Chicken or beef enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 pound boneless chicken breast (of a free range
or organic chicken), cooked, skinned and shredded;( or ground beef);
1 medium onion, chopped (1/2 cup);
4 ounces Monterey Jack cheese, shredded (divided)
1 ten ounce can of enchilada sauce;
1/2 cup water;
8 or more 6-inch corn tortillas;
1 can pitted black olives,(opt)
1 tsp. powdered cumin (opt)
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Directions: |
Directions:1. In a medium bowl, combine the chicken or beef, onion, and half of the shredded cheese. Set the mixture aside.
2. In a skillet, combine the enchilada sauce and water, and heat the sauce to boiling. Place a tortilla in the sauce until JUST limp but not falling apart. Remove it to a platter, letting the excess sauce drain back into the skillet. Spoon a generous 1/4 cup of filling across the diameter of the tortilla. Roll up the tortilla and set it seam side down in an oiled baking dish or shallow casserole. Repeat this procedure with the remaining tortillas, one by one, arranging them in the pan in a single layer.
3. Pour the remaining sauce over the rolled tortillas, (or an amount to your taste). Cover the pan or casserole with aluminum foil, and bake enchiladas in preheated oven at 350 degree's for 15 min. Remove foil. Sprinkle on the remaining cheese and bake another five minutes or until they are heated through and lightly browned. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
Preparation
Time: |
Preparation
Time:about an hour |
Personal
Notes: |
Personal
Notes: You can also add mashed beans to the filling if desired. This is almost exactly as taken (with only a few additions), from my Jane Brody's Good Food Book, which is a great cookbook. Kathryn introduced me to it. There are many delicious recipes in it and now I wouldn't be without it.
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