Fiesta Enchilada Bake Recipes

QUINOA FIESTA ENCHILADA BAKE

Steps:

• Preheat the oven to 400°F.
• Lightly spray a 9 x 12 baking dish with oil.
• In a medium saucepan cook the quinoa with 1 3/4 cups broth according to package instructions; when cooked, fluff with a fork and set aside.
• Meanwhile in a small saucepan heat the oil over medium low heat. Add the garlic and saute until golden, about 1 - 2 minutes. Add the tomato sauce, 1/4 tsp kosher salt, cumin, 1/4 cup broth and chipotle en adobo. If it's too thick, add 2 tbsp water to thin out. Bring to a boil and simmer 3 to 4 minutes.
• In a large bowl combine the cooked quinoa, green chiles, corn, black beans and 1/4 cup cilantro. Stir in 1/2 cup of the cheese and mix will. Place into the baking dish and spread out. Top with the enchilada sauce and remaining cheese.
• Cover with foil and bake until hot the cheese is melted, about 20 to 25 minutes.
• To serve, top with avocado, scallions and remaining fresh cilantro. Cut into 6 pieces and serve right away.

FIESTA CHICKEN ENCHILADAS

Steps:

• Heat oven to 350 degrees F.
• Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
• Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
• Bake 15 to 20 min. or until heated through.

FIESTA ENCHILADA BAKE

Steps:

• Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, cook ground turkey over medium-high heat 4 to 6 minutes, stirring occasionally, until no longer pink; drain. Stir in seasoning mix from dinner kit and water. Cook as directed on box.
• Pour 1 can of the enchilada sauce into baking dish. Break taco shells from kit in half; layer half of the shells over sauce, overlapping if necessary. Top with turkey, onions and 1 cup of the cheese. Layer remaining shells over cheese. Pour remaining can of enchilada sauce over shells, coating well.
• Cover dish with foil. Bake about 30 minutes or until hot and bubbly. Remove foil; sprinkle remaining 1 cup cheese over top. Bake uncovered about 15 minutes longer or until cheese is melted. Top individual servings with lettuce, sour cream and taco sauce from kit.

BAKED FIESTA ENCHILADAS

Steps:

• Preheat oven to 350°F. Melt butter in medium saucepan on medium-high heat. Add mushrooms, peppers and onions; cook and stir until tender. Drain. Add chicken breasts strips, soup, sour cream, half of the cheese and the olives; mix well.
• Spoon chicken mixture evenly down center of each tortilla, using about 3/4 cup of the chicken mixture on each tortilla; roll up. Place, seam sides down, in 12x8-inch baking dish; top with salsa and the remaining cheese.
• Bake 20 to 25 minutes or until heated through.