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Chicken or Beef Enchiladas
Contributed by: Jessica Santoemma
1 TBS butter
2 TBS olive oil
1/2 cup chopped onion
1 jalapeño pepper, chopped
1 small can chopped chili peppers
1 or 2 garlic cloves, minced
3 to 4 chicken breasts or 1 lb. lean ground beef
1/4 cup beef or chicken stock
1 or 2 TBS chopped chives
1 or 2 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
1 large can enchilada sauce
8 to 10 regular or whole wheat tortillas
1 bag shredded cheese, Mexican blend
1 tomato, chopped
Heat butter and olive oil in pan. Put in onion, jalapeño, chile peppers, garlic and chives and sauté. Chop chicken if using. Add meat and stock, then chives and spices, and cook for 20 to 30 minutes, until meat is done.
Spray a large baking dish with nonstick cooking spray. Pour a light layer of enchilada sauce on the bottom of the pan.
Preheat oven to 350 degrees.
Spoon approximately two spoonsfuls of meat mixture in a line across one tortilla and roll up. Do the same until all filling or tortillas are used. Place rolled tortillas in a row in pan, seam-side down.
Top with enchilada sauce and shredded cheese. Place in oven for 10 to 15 minutes or until cheese is melted.
Top with shredded lettuce, chopped tomatoes, dollops of sour cream and any additional toppings, then serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)