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Enchiladas 2 ways!

As you can tell, on Tuesdays we eat Mexican,  so here’s another family favorite recipe for y’all!

Easy Sour Cream Chicken Enchilada:

1 whole rotisserie chicken shredded

1 can each cream of chicken and cream of mushroom soup

1 1/2 cup sour cream

1 small can green chiles

2 cup shredded Monterey jack cheese

Flour tortillas

Instructions:

In saucepan mix soups, sour cream, and chiles together, mix well.

Fill each tortilla with chicken and 1 cup of cheese,  then roll up, place seam side down in baking dish,  repeat until pan is full. Pour sour cream mixture over tortillas and top with remaining cheese, bake at 375 degrees for 25 minutes or until golden brown. *I don’t always cover with tinfoil, if you do, just uncover the last 10 minutes to brown.

Beef enchiladas:

1 pound hamburger (or turkey)

1 onion

2 cups of cheese (whatever you prefer, I normally stick with Monterey or Colby Jack)

1 pkg of taco seasoning

1 can refried beans  (optional)

1 pkg flour tortilla shells

2 cans enchilada red sauce (I use small cans)

Instructions:

Brown beef with onion, add taco seasoning mix. Spoon mixture in tortilla shells (add beans if prefer), add some cheese before rolling up, place seam side down, pour red sauce over tortillas, top with remaining cheese, cover with tinfoil. Bake at 375 degrees for 20 minutes, uncover and bake till cheese is brown and bubbly. Top with your favorite toppings, Enjoy!

4 thoughts on “Enchiladas 2 ways!

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