"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Enchiladas Recipe

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This recipe for Enchiladas, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Hanigan
Added: Wednesday, January 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Twelve flour tortillas (8 inches in diameter)
2 cups grated sharp cheddar cheese
28 oz. can Enchilada sauce (mild or medium) red or green
2 lbs. shredded pork or chicken
1/2 cup diced green onions
1 cup chopped cilantro

Directions:
Directions:
Heat oven to 375.

Coat 10 x 14 baking dish with Pam.

Assemble enchiladas:
Place shredded meat or chicken in center of tortilla. Roll up tightly and place seam side down in baking dish.
Repeat.

Bake, uncovered, for 20 minutes.

Remove from oven, pour sauce over enchiladas.
Cover with cheese and onions.

Bake 20 minutes, loosely covered with foil.

Remove from oven and sprinkle with cilantro.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
The chicken and pork can be made ahead. Season the meat with spices you like.
For the tastiest enchiladas (my favorite) use pork from my pork roast recipe in this cookbook.
The assembly is very quick.
Serve with a salad.

 

 

 

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