The Whole Enchilada Recipes

THE WHOLE ENCHILADA

Steps:

• Heat tortillas in oil, Place on paper towels. Dip tortillas in heated enchilada sauce. Place meat in the tortillas and sprinkle with cheese, green onion and olives and roll.
• Place in a baking dish and cover with remaining cheese. Bake at 350 for 20 minutes. Can be served with sour cream, salsa and guacamole.

BEST BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

THE WHOLE (CHICKEN) ENCHILADA

Steps:

• In a med saucepan over med-low heat melt butter and sprinkle in flour to create a roux. Stir continuously for 2 mins, add in chili powder and stir for 2 more minutes.
• Slowly stir in chicken stock, ketchup, salt, cumin, and garlic.
• Stir until sauce has thickened.
• Set 1 cup of sauce aside, stir chicken into remaining sauce in the pan and heat until chicken is warm.
• Preheat Oven to 350 degrees.
• In a large non-stick skillet heat each tortilla until warm on both sides so they are flexible enough to roll without tearing.
• In a 9x13 in baking dish, place tortillas one by one filling with chicken and sauce mixture. Roll and place seam side down. Repeat until the pan is full.
• Pour the 1 cup of reserved sauce over the rolled enchiladas. Arrange olives over the top and sprinkle with the mozzarella cheese.
• Bake at 350 for 5 mins, then turn on broiler and cook until cheese starts to bubble and is lightly browned.