Easy enchiladas. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. They can be prepared simply with just cheese, or be spruced up by adding a little bit of beef or chicken to appeal to the meat-eaters in your household. In a large skillet, saute onion in butter until tender.
I added an extra cup of enchilada sauce (so easy to make - a roux with chili powder mixed in).
And I added an extra cup of grated cheddar.
My visitors devoured the dish before I could take a photo.
You can have Easy enchiladas using 11 ingredients and 7 steps. Here is how you cook that.
Ingredients of Easy enchiladas
- It's of Meat.
- Prepare 2 of traditional style rotisserie chickens.
- It's of Sauces.
- You need 2 of large can on enchilada sauce.
- Prepare of Breads.
- It's 10 of burrito size tortillas.
- It's of Dairy.
- You need 1 bag of sargento four cheese mix.
- You need of Pans.
- It's 1 (10 inch) of pan.
- You need 1 of Large bowl for chicken.
I forgot the sour cream and black beans and the dish was delicious. While you could certainly make all of the ingredients from scratch, we use packaged Spanish rice and an envelope of taco seasoning as a shortcut. It's ground from lean sirloin, so it won't exude as much fat and grease as it cooks.. Wrap tortillas tightly around filling, placing seam side down in baking dish.
Easy enchiladas step by step
- Preheat oven to 350 degrees, then take both chicken and pull all the meat off them. Make sure they are cool enough to handle as to not burn off your hands. Put all the chicken light and dark meat in the bowl..
- Add one can of enchilada sauce to the bowl of chicken. You can use your hand to mix it in, at the same time break down the chicken so it becomes smaller..
- Start adding the chicken to the tortillas one at a time. Don’t be scared to be generous it will fit. Roll each meat filled tortillas into a wrap like product and set them horizontally in the pan one at a time. Make sure they are touching..
- Now that all your meat filled tortillas are in the baking pan, pour the sauce evenly as to coat all the enchiladas. You might have some extra enchiladas you can put them in a small dish and bake them at the same time..
- Once everything is sauced evenly go ahead and stick the in the oven for 20 minutes..
- When your 20 minutes are douse them in shredded cheese! And put back into the oven for another 5 minutes..
- Once your cheese is nice and melted let them sit for about 5-6 minutes before serving..
Focusing on preparation method and using good quality and flavored ingredients makes all the difference. These enchiladas are absolutely delicious and very easy to make. Put filling along center of each tortilla. But if you're looking for easy enchiladas this is the way to go. I substituted reduced fat cream cheese and corn tortillas.
