This document provides recipes for several types of enchiladas, including crawfish, apple, beef, turkey, lentil, baked potato, and corn enchiladas. The crawfish enchilada recipe includes sautéing onions and bell peppers with crawfish and adding soup, cream, and cheeses. The apple enchilada recipe involves filling tortillas with apple pie filling and baking them in a cinnamon-butter sauce. Most recipes involve filling and rolling tortillas, layering them in a baking dish, and topping with sauce and cheese before baking.

1. Enchilada recipes
By http://enchiladarecipe.net

2. Crawfish Enchiladas
• Ingredients
•
• 1/2 cup (1 stick) butter
1 cup onions, chopped
1/2 cup bell pepper chopped
3 pounds crawfish tails
3 cans cream of shrimp soup
1 pint whipping cream
1/2 pound Monterey jack cheese
1/2 pound Colby cheese
1 tablespoon chili powder
1 tablespoon cumin
1 cup green onion tops, chopped
50 flour tortillas
1/2 pound Monterey jack, cheese, shredded
•
•
• Instructions
• Preheat oven to 350 degrees F.
• In butter, sauté onions and bell pepper until clear. Add crawfish; simmer 5 minutes, Add soup; simmer. Add whipping cream cheese,
chili powder and cumin. Simmer 10 minutes. Do not bring to boil.
• Cool down. Fill each tortilla with mixture; roll. Place seam side down in pan. When finished spoon remaining sauce over top and spread
grated cheese on top. Bake.
• Serve with green salad.
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3. Apple Enchiladas
• Ingredients
• 1 (21 ounce) can apple pie filling
6 (8-inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup butter or margarine
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup water
•
• Instructions
• Spoon fruit filling evenly down center of each tortilla; sprinkle evenly with cinnamon. Roll up, and place, seam side down, in a lightly greased 2-quart
baking dish. Bring butter and next 3 ingredients to a boil in a medium saucepan; reduce heat, and simmer, stirring constantly, 3 minutes.
• Pour over enchiladas.
• Bake at 350 degrees F for 20 minutes.
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4. Peppy Beef Enchiladas
• Ingredients
• 3/4 lb Lean ground beef
3/4 c Picante sauce
1/2 ts Cumin OR 1 ts Chili powder
8 6-inch flour tortillas
1/2 c Picante sauce
1/2 c Shredded cheddar cheese
• Instructions
• In a skillet cook ground beef till browned. Drain well. Return to skillet. Stir in 3/4 cup picante sauce and cumin or chili powder. Cook 1 or 2 minutes
more. If necessary, warm tortillas in a 350 degree oven for 5 minutes to soften. Spoon beef mixture near one edge of each tortilla and roll up jelly-roll
style.
• Spray 13x9x2 pan with nonstick cooking spray and place tortillas in it, tucking ends in, if necessary. Spoon the 1/2 cup picante sauce over tortillas
evenly and top with cheese. Bake in 350? degree oven 15 minutes or till cheese is melted and tortillas are heated through. Serves 4.
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5. Turkey Enchiladas
• Ingredients
• 1 10 oz can enchilada sauce
1 15.5 oz can dark red kidney beans
8 6-inch corn tortillas
1 cup shredded cooked turkey
1 cup shredded taco-flavored cheese
• Instructions
• Place foil handles in Crock-Pot. Place 1 corn tortilla in bottom of Crock-Pot. Spoon small amount of enchilada sauce, beans, turkey and cheese over
tortilla . Continue layering process until tortillas are gone. Make sure that last lay er is the cheese layer. Cook on Low 6 to 8 hours or on High 3 to 4
hours. Pull l out by foil handles and slice into pie shaped wedges for serving.
