 Bake in the oven until cheese is melted and golden, 8 to 10 minutes.

By Kayla Brown