Monday, June 1, 2009


I make enchiladas about once a month, and every time the recipe is a little bit different.
I'll try to summarize the basic recipe here:
Choose a basic ingredient for the filling such as rice and beans, chicken, ground beef or ground turkey.
This time I did cooked cubed chicken breast and black beans.
Add 1/2 large jar of enchilada sauce, 1 can cream of chicken, 2 large spoonfuls sour cream, 1 large spoonful salsa, 1 small can of sliced olives, 2 cups shredded cheese, 1/2 chopped red pepper. You can easily add/subtract to this list.
Cover the bottom of a glass baking pan with some of the remaining enchilada sauce from jar. Then fill and wrap tortillas. Pour remaining sauce on top and cover with shredded cheddar.
Bake at 350 until cheese is melted and edges are golden brown... I usually do 30 min covered then 30 minutes uncovered.

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