CHILI 'N' CHEESE ENCHILADAS
I combined two of my family's favorite flavors to invent this dish-and ever since, I've gotten more requests for it than I can remember!-Kim Prorok, North Fort Myers, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large ovenproof skillet, cook beef and 1/2 cup onion over medium heat until the meat is no longer pink; drain. Stir in the chili seasoning, tomato sauce, tomato paste, chili beans and water. Simmer, uncovered, for 15 minutes. , Meanwhile, combine 2 cups cheese and remaining onion. Divide cheese mixture evenly on the tortillas. Roll up each tortilla and arrange, seam side down, on top of the chili mixture. Top with picante sauce and remaining cheese. , Bake at 350° for 20-25 minutes or until heated through.
Nutrition Facts :
SLOW-COOKER GREEN CHILE CHICKEN ENCHILADA PIE
My husband likes some heat in our meals, but our children-not so much. This is the best of both worlds. Serve with additional chopped cilantro and a dollop of sour cream if desired. -Dana Beery, Ione, Washington
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 7 ingredients. Cut three 30x6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a round 4- or 5-qt. slow cooker. Coat strips with cooking spray. Spread 1/4 cup chicken mixture over bottom of slow cooker. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice., Cook, covered, on low until a thermometer reads 165°, about 4 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 15 minutes before serving. Using foil strips as handles, remove pie to a platter. Cut into wedges. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.
Nutrition Facts : Calories 541 calories, Fat 27g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 1202mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 6g fiber), Protein 39g protein.
CHICKEN-CHILE ENCHILADA PIE
Enchilada flavors mix up into an easy one-dish supper bake.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Place sheet of foil on lower oven rack to catch any drips. Heat oven to 400°F. In 10-inch skillet, mix chicken, chiles and enchilada sauce. Cook over medium-high heat 3 to 4 minutes, stirring occasionally, until hot and bubbly. Pour into ungreased 9-inch glass pie plate.
- In medium bowl, stir Bisquick mix, cornmeal, milk and egg until blended. Stir in corn. Spoon over chicken mixture.
- Place pie plate on rack above foil. Bake 22 to 27 minutes or until toothpick inserted in topping comes out clean. Top with cheese and tomato. Let stand 5 minutes before serving.
Nutrition Facts : Calories 290, Carbohydrate 29 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 6 g, TransFat 0 g
ENCHILADA PIE
Posted in response to a request. A simple inexpensive family dinner with mild flavors. Note recipe makes 3 casseroles, 4-5 servings each, for freezing, but recipe is easily cut down for immediate cooking. From Frozen Assets by Deborah Taylor-Hough, a OAMC book.
Provided by LonghornMama
Categories Meat
Time 35m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef and onion; add seasonings and tomato sauce.
- In 3 2-quart casserole dishes (I use 3 square foil pans for freezing), alternate layers of tortillas (can be cut into 1-inch pieces), meat sauce, olives and cheese.
- Add 1/2 c water to each casserole. Cover tightly. Label and freeze. Thaw casserole completely.
- Bake at 400 degrees for 20 minutes.
Nutrition Facts : Calories 399.7, Fat 24.7, SaturatedFat 10.6, Cholesterol 85.4, Sodium 1112.4, Carbohydrate 20, Fiber 4.2, Sugar 3.4, Protein 25.4
CHEESY CHILI ENCHILADAS
If you love chili and cheese, this recipe is for you.
Provided by NASCAR24FAN
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
- Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
- Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
- Bake in the preheated oven until hot and bubbly, about 20 minutes.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 24.1 g, Cholesterol 88.7 mg, Fat 36.5 g, Fiber 3.5 g, Protein 26.6 g, SaturatedFat 17.6 g, Sodium 1177.6 mg, Sugar 4.1 g
BEEF ENCHILADA PIE
Very easy and super yummy!
Provided by Melissa Turner
Categories Tacos & Burritos
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 450 degrees. In a large skillet over medium high heat, brown tortillas on each side until is spotty brown. Transfer to a plate and repeat with all tortillas. Take four of the tortillas and cut or tear into small pieces. Process in a food processor with half of the Ro-Tel and half of the broth until smooth. Mixture will still have small bits of tortilla. Add mixture to a large bowl.
- 2. Brown ground beef and drain. Add to tortilla mixture.
- 3. Add 1 tablespoon of oil and onion to skillet and cook until onion is soft, about 5 minutes. Add garlic, chili powder and cumin and toss to combine. Stir in tomato sauce, remaining beef broth and the other half of the can of Ro-Tel. Reduce heat and simmer until mixture thickens, about 5 minutes. Remove from heat. Stir half of the tomato mixture into the beef and tortilla mixture. Add cilantro, one cup of cheese. Add jalapeno and Tobasco sauce to bowl if you want it spicy. Toss to combine.
