Enchildas

[BuffaloParrot]

          D's Enchiladas

-   Flour or Corn tortillas
-   Boneless skinless chicken breast or beef chuck cooked and shredded
-   1 to 2 bags Mexican cheese blend
-   3 to 4 cans enchilada sauce (or homemade: Tomato sauce, cumin, garlic powder, chipotle or chili powder, cilantro)
-   1 bundle green onions (diced)
-   1 large can sliced black olives
-   2 cans diced green chilis
-   Cilantro
-      Chipotle or chili powder
-   Cumin (for sauce and meat )
-   Garlic powder (for sauce)
Bake meat in a small baking dish covered with ½ inch of water on the bottom at 310 for about an hour or until shreddable.  When done shred meat with a fork.  Mix into the meat a small amount of the enchilada sauce, green chilis, cumin, and chili powder.  Place the meat into the tortillas with a layer of cheese.  Roll the tortillas and place into a slightly greased casserole dish.  Cover all tortillas with the remaining sauce.  Cover with the remaining cheese.  Top the cheese with sliced olives, sliced green onions, and cilantro.  Cook for about a half an hour or until done in a pre baked oven set to 375.  Serve with the refried beans, yellow rice and guacamole.



The meat mixture


The prepped enchiladas

[BuffaloParrot]

Ooopse, wanted to post this in the recipe book   I will paste this url into the book.

[wishforabird]

you could seriously have a restaurant! serious chef alert!   

[plantsandbirds]

Mildred says that since you are still shredding chickens that she's going to have to turn off your power again.

cluuuuuuuck

 

[BuffaloParrot]

 

[Ditty]

ahhhhh never knew what an enchilada was.  I gotta remember this one for hubs when he wants mexican again I think he would like it. 

Mildred