Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ enchilada sauce
• beef roast
• tequila
• jalapeno pepper
• garlic
• rice
• black bean
• refried bean
• green chile pepper
• mild enchilada sauce
• tomato paste
• mexican cheese blend
• flour tortilla

Instructions

1. 1 Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low until tender, 12 to 18 hours.
2. 2 Shred beef using 2 forks; let it cool, about 30 minutes. Transfer shredded beef to a plate using a slotted spoon, reserving cooking liquid in the slow cooker.
3. 3 Pour reserved cooking liquid into a large pot; stir in rice. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Mix black beans, refried beans, and 1 can green chile peppers together in a bowl.
6. 6 Mix spicy enchilada sauce, mild enchilada sauce, and tomato paste together in a bowl until smooth. Spread a thin layer of sauce in the bottom of a deep baking dish.
7. 7 Spoon 1/4 cup bean mixture, 1/4 cup rice, 1/2 cup shredded beef, 1 tablespoon sauce, and 2 tablespoons Mexican cheese blend over 1 tortilla. Roll up tortilla and place seam side-down in the baking dish. Repeat with remaining ingredients until baking pan is full.
8. 8 Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining 1 can green chile peppers over cheese.
9. 9 Bake in the preheated oven until cheese is bubby and golden brown, 45 minutes to 1 hour.

By victoria koontz

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
• cooking spray
• ground beef
• taco seasoning mix
• flour tortilla
• refried bean
• queso fresco
• reduced-fat mexican cheese blend
• nopalito

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a large disposable aluminum roasting pan with cooking spray.
2. 2 Brown ground beef in a large skillet over medium heat, breaking the meat into crumbles as it browns, 10 to 12 minutes. Drain excess grease and stir in taco seasoning and half the enchilada sauce. Reserve remaining enchilada sauce for later use. Bring beef mixture to a boil, reduce heat to low, and simmer until thickened, about 5 minutes. Set meat aside.
3. 3 Layer one package of tortillas into the bottom of the prepared aluminum roasting pan and spread refried beans evenly in a layer over the tortillas. Arrange 1 more package of halved tortillas over the beans, and top with slices of queso fresco. Spread 1 package of reduced-fat Mexican cheese blend over queso fresco slices. Lay half the sliced nopalitos in a criss-cross pattern over the shredded cheese.
4. 4 Top nopalito layer with 1 more package of tortillas and spread beef mixture over the tortillas; top with remaining package of tortillas. Finish casserole with remaining enchilada sauce and remaining 1 package cheese blend. Top the cheese with remaining nopalito slices arranged in a criss-cross pattern.
5. 5 Bake in the preheated oven until casserole is bubbling and the cheese topping is melted and starting to brown, 25 to 30 minutes. Serve in squares.

By The Jazz Chef

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
• ground beef
• margarine
• corn tortilla
• egg
• black olive
• green onion
• sour cream
• cheddar cheese

Instructions

1. 1 Brown ground beef in a large skillet over medium-high heat. Drain, remove from pan and set aside.
2. 2 Melt 2 tablespoons of margarine in the skillet. Add torn tortillas and brown lightly. Push the tortillas all the way to the outside edge of the pan. Add the remaining 2 tablespoons of margarine to the center and melt. Pour in the beaten eggs and scramble until soft set. Push the eggs to the outside edge of the pan and add the browned ground beef to the center of the pan. Pour the enchilada sauce over and mix lightly. Reduce heat to a simmer. Sprinkle the black olives and green onions over the meat mixture; cover and simmer 10 minutes.
3. 3 Remove cover and spoon several dollops of sour cream over the dish, then sprinkle evenly with shredded cheese. Replace cover and simmer for an additional 5 minutes, or until the cheese is melted.

By jdog64_98

Ingredients

• ✓ enchilada sauce
• pork
• onion powder
• sour cream
• green chili
• colby monterey jack cheese
• tomato soup
• garlic powder
• cumin
• flour tortilla

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
3. 3 Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
4. 4 Bake in preheated oven until hot and bubbly, about 30 minutes.

By STEPHZ2003

Ingredients

• ✓ enchilada sauce
• ground beef
• tomato
• beef broth
• kidney bean
• black bean
• sweet corn
• green chili
• taco seasoning

Instructions

1. 1 Combine ground beef, tomatoes, broth, kidney beans, black beans, enchilada sauce, corn, chilies, and taco seasoning in a slow cooker; mix well.
2. 2 Cover and cook on Low for 8 hours or High for 4 hours.

