ENCHILADA 3 ON 3

Recipe Rating:	1 Rating5
Categories:	Chicken, Beef, Quick & Easy, Healthy, Pork
Serves:	Makes 12 Enchiladas
Prep Time:	15 Min

Ingredients

CREAMY CHICKEN, BEEF, OR PORK ENCHILADAS
1 lb	uncooked chicken, beef, or pork sliced
1 ( 8) oz	package cream cheese cyt in strips
1 can(s)	chopped green chilies
1 pkg	12 count flour tortillas
2 can(s)	10 ounce each enchilada sauce
3/4 c	shredded chedder cheese
ENCHILADA SAUCE MIX
1/2 c	cornstarch
1 16 oz pkg	medium hot chili powder
1 tsp	garlic powder
1 1/2 tsp	salt
1/2 tsp	cumin
1/2 tsp	oregano, dried
1 Tbsp	paprika
GREEN CHILI ENCHILADA SAUCE
1 c	chopped green chilies
3 c	tomato juice
1 md	onion diced
1 tsp	ground oregano
1 tsp	cumin
1/2 tsp	garlic powder
1 tsp	salt
RED ENCHILADA SAUCE
24	dried chili red chilies
6 oz	water
1 c	seasoning salt
1 1/2 c	flour
2 c	water

Pinched by mira840, and 51 more.

JANET JORDAN

Well Seasoned

BRISTOW, OK (pop. 4,222)

MRSJANET

Member Since Apr 2010

JANET's Notes:

What a feast. You can have Enchiladas until your hearts content.Eddie makes these and no one goes home hungry.

Directions

CREAMY CHICKEN, BEEF, OR PORK ENCHILADAS:
1. Heat oven to 400 degrees.
2. Lightly grease a 13 by 9 by 2 baking dish. Cook chicken, beef, or pork in a 10 inch skillet over medium heat stirring occasionally until no longer pink in center.

3. Add cream cheese and chilies, reduce heat . cook and stir until blended and cream cheese is melted.

4. Spoon chicken, beef, or pork filling into tortillas. Roll up and place seam side down in baking dish. Pour enchilada sauce over top and sprinkle with chedder cheese.

5. Bake 15 to 20 minutes or until hot through and cheese is melted.

ENCHILADA SAUCE MIX:

1.Mix all ingerdients together and store in a air tight container.
2. Mix with 2 10 oz. cans tomato sauce.

GREEN CHILI ENCHILADA SAUCE:

1. Saute the onions until soft with all spices and green chilies. Add tomato juice and simmer 15 minutes. Pour mixture into a blender and blend until smooth.

2. When cooling in refrigerator DO NOT COVER.

RED ENCHILADA SAUCE:

1. Cut ends off chilies and clean out all seeds. Cover with water and bring to a boil.

2. Once cooled put 1/3 at a time in a blender. Place in s colander.

3. Place colander over a large pot and run water through until colorless. Bring liquid to a boil.

4. Blend half at a time. Put seasoning salt, flour and 6 oz. water into blender blend till smooth, add to sauce Stir constantly until thick.

5. Pour over enchiladas and top with cheddar cheese. Cook till enchiladas are heated and cheese is melted.