End Zone Enchiladas Recipes

Steps:

• Preheat oven to 375.
• Coarsely crumble 6 cups chips into very large mixing bowl; add onion, beans, sauces and 1 1/2 cups cheese; stir to combine; spoon into 13x9 pan or casserole dish; bake for 20 minutes.
• Spread sour cream over top of casserole, then sprinkle with remaining chips and cheese; bake for another five minutes--cheese will be melted and bubbly.
• Serve immediately.
• VARIATIONS: Add some black olives, substitute some of the sauce with salsa, serve with shredded lettuce or place on a bed of lettuce.
• HEARTY VERSION: Brown some hamburger, mix with the sauces -- .

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:

• In a large pot add chicken. Add water to cover chicken along with salt, pepper and lemon pepper. Bring to boil then lower heat to medium and cook chicken for 1 1/2 hrs. Remove chicken from pan and allow to cool. Chop up chicken and place in a large bowl. Set to the side. Prepare the enchilada sauce as directed on the package. Open and drain cans of olives. Place in bowl and set aside. Add 1/2 cup of enchilada sauce and cheese into chopped chicken. Heat up a small skillet with oil(any kind) Spray aluminum pan with Pam. Fry tortillas on both sides. Dip in enchilada sauce.Add spoonful of chicken into tortilla. Roll tortilla and place in pan seam side down. Repeat in rows of eight. After pan is full pour remaining sauce over the enchiladas, sprinkle remaining cheese on top and add olives. Place in oven at 350 degrees for 15 to 20 minutes. Garnish with sour cream, chopped green onions and salsa of your choice. ENJOY!