By Debbie B

Ingredients

• ✓ enchilada sauce
• butter
• green onion
• garlic
• spinach
• monterey jack cheese
• ricotta cheese
• sour cream
• corn tortilla

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a saucepan over medium heat. Add green onions and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in spinach and cook for 5 minutes. Remove from the heat and mix in 1 cup Monterey Jack, ricotta cheese, and sour cream.
3. 3 Warm one tortilla in a skillet over medium heat until flexible, about 15 seconds. Repeat to warm remaining tortillas. Spoon about 1/4 cup spinach mixture onto the center of each tortilla, roll tortilla around filling, and place into a 9x13-inch baking dish with the seam facing down. Pour enchilada sauce over top and sprinkle with remaining 1 cup Monterey Jack.
4. 4 Bake in the preheated oven until sauce is bubbling and cheese is lightly browned at the edges, 15 to 20 minutes.
5. 5 Serve and enjoy!

By SADONIA2

Ingredients

• ✓ enchilada sauce
• ground turkey
• water
• taco seasoning mix
• corn tortilla
• green chile
• sour cream
• refried bean
• low-fat mexican cheese blend

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Brown turkey in a skillet over medium heat, breaking it up as it cooks, about 10 minutes. Stir in water and taco seasoning mix; bring to a boil. Reduce heat to low; simmer until thickened, about 5 minutes. Stir in green chilies. Set aside off heat.
3. 3 Spread a scant ⅔ cup enchilada sauce evenly over bottom of an 8x10-inch baking dish; top with 4 tortillas, overlapping if necessary. Spread ½ sour cream, ½ refried beans, ½ turkey mixture, and ⅓ cheese onto tortillas. Top with ⅔ cup enchilada sauce and 4 tortillas; firmly press down on tortillas to compact layers.
4. 4 Repeat layers, spreading remaining ½ sour cream, remaining ½ refried beans, remaining ½ turkey mixture, ⅓ cheese, and ⅔ cup enchilada sauce onto tortillas. Top with remaining 4 tortillas, remaining ⅔ cup enchilada sauce, and remaining ⅓ cheese.
5. 5 Bake uncovered in the preheated oven until cheese topping is melted and bubbling and casserole is hot, about 20 minutes.

By Katherine Howley

Ingredients

• ✓ enchilada sauce
• zucchini
• olive oil
• onion
• green bell pepper
• chicken
• cream cheese
• taco seasoning mix
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice ends off zucchini and cut them lengthwise. Scoop out centers, leaving a 1/4-inch wall around each. Line up zucchini "boats" on a rimmed baking sheet.
3. 3 Heat olive oil over medium-low heat in a large saucepan. Add onion and bell pepper; cook and stir until onion is softened and translucent, about 5 minutes. Remove from heat; stir in cooked chicken, cream cheese, and taco seasoning until well combined and creamy.
4. 4 Spoon chicken mixture evenly into zucchini boats. Pour enchilada sauce over each, making sure to cover any exposed zucchini and barely cover the bottom of the baking sheet. Top each with Cheddar cheese.
5. 5 Bake in the preheated oven until cheese is just starting to brown, about 25 minutes. Let cool for 5 minutes before serving.

By RIVERSOUL82

Ingredients

• ✓ enchilada sauce
• chicken
• chicken fajita seasoning
• cayenne pepper
• water
• beer
• jalapeno pepper
• onion
• corn tortilla
• mexican cheese blend

Instructions

1. 1 Place chicken in a large pot and season with fajita seasoning and cayenne pepper. Pour water and beer over chicken. Cook chicken over medium heat until meat falls off the bone and is no longer pink in the center, about 1 hour, adding more water if liquid reduces too much. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken from broth mixture to a work surface to cool slightly, reserving broth mixture.
2. 2 Combine enchilada sauce, jalapeno peppers, onion, and about 1/4 cup chicken broth mixture together in a large saucepan over medium-low heat; cook until onions are softened, about 10 minutes.
3. 3 Remove meat from chicken and shred into enchilada sauce mixture; mix well.
4. 4 Warm tortillas on a grill pan over medium-low heat. Spoon chicken mixture into each corn tortilla and top with Mexican cheese blend.

By C Chapa

Ingredients

• ✓ enchilada sauce
• ground beef
• taco seasoning mix
• sweet onion
• green onion
• cream cheese
• salsa
• corn tortilla
• pepper jack cheese
• black olive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large, nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in seasoning mix until combined. Transfer beef mixture to a large bowl, reserving drippings in the skillet.
3. 3 Add sweet and green onions to the pan drippings; cook and stir over medium heat until tender, 5 to 7 minutes.
4. 4 Add onions to the beef mixture, along with cream cheese and salsa; stir until cream cheese is completely melted.
5. 5 Arrange tortillas on a large, flat work surface. Divide beef mixture evenly among tortillas, spooning it in a line down the center of each tortilla. Sprinkle about 1 tablespoon pepper Jack cheese onto each tortilla, then roll tortilla up over the filling. Transfer to a baking dish. Pour enchilada sauce evenly over enchiladas, then sprinkle olives and remaining cheese over top.
6. 6 Bake in the preheated oven until cheese melts completely, about 20 minutes.

By FeatherAnnRealtor

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