Enchilada Burgers Recipes

GROUND BEEF ENCHILADAS

Ground Beef Enchiladas image

These are beef filled tortilla shells baked in a creamy chicken soup and cheese sauce. My husband absolutely loves these. I served them to guests once with Mexican rice, and they went home with the recipe. Enjoy!

Provided by Vanessa Robbins

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

1 ½ pounds lean ground beef
1 bunch green onions, finely chopped
1 diced fresh jalapeno pepper, or to taste
¼ cup water
1 (1.25 ounce) package taco seasoning mix
1 cup plain yogurt
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded mozzarella cheese
6 (6 inch) corn tortillas

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
In a medium bowl, mix together yogurt, condensed soup, and cheese.
Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
Bake in preheated oven for 20 to 30 minutes.

Nutrition Facts : Calories 556.2 calories, Carbohydrate 26.1 g, Cholesterol 115.7 mg, Fat 33.8 g, Fiber 2.7 g, Protein 34.8 g, SaturatedFat 14.6 g, Sodium 1122.2 mg, Sugar 5.8 g

CHICKEN ENCHILADAS

Chicken Enchiladas image

Recipe video above. If you like your enchiladas plump, juicy, saucy and full of flavour, this is the recipe for you! Homemade from scratch, the foundation of this recipe is a double duty Enchilada Spice mix.

Provided by Nagi

Categories Mains

Number Of Ingredients 20

Ingredients

8 tortillas (, flour or corn (about 20cm/8" wide, Note 1))
1 tsp EACH onion powder, garlic powder, salt
1 tbsp EACH dried cumin powder, paprika, dried oregano
1/4 tsp black pepper
3/4 tsp cayenne pepper ((optional, adjust to taste))
2 tbsp olive oil
3 tbsp flour (, plain/all purpose)
2 cups (500ml) chicken stock/broth (, low sodium)
1.5 cups (375ml) tomato passata or US puree ((Note 4 sub))
600g / 1.2lb chicken breast (, sliced in half horizontally (or boneless thigh) (Note 2))
2 tbsp olive oil (, separated)
1/2 onion (, chopped)
2 garlic cloves (, finely minced)
1 red capsicum/bell pepper (, diced)
400g / 14oz refried beans ((Note 3))
400g/14oz canned corn (, drained (sub frozen 1 3/4 cups))
1/4 cup (65ml) water
1 cup (100g) cheese (shredded (Mexican cheese blend, Monterey Jack, cheddar))
1.5 cups (150g) cheese (, shredded)
2 tbsp coriander/cilantro (, roughly chopped)

Steps:

Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.

Nutrition Facts : Calories 471 kcal, Carbohydrate 35 g, Protein 32 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 1152 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

ENCHILADA BURGERS

Enchilada Burgers image

something I made up with leftovers that turned out amazing. You can use any kind of burger you want with any meat or a veggie patty.

Provided by sofie-a-toast

Categories Lunch/Snacks

Time 20m

Yield 4 burgers

Number Of Ingredients 7

Ingredients

4 veggie burgers or 4 turkey burgers
4 hamburger buns or 4 kaiser rolls
4 slices monterey jack pepper cheese
jarred sliced pickled jalapeno pepper
onion, sliced thin
4 slices tomatoes
enchilada sauce, heated (I prefer homemade!)

Steps:

Fry patties until desired doneness. Top each with a slice of pepper jack and cover until melted. Simultaneously toast/grill the buns.
Assemble the burgers by taking the bottom buns and layering jalapeno slices, onions and tomatoes. Place burgers on top and spread a generous layer of sauce on each top bun. Close the sandwiches and dig in!

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