What is your favorite enchilada recipe?

Enchilada Lasagna

Preheat oven to 350F

Makes one 9x13 pan

1 19oz can Old El Paso Mild Enchilada Sauce

1 15oz can HyVee Mild Enchilada Sauce

1 10oz can Old El Paso Mild Green Chili Enchilada Sauce

(You'll have some sauce leftover, but they each taste different and blend to make it just right. If you can't find these brands, just pick any 2 red and 1 green... it's a forgiving recipe!)

4 cups shredded cheese (cheddar or a cheddar blend)

36 +\- white corn tortillas, cut in half

1 lb ground beef

1 packet taco seasoning

1 can black olives, sliced

1 can sweet corn (or frozen)

1 small can diced mild green chilies

Brown ground beef, using directions on taco seasoning packet (also yummy as turkey or just plain cheese enchiladas).

Cut tortillas, slice olives, open & drain green chilies and corn. Use can opener key to open pour spouts in enchilada sauces. Open/prepare cheese.

Begin with a layer of enchilada sauce on bottom of pan, enough to coat the pan bottom (this will keep your tortillas from sticking).

Then the tortillas, with flat edges along outside of pan - arrange 3 along the sides, 1 on each end, and 3-4 down the middle.

Then 1/3 each of all other ingredients, and ~1 cup cheese. Another splash of sauce, tortillas, ingredients... repeat until pan is full - usually about 3 layers. Finish with a final layer of ingredients and cheese. Cover with foil, shiny side down, and bake for 30-40 minutes or until bubbly.

Serve with sour cream, chips & salsa. Enjoy!

It's so easy to double this recipe and make the whole thing assemly-line-style that I usually make 2 pans at a time and freeze generous portions in quart ziplock bags. They reheat beautifully!

Enchilada Pie

1 1/2 lb Ground beef

1 lg Onion, chopped

1 cn Cream of mushroom soup

1 cn Cream of chicken soup

1 cn Green chilies (sm), chopped

1 cn Enchilada sauce

3/4 c Milk

1 pk Soft tortillas

1/2 lb Cheddar cheese, grated

1/2 lb Monterey Jack cheese, grated

1 pt Sour cream

Brown meat and chopped onion in a skillet and season with salt and pepper to taste. Add soups, green chilies, enchilada sauce and milk. Line a 9x13 inch pan with 6 tortillas and top with half the meat mixture and half the cheeses. Repeat layers. Bake at 350 degrees for 40 minutes; cool slightly and cut into squares to serve. Top each square with a dab of sour cream.

Pork Enchiladas

Ingredients:

4 -5 lb. pork shoulder with bone in

3 or 4 garlic cloves each piece cut into 3rds

salt and pepper

1 -2 cups of sauterne wine or other white wine

corn tortillas

sliced olives, optional

Preheat the oven to 450 degrees.

Make slits with a knife in roast and place garlic in each hole. Salt and pepper the roast and place it in a roasting pan. Add the wine.

Place the roast in the oven and cook for 45 minutes to an hour at 450 degrees. Then reduce the heat to 325 degrees and roast for an additional 1 1/2 - 2 hours.

Add more wine as it cooks away.

Let the roast cool for 10 minutes before cutting.

Verde Enchilada Sauce

Ingredients:

12 ounce jar Frontera Grill Verde salsa

3/4 to 1 cup sour cream

Shredded Chihuahua cheese

Directions:

Add the Verde salsa to a blender or food processor and mix until smooth. Pour into a sauce pan and add the sour cream. Stir until well blended. Heat over low heat until hot.

Cut the roast into small pieces, say 1" x 1/2". Remove any visible fat.

Heat 3/4 cup canola oil in a small frying pan over medium high heat. When the oil is hot, dip one corn tortilla in the oil for a second or two until it becomes soft. Drain the oil and place the tortilla on a plate. Pat the tortilla with a paper towel to absorb excess oil if you wish.

The secret to great tasting enchiladas is dipping the tortillas in hot oil to soften them.

Add a tablespoon or more of the Verde enchilada sauce to the tortilla and spread the sauce around. Add a spoonful or more of pork across the center of the tortilla and roll it up with the seam side down. Place in an over proof dish. Continue making the rest of the enchiladas in the same way. Generously cover the enchiladas with the enchilada sauce.

Sprinkle shredded cheese over the top.

Heat in a 400 degree oven until sauce and cheese is melted and bubbly, about 5 - 10 minutes.

ENCHILADA CASSEROLE

1 pound ground beef

1 md onion, chopped

1 cn cream of mushroom soup

1 cn ro-tel tomatoes & chilies

12 each corn tortillas

12 oz cheddar cheese, grated

1 salt, to taste

1 pepper, to taste

Brown ground beef and onion; drain off grease. Set aside. Mix mushroom soup and tomatoes in blender. Add to ground beef. In a greased 9x13 inch casserole dish, layer 5 to 6 tortillas, torn into bite size pieces, half the ground beef mixture and 1/2 the grated cheese. Repeat layers; ending with cheese. Bake at 350 degrees for 30 minutes.

Gringo Chipotle Enchiladas! http://tastyeatsathome.wordpress.com/2008/11/22/gr...

My mom tried this recipe for dinner and it was excellent

So, you should try it too

Ingredients

3 tablespoons vegetable oil

1 1/2 pounds skinless boneless chicken breast

Salt and pepper

2 teaspoons cumin powder

2 teaspoons garlic powder

1 teaspoon Mexican Spice Blend

1 red onion, chopped

2 cloves garlic, minced

1 cup frozen corn, thawed

5 canned whole green chiles, seeded and coarsely chopped

4 canned chipotle chiles, seeded and minced

1 (28-ounce) can stewed tomatoes

1/2 teaspoon all-purpose flour

16 corn tortillas

1 1/2 cups enchilada sauce, canned

1 cup shredded Cheddar and Jack cheeses

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.