Enchilada's with Green sauce

Enchiladas!





We love enchiladas!  We love all Mexican food, who are we kidding.  Enchiladas can be super special and take a lot of time as you make each ingredient and sauce, or like the ones below, they can be an easy and a yummy way to use up your taco leftovers.  My kids still think they're special, so more often than not, I make this version.  

Ingredients:
  • Crockpot Mexican chicken,  Carnitas pork, or Ground Beef taco meat
  • Medium sized flour shell or small flour or corn tortilla shells
  • 1 can refried beans or black beans (drained and rinsed)
  • 1 can corn (drained and rinsed)
  • Grated Sharp Cheddar
  • 1 large can of Enchilada sauce, I like Green Chile Enchilada Sauce.  I like the flavor of the green tomatillo.
  • Taco seasoning optional
  • Chopped cilantro (optional garnish)

Instructions:
Preheat oven to 375 degrees
1.  Put Enchilada sauce in the bottom of your 9x13 pan.
2.  Lay tortilla on the clean counter top or a plate 
3.  Spread a layer of refried beans down the middle
4.  Put meat down the middle (not too much so the tortilla can roll up, but not too little) Can sprinkle meat with taco seasoning for more flavor.
5.  Sprinkle with corn (fresh or canned)  
6.  Pour Enchilada sauce down the middle (Do this before you add cheese, it won't spill out as easily)
7.  Top with Sharp Cheddar (sharp cheddar will taste better than mild)
8.  Tuck ends in and roll up for medium sized tortillas or just roll for small corn shells.
9.  Place in the pan, seam side down.  
10.  Repeat steps 1-7 until you have filled the pan with rolled enchiladas.
11.  Drizzle enchilada sauce all over the top, taking care to tuck sauce between each burrito and cover the entire top.  I use a spatula to spread it around.
12.  Sprinkle the top with cheese  (can sprinkle the top with some taco seasoning for more flavor)
13.  Put in the over for 15-20 minutes or until cheese is melted and bubbly (375 degrees)
14.  Top with fresh cilantro, sour cream and fresh salsa.  

Serve with chopped Romaine, sour cream, chips, homemade salsa or guacamole.


Crockpot Mexican Chicken
Chop an onion, place it in the bottom of the crock pot
Place 4 chicken breasts in crockpot
Add 4 tsp. garlic
Cover chicken breasts with 1 packaged of taco seasoning
Add one jar of Herdez salsa verde (16 oz jar)
Cover and cook on high for 4-6 hours, or put in pressure cooker for 1 hour. 
Once cooked, shred chicken with a fork and let sit in the sauce to soak up the juices. 
Drain sauce/water before putting the meat in the enchilada when assembling










Comments

Post a Comment

Popular posts from this blog

Salmon Tacos with Cilantro Lime Dressing

Image
 I love Mexican food.  I'm pretty sure if I had to choose one cuisine to eat for the rest of my life it would be Mexican.  These tacos were born from necessity and my love of tacos.  My family has downsized from 6 people to 4 people as my oldest children have moved out to go to college. When I make a whole Costco Salmon, I now have enough leftovers for another meal!  Not wanting this delicious salmon to go to waste, I incorporated it into tacos the next day and everyone absolutely loved them!   Photo credit: https://www.eatyourselfskinny.com/wp-content/uploads/2017/07/cilantro-lime-tacos-2.jpg Here are the ingredients for the tacos: Lemon pepper dill salmon - I make this the day before for a meal and then use the leftovers for these tacos.  Flake and fry the salmon in a frying pan on medium heat until it gets a little crispy.  You don't need to add oil because the salmon has a lot of natural oil in it.  You're just warming up the salmon,...
Read more

Rosemary Focaccia Bread

Image
My family's favorite bread recipe!  It is so delicious, when it is cooking, the smell spreads through the house calling everyone to the kitchen.  The best part is that it's super easy to make!  That is why I put it in this blog.  Only favorite recipes are allowed in this blog, and part of being a favorite is that it isn't so painful to make again and again.  My friend Mina gave me this recipe and made it with me to show me how it's done.  I will forever be grateful for her.  She is an amazing cook and friend.   Rosemary Focaccia Bread First, Grab a large mixing bowl.  Then turn your tap on to the hottest setting and let the water get as hot it can.  Put 2 cups of hot tap water into the bowl.   Dissolve 2 Tbs. of honey into the warm water.   Add 1 Tbs. of yeast and stir it into the water/honey mixture.  Set it aside.  If you're really interested in watching the yeast grow, you can stare at it, 'cause I'm...
Read more

Kalua Pork Tacos with Pineapple Slaw

Image
 You can't have too many tacos!  When your main dish can be made into tacos the next day, you do it!  I made my Hawaiian meal with Kalua pork, rice and pineapple slaw and reconfigured it into tacos the next day and everyone loved them! I need to take a better picture, but these had great flavor and might've been better than the original meal.                                             Kalua Pork Tacos with Pineapple Slaw Kalua Pork  - Use the leftovers and fry it in a pan until it gets crispy in places.  There is enough oil in the pork, just heat the pan up and let it crisp. Pineapple Slaw - It tastes great the day after.  I used leftovers from the night before. Corn cut off the cobb- I fried the corn in a pan and added cilantro.  It was amazing! Corn tortillas- I fry them in a little oil on high until slightly browned. Cotija or Feta cheese (...
Read more