My Favorite Enchiladas
Lately I have been adding brown rice to our enchiladas and we quite enjoy it. I do a mixture of the following:
cooked rice
corn
beans
cheese
meat of your choice
(ground beef, shredded chicken, diced turkey, etc)
lots of sauteed veggies
(onion, peppers, mushrooms, green chilies, tomatoes, etc)
Mix it all together and roll up in tortillas (or layer it together if you are lazy). Top with enchilada sauce and cheese and bake 20-30 minutes at 350 degrees. If your filling is cold, it will probably need to bake for 40 minutes. I recently did this with leftover fajitas. I often use green chile sauce instead of enchilada sauce.
Our Neighbor's Creamy Enchiladas
1 pkg tortillas
2 C cooked and shredded chicken
1 Can chopped green chilies
1 large can refried beans
1 large can enchilada sauce
1 can cream of mushroom or cream of chicken soup
3 C shredded cheese
optional: sour cream and olives
Mix enchilada sauce and soup together. Pour a small amount into the bottom of a baking pan. Mix chicken and chilies together. Take tortillas, place 1/2 to 1/2 cup beans in center, add chicken mixture, top with cheese and sour cream. Roll up and place in baking pan. Repeat until tortillas are done. Our the rest of the sauce over the enchiladas to cover completely. Tops with the remaining cheese and olives. Bake at 350 degrees for 20 - 30 minutes until bubbling and cheese is melted. Serve 6 - 10.
Enchilada Sauce
2
Tbsp shortening or oil 2
or 3 Tbsp chili powder
2
Tbsp flour ½ tsp beef bouillon
¼
tsp garlic powder pinch
oregano and pinch cumin
Melt shortening. Add
rest of ingredients. Stir until well blended. Gradually stir in 2 cups water. Bring to boiling, stirring constantly. Reduce heat, simmer 10 minutes. If desired you may add ½ to 1 cup tomato sauce.
Green Chile Sauce or Salsa make good enchilada sauce also.
Green Chile Sauce or Salsa make good enchilada sauce also.
