Five Star Enchiladas Recipe

Five Star Enchiladas Recipe

1 lb. lean gr. beef 

1 can kidney beans, drained & rinsed

1-10.5 oz. can corn, drained

1-4 oz. can diced green chilies

1/4 t. salt

1/4 t. cumin

1/4 t. chili powder

1/2 c. picante sauce or salsa

2-10 oz. cans mild enchilada sauce {I used 1 mild, 1 medium}

1 can Campbell's Cheddar Cheese soup

10 (6 1/2 in.) fajita tortillas

2+ handfuls grated Mexican cheeses

Preheat oven to 375.

Brown gr. beef.  Drain off & blot out extra grease.  Mix in kidney beans, corn, diced green chilies, and spices.  In a separate bowl, combine salsa, enchilada sauce, and cheddar cheese soup.  Warm up slightly to help un-condense the soup.  Add about 1 cup of sauce mixture to gr. beef filling and stir.  

Put about 1/2 c. of prepared sauce in the bottom of a 9x13 pan.  Start generously filling tortillas and rolling them up, seam down.  I left the cheese out of my enchiladas because of the cheesy sauce, but you can also sprinkle some grated cheese inside of each enchilada if you'd like. Once all enchiladas are rolled up, cover with remaining sauce mixture.  Top with two generous handfuls of cheese, or more.  Cover with foil and bake for 25 minutes.  Remove foil and bake for another couple minutes, until cheese is melted. 

Sour Cream Chicken Enchiladas

Chicken Enchiladas Recipe, Sour Cream Chicken Enchiladas

• 4 cups cooked chicken, diced, chopped or shredded
• 2 cups sour cream
• 2 (10 3/4-oz) cans condensed cream of chicken soup
• 2 (4 oz) cans diced green chilies
• 4 cups Colby-Jack cheese, grated
• 10 medium sized flour tortillas
• 4 green onions, sliced (optional)

 Preheat oven to 350 degrees.

In a large bowl combine chicken, soup, sour cream and green chilies. Spread a small amount in the bottom of a 9"x13" greased casserole dish.

Spread a heaping tablespoon across the center of a tortilla and top with a sprinkling of cheese. Roll up and place on sauce in casserole dish. Continue with remaining tortillas.

Spread remainder of chicken sauce over the top of tortillas and sprinkle with remaining cheese. Sprinkle with green onions if desired. Cover with foil and bake for 45 minutes, or until hot and bubbly

White Chicken Enchiladas

White Chicken Enchiladas 

(Original Recipe)

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.