Best 3 Linda Mccartneys Oh Bla Di Enchiladas Recipes

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Prepare to tantalize your taste buds with a culinary journey to savor the delightful flavors of Linda McCartney's Oh Bla Di Enchiladas. This delectable dish captures the essence of Mexican cuisine, blending aromatic spices, savory fillings, and a rich, flavorful sauce to create a symphony of flavors that will transport you to a world of culinary bliss. Whether you're a seasoned cook or just starting your culinary adventures, this recipe guide will take you on a step-by-step journey to create this mouthwatering dish that is sure to leave an unforgettable impression on your palate and satisfy the cravings of even the most discerning foodie.

Let's cook with our recipes!

LINDA'S ENCHILADAS (REVISED)



Linda's Enchiladas (Revised) image

Linda's enchiladas are kicked up a notch!

Provided by Debra Tiihonen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 14

4 skinless, boneless chicken breast halves
water to cover
¼ cup grated Parmesan cheese
2 cloves garlic, chopped
1 small onion, chopped
1 (4 ounce) can chopped green chile peppers
1 clove garlic, chopped
1 (8 ounce) package cream cheese
2 cups shredded Mexican cheese blend, divided
2 tablespoons olive oil
6 corn tortillas, or as needed
1 (28 ounce) can green enchilada sauce
8 ounces sour cream
2 tablespoons milk, or as needed

Steps:

  • Place chicken in a large skillet and pour in enough water to cover; add Parmesan cheese and 2 chopped cloves of garlic. Bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. Remove skillet from heat, reserving 1/2 cup water mixture from the skillet. Transfer chicken to a work surface and shred using 2 forks.
  • Combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup Mexican cheese blend. Cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. Slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. Remove pot from heat and stir shredded chicken into cream cheese sauce.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium-low heat. Place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. Spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling.
  • Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange filled tortillas in the enchilada sauce. Pour remaining enchilada sauce over filled tortillas.
  • Mix sour cream and milk together in a bowl until thin enough to pour. Pour sour cream mixture over filled tortillas; top with remaining Mexican cheese blend.
  • Bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes.

Nutrition Facts : Calories 696.2 calories, Carbohydrate 26 g, Cholesterol 171.5 mg, Fat 51.5 g, Fiber 4.3 g, Protein 35.2 g, SaturatedFat 29.6 g, Sodium 815.2 mg, Sugar 1.7 g

ENCHILADAS



Enchiladas image

A friend of mine gave me this recipe for ground beef enchiladas and it is delicious!

Provided by Donna

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 7

2 pounds lean ground beef
1 large chopped onion
⅛ teaspoon garlic salt
12 (8 inch) flour tortillas
2 teaspoons vegetable oil
8 ounces shredded Colby cheese
2 (19 ounce) cans enchilada sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
  • In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
  • Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

Nutrition Facts : Calories 755.4 calories, Carbohydrate 48.5 g, Cholesterol 149.8 mg, Fat 46 g, Fiber 3.8 g, Protein 36.3 g, SaturatedFat 21.5 g, Sodium 638.9 mg, Sugar 1.3 g

LINDA'S ENCHILADAS



Linda's Enchiladas image

Make and share this Linda's Enchiladas recipe from Food.com.

Provided by lindaWWJD

Categories     Mexican

Time 25m

Yield 1 serving(s)

Number Of Ingredients 8

1 lb ground chuck
1/2 cup onion, chopped
1/2 cup ripe olives, sliced
1 1/2 cups mild cheddar cheese, shredded
1 (10 ounce) can enchilada sauce (Mild or Hot, your choice)
1 (8 ounce) can tomato sauce
1 (12 ounce) package corn tortillas
1/2 cup mild cheddar cheese, shredded

Steps:

  • Brown meat and onion in large frying pan.
  • Drain.
  • Combine with olives and cheese in large bowl.
  • Mix well.
  • Combine sauces in frying pan and keep on low heat. Immerse tortilla in hot sauce mixture holding carefully by edge being careful not to burn fingers.
  • Leave in for 30 seconds.
  • Remove tortilla and place on plate. Spoon small amount of meat mixture (about 1/3 cup) along edge of tortilla.
  • Roll up and place seam side down in 13 x 9 pan.
  • Repeat until all tortillas have been used.
  • Top with remaining sauce and any left-over meat mixture. Sprinkle cheese on top and lightly cover.
  • Bake at 350 degrees for 20 minutes.
  • Serve with sour cream and guacamole. I got this recipe from a Mexican lady in California who could not speak a word of English.
  • We did a lot of hand signals.

Nutrition Facts : Calories 2651.9, Fat 135.1, SaturatedFat 64.7, Cholesterol 532.1, Sodium 5571.9, Carbohydrate 197.1, Fiber 30.1, Sugar 20.3, Protein 168.2

Tips:

  • Prep the Vegetables: Before you start cooking, wash and chop all the vegetables you'll need. This will save you time and keep your cooking organized.
  • Soak the Corn Tortillas: Soaking the corn tortillas in warm water for a few minutes before filling and rolling them will make them more pliable and less likely to crack.
  • Use Fresh Herbs: Fresh herbs like cilantro and parsley add a vibrant flavor to the enchiladas. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
  • Don't Overcook the Enchiladas: Enchiladas are best when they're cooked just until the cheese is melted and bubbly. Overcooking can make them dry and tough.
  • Serve with your Favorite Toppings: Enchiladas are delicious on their own, but you can also serve them with your favorite toppings like sour cream, guacamole, salsa, or pico de gallo.

Conclusion:

Linda McCartney's Oh Bla-Di Enchiladas are a delicious and easy-to-make vegetarian dish. They're perfect for a quick weeknight meal or a festive party appetizer. With a few simple tips, you can make sure your enchiladas turn out perfectly every time. So next time you're looking for a flavorful and satisfying vegetarian meal, give these enchiladas a try!

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