Pattys Enchiladas Bake Recipes

PATTY'S ENCHILADAS BAKE

Steps:

• FILLING:.
• Place chicken breasts in a large pan with salted water. Cover and bring to a boil; reduce heat to simmer and cook until chicken is cooked through.
• Remove chicken from cooking liquid and let sit until it is cool enough to handle.
• Shred chicken and set aside.
• Sauté chopped onion and poblano peppers in olive oil until soft.
• Add garlic and cook another couple of minutes.
• Add drained tomatoes and shredded chicken; stir to combine ingredients.
• Add salt and pepper to taste.
• Cover pan and reduce heat to low. Let simmer for at least an hour.
• SAUCE:.
• In a large saucepan or deep skillet, sauté chopped onion and red bell pepper in olive oil until soft.
• Add garlic and sauté another couple of minutes.
• Place in blender with the cup of enchilada sauce and blend until pureed.
• Put the crushed tomatoes in the skillet and bring up to a boil.
• Cook for several minutes, stirring frequently, until liquid is slightly reduced.
• Add pureed onion mixture back to the skillet and add ground chipotle and salt and pepper to taste.
• Reduce heat to low and simmer for at least an hour or until ready to assemble enchiladas.
• TORTILLAS:.
• Shred the cheese and set aside.
• Pour 1 cup of enchilada sauce into a pieplate or shallow bowl large enough to hold one enchilada.
• Place a couple of tablespoons of oil or lard into a skillet over medium high heat.
• Dip a tortilla into the enchilada sauce, coating both sides; fry quickly in the skillet, a few seconds on each side.
• Remove from skillet; place about 1/3 cup of chicken filling in the middle of the tortilla; roll up and place seam side down in a greased 13 x 9-inch baking dish.
• Repeat with the remaining tortillas, adding more oil to the skillet as needed.
• Sprinkle about half of the shredded cheese evenly over the top of the enchiladas, then spoon the sauce evenly over the top.
• Cover pan with foil and bake at 350ºF for about 30 minutes.
• Remove foil and top with remaining cheese; bake another 10 to 15 minutes or until cheese is bubbly.
• Just before serving top the enchiladas with sliced black olives, chopped cilantro, and chopped scallions.

PATTI'S CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F
• Saute onion in oil. Add chilis, chicken soup, chicken, olives and sour cream. Cook until hot.
• Add 2/3 of the shredded cheese.
• Spread 1/2 can of enchilada sauce on the bottom of a 9x13 baking dish.
• Put 2 spoonfulls of chicken mixture in each tortilla, roll, and line up in baking dish.
• Pour remaining enchilada sauce on top and sprinkle with remaining cheese.
• Bake 30 minutes.

ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

PAULA DEEN'S BAKED BEEF ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13x9x2-inch baking dish.
• In large skillet, melt butter over medium heat.
• Cook onion and garlic about 5 minutes, or until tender.
• Add ground beef, chili powder, salt and red pepper.
• Cook until beef is brown and crumbly; drain.
• Stir in soup and green chiles; set aside.
• Line prepared baking dish with 6 corn tortillas.
• In a medium bowl, whisk together one can of enchilada sauce and refried beans (I omit the beans).
• Spread bean mixture onto tortillas.
• Evenly sprinkle with 1 cup cheese.
• Layer 6 more tortillas.
• Cover with meat mixture.
• Evenly sprinkle with 1 cup cheese.
• Layer remaining 6 tortillas.
• Evenly spoon remaining can of enchilada sauce onto tortillas.
• Sprinkle with remaining 2 cups cheese.
• Bake for 25 minutes or until hot and bubbly.
• Garnish with sliced black olives and bell pepper curls, if desired.

CHICKEN ENCHILADA BAKE

Steps:

• Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.