Happy Cinco De Mayo! (Tomorrow)
I have several recipes that I have created in my head for quick enchiladas, but this one is really simple and very tasty. You can add what you like in terms of "filling", but today I used Chicken, Spinach and Cheese.
What you need:
2 cups of Mexican Cheese or Cheddar, Monterrey Jack
1 can of green chilies
Chopped Onion (to you liking)
1 19 oz jar of Old El Paso Enchilada Sauce
Corn tortillas
{reheat your oven to 350.
Mix your first 3 ingredients in a bowl. Pour 1/2 cup Enchilada Sauce into a 9 x 13 inch casserole dish, Hear 1/2 cup sauce and 1/4 cup of water in a skillet. Dip corn tortillas in sauce. Place 2/3 cup cheese across the center of the tortilla add your "meat" and roll up. (This is where I added a little chicken and a little spinach) Place in the casserole dish seam side down. Repeat with each tortilla and cover the enchiladas with the remaining mixture and cheese on top.
Cover your casserole dish with foil and cook for 20 to 30 minutes in a 350 degree oven.
This recipe makes 6 to 8 enchiladas, so if you are like me DOUBLE the recipe!!!
Enjoy!
Please share your thoughts and how you cooked these for your family!
No comments:
Post a Comment