Linda Mccartneys Oh Bla Di Enchiladas Recipes

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LINDA'S ENCHILADAS (REVISED)



Linda's Enchiladas (Revised) image

Linda's enchiladas are kicked up a notch!

Provided by Debra Tiihonen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 14

4 skinless, boneless chicken breast halves
water to cover
¼ cup grated Parmesan cheese
2 cloves garlic, chopped
1 small onion, chopped
1 (4 ounce) can chopped green chile peppers
1 clove garlic, chopped
1 (8 ounce) package cream cheese
2 cups shredded Mexican cheese blend, divided
2 tablespoons olive oil
6 corn tortillas, or as needed
1 (28 ounce) can green enchilada sauce
8 ounces sour cream
2 tablespoons milk, or as needed

Steps:

  • Place chicken in a large skillet and pour in enough water to cover; add Parmesan cheese and 2 chopped cloves of garlic. Bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. Remove skillet from heat, reserving 1/2 cup water mixture from the skillet. Transfer chicken to a work surface and shred using 2 forks.
  • Combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup Mexican cheese blend. Cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. Slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. Remove pot from heat and stir shredded chicken into cream cheese sauce.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium-low heat. Place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. Spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling.
  • Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange filled tortillas in the enchilada sauce. Pour remaining enchilada sauce over filled tortillas.
  • Mix sour cream and milk together in a bowl until thin enough to pour. Pour sour cream mixture over filled tortillas; top with remaining Mexican cheese blend.
  • Bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes.

Nutrition Facts : Calories 696.2 calories, Carbohydrate 26 g, Cholesterol 171.5 mg, Fat 51.5 g, Fiber 4.3 g, Protein 35.2 g, SaturatedFat 29.6 g, Sodium 815.2 mg, Sugar 1.7 g

LIGHT SOUR CREAM AND CHEESE ENCHILADAS



Light Sour Cream and Cheese Enchiladas image

This meal is so easy to throw together on a weeknight, or even for a weekend lunch! It is based on a recipe from one of Linda McCartney's vegetarian cookbooks, and then modifed by me. I usually serve this with a pre-packaged Fiesta Taco Salad, or any nice, crisp green salad. You can also add sliced black olives for a garnish. We really enjoy this quick and easy meal!

Provided by Helping Hands

Categories     One Dish Meal

Time 27m

Yield 4 serving(s)

Number Of Ingredients 6

2/3 cup finely chopped onion
1 1/2 cups shredded Mexican blend cheese
1 1/4 cups light sour cream
1 (10 ounce) can green enchilada sauce
2 ounces diced green chilies
4 flour tortillas

Steps:

  • Preheat oven to 375 degrees.
  • Mix half of the sour cream with onions, diced green chilies, and one cup of the cheese.
  • Brush each tortilla with green enchilada sauce.
  • Place sour cream mixture in tortilla, placing it length-wise down the middle of tortilla.
  • Roll up tortilla and place in baking dish, seam side down.
  • After placing all enchildas in baking pan, spoon remaining sour cream on each enchilada.
  • Sprinkle with remaining cheese, then pour the remining enchilada sauce over enchiladas.
  • Bake for 20 minutes.

Nutrition Facts : Calories 425.6, Fat 26.2, SaturatedFat 14.9, Cholesterol 77.1, Sodium 1152.9, Carbohydrate 31, Fiber 2.2, Sugar 5, Protein 17

LINDA MCCARTNEY'S OH-BLA-DI ENCHILADAS



Linda McCartney's Oh-bla-di Enchiladas image

Make and share this Linda McCartney's Oh-bla-di Enchiladas recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1 (8 ounce) can tomato sauce
1 1/2 cups water
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
2 tablespoons cornstarch, dissolved in 1/4 cup water
1 lb firm tofu, drained and crumbled (defrosted if frozen)
1 medium onion, diced
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup picante sauce
2 cups steamed spinach, chopped
12 corn tortillas

Steps:

  • Preheat oven to 350 degrees.
  • For the sauce, place all ingredients except the cornstarch mixture in a small saucepan.
  • Bring to a boil, reduce heat, cover and simmer for 20 minutes.
  • Add the cornstarch mixture.
  • Cook, stirring, until thickened.
  • While the sauce is simmering, prepare filling by combining tofu, onion, chili powder, cumin, garlic powder, pepper and picante sauce.
  • Put a small layer of spinach down the center of each tortilla.
  • Top with 3 to 4 heaping teaspoons of tofu mixture and roll up the tortillas.
  • Line 13" x 9" baking dish with filled, rolled tortillas.
  • Top with sauce and bake for 20-25 minutes or until bubbling.

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