Tacos, Burritos and Enchiladas: Breakfast Enchiladas

May 14, 2012 These were somewhat bland the first time I made them. The second time I added cooked sausage, scrambled eggs, O'brien potatoes and a mix of cheddar and pepperjack to stuff the enchiladas. What a very pleasant surprise.... Quite tasty, in fact. Just to experiment, I froze two of the enchiladas and am so very glad I did. Had no idea what to expect as I have never had a reason to freeze scrambled eggs. Popped them into the oven and when done, tasted as if they were freshly made. Perfect to keep on hand for surprise overnight guests!

—Crystal S 

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Tacos, Burritos and Enchiladas: Vegetarian Burrito Casserole

Aug 30, 2010 This is a great recipe for adapting - we've made it many times. It's entirely too much for an 8x8 though, that wastes ingredients. We make it in a 13x9 like this: First lay down 2 tortillas, side by side. Cover in refried beans. We use a small can of green chiles instead of jalapenos out of personal preference. Layer the rest of the ingredients in any order: peppers, rice, all of the TVP mixture, salsa, & cheese. Top with 2 more tortillas, remaining refried beans, some salsa, we add diced onion here, & the remaining cheese. We serve with Mexicorn on the side, would be great in the dish as well, maybe with some black beans as well. Top with sour cream, corn on the side. It's really impossible to mess this dish up, so change it up to what suits your needs & it will most likely still be great.

—okibanana 

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Tacos, Burritos and Enchiladas: Whit's Chicken Enchiladas

Jan 22, 2006 LOVED this recipe! Made it exactly per directions the first time, then experimented the 2nd, 3rd and 4th times! I used canned chicken broth to cook the breasts in, plus added 1/2 envelope taco seasoning mix as the chk was boiling. Also, I threw in some boneless, skinless chicken thighs to add some flavor. I also sauteed 1/2 large onion and 1/2 green pepper chopped with the garlic/jalapeno (seeded)/chilies mix. To the cheese mix, I used Jack/Colby/Cheddar cheeses; 3/4 c. salsa and 1/2 small can red enchilada sauce. I also added the chk broth to the mix instead of water (and used almost 1 c.). Finally, I poured the rest of the red enchilada sauce on top of the enchiladas after I used the heavy cream. Perfect, perfect, perfect!!! Thank you, Whit for this fabulous base recipe! I never would have thought to make these at home and now have a blast trying out new add-ins!

—MICHELE311 

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Sandwiches and Wraps: Chorizo Breakfast Burritos

Dec 04, 2005 Thought this would be like what I got back home in Texas. These were good, but not "eggy" enough for me. I will make these again, but use more eggs next time, as I want a more of a scrambled egg type burrito. This was all meat, like no egg at all in it.

—BABIDOLL02 

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Tacos, Burritos and Enchiladas: Fabulous Wet Burritos

May 16, 2007 Very good and pretty easy to make. I think this is a five star recipe if added to the monthly rotation, but if looking for a special meal, I would give it four stars. Anyways, like many other reviewers I made a few changes. First sauteed small whole onion and 2 cloves of garlic in large skillet. Then added 1 tsp cumin and 3/4 tsp oregano, then added ground beef. After pink was gone from the meat I added the can of refried beans, the green chilies and a can of Rotel. Moved the pan to a cool area and added cilantro. For the sauce I wanted to avoid the "tomatoey" flavor that other reviews tended to dislike so I eliminated the tomato sauce altogether. Instead I mixed two 10 oz cans of enchilada sauce with the one 15 oz can of chili without sauce. To serve, I placed a small amount of the sauce in a 9x13 pan and then rolled the burritos and placed them in the pan, then covered them with the remainder of the sauce and a mixture of medium and sharp cheddar cheese. Baked in a 350 degree oven for about 10-15 minutes. Then covered the top of the pan with shredded lettuce, fresh tomato and green onions. Overall pretty happy with the result. Made 12 and found I needed two 9x13 pans. Family ate 1 pan the first night and the 2nd the next and loved it. Thanks for such an easy recipe... Very nice on a school night.

—Toasty Mama 

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Tacos, Burritos and Enchiladas: Lime Chicken Soft Tacos

Oct 29, 2006 On this one, I tripled the sauce and marinated the chicken in 2/3s of it. Omitted the oregano, and added cilantro (a key ingredient!) at the end of sauteeing the chicken. When I sauteed the chicken (strips not cubed), I dumped the marinade and added the last 1/3 of fresh marinade to the chicken as it was nearly done cooking through, which only took a few minutes, not the 20 mins the recipe calls for! I also added a splash of tequila to the chicken while cooking, per other reviewers; was a nice touch! Used white corn tortillas (personal fave), and served with grated colby/jack cheese, chopped tomatoes, & the guacamole on allrecipes.com by Bob Cody, increasing his call for cayenne pepper by at least double. That gave this dish a bite that I think it needed. Would have been too bland for us, otherwise, but it was a nice meal, complete with margaritas!

