Enchiladas: Chicken, Beef, or Vegetarian
Dinners, International, Vegetarian
Ingredients
White:
1 1/2 lbs. chicken, cut up or shredded
Chili powder, garlic powder, cumin, salt, pepper
1 large, diced onion
2 diced tomatoes
1 oz. minced green chilis
1/2 cup salsa
1 cup corn
Shredded cheese
Burrito sized flour tortillas
White Enchilada Sauce, doubled
Red:
1 1/2 lbs. beef, cut up or ground beef, or 1 1/2 lbs. chicken, cut up or shredded
Chili powder, garlic powder, cumin, salt, pepper
1 large, diced onion
2 diced tomatoes
1 chopped bell pepper
1 oz. minced green chilis
1/2 cup salsa
1 cup corn
Shredded cheese
Large Corn tortillas or flour burrito sized tortillas
Red Enchilada Sauce, doubled
Vegetarian:
4 cans black beans (15.25 oz each)
Chili powder, garlic powder, cumin, salt, pepper
1 large, diced onion
2 diced tomatoes
2 large, finely diced carrots
1 chopped bell pepper
1 oz. minced green chilis
1/2 cup salsa
1 cup corn
Shredded cheese
Large Corn tortillas or flour burrito sized tortillas
Red Enchilada Sauce, doubled
9x13 pan(s) or commercial sized pan(s)
Description
Enchiladas.
You can easily adjust the amounts of ingredients in these and throw in substitutes or extras, these are just suggestions.
The number you can actually make will depend on which ingredients you have and how much you decide to use in each.
Directions
White or red:
Cook your veggies and salsa in a pan over medium high heat with a drizzle of oil. When the veggies have started to soften, add your meat, corn, and seasonings. Cook until meat is cooked through.
Pull the meat out onto a plate and let it cool just enough to handle. Drain the other ingredients then return them to the pan or put in a large bowl.
Shred the meat and stir it back into the other ingredients. Stir in a small amount of the enchilada sauce.
Ladle some sauce into the bottom of your pan to cover.
Fill tortillas with your meat filling and a sprinkle of cheese and roll them up. Lay them seam side down in the pan.
Ladle more sauce over the top. Sprinkle with more cheese.
Bake at 350 degrees for 20-25 minutes, until hot and bubbly. Broil for a few minutes to brown the top if desired. 
Vegetarian:
Heat your beans through with the seasonings and simmer for about 30 minutes. Drain and mash slightly.
Put your diced carrots in a pan on medium heat with a drizzle of oil and cook until they start to soften. Add the remaining veggies and salsa and lightly salt. Cook until veggies are tender. When they are almost done, add the corn.
Drain if necessary.
Stir together the veggies and beans.
Ladle some sauce into the bottom of your pan to cover.
Fill tortillas with your bean filling and a sprinkle of cheese and roll them up. Lay them seam side down in the pan.
Ladle more sauce over the top. Sprinkle with more cheese.
Bake at 350 degrees for 20-25 minutes, until hot and bubbly. Broil for a few minutes to brown the top if desired.
Serve with sour cream and Guacamole.
Notes
*Corn tortillas are traditional with beef enchiladas but can be difficult to find in some areas.