Chicken and Beef Enchiladas from Firefighter Daniel Ferrari
Finely Shredded Chicken or Beef
1 White Onion
1 Red Bell Pepper
1 Green Bell Pepper
1 Bunch of Cilantro
Shredded Block of Jack and Cheddar Cheese
Red and Green Enchilada Sauces
Lawry's Seasoned Salt
There are two types of enchiladas I prepare. One is green and one is red. The green are chicken and the red are beef.
For the chicken, I usually use a rotisserie chicken that I pick apart. But any chicken will do, as long as it's finely shredded.
For the red, I use braised beef.
So, I prepare the chicken and the beef and use the following vegetable and sauce and cheese combination to garnish both. 1 of each-
•Red bell pepper
•Green bell pepper
•Bunch of Cilantro
•Shredded block of jack and cheddar
Finely dice the vegetables. Set half aside and mix the other half in with the meat.
Then add a small amount of the pre-made (or purchased!!) red and green enchilada sauces. I dash some garlic powder and a little bit of cayenne pepper (or Lawry’s Seasoned Salt). This comprises the "filling" of the enchilada.
As an option, to create variety, I will finally dice and mix and chipotle peppers into the beef.
I roll the enchiladas with flour tortillas typically but sometimes will use variety and do one or the other with corn torts.
Once they are aligned in the pan, I take more of the enchilada sauce and cover the outside. Then additional cheese to cover the top, and sprinkle the last of the remaining diced vegetables and cilantro.
Throw them in the oven for about 30 minutes at 350 under foil.
I usually serve it with beans and corn on the side.