—LADYJAYPEE 

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Tacos, Burritos and Enchiladas: Easy Mashed Potato and Roasted Vegetable Enchiladas

Nov 05, 2008 This was very good! It should be called a Mexican knish. I used 2 leeks, 1 red pepper, 1 green pepper and 3 large cloves of garlic, because my kids don't like the ones named in the recipe. You could use any veggies that you like. I'm glad I read the reviews, because blandness would of been a problem if I didn't add cayenne pepper, chili powder and cumin, along with the salt and pepper stated in the recipe. I sprinkled these seasonings on the veggies before roasting them. I used homemade mashed potatoes. Also, this recipe calls for 8 oz. shredded cheddar, but that is only enough cheese for 8 enchiladas. I would use 12 to 16 oz. of shredded cheddar. There is a lot of prep and mess when making this recipe but it is surely worth it!

—Lillian 

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Tacos, Burritos and Enchiladas: Delicious Beef Tongue Tacos

Dec 22, 2008 This was an EASY way to prepare tongue! The house smelled great as it was cooking and I was really looking forward to the tacos all day. I was disappointed, however, when I tried them. The meat, while very tender, was not as flavorful as I had expected. I prefer the other recipe for Tongue Tacos on this site. Still, this is overall a good, easy recipe.

—Rebecca B. 

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Tacos, Burritos and Enchiladas: Turkey Burrito

Nov 25, 2012 Such a unique recipe, and so good! My husband and I doubted this even as we were making it. We considered serving it over rice, but decided to go ahead with the original recipe. I didn't have any leftover stuffing, and since it all has to boil anyways, we put the stuffing in dry and added the celery that we would have put in it. Didn't add the jalapenos on top, but put lots of black pepper inside. We also used half the broth, and liked that consistency - I can't say if more broth would have been too much. With half, these were kind of the consistency of a creamy bean and cheese burrito. I wish we had more leftovers to make these again!

—amyjojo 

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Tacos, Burritos and Enchiladas: Chicken Enchiladas V

Mar 26, 2006 I have to admit, I only used this as a basis for what I ended up creating! Mine turned out wonderfully...with all of my alterations, but thought I'd share them with you. I mixed 1 can cream of chicken soup and 1 can cream of mushroom soup and added the 4 oz can of green chilies to this mixture. I sliced and sauteed 8 boneless/skinless chicken thighs with 1-2 tsp cumin and 1 tsp chili and 3 garlic cloves. Then to assemble...lay out your 8 inch tortilla, put 2 tbsp soup mixture, a tbsp of cottage cheese, a big handful of fresh spinach, some chicken and top with a bit more soup mixture. Roll it up and place in a 9 x 12 pan that you've added some of the soup mixture in the bottom of to avoid sticking. Repeat - this quantity made 6 tortillas with a bit of chicken left over which I chopped and added to the top. Cover it with cheddar, bake for one hour at 325. Remove foil for last 10 minutes and allow to rest for 10 minutes before dishing up. I prepared this for family - and it was a huge hit. Thanks for inspiring me.

—BOBBESONG 

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Tacos, Burritos and Enchiladas: Turkey Cream Cheese Enchiladas

Mar 29, 2011 We had a huge turkey dinner on Saturday and had plenty of left-over turkey. So, I searched this site and found this recipe. Yummy! It then ended up I babysat our Mexican friend's 3 children. So the 8 year old wanted to help me cook dinner. This recipe does take some work so it was nice to have the extra hands for stirring, etc. She also taught me how to roll a "mean" enchilada in no time!! I didn't have yellow or orange peppers but it was still awesome. We will eat these again. We topped them with more sour cream and salsa. I did not heat the tortillas in oil, we just popped them in the microwave for a minute to save time. All I can say is everyone loved these - delicious!

—Mother Ann 

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Tacos, Burritos and Enchiladas: Potato Tacos

Oct 26, 2005 These weren't quite as yummy as I was hoping. The potatoes needed a little more flavor, were a bit bland. If I were to make these again, I would add a little garlic, a little butter, lots of salt and pepper, and maybe even some chili powder to the potato mixture. The ranch dressing was good with them. I will try these again sometime, with just a few tweaks. Thanks for the recipe.

—foodinmybelly 

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Tacos, Burritos and Enchiladas: Pork Steak Burritos

Apr 14, 2010 This is a great base recipe and can be "fussed up" to each households tastes. I made the following modifications to this recipe and LOVED IT! After browning the pork in the skillet I added the following; 2 t cumin, 1 t garlic, 3 T fresh cilantro, half of one small onion sliced and 3 t lime juice. After simmering to meld the flavors I added 1 small can corn and 1 small can black beans. Topped with cheese, green onions, sour cream and homemade salsa on a fresh warmed tortilla. Next time I will have avocado sliced as well...yum! With these few additions, this recipe went from Good to Awesome!! Thanks for the post!

