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Main Dish Recipes
Chicken Pie RecipeTurkey and Stuffing Recipe
Chicken and Angel Hair Pasta Recipe
Chicken Paprika Recipe
Chicken Egg Rolls Recipe
Scalloped Potatoes and Ham Recipe
Oven Barbecued Ribs Recipe
Slow Cooker Cuban Pork Recipe
Slow Cooker Cabbage Rolls Recipe
Juicy Meatloaf Recipe
Beef Stroganoff Recipe
Enchiladas Recipe
Burrladas Recipe
Potato Fritters Recipe
PR Style Spaghetti Recipe
Shrimp with Spinach Recipe
Crab Crepes with Shrimp Sauce Recipe
Salmon Crepes Recipe
Fettuccine Alfredo Recipe
Enchiladas
This recipe for Enchiladas is a great way to use leftover roast chicken or roast beef.
1 lb ground beef or 2 cups leftover chunks chicken / beef / pork roast
¼ cup water
½ pkg taco seasoning
19 oz can enchilada sauce
1 lb grated cheese
3 diced green onions
½ cup sliced black olives
12 corn tortillas
3 tbls oil
Heat oven to 350. Cook ground beef and rinse under hot water through colander to remove grease. Return meat to pan or if using leftover meat put it to a pan and add seasoning mix with water and simmer 5 to 10 minutes.
Meanwhile, lightly oil a 13x9 pan. Fry each tortilla in hot oil about 30 seconds on each side and set aside on paper towels. Pour enchilada sauce in a flat bottom dish and dip the cooked tortilla in the sauce to coat both sides.
Lay the coated tortilla in the baking pan and spoon about ¼ cup of meat in the center of the tortilla then add some cheese and a little of the green onions and olives. Roll up the tortilla and lay in baking pan and continue this process with the rest of the tortillas.
After filling all the tortillas, pour the remaining enchilada sauce over the top and cover with cheese and bake about 20 minutes. Serve with guacamole, sour cream, or salsa.
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