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ISO: ISO: EASY enchiladas with red sauce
- Thread starter cheezz
- Start date
In Search Of:
REC: Tomato Enchilada Bake
I posted this on a few sites - and it had great reviews. Apparently, this has a real tomatoey taste which many people loved. A few others opted to cut down on the tomato taste a little by omitting the tomato sauce. In addition, some people doubled the sauce. Also, many people added more spices, such as cumin powder, garlic powder, etc. Corn tortillas were recommended over the flour tortillas, since the flour ones became soggy.
TOMATO ENCHILADA BAKE (Chicken)
3 cups cooked chicken meat
1 cup sour cream
1 (14.5) ounce can diced tomatoes OR 1 can whole peeled tomatoes, drained and chopped
1 teaspoon chili powder, or more to taste
1/4 cup chopped onion
2 green onions, chopped
1 tomato, diced
1 (8 ounce) can tomato sauce (optional)
1/2 cup salsa
2 teaspoons chili powder, or more to taste
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
6 ounces shredded Cheddar cheese
1 (2 oz) can chopped black olives, drained
8 (8 inch) corn or flour tortillas (corn tortillas recommended)
Directions
1. In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 teaspoon
chili powder, chopped onion, green onion, and fresh diced tomato. Mix well and set
aside.
2. In a medium saucepan combine tomato sauce, salsa, 2 teaspoons chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. (If using flour tortillas, just before filling, heat briefly in a dry skillet over medium, around 10 seconds per side. If using corn tortillas, heat in lightly oiled skillet).
5. Fill tortillas with chicken mixture and fold together, laying snugly in a lightly
greased 9x13 inch baking dish. Pour simmered sauce over the top, then sprinkle with
shredded cheese and chopped olives.
6. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and
bubbly.
Makes 4 servings.
From allrecipes
I posted this on a few sites - and it had great reviews. Apparently, this has a real tomatoey taste which many people loved. A few others opted to cut down on the tomato taste a little by omitting the tomato sauce. In addition, some people doubled the sauce. Also, many people added more spices, such as cumin powder, garlic powder, etc. Corn tortillas were recommended over the flour tortillas, since the flour ones became soggy.
TOMATO ENCHILADA BAKE (Chicken)
3 cups cooked chicken meat
1 cup sour cream
1 (14.5) ounce can diced tomatoes OR 1 can whole peeled tomatoes, drained and chopped
1 teaspoon chili powder, or more to taste
1/4 cup chopped onion
2 green onions, chopped
1 tomato, diced
1 (8 ounce) can tomato sauce (optional)
1/2 cup salsa
2 teaspoons chili powder, or more to taste
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
6 ounces shredded Cheddar cheese
1 (2 oz) can chopped black olives, drained
8 (8 inch) corn or flour tortillas (corn tortillas recommended)
Directions
1. In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 teaspoon
chili powder, chopped onion, green onion, and fresh diced tomato. Mix well and set
aside.
2. In a medium saucepan combine tomato sauce, salsa, 2 teaspoons chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. (If using flour tortillas, just before filling, heat briefly in a dry skillet over medium, around 10 seconds per side. If using corn tortillas, heat in lightly oiled skillet).
5. Fill tortillas with chicken mixture and fold together, laying snugly in a lightly
greased 9x13 inch baking dish. Pour simmered sauce over the top, then sprinkle with
shredded cheese and chopped olives.
6. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and
bubbly.
Makes 4 servings.
From allrecipes
tammyarcadia-ca
Well-known member
The really really easiest ever enchiladas!!
OK I've done it all! My Dad is a Texan and I have grown up in Southern California, which has got to be one of the Mexican food meccas of the world- i have pureed tomatillos with garlic and onions in search of the perfect green sauce, I have tweaked every red sauce recipe I could find, I have pre-fried countless corn tortillas to soften just perfectly and yet not be too greasy... So don't laugh when I tell you this.....
Go top the Freezer section of the market- buy frozen taquitos, the corn tortilla kind, chicken, steak, whatever suits your fancy, get out a 9x13 pan, pour a little canned enchilada sauce, I use red for beef and green for chicken but what the hey! Cover with a layer of frozen taquitos- some more sauce, shredded cheese , maybe some black olives for beef and maybe some sour cream and green chilis on top of the chicken ones- Bake till done- Enjoy!!!
i am not kidding!!!
