#enchiladasauce

These smothered baked chicken burritos are a savory and cheesy delight. Filled with seasoned chicken, rice, beans, and veggies, they are baked to perfection with enchilada sauce and topped with creamy sour cream and flavorful garnishes. A satisfying and hearty meal for any Mexican food lover!

Ingredients: 2 cups shredded cooked chicken. 1 cup cooked rice. 1 cup black beans, drained and rinsed. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/4 cup chopped fresh cilantro. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 8 large flour tortillas. 1 cup enchilada sauce. 1 cup sour cream. 1/2 cup sliced black olives. 1/4 cup sliced green onions.

Instructions: Turn on your oven and heat it up to 375F 190C. Crack the chicken into small pieces, add the cooked rice, black beans, tomatoes, cheddar cheese, onion, bell pepper, cilantro, garlic, chili powder, cumin, salt, and pepper. Mix everything together in a large bowl. Make sure that everything is well mixed. Place a flour tortilla on the table and add some of the chicken and rice mixture in the middle of it. To make a burrito, roll it up tightly and fold the sides in as you go. Do this again with the rest of the tortillas and filling. In a baking dish, put the rolled burritos seam-side down. Cover all of the burritos with enchilada sauce by pouring it on top of them from top to bottom. Place the baking dish in a preheated oven and cover it with aluminum foil. Bake for 20 to 25 minutes, or until the burritos are hot all the way through and the cheese is melted. Hot smothered baked chicken burritos should be served with sour cream, sliced black olives, sliced green onions, and more chopped cilantro on top. Have fun eating your tasty smothered baked chicken burritos!

Prep Time: 20 minutes

Cook Time: 25 minutes

These cheesy turkey enchiladas are a delicious way to use up leftover turkey. They are filled with seasoned turkey, onions, and peppers, then smothered in enchilada sauce and topped with a blend of melted cheddar and Monterey Jack cheese.

Ingredients: 2 cups cooked turkey, shredded. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1 can 10 ounces enchilada sauce. 8 small corn tortillas. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste. Cilantro for garnish optional.

Instructions: Preheat the oven to 375F 190C. In a large mixing bowl, combine shredded turkey, diced onion, diced bell pepper, chili powder, cumin, garlic powder, salt, and pepper. Mix well. Pour about 1/4 cup of enchilada sauce into the bottom of a baking dish and spread it evenly. Place a tortilla on a flat surface and spoon some of the turkey mixture onto the center of the tortilla. Roll it up and place it seam side down in the baking dish. Repeat with the remaining tortillas and turkey mixture. Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the shredded cheddar and Monterey Jack cheese over the top. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with chopped cilantro if desired before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

The spices, garlic, and onions in this vegan enchilada sauce give it a lot of flavor. It's great for giving your favorite enchilada recipe a spicy kick!

Ingredients: 2 tbsp olive oil. 4 cloves garlic, minced. 1 small onion, finely chopped. 1/4 cup tomato paste. 2 cups vegetable broth. 3 tbsp chili powder. 2 tsp ground cumin. 1 tsp smoked paprika. 1/2 tsp dried oregano. Salt and pepper to taste.

Instructions: In a saucepan, heat olive oil over medium heat. Add minced garlic and chopped onion, saut until softened. Stir in tomato paste, chili powder, cumin, smoked paprika, and oregano. Cook for 1-2 minutes. Gradually add vegetable broth, stirring constantly until well combined. Bring the mixture to a simmer, then reduce heat and let it simmer for about 10-15 minutes, stirring occasionally, until it thickens. Season with salt and pepper to taste. Use immediately or store in an airtight container in the refrigerator for up to a week.

Prep Time: 10 minutes

Cook Time: 15 minutes

A rich and flavorful vegan enchilada sauce made with wholesome ingredients, perfect for those following a paleo diet.

Ingredients: 2 tbsp coconut oil. 1/4 cup diced onion. 2 cloves garlic, minced. 1/2 cup tomato paste. 1 cup vegetable broth. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste.