—lilmspunky 

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Tacos, Burritos and Enchiladas: Chipotle Shrimp Tacos

Jul 13, 2008 Here's my five-star version, which is a clone of a menu item at an upscale Mexican restaurant in my town: Use peeled and deveined raw shrimp (medium size) - marinate shrimp in the sauce from one small can of chiles in adobo (discard the chiles), a generous pinch of cayenne pepper (we like it hot!), juice of two limes, and two tablespoons of flour (thickens the mixture so it stays on during cooking). Marinate for at least 30 minutes. Preheat a skillet on high heat, add shrimp, cook 3-4 minutes or until shrimp are done. Serve in warmed white corn tortillas (2 tortillas per taco - Mexican restaurants almost always double-wrap corn tortilla tacos). Garnish each taco with a slice of avocado and a sprinkle of fresh cilantro. Amazing!

—VD711 

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Tacos, Burritos and Enchiladas: Cowboy Tacos

Jan 28, 2012 Well, these are pretty darn tasty! My husband was stunned when he saw me mixing the preserves into the pan but was quick to say "these are really good..I'm surprised"! We didn't think they were too sweet, in fact there is just a touch of sweetness. Just be sure to use only the amount called for regarding the apricot preserves. I would recommend trying the cubed pork for some 'bite'. I used leftover shredded pork that I had on hand and by the time everything else was added, it was a bit mushy, so I would think the minced pork would be the same. I served these with the usual taco toppings.

—Wyattdogster 

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Tacos, Burritos and Enchiladas: Italian Tacos

Mar 24, 2011 Wow - nice twist on regular 'ol hard shell tacos! This is kinda like traditional Mexican meets old school Italian. Like others, I was a bit skeptical but overall it's really good. It tastes like a meatball hoagie fused with a hard shell taco. So, if you like both of those you're bound to like this. My husband is a fan of both, so he really enjoyed this. Plus, it was quick and easy to put together for a weeknight meal. I seasoned the ground beef and sausage with a little minced garlic as well as Italian seasoning. I omitted with sugar from the jarred sauce as I used "Classico's Sweet Tomato Basil Sauce". I topped the "tacos" with a combination of mozzarella and parmesan cheeses. Overall, simply delicious!

—Jillian 

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Tacos, Burritos and Enchiladas: Pineapple Enchiladas

Feb 10, 2004 Yum, yum, yummy! What an interesting concept! I too LOVE pineapple on my pizza, so I just had to try this. I thought at first the crushed pineapple would make them mushy, so I used chunk pineapple (drained first). Boy oh boy did the chunks get hot in the oven! Next time, I'll stick with crushed to save my scalded mouth! I doubled (at least) the sour cream and added some chopped green chiles. I think next time I'll try it with corn tortillas (personal preference) for an even better flavor. Thanks for the recipe!

—Veggie_K 

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Tacos, Burritos and Enchiladas: Chicken Enchiladas with Creamy Green Chile Sauce

Mar 19, 2008 Outstanding! My dinner guest, a die hard red enchilada sauce fan, was swept away by these enchiladas and proclaimed these her new favorite (me too). Not to mention, I've never known her to eat much and she all but licked the plate clean! Genuine, simple and understated flavors, that all blended together perfectly. Just delicious, and just as written, "decorated" with a plop of sour cream. Can't wait to make this again--and I WILL make this again!

—naples34102 

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Tacos, Burritos and Enchiladas: Swiss Enchiladas

Mar 17, 2006 This recipe is fabulous!!! I did change it a bit, and will probably change it more the next time I make it. I added 4oz cream cheese, nuked it to make it soft, then added the cream, salt and pepper. I also added spinach to the chicken mixture. Next time I will add additional veggies to the chicken mixture - this is a ton of calories, so I need to disguise some veggies for my family! Maybe some corn, bell pepper, and tomatoes. I used regular salsa (Kroger Premium Selection Restaurant Style - my FAVE!) and 2 4oz cans of green chiles, and used a rotisserie chicken bought at the grocery store, cut up. (I was not about to cook chicken when I had worked all day!) I used flour tortillas because I don't care for corn, and didn't fry them - I loved the texture of the flour tortillas, it was soft but where the cheese melted was crispy and bubbly! I also used 8oz of Jack cheese, who needs a little bit left over, it goes bad! ;) Overall this is fabulous, definitely the best enchiladas I've had! Thank you for sharing, it will definitely be used again!

—Brooke Summer 

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Tacos, Burritos and Enchiladas: Shrimp Burritos

May 06, 2007 Knowing I needed to save some calories for a Cinco De Mayo margarita, I set about to lower the fat/calorie count of these burritos. I used Sargento reduced fat 4 cheese Mexican shredded cheese, fat free refried beans, and fat free yogurt in the sauce. I used brown rice, using a little more liquid and extra tomatoes, and whole wheat tortillas to make them even healthier. Even with these modifications, they were great. I used uncooked frozen shrimp that I sauteed briefly with the garlic and, as we were putting them together, we decided the salsa was overkill, and skipped it. I would make these for a Mexican themed gathering, without a doubt!

—cookin'mama 

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