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Enchilada

An enchilada (/ˌɛnɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including various meats, cheese, beans, potatoes, vegetables or combinations.

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Sweet Corn and Jalapeno Enchiladas Recipe

INGREDIENTS 1 lb frozen and thawed sweet corn kernels 1 cup water 2 tablespoons olive oil ½ small Vidalia onion, diced 1 jalapeno, seeded and diced 1 garlic clove, grated Pinch of crushed red pepper flakes 1 teaspoon salt ½ teaspoon black pepper ⅓ cup + 1 tablespoon fine cornmeal ¾ cup shredded Mexican cheese blend 6 flour tortillas Fresh chopped cilantro For the Enchilada Sauce: ¼ cup corn puree 2 tablespoons sour cream/Greek yogurt ¼ cup vegetable stock/chicken stock/ light beer 1 tablespoon chili powder

Contributed by Karen Webb

Black Beans and Quinoa Enchiladas Recipe

Ingredients 10 corn tortillas 1 c dry quinoa 1 can black beans, drained and rinsed 2 c shredded cheese 1/2 yellow onion, chopped 1 and 1/2 c enchilada sauce green onions, chopped for garnish lime wedges, for garnish

Contributed by Karen Webb

Ground Beef Enchiladas with Creamy Red Enchilada Sauce Recipe

Ingredients: 1/2 Lb. ground beef salt and pepper 1/3 c. finely chopped onion 1 can black beans, rinsed and drained 1/2 c. salsa (or more to taste) 1 tsp. cumin 1 tsp. chili powder 1 tsp. garlic powder 2 Tbl. chopped cilantro 6-8 corn or flour tortillas 1 1/2 - 2 c. shredded Monterey cheese Creamy Enchilada Sauce 3 Tbl. unsalted butter 3-4 Tbl. all-purpose flour 1 (14.5 oz.) can low-sodium chicken broth 1 (10 oz.) can red enchilada sauce 1/2 tsp. cumin 1/3 c. sour cream

Contributed by Karen Webb

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Recipe

INGREDIENTS 1 pound medium shrimp, peeled and deveined 2 tablespoons olive oil, divided Kosher salt and freshly ground black pepper, to taste 2 cloves garlic, minced 1 small onion, diced 2 cups shredded green cabbage 1 carrot, peeled and grated 3 cups baby spinach 2 tablespoons chipotle pepper, in adobo sauce 1/4 teaspoon oregano 1/2 teaspoon cayenne pepper 12 (6-inch) corn tortillas, warmed 2 cups Monterey Jack cheese FOR THE JALAPEÑO CREAM SAUCE 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1/2 cups chicken broth 3/4 cup sour cream 2 jalapeños, seeded and minced 1/2 teaspoon garlic powder Kosher salt and freshly ground black pepper, to taste 1/4 cup chopped fresh cilantro

Contributed by Karen Webb

One Pan Enchilada Bake Recipe

INGREDIENTS 1 tablespoon olive oil 1 pound ground beef 2 teaspoons Old El Paso™ taco seasoning mix 1 cup canned black beans, drained and rinsed 1 cup corn kernels, frozen, canned or roasted 1 cup Old El Paso™ mild enchilada sauce 1/2 cup tomato sauce 1 (7.5-ounce) tube refrigerated buttermilk biscuits, cut into quarters 1 cup shredded Mexican blend cheese 2 tablespoons chopped fresh cilantro leaves

Contributed by Karen Webb

Slow Cooker Enchilada Orzo Recipe

INGREDIENTS 1 (14.5-ounce) can fire roasted diced tomatoes 1 (10-ounce) can Old El Paso™ mild enchilada sauce 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained 1/2 cup vegetable broth, or more, as needed 1 cup corn kernels, frozen, canned or roasted 1 cup canned black beans, drained and rinsed Kosher salt and freshly ground black pepper, to taste 4 ounces cream cheese, cubed 2 cups uncooked orzo pasta 2 tablespoons chopped fresh cilantro leaves

Contributed by Karen Webb

Mexican Enchiladas Recipe

Ingredients: 1 shredded rotisserie chicken corn tortillas 1 package crumbled queso fresco 1 14 oz. can of tomato sauce 3 cup water 3 cup shredded cheddar cheese 3 tablespoon masa harina 6 tablespoon chili powder 1 teaspoon cumin 1 teaspoon garlic powder 1 finely chopped onion 1 bunch finely chopped cilantro salt/pepper sour cream and salsa for topping

Contributed by Karen Webb

Green Chile White Sauce Beef Enchiladas

1 Lb. lean ground beef 1/3 c. finely chopped onion 1 tsp. cumin 1/2 tsp. chili powder 1/2 tsp. garlic powder juice of 1/2 lime 2 Tbl. chopped cilantro 1 can black beans, rinsed and drained salt and pepper For the Enchilada Sauce 2 Tbl. unsalted butter 2-3 Tbl. all-purpose flour 1 (14.5 oz.) can low-sodium chicken broth 1/3 c. green salsa or 1 small can diced green chiles 1/2 tsp. cumin 1 c. sour cream (I use light) To Prepare 2 c. Monterey cheese, shredded 6-8 corn or flour tortillas

Contributed by Karen Webb

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