- 4. Grease or spray a 2 quart casserole dish or a 9 x 9 baking pan, bottom and sides. Using half of the tortillas, arrange them in casserole so they cover the bottom. Spread meat mixture over tortillas. Cover with remaining tortillas. Spread remaining tomato sauce over tortillas and bake in 450 degree over until edges are bubbly, about 30 minutes. Top with remaining cheese and continue to bake until cheese is brown and bubbly, about 20 more minutes. Let rest about 15 mins before slicing.
CHILI ENCHILADA PIE
First off, this is made from leftover Chili I cooked. This is my "go to" meal when I'm in a hurry or just lazy. The secret is in the chili, it's only as flavorful as the chili you use. http://www.justapinch.com/recipe/lynns-chili-by-lynn-socko-lynnsocko
Provided by Lynn Socko
Categories Beef
Time 40m
Number Of Ingredients 4
Steps:
- 1. https://www.justapinch.com/recipe/lynnsocko/lynns-chili/chili https://www.justapinch.com/recipes/main-course/beef/hearty-wholesome-chili.html?p=1
- 2. Spray sides & bottom of baking dish with non-stick spray (I use a 10" deep dish cast iron skillet).
- 3. Spoon in just enough chili to barely coat bottom of pan. Layer with tortillas, spoon in a generous amount of chili to completely cover tortillas, layer with cheese.
- 4. Repeat this process, sprinkle with diced onions on top if desired.
- 5. Bake 400* for 30 minutes. Let stand for a few minutes before serving. Garnish with Pico de Gallo & serve with salsa.
- 6. https://www.justapinch.com/recipes/sauce-spread/salsa/pico-de-gallo-7.html?p=3
ENCHILADA PIE
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Brown the meat and onion together, drain. In a saucepan, cook the soup, chilies, crushed tomatoes, and tomato sauce. Add the browned meat and simmer on low heat. In a frying pan heat a little vegetable oil and heat the corn tortillas until they are warm but still soft. Place 4 of the warmed tortillas in the base of a casserole dish and top with 1/2 of the meat mixture. Sprinkle with 1/2 of the cheese. Repeat the layers, starting with the final 2 tortillas, meat mixture and remaining cheese. Bake for 30 minutes.
EASY CHICKEN ENCHILADA PIE BAKE
Easy Chicken Enchilada Pie Bake is a one pot layered chicken enchilada casserole that is bursting with cheesy green chile and chicken enchilada flavor!
Provided by Courtney O'Dell
Categories Main Dish
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Line a casserole dish with parchment paper.
- Lay half the tortillas down as the bottom layer, spaced out in two rows, to cover the bottom of the pan.
- Add peppers and onions, spread around the bottom.
- Add beans, sour cream, chicken, and green chile enchilada sauce, in layers.
- Place rest of tortillas on the top, spaced out in two rows.
- Smother with additional green chile enchilada sauce.
- Top with cheese and olives.
- Bake 30-40 minutes, until sauce is bubbling and cheese is melted.
- Top with green onions.
- Let cool 5 minutes before serving.
Nutrition Facts : Calories 264 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fiber 4 grams fiber, Protein 12 grams protein, SaturatedFat 7 grams saturated fat, Sodium 249 grams sodium, Sugar 1 grams sugar
HATCH CHILE ENCHILADA PIE
Tasty comfort food and a fun way to use slightly spicy, slightly sweet Hatch chiles when they're available at the grocery store.
Provided by Seth Kolloen
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Arrange Hatch chiles, skin-side up, on the prepared baking sheet. Brush with 1 tablespoon olive oil.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Cool; remove and discard skins. Roughly chop chiles.
- Melt butter in a large skillet over medium-high heat. Cook chicken thighs until browned, about 2 minutes per side. Pour 1 cup chicken broth over thighs and bring to a boil. Cover skillet and reduce heat to medium. Cook the chicken thighs until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion, garlic, oregano, cumin, salt, and pepper in hot oil until onion is soft, about 6 minutes. Stir chopped chiles, tomatoes, and 1 1/2 cups chicken broth into onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until chiles and onion are tender, 20 minutes.
