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Enchiladas Recipe

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This recipe for Enchiladas, by , is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kate Bialke


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

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 350F. 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!!




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