Lastnight we had one of my favorite meals: Red Enchiladas. Trent and I both really love them and they are a very flexible recipe. You can use as much or as little chicken and cheese as you prefer and they always turn out great.
RED ENCHILADAS
2 Tbsp. vegetable oil
1 large onion
Chicken breast, cubed
Crushed garlic or garlic salt
1 Tbsp. chili powder
1 can (28 ounces) whole tomatoes, undrained
1 tsp. cumin
1 tsp. oregano
½ tsp. salt
1/8 tsp pepper
1 ½ c. shredded cheddar cheese
Flour tortillas
Heat oil in skillet over medium heat. Cook chicken, onion, garlic, and chili powder in oil about 5 minutes or until onion is tender and chicken is done.
Stir in tomatoes, cumin, oregano, salt, and pepper, breaking up tomatoes as you go. Heat to boiling; reduce heat to low. Simmer uncovered about 30 minutes or until thickened.
Heat oven 350 degrees.
Dip flour tortillas in sauce mixture and add mixture to tortillas. Top with cheese and extra sauce.
Bake at 350 for 10-15 minutes or until all cheese is melted.
Enjoy!
2 comments:
Yeah!!! I'm always looking for dinner ideas. Thanks for sharing...you better believe I'll be making these soon, they sound delicious.
love receipe posts
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