Easy Enchiladas (Beef or Chicken)

"These easy enchiladas are my husband's favorite recipe of mine. Because of the many different options, it is very versatile."
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Faith R. photo by Faith R.
photo by Oliver1010 photo by Oliver1010
photo by jackalope-eye photo by jackalope-eye
photo by Oliver1010 photo by Oliver1010
Ready In:
45mins
Ingredients:
15
Yields:
12 enchiladas
Serves:
4-6
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ingredients

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directions

  • If using chicken, boil chicken in water.
  • Then rinse and shred with fork.
  • Add onion and garlic.
  • If using ground beef, brown with onion and garlic, drain.
  • Add next 7 ingredients (worcestershire sauce through black pepper).
  • In another skillet, heat oil.
  • Add tortillas, one at a time, for 10 seconds on each side.
  • Drain on paper towel.
  • In 10x13 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 (additional olives may be added if desired).
  • At this time, pan may be refrigerated for several hours or overnight.
  • Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
  • Top with sour cream.
  • Enjoy!

Questions & Replies

  1. Where the 109685 sauce recipe
     
  2. What size corn tortillas did you use please? Thank you.
     
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Reviews

  1. What a great dish! I only made one change and that was to add 8 ozs of taco sauce and about a half cup of sour cream to the enchilada sauce. I have a feeling I'll be making this recipe quite often. Up date. I've now made this frying the corn torts and microwaving them to make them soft. The microwave is the way to go, it really cuts out a lot of grease from the finished product, and is much easier. UP DATE to the last up date...To make this easier to prepare I now make it like lasagna. I put down enchilada sauce a layer of corn tortillas, followed by the meat then a layer of cheese then another layer of tortillas. I top it off with enchilada sauce and cheese. The prep goes so much quicker using this method.
     
  2. I added a little more onion, salt, and a can of green chilis. I also used flour tortillas because that is what I had on hand. They turned out great, especially with frying them a little which kept them crispy. My husband polished off the leftovers and wanted more!
     
  3. I made the beef ones and there were hardly any leftovers. My DS and DH ate almost all of them in one sitting. These were easy to make. I used 2 10 ounce cans of enchilada sauce and came out perfect. Next time I will try the chicken. Thanks for an easy and simple recipe.
     
  4. WOW!!! These were incredible! I made beef enchiladas and they were better even than the enchiladas at my favorite Mexican restuarant. The recipe didn't specify what size can of enchilada sauce to buy, so I used a 10 oz. can. Probably could use a wee bit more next time, but the recipe still tasted incredible and was fairly simple to put together.
     
  5. I am a terrible cook and these turned out fabulous! I just added a tsp of chili powder and 1/2 tsp of crushed red pepper to the spice mix. I also used low carb flour tortillas and did not fry them. These were sooooooo good, I can't thank you enough for posting this, even my picky eater son loved them.
     
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Tweaks

  1. Um... if I could give this 6 stars I would. In a heart beat. And I am not the only one. I have been making this recipe of enchiladas for about a year now to rave reviews. From friends and family to coworkers, everyone loves these. I serve them with a side of Kittencal's Salsa rice (Recipe #318561) or simmered black beans. For the most part I make them entirely to the recipe, with the exception of a one or two things. First instead of regular tomato sauce, I use a mild or medium salsa. I get just a tiny bit more flavor and a few extra veggies to boot. Plus I always use whole wheat tortillas instead of corn. Mainly for texture, but also I enjoy the flavor from the wheat ones. And finally I always use fresh garlic instead of garlic powder... (lol I'm not a snob, we just literally always have garlic on hand... that's how much we use it) So thank you IBShirley for a delicious recipe that I will be making for years to come.
     
  2. Ohemgee, these enchiladas were the bomb! I used two 8x8 pans and divided the chicken mixture with one pan using green hatch chili sauce and corn tortillas and the other with red hatch chili sauce and flour tortillas. The other change I made was omitting the paprika and using a pepperjack/mild cheddar blend. We will most definitely have this for dinner again!
     
  3. I never leave reviews for recipes I find on the internet, but I can't get over just how delicious these turned out. The only thing I did differently was I used flour tortillas instead of corn tortillas, and I put jalapenos on top of them. It's my boyfriend and my new favorite recipe.
     
  4. This was delicious! I made it with flour tortillas instead of corn because that's what I already had in the house and I didn't have any Worcester sauce. I added the cheese and olives right into the mix in the pan and it came out DELICIOUS! My husband asks me to make them all the time now!
     
  5. Made this last night and it was really good, even rolled in eggplant instead of tortillas (low carb). My husband had them in corn tortillas and he loved them. In fact, he said a couple of times through dinner how good they were. This is a keeper. Thanks.
     

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