- 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
- Garlic Powder
- Cayenne Pepper
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.
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