OK I've done it all! My Dad is a Texan and I have grown up in Southern California, which has got to be one of the Mexican food meccas of the world- i have pureed tomatillos with garlic and onions in search of the perfect green sauce, I have tweaked every red sauce recipe I could find, I have pre-fried countless corn tortillas to soften just perfectly and yet not be too greasy... So don't laugh when I tell you this.....
Go top the Freezer section of the market- buy frozen taquitos, the corn tortilla kind, chicken, steak, whatever suits your fancy, get out a 9x13 pan, pour a little canned enchilada sauce, I use red for beef and green for chicken but what the hey! Cover with a layer of frozen taquitos- some more sauce, shredded cheese , maybe some black olives for beef and maybe some sour cream and green chilis on top of the chicken ones- Bake till done- Enjoy!!!
i am not kidding!!!
Oh Tammy, stop revealing the secrets!!
wink wink, nudge nudge...!
I can't tell you how many times I have used this trick!
I use the frozen taquitos when I cater, then telnd to stay together better in the end, especially when you're making 20 trays of enchiladas...
I do use my sauce, but hey, when in a pinch....
One of my other tricks is using corn chips for chilaquiles - cuts out 1/2 the time!
wink wink, nudge nudge...!
I can't tell you how many times I have used this trick!
I use the frozen taquitos when I cater, then telnd to stay together better in the end, especially when you're making 20 trays of enchiladas...
I do use my sauce, but hey, when in a pinch....
One of my other tricks is using corn chips for chilaquiles - cuts out 1/2 the time!
tammyarcadia-ca
Well-known member
We need some kind of 12 step program for the shamefully simple!
Chilaquilies was another thing I spent years perfecting till I got the "secret"!!! (still puree the tomatillos though!!)
Chilaquilies was another thing I spent years perfecting till I got the "secret"!!! (still puree the tomatillos though!!)
I just made this very thing last week! I had bought a large box of them>>>
at Sam's for snacks and hubby wasn't crazy about them. In the P.O. junk mail was a discount coupon for them with a recipe. The exact way you do them. They were delicious and hubby loved it so a good way to use them up. And talk about simple...
at Sam's for snacks and hubby wasn't crazy about them. In the P.O. junk mail was a discount coupon for them with a recipe. The exact way you do them. They were delicious and hubby loved it so a good way to use them up. And talk about simple...
Actually, here's Jose Ole's recipe...Taquito-Enchilada Bake>>>
Taquito-Enchilada Bake
Recipe By : Jose Ole'
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
20 ounces can red enchilada sauce
20 ounces box Chicken & Cheese Taquitos -- partially thawed
1 1/2 cups 3-Cheese Mexican blend -- shredded
16 ounces refried beans -- heated
1/3 cup green onions -- sliced
1/3 cup red onion -- diced
2 1/4 ounces can black olives -- sliced
sour cream
Preheat oven to 375 F. Pour 1/3 of the enchilada sauce into a lightly greased 11x7x2 inch baking dish.
Arrange 1/2 the Taquitos over the enchilada sauce. Evenly spread heated refried beans over taquitos. Layer 1/3 more sauce, 1/2 the onion mixture and 1/2 the shredded cheese. Top with remaining taquitos and enchilada suce.
Bake, covered, for 25 minutes or until heated through. The last 5 minutes of baking, top with remaining cheese. Garnish with onions and olives. Serve with sour cream if desired.
- - - - - - - - - - - - - - - - - -
Taquito-Enchilada Bake
Recipe By : Jose Ole'
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
20 ounces can red enchilada sauce
20 ounces box Chicken & Cheese Taquitos -- partially thawed
1 1/2 cups 3-Cheese Mexican blend -- shredded
16 ounces refried beans -- heated
1/3 cup green onions -- sliced
1/3 cup red onion -- diced
2 1/4 ounces can black olives -- sliced
sour cream
Preheat oven to 375 F. Pour 1/3 of the enchilada sauce into a lightly greased 11x7x2 inch baking dish.
Arrange 1/2 the Taquitos over the enchilada sauce. Evenly spread heated refried beans over taquitos. Layer 1/3 more sauce, 1/2 the onion mixture and 1/2 the shredded cheese. Top with remaining taquitos and enchilada suce.
Bake, covered, for 25 minutes or until heated through. The last 5 minutes of baking, top with remaining cheese. Garnish with onions and olives. Serve with sour cream if desired.
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