Floor Enchilada Recipe

Try it this way.

Floor enchilada recipe.

Coat large saute pan with oil. If you want a lower cal alternative use olive oil flavored or. Season chicken with salt and pepper. I was born in the us and grew up in a low income neighborhood surrounded by mexican families where our next door neighbors sometimes sent over a steaming stack of fresh tortillas and where hunch backed mexican grannies often literally peddled hot fresh homemade tamales door to door without being able to speak a word of english just to make a bit of extra income for their struggling.

Ground beef and onion are wrapped in flour tortillas topped with cheddar cheese and black olives then baked. This is an easy chicken enchiladas recipe that you will love. Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined. This is also great with leftover chicken shredded beef or turkey.

Starting at the right edge roll tortilla to the left and place seam side down in the prepared baking dish. Remove coated tortilla shell from sauce setting flat into an 11 x 7 x 1 1 2 baking dish grab you a spoon and start filling your tortilla shells with beef mixture about one spoonful per tortilla roll and place into backing dish. Easy 5 ingredient chicken enchiladas yummly shredded rotisserie chicken mexican cheese soft corn tortillas and 3 more sweet potato hummus with baked flour tortilla chips alaska from scratch. Spoon 1 2 cup enchilada sauce into a greased 13x9 in.

Lightly stir 2 cups shredded cheddar and 2 cups monterey jack cheese into cream cheese mixture. Grab some flour tortillas and dip them into the sauce making sure both sides are coated. In a large saucepan cook and stir the cream cheese and salsa over medium heat until blended 2 3 minutes. Take 1 flour tortilla smear some mashed beans vertically along the right side of the tortilla.

Place 2 to 3 tablespoons corn mixture on top of the beans and then some shredded cheese on top of the corn mixture. Serve with a green salad or beans and rice. A spicy chicken and chile pepper mixture is blended with a creamy soup mixture rolled up in flour tortillas and baked with cheddar cheese on top. Brown chicken over medium heat allow 7 minutes each side or until no longer pink.