Enchiladas. Find authentic recipes for chicken enchiladas, beef enchiladas, or the classic cheese. Keep your family happy and full with these deliciously easy enchiladas. Find authentic recipes for chicken enchiladas, beef enchiladas, or the classic cheese.

We've rounded up the best authentic enchilada recipes, stuffed with chicken, veggies, beef and more, and smothered with cheese. Ree Drummond's saucy enchiladas live up to their name: they're simple and perfect and can feed a crowd of cowboys. You'll need red enchilada sauce and chicken broth to make the sauce, a pound of. You can have Enchiladas using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Enchiladas

Prepare 2 Package of McCormick Enchilada Sauce Mix.
It's 3 cups of water.
It's 2 can (8 oz.) of tomato paste.
It's 1 lb. of ground beef.
It's 1 lb. of shredded chicken.
It's 16 of corn or flour tortillas.
It's 2 cups of shredded cheese.

This easy recipe for Tex-Mex cheese enchiladas is a family favorite! Just lightly fry corn tortillas, roll them up with Jack or cheddar cheese, cover with a tomato and green chile sauce, more cheese, and bake. Pour in the red sauce, chicken broth, cilantro, salt and pepper. They can be prepared simply with just cheese, or be spruced up by adding a little bit of beef or chicken to appeal to the meat-eaters in your household.

Enchiladas instructions

Stir sauce mix, water and tomato sauce in medium sauce pan. Bring to boil. Reduce heat and simmer 5 minutes or until thickened. stirring occasionally..
Brown meat in large skillet on medium to high heat. Drain fat. Stir in 1/2 cup of the sauce (1 cup of sauce if doubling beef). If you are making chicken enchiladas. Boil chicken for 15 minutes or until fully cooked. drain and let cool for about 10 minutes. Shred chicken add in 1/2 cup sauce to chicken. (1 cup of sauce if doubling chicken).
Dip tortillas into sauce to coat. Spoon about 1/4 cup meat filling onto each tortilla. Roll tortilla tightly. Place seam-side down in greased 9x13 baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese..
Bake at 350 degrees for 15 minutes or until sauce is bubbly and cheese is melted..

When the enchiladas are completely cooled, scoop the enchiladas into a freezer-safe or an aluminum foil container. Cover the container with plastic wrap and aluminum foil. To freeze individual enchiladas, freeze the sauce on the side and wrap each enchilada tightly in plastic wrap before wrapping them in aluminum foil. Arrange the enchiladas in a baking dish. You can either place the chicken enchiladas seam-side-up or seam-side-down.