Imagine tender shredded chicken enveloped in a silky cream cheese mixture, all wrapped in soft tortillas and ... serve these enchiladas with some classic Mexican sides like Mexican rice, refried beans ...

Place 11/2 tablespoons of the cheese down the center of 1 of the tortillas, and ¹/3 cup of beef on top of that. Roll tortilla into a cylinder and place seam-side down into baking pan.

8 small corn tortillas 2 large peppers, roasted and diced 1 cup corn kernels (fresh or frozen) 1 1/2 cups shredded Monterey Jack cheese 1/2 cup crumbled queso fresco 1 cup green enchilada sauce 1/ ...

Flavorful and easy vegetarian enchiladas are brimming with black beans, corn, peppers, fresh lime and cheese. The enchiladas are topped with sauce, cheese, fresh avocado and cilantro.

Cook corn tortillas on each side until you see a little color and big bubbles start to form in the middle, or about 10 to 15 seconds per side. Coat a casserole dish with a ladleful of enchilada sauce.

Especially if the ingredients you reach for again and again — in this case, chili peppers, onions, tomatoes and corn tortillas — don’t vary much.

The litmus test for any great Tex-Mex restaurant is its enchiladas plate. That usually means cheese enchiladas drowned in chili con carne, also called chili gravy—but there are dozens of equally ...

Serves 4 Simple Mexican comfort food, good just about any time of day, enfrijoladas are something like enchiladas. But where enchiladas are tortillas that are lightly fried, dipped in a chile ...

9. Pour remaining sauce over enchiladas; you may not want to use all of the sauce. Sprinkle evenly with the remaining cheese. Bake 15-20 minutes, until cheese is melted and sauce is bubbling.

Place tortillas on a counter top. Slice chicken into thin strips (about 1/2-inch wide). Divide slices among the 4 tortillas. Spread refried beans over the chicken and sprinkle cilantro on top ...