Two Easy Mexican Enchilada Recipes

When it comes to primary Mexican food, enchiladas are a appetizing dish that can be prepared in a short amount of time. Enchiladas traditionally highlight a filling wrapped in a flour or corn tortilla. These Mexican delights can be filled with approximately anyone you have available, along with beans, cheese, meat, potatoes, seafood, vegetables or a blend of multiple ingredients. If you prefer, they can be smothered in a red sauce.

Cheesy Beef Enchiladas

Meat Casseroles

This recipe is a great meal beginner cooks can generate in a pinch. This recipe is very easy and features ingredients you probably already have in your pantry. With only four ingredients, this is one meal that will wow your guests without breaking the bank. The recipe makes 6 servings.

When serving these enchiladas, top with extra shredded cheese, salsa, sour cream, diced tomatoes, shredded lettuce, and jalapenos. You can use any shredded cheese for this recipe which allows you to get creative with separate cheeses. If you prefer corn tortillas over flour, you can use them instead. Ground turkey or diced chicken can be used in place of the beef.

What You Need:

1 pound ground beef 1 16-ounce jar of salsa 1 ½ cups shredded cheese 12 flour tortillas

How To Make It:

Preheat oven to 350 degrees.

In a large skillet, brown meat, drain and return to skillet. Stir in ½ cup of salsa and cheese.

In the bottom of a 13 x 9 baking dish, spread ½ cup of remaining salsa.

Spoon meat blend into the center of each tortilla and roll up. Place in baking dish seam-side down. Top with remaining salsa and cheese.

Bake 20 minutes or until heated through.

Skillet Chicken Enchiladas

This is a great, one-pot Mexican dish that any cook can prepare. These ingredients are easy to find and inexpensive. The recipe yields 4 servings with 1 ¼ cups each. Ground beef, turkey, or pork can be supplanted for chicken breasts. Steak or shrimp can be used instead to give this recipe a heartier taste.

When serving, top with diced tomatoes and avocados for extra flavor. You can also add extra shredded cheese and sour cream. If you are serving avocados and chopping them in advance, lightly toss them with lemon juice to preclude them from browning.

What You Need:

1 tablespoon oil 1 pound boneless, skinless chicken breasts 1 14 ½-ounc can of fat-free, reduced-sodium chicken broth 1/3 cup ranch salad dressing 2 tablespoons flour 6 6-inch flour tortillas 1 cup shredded Colby-Jack cheese ½ cup salsa

How You Make It:

Cut both chicken breasts and flour tortillas into bite-size pieces.

In a deep skillet, heat oil over medium to high heat. Add in chicken and cook 7 minutes or until done while stirring occasionally.

Mix broth, salad dressing, and flour until well blended. Gently add in broth blend to skillet with chicken while stirring constantly. Bring to a boil and simmer on medium to low heat for 3 minutes. Stir in the bite-sized tortilla bits.

Sprinkle shredded cheese over the top of chicken blend and cover. Simmer for 3 to 5 minutes or until cheese melts. Add in salsa to the top and serve.

Two Easy Mexican Enchilada Recipes

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