Beef Or Chicken Enchiladas Recipes

Steps:

• If using chicken, boil chicken in water.
• Then rinse and shred with fork.
• Add onion and garlic.
• If using ground beef, brown with onion and garlic, drain.
• Add next 7 ingredients (worcestershire sauce through black pepper).
• In another skillet, heat oil.
• Add tortillas, one at a time, for 10 seconds on each side.
• Drain on paper towel.
• In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
• Fill each tortilla with a spoonful of meat mixture.
• Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
• Roll tortilla and place seam side down in pan.
• Continue with remaining tortillas.
• Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
• At this time, pan may be refrigerated for several hours or overnight.
• Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
• Top with sour cream.
• Enjoy!

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

Steps:

• 1. In large skillet cook meat and drain off -fat. In a bowl mix the tomato sauce with half the enchilada sauce for the rolls.Save the other half of the enchilada sauce for the top. Add the diced vegetables and the seasoning and clintro and the tomato sauce and the water. In a large oblong baking spray with vegetable spray .Add a 1/2 enchilada sauce.
• 2. On the counter lay out shell add about a tablespoon of the meat mixture and about a tablespoon of the cheese mix; roll as to make a taco and layer end side down in sauced oblong pan. when you get all in the pan spread the rest of the sauce mixture on top sprinkel with cheese and bake 350*for about 20 until it is bubbly and the cheese melts . Will have to watch because all ovens are not alike. Serve with sour cream and lettuce and tomato.

Steps:

• In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt, and cumin.
• Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minute stirring occasionally. Set aside.
• Grease a 13 inches baking dish.
• Spoon a little in the center of each tortilla; spread to edges. Place about 2 T meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 T on top of meat.
• Roll up tortillas and place in baking dish seam-side down. Pour remaining sauce over. Sprinkle with green onions and remaining cheese.
• Bake, uncovered, at 350 degrees for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa.