Best Beef Or Chicken Enchiladas In A Flash Recipes

EASY ENCHILADAS (BEEF OR CHICKEN)

Steps:

• If using chicken, boil chicken in water.
• Then rinse and shred with fork.
• Add onion and garlic.
• If using ground beef, brown with onion and garlic, drain.
• Add next 7 ingredients (worcestershire sauce through black pepper).
• In another skillet, heat oil.
• Add tortillas, one at a time, for 10 seconds on each side.
• Drain on paper towel.
• In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
• Fill each tortilla with a spoonful of meat mixture.
• Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
• Roll tortilla and place seam side down in pan.
• Continue with remaining tortillas.
• Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
• At this time, pan may be refrigerated for several hours or overnight.
• Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
• Top with sour cream.
• Enjoy!

GARLIC BEEF ENCHILADAS

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking meat into crumbles; drain. Stir in flour and seasonings. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes., In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir 1 minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in tomato sauce and seasonings; heat through. , Pour 1-1/2 cups sauce into an ungreased 13x9-in. baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce. , Bake, covered, until heated through, 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Serve with toppings as desired.

CHICKEN OR BEEF ENCHILADAS

Steps:

• 1. In large skillet cook meat and drain off -fat. In a bowl mix the tomato sauce with half the enchilada sauce for the rolls.Save the other half of the enchilada sauce for the top. Add the diced vegetables and the seasoning and clintro and the tomato sauce and the water. In a large oblong baking spray with vegetable spray .Add a 1/2 enchilada sauce.
• 2. On the counter lay out shell add about a tablespoon of the meat mixture and about a tablespoon of the cheese mix; roll as to make a taco and layer end side down in sauced oblong pan. when you get all in the pan spread the rest of the sauce mixture on top sprinkel with cheese and bake 350*for about 20 until it is bubbly and the cheese melts . Will have to watch because all ovens are not alike. Serve with sour cream and lettuce and tomato.

BEEF OR CHICKEN ENCHILADAS IN A FLASH

Steps:

• 1. PLACE APPROXAMENTLY 1/4 OF THE ENCHILADA SAUCE IN THE BOTTOM OF A BAKING DISH.
• 2. LAYER YOUR BEEF OR CHICKEN TAQUITOS OVER THE ENCHILADA SAUCE, LAYER WITH THE REFRIED BEANS,AND SHREDDED CHEDDAR CHEESE.
• 3. POUR THE REMAINING ENCHILADA SAUCE OVER THE TOP AND ADD YOUR SLICED OLIVES. BAKE 350 DEGREE OVEN TIL HOT APPROXAMENTLY 45 MINUTES TO 1 HOURS. GARNISH WITH YOUR FAVORITES...( SOUR CREAM, SLICED GREEN ONIONS)