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6. Lentil Enchiladas
• Ingredients
• 3 c Water
1 c Lentils
1 Onion, chopped (recipe
Called for "small" onion, I Used a large one)
1 Green pepper, chopped
2 ts Garlic (I used fresh
Oil-free garlic from a jar) 1 ts Red pepper
1 ts Black pepper
1 ts Cumin
1/2 c Salsa
1 ea Ff tortillas
• OPTIONAL GARNISHES
1 ea Chopped fresh tomatoes
1 ea Salsa
• Instructions
• Put water and beans in saucepan on med high heat. Add all ingredients except salsa and tortillas. Bring to a boil, stirring occasionlly. Reduce heat and
let cook til lentils are soft, about 45 minutes. (Keep stirring because the beans will stick to the bottom of the pot.) Once the beans are mushy, add
salsa, stir well. Place in tortillas, garnish as desired, and enjoy. NOTE: I didn't soak the beans beforehand and haven't experienced any problems.
Mary McD says, in this book, that you don't need to soak lentils.
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7. Beef Enchiladas
• Ingredients
• 1 1/2 pounds Ground beef
3 cups Monterey jack cheese - shredded
3/4 cups Sliced green onions
3/4 cups Sour cream (more if you like sour cream)
3 tablespoons Fresh parsley
1 1/2 teaspoons Salt
Pepper
3 cans (8 ounce) tomato sauce
1/2 cups Chopped green peppers
1 tablespoon Chili powder
1/4 teaspoons Cumin
Enchiladas
• Instructions
• Pre-heat oven to 425 F. Spray or lightly grease a 9" X 12" (or whatever)
pan. Brown beef and drain, add sour cream, green peppers, chili powder,
cumin, 1 cup cheese and onions. Cook so all combines and cheese melts.
Heat enchiladas ( I open bag and nuke for 30 seconds and flip package over
and nuke for another 20 sec. ) Place 1-2 T of mixture on enchilada and
roll-up. Place side by side in pan, cover with sauce and remaining cheese.
Cook for 30 minutes or till bubbly.
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8. Baked Potato Enchiladas
• Ingredients
• 2 Idaho potatoes
3 tablespoons Grated Jalapeno Jack cheese
3 To 4 scallions, green parts only,; chopped
1 tablespoon Chopped cilantro
Juice of 1 lime
2 To 3 tablespoons sour cream
Salt
1/4 cups Canola oil
8 Corn tortillas
• Instructions
• Preheat oven to 375 degrees. Bake potatoes until tender, 1 to 1 1/2 hours.
Cool, peel and dice. Combine potatoes with cheese, scallion greens,
cilantro, lime juice and sour cream, and mix thoroughly. Season to taste
with salt and chill. Heat 1/4-inch of canola oil in a skillet. Fry
tortillas, one at a time, just until they bubble and soften. Don't let them
get crisp. Remove with tongs and pat off excess oil with paper towels.
• Divide filling between the tortillas and roll up. Place on a greased baking
sheet and bake for 15 minutes. Serve 2 enchiladas per person on a pool of
Ancho Ranchero Sauce, garnished with Pico De Gallo Corn and topped with
Mexican Tortilla Sal
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9. Corn Enchiladas
• Ingredients
•
8 oz Velveeta cheese
2 cn Cream of chicken soup
1 sm Can evaporated milk
1 sm Can green chilies
1 pk Corn tortillas
1 tb Onion flakes
1 lb Ground meat
1/2 lb Grated cheese
• Instructions
•
Heat together first 4 ingredients until melted. Brown ground meat with onion flakes (or small chopped onion), salt, and pepper to taste. In greased
casserole dish, put layer of tortillas cut in 4 pieces. Then put a layer of meat and onions and grated cheese. Repeat
until all is used. Pour cheese mixture over all and top with grated cheese.
• Heat in oven at 350 degrees until begins to boil.
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10. Corn Enchiladas
• Ingredients
•
8 oz Velveeta cheese
2 cn Cream of chicken soup
1 sm Can evaporated milk
1 sm Can green chilies
1 pk Corn tortillas
1 tb Onion flakes
1 lb Ground meat
1/2 lb Grated cheese
• Instructions
•
Heat together first 4 ingredients until melted. Brown ground meat with onion flakes (or small chopped onion), salt, and pepper to taste. In greased
casserole dish, put layer of tortillas cut in 4 pieces. Then put a layer of meat and onions and grated cheese. Repeat
until all is used. Pour cheese mixture over all and top with grated cheese.
• Heat in oven at 350 degrees until begins to boil.
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