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Chicken or Beef Enchiladas by Kelley Jankowski serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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:

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.

Categories:

Main Dishes
Meats
Poultry
Quick & Easy