Easy
Enchiladas (Beef or Chicken)
TOTAL TIME
45mins
PREP 25 MINS
COOK 20 MINS
These easy enchiladas are my husband's favorite recipe of mine.
Because of the many different options, it is very versatile.
INGREDIENTS Nutrition
SERVINGS 4-6 YIELD
UNITS US
12 enchiladas
- 1lb ground beef or 1 lb boneless skinless chicken breast
- 1⁄4cup chopped onion
- 1teaspoon garlic powder (I prefer fresh minced)
- 1tablespoon Worcestershire sauce
- 1(8 ounce) can tomato sauce
- 1teaspoon paprika
- 1teaspoon oregano
- 2teaspoons chili powder (more or less for your taste)
- 1⁄2teaspoon cumin
- 1⁄2teaspoon black pepper
- 3cups shredded cheese (I like the jack or cheddar combos)
- 1(10 ounce) can enchilada sauce (I prefer the green sauce)
- olive (optional)
- 12corn tortillas
- oil
DIRECTIONS
o
If using chicken, boil chicken in water.
o
Then rinse and shred with fork.
o
Add onion and garlic.
o
If using ground beef, brown with onion and garlic, drain.
o
Add next 7 ingredients (worcestershire sauce through black
pepper).
o
In another skillet, heat oil.
o
Add tortillas, one at a time, for 10 seconds on each side.
o
Drain on paper towel.
o
In 10x13 baking pan, pour just enough enchilada sauce in the
bottom to coat the bottom of the pan.
o
Fill each tortilla with a spoonful of meat mixture.
o
Cheese, onions, and/or olives can be put inside each enchilada
at this time, if desired.
o
Roll tortilla and place seam side down in pan.
o
Continue with remaining tortillas.
o
Pour remaining enchilada sauce over tortillas and top with
cheese (additional olives may be added if desired).
o
At this time, pan may be refrigerated for several hours or
overnight.
o
Bake in 350 degree oven for 20 minutes (30 minutes if
refrigerated).
o
Top with sour cream.
o
Enjoy!
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