over the the Internet and they always seem to have
enchiladas (cheese, beef or chicken) as one of the
favorite foods (so with that in mind) here is a easier
enchilada recipe that DOES NOT TAKE AS MUCH
TIME as most do. That's because it's LAYERED
instead of individually stuffed & rolled.
Last week I made beef enchiladas for some
neighbors & had not done it in along time...
As I started making the beef filling & frying up
each tortilla I started remembering why I don't
make them very often..IT TOOK MOST OF THE
DAY!!!!My neighbor told me how much he loved
them... My husband raved about them too..so I'm
happy I made them..
However, I wanted to try a faster way with chicken
I needed to use up. (Remember my New Year's
Resolution..(use up what you have) I combined
an old family recipe & came up with this chicken
& cheese enchilada recipe which took me 25 min.
(if you have your meat already cooked) plus 25 min.
in the oven. You could also easily exchange the
chicken for a beef mixture..That would taste
9 corn tortillas
2 c. chicken (cooked & chopped)
Enchilada Sauce (or you can use store bought)
1 (14.5) oz can diced tomatoes
1 (8oz.) sm. tomato sauce
2 Tbsp. chili powder
1 tsp. salt
1/4 tsp. garlic powder
2 c. shredded (Mexican blend) cheese
1 sm. can black olives (sliced)
1) Heat oven to 350F.
In a blender put diced tomatoes & blend
a few seconds til smooth. Pour pureed tomatoes
into saucepan. Add chili powder, salt, garlic
powder, & sm.tomato sauce. SEE BELOW:
2) Spread 1/4 c. enchilada sauce in bottom of a
9" pie plate or similar type dish. SEE BELOW:
(or shallow dish) to dip each tortilla in before
placing it in layered dish. Then begin to LAYER
tortillas, chicken, sauce, cheese & repeat
a couple of times until ingredients are gone.
4) Top with remaining cheese/olives & Bake for
25 min. or until filling is hot & bubbling.
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