Best Ever Enchiladas |
| Name: |
Debbie Nunez |
| Base: |
Hickam |
| Recipe: |
4 cooked chicken breasts, shredded
1 pound cheddar cheese, shredded
2 cans enchilada sauce (hot, old el paso)
2 jars or cans beef gravy
1 sm can sliced black olives
14 to 18 corn tortillas, fried soft
vegetable oil
To fry corn tortillas soft...
use a non stick skillet...add to the skillet about3/4 cup vegetable oil. Use med/high heat. Using tongs dip corn tortilla one at a time into hot oil, about 10 seconds (varies, depending on heat)- turn and do about 10 more seconds or until tortilla is fried but still soft. Place each tortilla on paper towels, add another paper towel on top of corn tortillas for the next tortillas, repeat untill all tortillas are fried.
Blot off all extra oil from tortillas.
In a med. sauce pan add enchilada sauce, and gravy.
warm on med. heat. then remove from heat.
Coat the bottom of a 9 x 13 casserole dish with some of the sauce, about 3/4cup.
Taking one tortilla at a time, add several pieces of shredded chicken, a generous amount of cheese then roll and place in casserole dish.
When all casserole dish is filled, pour enough sauce over the top of the enchiladas to generously coat the top. You will have sauce left over. (I usually make extra in another smaller casserole dish. Or save the extra sauce for something else).
Sprinkle any left over chicken, cheese over the top of the enchiladas. Sprinkle with sliced black olives.
Bake in a 350 degree oven for about 25 to 30 minutes.
Serve with refired beans/spanish rice and a salad. |
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