|Description:||Enchiladaz - Randall's Recipe||Posted:||2002-08-26|
|Key words:||enchilada, red, green, ground beef,chicken, veggie||Category:||Main Dishes|
|Ingredients:||flour or corn tortillas, med. sized
lean ground beef -or- baked chicken breasts, then chopped up, add cumin to taste
Red or Green Enchilada Sauce
canned diced green chiles
various fresh peppers, Jalapeno, Serano, Anaheim, Yellow, or whatever.
|Preparation:||Cook the meat, adding a little bit of any or all the other ingredients,
drain and set aside in a large bowl. Chop up the tomato, onion, and
set up all the ingredients in bowls for the assembly of enchiladas.
Heat oil (I used Olive Oil) in fry pan, and fry the tortilla, until
it rises and bubbles up, (use more oil for the fragile Corn ones)
remove and replace with another. Place fried tortilla on a plate
and brush both sides with Enchilada sauce. Lay in the meat,
sprinkle in the rest of the ingredients, roll and place in baking
dish. After you have filled the baking dish, place in pre-heated
oven at 325 for 25 minutes. I place the enchiladas so that they don't
touch each other, and if not serving them directly, wrap in
foil, individually, for freezing. I usually do a second batch of
six while waiting for the first batch to cook. Then, will
inventory if I need to chop up another onion or tomato.
I also added some of the new Tabasco brand Chitople hot pepper sauce.
|Notes:||Veggie Enchiladaz: I replaced the meat with a package
of Black Beans and Rice mix. I thought those came out
pretty good for a first try.
They all go well with Spanish Rice and a green salad
that is tossed with green taco sauce/tomatoes.
and of course some batches had cheese on the inside and out.