Instructions: Heat coconut oil in a saucepan over medium heat. Add diced onion and minced garlic, saut until softened. Stir in tomato paste, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens. Remove from heat and let it cool slightly. Blend the sauce until smooth using a blender or immersion blender. Use immediately or store in an airtight container in the refrigerator for up to a week.

Prep Time: 10 minutes

Cook Time: 15 minutes

A rich and flavorful vegan enchilada sauce made with wholesome ingredients, perfect for those following a paleo diet.

Ingredients: 2 tbsp coconut oil. 1/4 cup diced onion. 2 cloves garlic, minced. 1/2 cup tomato paste. 1 cup vegetable broth. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste.

Instructions: Heat coconut oil in a saucepan over medium heat. Add diced onion and minced garlic, saut until softened. Stir in tomato paste, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens. Remove from heat and let it cool slightly. Blend the sauce until smooth using a blender or immersion blender. Use immediately or store in an airtight container in the refrigerator for up to a week.

Prep Time: 10 minutes

Cook Time: 15 minutes

A rich and flavorful vegan enchilada sauce made with wholesome ingredients, perfect for those following a paleo diet.

Ingredients: 2 tbsp coconut oil. 1/4 cup diced onion. 2 cloves garlic, minced. 1/2 cup tomato paste. 1 cup vegetable broth. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste.

Instructions: Heat coconut oil in a saucepan over medium heat. Add diced onion and minced garlic, saut until softened. Stir in tomato paste, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens. Remove from heat and let it cool slightly. Blend the sauce until smooth using a blender or immersion blender. Use immediately or store in an airtight container in the refrigerator for up to a week.

Prep Time: 10 minutes

Cook Time: 15 minutes

These Zucchini Enchilada Roll Ups Tacos are a tasty and healthy take on regular enchiladas. Spiced chicken is put inside sliced zucchini, rolled up, and baked in enchilada sauce. They taste great, are cheesy, and are great for a low-carb taco night.

Ingredients: 3 large zucchinis, thinly sliced lengthwise. 1 cup cooked and shredded chicken. 1 cup shredded cheddar cheese. 1 cup enchilada sauce. 1/2 cup diced onion. 1/2 cup diced bell pepper. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Fresh cilantro leaves, for garnish. Sour cream, for serving.

Instructions: Turn on your oven and heat it up to 375F 190C. The diced onion, bell pepper, and garlic should be cooked in a large skillet until they get soft. In a skillet, mix the chili powder, cumin, salt, and pepper with the chicken shreds. After a few minutes, cook the chicken until it's hot all the way through and the spices are well mixed in. Put a little enchilada sauce in the bottom of a baking dish. Place a zucchini slice on the work surface. Add a tablespoon of the chicken mixture to one end of the slice. Put the rolled-up zucchini in the baking dish with the seam facing down. Do it again with the rest of the chicken mixture and zucchini slices. Cover the zucchini roll-ups with the rest of the enchilada sauce and top with shredded cheddar cheese. Place the baking dish in a preheated oven and cover it with aluminum foil. Bake for 20 to 25 minutes, or until the zucchini is soft. Serve hot with sour cream and fresh cilantro leaves on top. Eat your Zucchini Enchilada Roll Ups Tacos and enjoy them!

Prep Time: 20 minutes

Cook Time: 25 minutes

This Quinoa Black Bean Enchilada Casserole is tasty and healthy, with the benefits of quinoa, black beans, and enchilada sauce. This casserole is great for a healthy family dinner and is very easy to make.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups black beans, cooked. 1 cup corn kernels, frozen or canned. 1 cup enchilada sauce. 1 cup shredded cheese cheddar or Mexican blend. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh cilantro for garnish. Sliced green onions for garnish.

Instructions: Preheat oven to 375F 190C. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. In a large mixing bowl, combine cooked quinoa, black beans, corn, enchilada sauce, cumin, chili powder, garlic powder, salt, and pepper. Mix well. Transfer the quinoa mixture to a greased baking dish. Sprinkle shredded cheese on top. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro and sliced green onions. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes