recipes

Ethnic 10 August 2015

Tex-Mex Beef Enchiladas

Ingredients
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (10 ounces each) mild enchilada sauce
  • 8 small corn tortillas (6-inch diameter)
  • 3/4 cup (3 ounces) shredded jalapeño pepper cheese
  • 1 tablespoon chopped fresh cilantro
  • Dairy sour cream (optional)
Preparation
  1. Heat oven to 350°F. In large nonstick skillet, brown ground beef, onion and garlic over medium heat 6 minutes or until outside surface of beef is no longer pink, breaking beef up into 1/2-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in 1/2 cup enchilada sauce from one can. Set aside remaining sauce from that can.
  2. Pour second can enchilada sauce into shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon beef mixture evenly down centers of each tortilla; roll up. Place seam-side down in 12- x 8-inch baking dish.
  3. Cover with aluminum foil. Bake in 350°F oven 15 minutes. Remove aluminum foil. Spoon reserved enchilada sauce over enchiladas; sprinkle with cheese. Continue baking, uncovered, 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream, if desired.
Preparation and Cooking Time

45 minutes

Serves

Makes 4 servings (serving size: 1/4 of recipe)

Source

National Cattlemen's Beef Association

Ethnic 10 August 2015

Chicken Enchiladas

Zesty enchilada sauce and diced green chiles give these chicken enchiladas their kick. Serve them with Mexican rice and spicy black beans.

Ingredients
  • 2 cans (10 ounces each) Las Palmas Enchilada Sauce, divided
  • 2 cups cooked, shredded boneless, skinless chicken breast meat
  • 1 cup Mexican blend or Monterey Jack cheese, divided
  • 1 can (4 ounces) diced green chiles, drained
  • 8 (6-inch) corn tortillas, warmed
Preparation
  1. PREHEAT oven to 350°F. Grease 11- by 7-inch baking dish.
  2. SPREAD 1/2 cup enchilada sauce on bottom of prepared baking dish. Combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.
  3. BAKE 15 to 20 minutes or until heated through and cheese is melted.
  4. Top with sour cream and chives, if desired.
Preparation Time

15 minutes

Cook Time

30 minutes

Serves

Serves 4

Source

Las Palmas

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