Tuesday, January 25, 2011

Chicken Enchiladas (I used pulled pork)

Directions for pork:

I put a Pork Roast in the oven for 3 hrs @ 350, with one sliced onion, with salt and pepper, one inch of water in the bottom of the roaster, covered.  Make ahead of time and freeze for various meals!

Serves : 6

(notes in parentheses are changes I made)

9 oz. can Frito Lay® bean dip (1-15 oz can of refried beans)

20 oz. can red enchilada sauce (2-15 oz cans of enchilada sauce)

3 boned, skinned chicken breast halves - cooked, chopped (3 cups of pulled pork)

4 green onions - chopped

4 oz. can green chili peppers - drained, minced (I used a 4 oz can of Jalapeno peppers-
drained, minced)

4.25 oz. can sliced black olives - drained

2 cups shredded Monterey Jack cheese (I used a mix of Colby and Monterey)

1 1/4 cup sour cream

12- 8" flour tortillas (6-12" flour tortillas is all that fits in a 13"x9" dish)

1/2 cup shredded cheddar cheese

-In a 13" X 9" X 2" baking dish, stir together bean dip (refried beans) and enchilada sauce; spread 2/3's of it evenly over bottom of pan; set aside. save the rest to poor over the top

-Fold together chicken,(pork) onions, chili peppers, black olives, Monterey Jack, and sour cream.

-Spread chicken (pork) mixture over tortillas and roll up; lay tortillas in baking dish, top with remaining bean mixture.

-Bake in a 350 oven for 35 - 45 minutes, or until bubbly.

-Sprinkle cheddar cheese evenly over the top and allow to melt before serving. (the last 15 min I put the cheese on top and then back in the oven)

Notes : Serve with shredded lettuce, sour cream and salsa on the side, or over the top.

Here is the website, http://recipes.robbiehaf.com, where I found the original recipe.  There are a lot more good recipes at this site!


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