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| Versatile enchilada recipe. Serve with chopped salad and spanish rice. | |||||
| Ingredients: | |||||
| 1 lb | ground beef or shredded chicken | ||||
| 1/4 c | chopped onion | ||||
| 1 tsp | minced garlic | ||||
| 1 T | Worcestershire sauce | ||||
| 1 tsp | Paprika | ||||
| 1 8 oz can | tomato sauce | ||||
| 1 tsp | oregano | ||||
| 2 tsp | chili pwder | ||||
| 1/2 tsp | cumin | ||||
| 1/2 tsp | ppr | ||||
| 3 c | shredded cheese | ||||
| 1 10 oz can | enchilada sauce | ||||
| 1/2 c | black olives, sliced | ||||
| 12 corn | tortillas | ||||
| Directions: | |||||
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Shred chicken or brown beef and drain
Add onion, garlic and add next 7 ingredients Warm tortillas on dry skillet to soften. In 9x13 baking pan pour just enough enchilada sauce in the bottom to coat the bottom. Fill each tortilla w/a spoonful of meat mixture, cheese & olives etc. Roll an dplace seam side down in pan Pour remaining enchilada sauce over tortillas and top w/cheese. May be refrigerated for several hours or overnight at this point. Bake 350 x 20 minutes---30 minutes if refrigerated Top with sour cream if desired. |
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