- Mash chile-onion mixture to a sauce consistency. Remove chicken thighs from chicken broth, reserving 1/2 cup broth. Stir thighs into chile sauce; cook until chicken is heated through, about 2 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread a thin layer of chile chicken sauce on the bottom of an 8-inch pie dish. Arrange a layer of corn tortillas over sauce, spread another layer of chile chicken sauce over the tortillas, and sprinkle Mexican cheese blend over sauce. Repeat layering process until all tortillas, sauce, and cheese are used, ending with a layer of cheese. Pour 1/2 cup reserved chicken broth over the top.
- Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes.
Nutrition Facts : Calories 765.1 calories, Carbohydrate 54 g, Cholesterol 141.7 mg, Fat 44.3 g, Fiber 8.6 g, Protein 40.4 g, SaturatedFat 20.3 g, Sodium 1261.8 mg, Sugar 9.4 g
GREEN CHICKEN-ENCHILADA PIES
This dinner recipe gets its green coloring from mild green tomatillo salsa, which is widely available. Instead of using four small baking dishes, you can bake one pie in an eight-inch dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Lightly season chicken on both sides with salt and pepper. Heat a large skillet over medium-high. Add oil and chicken; cook, flipping once, until browned, about 10 minutes. Transfer to a plate and let cool slightly; shred with two forks.
- Divide 1/4 cup salsa among four 6-inch, 1 1/2-cup shallow baking dishes. Layer in 12 tortilla quarters, another 1/2 cup salsa, half of shredded chicken, and 3/4 cup cheese, dividing evenly among dishes. Repeat layering. Finish with remaining 12 tortilla quarters, followed by remaining salsa and cheese.
- Place dishes on a rimmed baking sheet. Bake until bubbly and tops are golden brown in spots, 15 to 20 minutes. Let cool slightly before serving, with accompaniments.
CHICKEN ENCHILADA PIE
I clipped this from The Milwaukee Journal about 10 years ago. A Mexican-American woman devised it to re-create the taste of her mother's chicken enchiladas. It's a little time-consuming, but the flavor is well-worth it
Provided by HEP MEP
Categories Chicken
Time 1h45m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a medium saucepan over medium heat.
- Add onion and garlic; cover and cook over low heat until onion is wilted, about 5 minutes.
- Check halfway through to make sure onion and garlic are not browning.
- Increase heat to medium and stir in flour, cumin, and pepper, stirring 2 minutes to cook rawness out of the flour.
- As flour begins to brown, remove pan from heat and gradually add the broth,using a wire whisk to combine.
- Add chilies, oregano, and salt.
- Bring to a boil,cover and simmer over low heat for 30 minutes,stirring occasionally.
- Using an 8x8 square dish coated with non-stick vegetable spray, make layers of quartered tortillas, refried beans, chicken, sauce, and cheese to a depth of 1/2 inch per layer.
- Repeat 3 times, ending with cheese.
- Tightly cover pan with foil and bake at 375°F for 45 minutes.
- Garnish with sour cream.
- Note: Recipe may be doubled--if so, use a 9x13-inch pan.
- You can also add 1 to 2 tbsp of green chili salsa when adding chilies and oregano.
ENCHILADA PIE
Steps:
- Sauté onion and garlic in butter, then add meat, tomato sauce, olives and chili pepper and simmer. When meat is cooked through, layer an 8 x 11 casserole dish as follows: Butter one side of the corn tortilla and place buttered side down on casserole dish. Cover the bottom of the dish with tortillas, and half of the meat mixture and smooth over tortillas until layered evenly. Sprinkle cheddar cheese on top of meat mixture. Begin with corn tortilla layer again and alternate layers until you reach the top. Put a layer of corn tortillas on top and sprinkle with cheese. (Alternately, you can also sprinkle on cut green onions and sliced olives) Pour about a half a cup of water over the top of the layered pie and cover. Bake in a 350 degree oven for 30 minutes.
More about "chili enchilada pie recipes"
BEST ENCHILADA PIE RECIPE - HOW TO MAKE ENCHILADA PIE
From delish.com
4/5 (9)
Category Low Sugar, Nut-Free, Weeknight Meals, Dinner
Cuisine American, Tex Mex
Total Time 1 hr
GREEN CHILE CHICKEN ENCHILADA HAND PIES - KITCHEN GIDGET
From kitchengidget.com
Estimated Reading Time 2 mins
- In a mixing bowl, combine cream cheese, green chiles, chicken and shredded cheese. Season to taste with salt and pepper.
- Roll out pie crusts and cut into circles (I used a 5 1/4 inch round). Fill with cream cheese mixture (I used about 3 tablespoons) and fold pastry in half. Seal by crimping with your fingers or a fork.
