Enchiladas

Ingredients

• 1 pound lean ground beef
• OR 1 pound boneless, skinless, chicken breast
• 1/4 cup chopped onion
• 1 teaspoon garlic powder, freshly minced
• 1 Tablespoon Worcestershire sauce
• 1 (8 ounce)can tomato sauce
• 1 teaspoon paprika
• 1 teaspoon oregano
• 2 teaspoons chili powder ( more or less for your taste)
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 3 cups shredded cheese, cheddar and Monteray jack cheeses are great with enchiladas
• 1 (10 ounce) can enchilada sauce
• 12 corn tortillas
• olive oil for the frying pan

Directions

1. Preheat oven to 350 degrees F.

Filling Choices

Chicken

1. If you are using chicken, boil chicken in water.
2. When cooked through, not pink, strain out the water and shred the chicken with a fork.
3. Add the chopped onion and minced garlic.

Beef

1. If using ground beef, in a skillet on the stovetop, cook the ground brown with onion and garlic, until no pink shows, the drain off any fat.
2. FOR BOTH CHICKEN AND BEEF
3. Next step is to add the Worcestershire sauce, tomato sauce, paprika, oregano, chili powder, cumin and black pepper to either the prepared chicken or beef.
4. In another skillet, heat a teaspoon of olive oil.
5. Add tortillas, one at a time, for 10 seconds on each side. Place the heated tortilla on a plate lined with paper towel to absorb the oil.
6. Add new oil for each tortilla and repeat the process until done.
7. In 9 x 13 inch baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
8. Fill each tortilla with a spoonful of chicken or meat mixture.
9. Cheese, can be put inside each enchilada at this time.
10. (Save some of the cheese to sprinkle on the top).
11. Roll tortilla and place seam side down in pan.
12. Continue with remaining tortillas.
13. Pour remaining enchilada sauce over tortillas and top with cheese.
14. Bake for 20 minutes.
15. Serve with sour cream.