Friday, April 17, 2009

Chicken Enchiladas

Last weekend I made my friend Mellisa's Enchilada recipe. You can use any kind of meat, when I had it at her place, she had made them with shredded beef. When I made them the other night, I made them with shredded chicken I really enjoyed them both ways. Hope you do too.

I will include photo next time I make them.


1 lb ground meet (or any type of shredded meat)

1 12 oz can of Las Palmas Green Chile Enchilada Sauce

1 can of tomatoes with mixed peppers and onion

1 can of refried beans (optional)

6-8 tortillas

Dash of spices like cilantro

2 cups of shredded cheese

For toping sour cream and avocado

Cook the meat either in the pan for hamburger or crock-pot a roast or chicken on high for 8 hours or until it falls apart. Preheat oven to 350. Poor sauce into pan with the meat and add tomato mix. Simmer on med heat. (If cooking meat in crock pot add salsa, tomatoes, cilantro with meat at the beginning, letting the meat simmer in the sauce for the full 8 hours). Spread beans on to the tortilla. Poor sauce mixture in the center of tortilla and add a sprinkle of cheese. Wrap tortilla and place in a glass baking dish. Poor remaining sauce over the enchiladas and add more cheese. Bake for 30 to 40 minutes depending on hungry you are.

1 comment:

Julie @ Joy's Hope said...

Thanks for popping over to my blog. I am going to stick around and take a peek at yours. Thanks also for asking about the ice blended powder. I totally should have included that and actually just added it to the post. I used one scoop of the powder. Happy baking!