Chicken or Beef Enchiladas

I have have had this post written for two weeks, but haven't published it because I wanted to make the enchiladas and take pictures to post with it. However the battery is dead on our camera and I can't find the charger so I have not gotten the pictures. I decided today just to post the recipe for Chicken and Beef Enchilada sans pictures and I will post the pics at a later date.

These are the best enchiladas. I concocted the recipe myself after Chi-Chi's went out of business in Sioux Falls and I could no longer get a ground beef and cheese burro. The recipe is simple--no bells and whistles compared to a lot of enchilada recipes, but the kids love it. This is what my kids friends ask for when they are having a meal at our home. I love when that happens.

Enjoy!

Ingredients:

2 lbs chicken or ground beef

12 oz shredded cheddar cheese

8-10 tortilla shells

3/4 cup taco seasoning

2 cups water

1/4 cup chopped onion (beef enchilada only)

1/4 cup chopped green pepper (beef enchilada only)

shredded lettuce

1/4 cup chopped tomatoes or salsa

Directions for Beef Enchiladas:

Preheat oven to 375

1) Brown ground beef with onion and green pepper; drain grease

2) While browning ground beef warm tortilla shells in oven @ 325 degrees in covered pan or in microwave covered with paper towel for 2 minutes (turn tortillas every 30 seconds for even warming in microwave)

3) In a sauce pan, combine taco seasoning and water. Bring to a boil and let simmer.

4) In a 9x13 pan, take one tortilla shell and spoon in beef, onion, pepper mix and 1-2 Tbsp. shredded cheddar cheese. Wrap tortilla shell and place in the pan. Continue the same process with the rest of the shells using all shells and meat mixture. Placing shells snuggly next to one another.

5) Pour hot taco seasoning sauce over shells evenly.

6) Top with remaining shredded cheddar

7) Bake for 30 minutes or until cheese is bubbly and golden

8) Remove from oven and let stand for 5-10 minutes.

*Makes 10 servings.

*Serve with shredded lettuce and tomatoes or salsa.

Directions for Chicken Enchiladas:

1) Bake chicken breasts at 350 until broth runs clear. (20-30 minutes)

2) In sauce pan, combine taco seasoning and water. Bring to a boil and let simmer.

3) Remove chicken from oven and cut into pieces.

4) Warm tortilla shells. (same as with beef enchiladas)

5) In a 9x13 pan, fill shell with chicken and 1-2 tablespoons shredded cheddar cheese. Wrap tortilla shell and place in pan. Repeat with till all shells and chicken are gone. Place wrapped shells snuggly next to one another in pan.

6) Pour taco seasoning sauce over shells.

7) Top with rest of shredded cheddar cheese.

8) Bake at 375 for 30 minutes or until cheese is golden and bubbly.

9) Remove from oven and let set for 5-10 minutes.

*Makes 10 servings

*Top with lettuce and tomatoes or salsa.

Just another delicious reason to live, love, and laugh,