Helen's Fabulous Enchiladas
photo by Raylene F.
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
12 Enchiladas
- Serves:
- 8-12
ingredients
- 30 corn tortillas
- 453.59 g enchilada sauce (use 2 cans, I use El Paso red sauce and it's great!)
- 2 bunch green onions (scallions)
- 2 (215.45 g) can of sliced black olives
- 680.38 g Mexican blend cheese, I buy mine at Costco (shredded)
- 709.77 ml shredded chicken, I use white meat, this is option if you want to make just cheese enchiladas
directions
-
This is a simple, layered recipe:
- Add enough enchilada sauce to coat the bottom of cooking container with enchilada sauce. (You can make this using small pie tins, casserole dishes, or any other similar bakeware.).
- Place tortillas on top of sauce - one layer, and you can split them up to make sure you have a full layer.
- Sprinkle on a scattering of the scallions.
- Sprinkle on a scattering of black olives.
- Scatter chicken around layer - amount to your taste.
- Sprinkle on a healthy layer of cheese.
- Scoop enchilada sauce onto layer, enough to thoroughly coat the layer.
- Continue in this fashion until you reach the top layer. On the very top layer, I only use the sauce and cheese, and top with a line of scallions and black olives in a line down the center for color.
- Preheat oven to 350 degrees, and cook for 30 minutes, or until cheese is fully melted.
- You can also prepare this in a crock pot. I did this for the first time this week and cooked on high for 2 hours - it came out great! These are not traditional rolled enchiladas - the layering is identical to lasagna, but the flavor is great.
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RECIPE SUBMITTED BY
Raylene F.
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