This recipe is for the Mexican food lovers, like myself! You have to try this easy juicy Enchiladas recipe! Family and friends will love this dish for Mexican food night. There is Nothing like a easy comforting Mexican dish.
Details
6-8 servings
10 minutes
40 minutes
chili powder, sazon, garlic powder,Cumin, black pepper
Rice,Corn,Beans,Tortilla chips
How is it prepared?
These Enchiladas take up to 30 minutes in the oven. This dish can be prepared with beef or chicken. How you choose to prepare the beef or chicken is up to you. Enchiladas can be made with shredded beef or ground beef. Same for chicken, shredded or even diced. I usually boil chicken breast then shred it. You can also bake or pan fry if you desire. Let me mention that traditional Enchiladas are made with corn tortillas. For my recipe I use flour, this of course is more of a American style or Tex Mex way. Good thing is that either way will work. Let’s jump into this easy recipe!
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Ingredients
1 lb Ground beef or 2-3 chicken Breast
Medium flour tortillas (8 or 9 in) usually come 8 a pack
1 -19oz cans enchilada sauce(red)..may need two cans if you like alot of sauce
7 oz- can chopped green chiles(I use mild)
Shredded mixed cheese (Mexican blend)
10 oz- can diced tomatoes or use rotel diced with green chiles
1 diced Yellow onion ( I added diced onion while the meat cooks)
Directions
- First, cook your meat. Use seasonings listed or your own seasoning mix. This is optional but I add green chiles, diced tomatoes and onion to meat. When beef or chicken is done, place to the side to let cool.
- Next, preheat oven to 375 degrees and take out the tortillas.
- Start adding ground beef or chicken in the middle of tortillas. Then top with cheese and roll the filled tortillas.
- Now, add enchilada sauce to bottom of baking dish. Next, start placing rolled tortillas in dish and then top with more enchilada sauce and cheese. ( I suggest putting a couple dabs of red sauce on tortillas before filling and rolling, this will help the Enchiladas not to stick)
- Last, Place aluminum foil or baking dish lid over Enchiladas. Bake for at least 25 minutes covered, then bake uncovered for about 5 minutes.
