Enchi's
Edited: I'm sorry, I meant to put this behind a cut to begin with...
Chicken Enchiladas
1 whole chicken, boned and cubed
1 can Cream of soup (Chicken or mushroom)
8 oz of sour cream
1 can diced green chiles
1/2 onion, diced
Optional - chopped cilantro
1 pkg corn tortillas
Grated cheese, I'm partial to cheddar and a LOT of it!!
Warm tortilla on both sides to prevent breakage while rolling. In large bowl combine cream soup, sour cream and chiles. Spread small amt on bottom of baking dish to prevent sticking. Mix in cubed chicken, onion and cilantro (if you use it).
A couple of different schools of thought. You could layer the casserole by alternating tortilla, chicken filling, sprinkle cheese a couple or three times. Or you could spoon a small amount into the center of the tortilla, roll it up an arrange in the baking dish. Reserve enough of the filling to cover the top of the rolled tortillas, sprinkle grated cheese over top of that. Bake at 350 for 30-45 minutes until sauce is bubbly and cheese is browning.
Beef Enchiladas
1 to 1.5 lbs ground beef
1 can diced, peeled tomatoes
1/4 to 1/2 tsp chili powder (the more you use, the spicier so err on the side of caution and adjust later to taste)
1/2 green pepper, diced
1/2 onion, diced
2-3 cloves garlic diced
1 tblsp tomato paste, as needed
1 pkg corn tortillas (warmed through on both sides for pliability)
1 can dark red kidney beans, drained
1 can Enchilada sauce (I like to use red)
Grated cheese (see note above)
In skillet, brown ground beef. Drain off excess fat then return to heat. Mix in peppers, onion and garlic. Warm through. Mix in tomatoes, and chili powder. Adjust spice to taste. Also if you want a stronger tomato flavor, you could add in about a tblsp of tomato paste. Mix in kidney beans.
For this recipe, I always roll the enchi's. Place spoonful of mixture into tortilla and roll (none of the filling needs to be reserved for this recipe). Arrange in baking dish. Pour enchilada sauce evenly over the top of the enchiladas. Sprinkle cheese evenly over the top of that. Bake in oven at 350 for 30 to 45 minutes until warmed through and cheese has melted.
I serve the chicken enchi's w/ a green salad and spanish rice. The beef enchi's I serve with spanish rice and refried beans (1 can refried beans in an oven safe pot w/ a fistful of grated cheese mixed in, put in the oven at 350 til warmed through)