STACKED ENCHILADA PIE RECIPE - SUNSET MAGAZINE
From sunset.com
Estimated Reading Time 3 mins
- In a 5- to 6-quart nonstick pan over high heat, frequently stir onion, bell peppers, garlic, and cumin seeds in 1 teaspoon oil until the onion is limp, 5 to 7 minutes. Stir in corn, beans, and chopped cilantro; remove pan from heat.
- Pour the chili sauce into a 12-inch rimmed pizza pan or 10-inch pie pan. Dip a tortilla in sauce to coat both sides lightly; lift tortilla out, letting excess sauce drip back into pan. Set tortilla in an oiled 10-inch cheesecake pan with removable rim at least 3 inches tall (see notes). Spread 1/7 (about 1 cup) of the vegetable filling level over tortilla. Sprinkle evenly with 1/3 cup jack cheese and 3 tablespoons cotija cheese. Repeat layers, making a total of seven; top with last tortilla. Reserve any leftover chili sauce and remaining jack and cotija cheeses. Cover pan with an oiled piece of foil, oiled side down. Set pan in a rimmed 10- by 15-inch baking pan.
- Bake enchilada pie in a 350° regular or 325° convection oven for 30 minutes. Uncover and continue baking until hot (160°) in the center, 30 to 40 minutes longer.
- Before serving, in a microwave-safe bowl, in a microwave oven on full power (100%), heat remaining chili sauce until hot, 20 to 30 seconds. Pit, peel, and slice avocado.
GREEN CHILE CHICKEN CHEESE ENCHILADA POT PIE… IN CAST IRON ...
From eatingnewmexico.com
- In a large skillet (not the cast iron one, just some other one), melt the butter or heat EVOO over medium-high heat. Cook the celery, onion, and garlic until they begin to soften.
- Lower heat to medium. Stir constantly while adding flour. Stir until flour is absorbed and lightly toasted in color.
- Gradually stir in chicken broth while whisking to incorporate flour. Bring to a boil then lower to a simmer. Add half and half and stir to combine.
STACKED ENCHILADA PIE RECIPE | MYRECIPES
From myrecipes.com
- In a 5- to 6-quart nonstick pan over high heat, frequently stir onion, bell peppers, garlic, and cumin seeds in 1 teaspoon oil until the onion is limp, 5 to 7 minutes. Stir in corn, beans, and chopped cilantro; remove pan from heat.
- Pour the chili sauce into a 12-inch rimmed pizza pan or 10-inch pie pan. Dip a tortilla in sauce to coat both sides lightly; lift tortilla out, letting excess sauce drip back into pan. Set tortilla in an oiled 10-inch cheesecake pan with removable rim at least 3 inches tall (see notes). Spread 1/7 (about 1 cup) of the vegetable filling level over tortilla. Sprinkle evenly with 1/3 cup jack cheese and 3 tablespoons cotija cheese. Repeat layers, making a total of seven; top with last tortilla. Reserve any leftover chili sauce and remaining jack and cotija cheeses. Cover pan with an oiled piece of foil, oiled side down. Set pan in a rimmed 10- by 15-inch baking pan.
- Bake enchilada pie in a 350° regular or 325° convection oven for 30 minutes. Uncover and continue baking until hot (160°) in the center, 30 to 40 minutes longer.
- Before serving, in a microwave-safe bowl, in a microwave oven on full power (100%), heat remaining chili sauce until hot, 20 to 30 seconds. Pit, peel, and slice avocado.
HATCH CHILE ENCHILADA PIE RECIPE | RECIPES.NET
From recipes.net
Cuisine Mexican
Category Pies & Pastries
Servings 4
Total Time 30 mins
GREEN CHILI ENCHILADA SAUCE - FLYPEACHPIE
From flypeachpie.com
CHILI AND ENCHILADAS RECIPES
From tfrecipes.com
GREEN CHILI ENCHILADA PIE - RECIPE | COOKS.COM
From cooks.com
CHICKEN ENCHILADA CORNBREAD PIE RECIPE - COOKING WITH RUTHIE
From cookingwithruthie.com
MEXICAN CHILI ENCHILADA SAUCE - RECIPES | COOKS.COM
From cooks.com
HATCH CHILE ENCHILADA PIE RECIPE
From crecipe.com
CRAVINGS | JESSE TYLER FERGUSON'S GREEN CHILE CHICKEN ...
From cravingsbychrissyteigen.com
THERE’S A REASON THIS CHICKEN ENCHILADA PIE IS A FAMILY ...
From blog.williams-sonoma.com
CHILI ENCHILADA PIE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search