Ingredients: |
Ingredients: 2 (16 oz.) cans stewed tomatoes
1 green pepper, chopped
1 1/2 c. chopped onion, divided
1 sm. chili pepper, chopped
1 clove garlic, minced
1/2 tsp. oregano
1/4 tsp. pepper
1/8 tsp. sugar
1 (1 oz.) pkg. taco seasoning mix
1 1/2 lbs. ground beef
3 c. cubed, cooked chicken
2 1/2 c. shredded Monterey Jack cheese
2 1/2 c. shredded sharp Cheddar cheese
Vegetable oil
24- 8 in. corn tortillas
2/3 c. sliced pitted ripe olives
3 T. chopped pimento
|
Directions: |
Directions:In a large bowl, combine tomatoes, green pepper, 1 c. onion, chili pepper, garlic, oregano, pepper and sugar. In container of a blender or food processor, blend tomato mixture in batches if necessary about 15 seconds; mixture should be slightly chunky. In large sauce pot, stir together tomato mixture and taco seasoning. Bring to a boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring occasionally. In a large skillet, brown beef with remaining 1/2 c. onion over medium-high heat. Stir in 3/4 c. tomato mixture. Cover and simmer 15 minutes. Add chicken and heat through. Preheat oven to 350ºF. Spread 2 c. tomato mixture onto bottom of 9x13 in. baking dish. In medium bowl, combine cheeses. Set aside 1/2 c. Pour enough oil into a 8 in. skillet to come 1 in. up side of pan. Cook each tortilla over med. heat, 1 minute; drain. Tortillas should be soft. Place 2 T. meat mixture down center of one tortilla; sprinkle with 1 T.cheese. Roll up and place in baking dish. Repeat process with remaining tortillas, meat mixture and cheese. Pour remaining sauce over enchiladas and sprinkle with reserved 1/2 c. cheese. Top with olives and pimento. Cover and bake 25-30 minutes or until heated through. *This recipe is one of my family favorites! It takes a little extra time, but it is worth it!! |
This recipe for Enchiladas is from