Drews Killer Enchiladas Recipes

KILLER ENCHILADAS

Steps:

• Sautee onions in a pan. Once they are done, add boca meat and heat on the stove at medium heat.
• Add taco seasoning with a little bit of water -- let meat soak it up.
• Add beans and rotel to the mixture.
• Meanwhile, spray a square baking pan.
• Lay out the four tortillas and add a slice of cheese to each.
• Divide meat/bean mixture among the tortillas. Wrap them and put in the baking dish.
• Pour the enchilada sauce over the enchiladas. Cover with aluminum foil and bake for 20-30 minutes.
• Use any of the optional toppings once you have plated the enchiladas. I also like to add a little sugar free honey to the top for a sweet and spicy taste!

KILLER CHICKEN SOUR CREAM ENCHILADAS

Steps:

• Preheat oven to 400°F.
• In a pot, mix chicken, 1 cup cheese, onion, green chiles, tomatoes, garlic, salt, and pepper. Cook over low heat until mixture is hot, stirring occasionally. Remove from stove.
• In a 9x13" baking dish, place 1 cup sour cream in bottom of dish.
• Fry tortillas in oil until soft, not crisp, and drain on paper towels.
• Fill each tortilla with chicken mixture then roll up and place in a baking dish (seam side down). Or if you are lazy like me just make layers instead of rolling each enchilada. Repeat with all 12 tortillas.
• Pour remaining chicken mixture over top, cover with sour cream, and sprinkle with remaining cheese.
• Bake for 30 minutes or until hot and cheese is melted.