Chicken or Beef Enchiladas


Comments 48 comments   

Servings: 4-6
  • 1 lb ground beef or 1 lb boneless skinless chicken breast
  • 1⁄4 cup chopped onion
  • 1 teaspoon garlic powder (I prefer fresh minced)
  • 1 tablespoon Worcestershire sauce
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 2 teaspoons chili powder (more or less for your taste)
  • 1⁄2 teaspoon cumin
  • 1⁄2 teaspoon black pepper
  • 3 cups shredded cheese (I like the jack or cheddar combos)
  • 1 (10 ounce) can enchilada sauce (I prefer the green sauce)
  • olive (optional)
  • 12 corn tortillas
  • oil
  • If using chicken, boil chicken in water.
  • Then rinse and shred with fork.
  • Add onion and garlic.
  • If using ground beef, brown with onion and garlic, drain.
  • Add next 7 ingredients (worcestershire sauce through black pepper).
  • In another skillet, heat oil.
  • Add tortillas, one at a time, for 10 seconds on each side.
  • Drain on paper towel.
  • In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
  • Fill each tortilla with a spoonful of meat mixture.
  • Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
  • Roll tortilla and place seam side down in pan.
  • Continue with remaining tortillas.
  • Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
  • At this time, pan may be refrigerated for several hours or overnight.
  • Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
  • Top with sour cream.
  • Enjoy!

Go back to the Main Page of the Archives.