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Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red enchilada sauce.
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Flour tortillas are filled with pineapple, sour cream and Cheddar cheese, then smothered in enchilada sauce and more cheese.
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Use canned enchilada sauce to reduce the preparation time in these turkey filled corn tortillas with olives, onions and two cheeses.
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These fresh tasting chicken enchiladas are bathed in lots of zippy green enchilada sauce and tamed with just a bit of shredded 2% cheese.
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This easy casserole is made with fresh chorizo, tortilla chips, chicken breast, and corn, then covered with a creamy green enchilada sauce and baked until bubbly.
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This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!
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This melty Mexican dip is the perfect party starter.
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Try this twist on an enchilada using Old El Paso® refried black beans; vegetarians and meat eaters will love the delicious taste.
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A little extra attention to the rice results in a particularly well-flavored enchilada with chicken, Monterey jack cheese and corn.
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Black beans are simmered with enchilada sauce and a saute of green bell peppers and onions. The zesty beans are served over steamed white rice.
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Roasted chile peppers are stuffed with a cheesy chicken mixture, topped with enchilada sauce and more cheese, and baked. Serve with Spanish rice and a salad to complete the meal.