How-To... Make Delicious Enchiladas

Do you like Mexican food?  Here are three terrific enchilada recipes that are easy to make and quite delicious. Each recipe serves six, but you can double or triple the ingredients if you are cooking for a crowd. Try one of these yummy enchilada recipes tonight!

Chunky Chicken Enchiladas

Ingredients:

2 tablespoons olive oil
1/4 cup green onion, chopped
1 large tomato, chopped
2 cans chicken chunks, drained
1 large jalepeno, chopped
12 corn tortillas
8 ounces cheddar cheese, shredded
1/2 cup tomato sauce
1/2 cup salsa
1/4 cup sour cream
1 medium tomato, diced

Directions:

Preheat oven to 325 degrees F.

Heat oil in a skillet.

Add onion and saute until tender.

Add chopped tomato, chicken chunks and jalepeno. Cook until heated thoroughly.

Heat tortillas in microwave for a few seconds until you can roll them without cracking.

Fill each tortilla with chicken mixture nd shredded cheese; roll.

Place rolled tortillas in a lightly greased 9×13 baking dish.

Mix tomato sauce and salsa in bowl. Pour over enchiladas.

Sprinkle with remaining shredded cheese, over with foil and bake for 25 minutes.

Top with sour cream and diced tomatoes.

Serves six.

Creamy Chicken and Cheese Enchiladas

Ingredients:

1 (8 ounce) packages cream cheese
1 (10 3/4 ounce) can cream of chicken soup
1 cup salsa
3 cups chopped cooked chicken breast meat
12 corn tortillas
1 cup shredded Colby-Jack cheese
1/4 cup sour cream
1 medium tomato, diced

Directions:

Preheat the oven to 350 degrees F.

In a saucepan over medium heat, combine the cream cheese, soup and salsa.

Heat, stirring constantly until melted and well blended.

Stir in chicken.

Heat tortillas in microwave for a few seconds until you can roll them without cracking.

Fill each tortilla with chicken mixture; roll.

Place rolled tortillas in a lightly greased 9×13 baking dish.

Sprinkle with shredded cheese, covering tortillas completely.

Cover with foil and bake for 30 minutes.

Top with sour cream and diced tomatoes.

Spicy Beef and Bean Enchiladas

Ingredients:

1 pound ground beef
1 (16 ounce) jar salsa
2 cups cooked rice
1 (16 ounce) can pinto beans
2 cups cheddar cheese, shredded
12 corn tortillas
1/4 cup sour cream

Directions:

Preheat oven to 350 degrees F.

In a large skillet, cook beef over medium heat until thoroughly cook. Drain and return to skillet.

Add half jar of salsa to beef. Reduce heat and simmer for five minutes.

Stir in rice. Cook and stir until liquid is evaporated, approximately 10 minutes.

Stir in beans and heat five minutes additional minutes.

Remove from heat and stir in 1 cup of cheese.

Heat tortillas in microwave for a few seconds until you can roll them without cracking.

Fill each tortilla with mixture; roll.

Place rolled tortillas in a lightly greased 9×13 baking dish.

Top with remaining salsa.

Cover with foil and bake for 30 minutes.

Garnish with sour cream if desired.

Serves six.