Three New Ways To Enjoy Enchiladas
Regular chicken enchiladas are so last season. Spice up your Cinco de Mayo celebrations with one of these flavor-packed, decadent enchilada recipes and leave the Old El Paso on the shelves.
Whether you're a big fan of beef or chicken, one of these surprisingly unique and delicious recipes will have you saying "Ay, caramba!" with each decadent bite.
Yields 4 enchiladas
- 4 medium-size flour tortillas
- About 1-1/4 cups shredded chicken (we used rotisserie)
- About 1 cup chopped celery
- 14 ounce can spicy red enchilada sauce
- 1/3 cup Frank's RedHot Buffalo Wing Sauce
- About 1/2 cup blue cheese
- 1/2 cup shredded mozzarella cheese
- Celery leaves for garnish
- Preheat oven to 350 degrees F. Grease an 8 x 8-inch baking dish with nonstick cooking spray.
- In a bowl, mix the enchilada sauce and Buffalo sauce together. Add more Buffalo sauce for a spicier sauce. Separate the sauce in two batches and mix the chicken with one of the batches. Add celery and stir to combine.
- Scoop about 1/4 cup filling into the middle of each tortilla. Add 2-3 tablespoons of mozzarella cheese over the chicken. Then carefully roll and place fold-side down in the prepared baking dish.
- Cover the rolled enchiladas with remaining sauce and sprinkle with blue cheese. Bake for about 20-25 minutes, or until cheese is melted. Garnish with fresh celery leaves or cilantro.
Recipe inspired by Kraft
Serves about 8
- 4 cups pasta, uncooked
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 1/2 red pepper, chopped
- 1/2 yellow pepper, chopped
- 1/2 orange pepper, chopped
- 14.5 ounce can diced tomatoes with green chilies
- About 1 pound ground beef
- 1/2 cup fresh cilantro, chopped
- 2 cups Mexican blend cheese
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil. Add pasta and cook until al dente, about 7 minutes. Rinse and set aside.
- Heat oil in a large skillet over medium heat. Add onions and cook about 2 minutes. Add garlic and peppers and cook until just soft, another 4 minutes. Add ground beef and cook until golden brown, about 6-8 minutes. Drain the fat.
- Grease a 4-quart baking dish with nonstick cooking spray. Mix the pasta with the diced tomatoes, 1-1/2 cups cheese and beef mixture. Pour into the prepared baking dish.
- Top pasta with 1/2 cup remaining cheese and bake until melted, about 20 minutes.
Serves about 4
- 2 boneless, skinless chicken breasts, cooked and shredded
- About 3 large tomatoes, diced
- 2 cans green chilies, chopped
- 1/2 cup bloody mary mix
- 2/3 cup chopped celery
- 4 large flour tortillas
- 14.5 ounce can green enchilada sauce
- 1-1/2 cups shredded mozzarella cheese
- Cilantro for garnish
- Place chicken, tomatoes, green chilies, celery and bloody mary mix in a slow cooker. Set to low and let cook for about 1-1/2 hours. Drain most of the remaining liquid.
- Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish with nonstick cooking spray.
- Place about 1/3 cup chicken mixture into the center of each tortilla. Top with about 3 tablespoons mozzarella cheese. Roll the enchiladas and place fold-side down into greased baking dish.
- Pour the green enchilada sauce over the rolled tortillas and cover with remaining mozzarella cheese.
- Bake for about 20-25 minutes, or until cheese is melted. Garnish with fresh cilantro and enjoy!
More Cinco de Mayo recipes
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Cinco de Mayo party treats
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