Kian's Favorite Enchiladas.
Kian's Favorite Enchiladas
.
The original recipe came from Stephs Country Kitchen. Her link is on my recipe index page. Kian loves these, and pretty much they are a favorite for the whole family. I use Leftover meat for these. You can use whatever you like. Make meatless, by using all cheeses and diced onions. .
10-12 corn tortillas
1 can (19 oz) enchilada sauce (or make your own, see recipe below)
8 ounces cream cheese
1 cup sour cream
1/4 tsp. ground cumin
2 cups shredded or diced leftover meat; chicken, pork, beef, whatever you have or like
2 cups (8 ounces) shredded Monterey Jack cheese, divided
1 cup (4 ounces) shredded Cheddar cheese .
Heat oven to 350°. In large bowl, stir together cream cheese and sour cream until smooth. Add cumin. Stir in meat, 1 cup Monterey Jack cheese and Cheddar cheese. Soften tortillas in the microwave at about at a time between damp paper towels for about 35 seconds. Pour some of the enchilada sauce in shallow dish (pie plate works well). Pour a bit in a 9x13 baking dish to just cover the bottom. Dip tortillas in enchilada sauce to lightly coat. Place 1/3 cup chicken mixture in center of tortilla; roll. Place tortillas, seam side down, in baking dish. Cover with remaining enchilada sauce. Bake for 25 minutes. Sprinkle remaining Monterey Jack cheese over enchiladas and bake 3 minutes longer. Garnish with sour cream and/or guacamole, if desired. ~*~*~New idea: I was in a rush one day to make this dish, and I decided to just "layer" the ingredients and make a "casserole". It worked beautifully. I spread a thin layer of sauce on the bottom of the pan, then the tortillas, then spread a bit more sauce over them. Then a bit of the chicken/cheese mixture, a bit more sauce, tortillas....you get the idea.
.
Enchilada Sauce
4T flour
1/4 c oil
2 T chili powder
2 t cumin
1 t salt
2 cloves garlic, minced
2 c hot water
2/3 c tomato sauce
Combine First 6 ingredients in a sauce pan over medium heat. Bubble for 2-3 minutes stirring constantly. Carefully add the hot water and tomato sauce. Simmer about 10-15 minutes before using.
.
© 2002-2008 My Island Kitchen
.
The original recipe came from Stephs Country Kitchen. Her link is on my recipe index page. Kian loves these, and pretty much they are a favorite for the whole family. I use Leftover meat for these. You can use whatever you like. Make meatless, by using all cheeses and diced onions. .
10-12 corn tortillas
1 can (19 oz) enchilada sauce (or make your own, see recipe below)
8 ounces cream cheese
1 cup sour cream
1/4 tsp. ground cumin
2 cups shredded or diced leftover meat; chicken, pork, beef, whatever you have or like
2 cups (8 ounces) shredded Monterey Jack cheese, divided
1 cup (4 ounces) shredded Cheddar cheese .
Heat oven to 350°. In large bowl, stir together cream cheese and sour cream until smooth. Add cumin. Stir in meat, 1 cup Monterey Jack cheese and Cheddar cheese. Soften tortillas in the microwave at about at a time between damp paper towels for about 35 seconds. Pour some of the enchilada sauce in shallow dish (pie plate works well). Pour a bit in a 9x13 baking dish to just cover the bottom. Dip tortillas in enchilada sauce to lightly coat. Place 1/3 cup chicken mixture in center of tortilla; roll. Place tortillas, seam side down, in baking dish. Cover with remaining enchilada sauce. Bake for 25 minutes. Sprinkle remaining Monterey Jack cheese over enchiladas and bake 3 minutes longer. Garnish with sour cream and/or guacamole, if desired. ~*~*~New idea: I was in a rush one day to make this dish, and I decided to just "layer" the ingredients and make a "casserole". It worked beautifully. I spread a thin layer of sauce on the bottom of the pan, then the tortillas, then spread a bit more sauce over them. Then a bit of the chicken/cheese mixture, a bit more sauce, tortillas....you get the idea.
.
Enchilada Sauce
4T flour
1/4 c oil
2 T chili powder
2 t cumin
1 t salt
2 cloves garlic, minced
2 c hot water
2/3 c tomato sauce
Combine First 6 ingredients in a sauce pan over medium heat. Bubble for 2-3 minutes stirring constantly. Carefully add the hot water and tomato sauce. Simmer about 10-15 minutes before using.
.
© 2002-2008 My Island Kitchen
posted by MrsPacNW @ 9:20 PM
0 Comments:
Post a Comment
Subscribe to Post Comments [Atom]
<< Home