Enchiladas (Beef or Chicken)

Yep, beef or chicken. Just use what you’ve got (I say this a lot). I have made these with ground beef, leftover taco meat, shredded chicken, leftover fajita chicken and rotisserie chicken.

If you have left overs, use them. If not, take 1 lb. of ground beef and brown in pan. You can also boil a pot of water, add some chicken bouillon powder or chicken broth if you have it, boil chicken for 10-12 minutes, drain and shred.


1 Lb. Ground Beef or Shredded Chicken

1 Small Onion- Diced

1 28 oz. Can Red Enchilada Sauce- Any brand, you can find it by the taco stuff!

8 Flour Tortillas

2-3 Cups Shredded Cheese- Cheddar, Colby Jack or a taco mix is good!

1 4 oz. Can Green Chiles

Season with Adobo if you have it!

*If I am making these with shredded chicken, I usually add about about 1 cup of corn

*Over the years I have added many many more “kitchen staples” to my kitchen. One of them being Sazon GOYA seasoning packets. You can find these in the GOYA section or usually by the taco stuff. They are just little packets of seasoning to add for extra flavor and they are great for recipes like this.

Preheat oven to 350. Prepare a 9×13 dish with nonstick spray and pour a little bit on enchilada sauce just to lightly cover the bottom of the dish.

In a bowl combine meat, onion, and 1 cup of cheese (if you are adding corn you can add it now, too). scoop a large spoonful into a tortilla and roll it up, then place in dish. Repeat until all tortillas are filled. Sprinkle can of chiles over the tortillas, then pour enchilada sauce over the whole thing. Add remaining cheese on top.

Bake in oven for 20 minutes or until cheese melts. Top with sour cream, red onions, green onions, jalapenos, whatever your family likes! Serve with rice.

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