If using chicken, boil chicken in water, rinse, and shred. Add onion and garlic. If using ground beef, brown with onion and garlic. Drain. Add next 7 ingredients.
In another skillet, heat oil. Add tortillas, 1 at a time, for 10 seconds on each side. Drain on paper towel.
In 10x13 inch baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan. Fill each tortilla with a spoonful of meat mixture. Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired. Roll tortilla and place seam side down in pan. Continue with remaining tortillas.
Pour remaining enchilada sauce over tortillas and top with cheese. At this time, pan may be refrigerated for several hours or overnight. Bake in 350 oven for 20 minutes (30 if refrigerated).
Originally Submitted
4/30/2014
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