Beef, Mexican - Spanish, Poultry

Chicken Or Beef Enchiladas

  • 6 Corn tortillas
  • 2 Cups Cooked ground beef or cubed chicken
  • 8 oz. Ricotta, Cottage cheese or sour cream
  • 1/2 Cup Chopped ripe olives
  • 2 tsp. Parsley flakes
  • 1/2 tsp. Salt
  • 1/8 tsp. Pepper
  • 1/8 tsp. Garlic powder or
  • 2 small cloves Garlic

    • Combine filling ingredients in medium bowl. Divide into 6 portions. Place filling in center of tortillas. Roll up and arrange seam side down in 12x8-inch baking dish. Set aside and prepare sauce below.

    ENCHILALDA SAUCE FOR CHICKEN OR BEEF ENCHILADAS 1 medium onion, chopped 2 tsp. chili powder 1 medium green pepper, chopped 1 tsp. sugar 1(15oz.) can tomato sauce 1 tsp. garlic powder 1 can(14oz.) green chilies, drained and 1 1 Cup. cheddar cheese, shredded.

    chopped (optional)Combine onion and green pepper in 1 1 quart casserole or pan. Microwave or saute for 3 to 4 minutes. Stir in remaining sauce ingredients. Pour over filled tortillas. Microwave at HIGH for 7 to 10 minutes or bake at 350 degrees for 30 minutes. Top with cheese. Bake for 5 minutes more or reduce microwave power to 50% for 3 to 5 minutes or until cheese is melted.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Claudeen Wagoner of Brawley, CA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!