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Chicken Enchiladas, Beef Enchiladas, and Pork Enchiladas
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Submitted by:
Jimmy |
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This is a recipe for three different enchiladas |
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INGREDIENTS:
- 3 cup(s) , Chicken Cooked and Shredded
- 7 ounces , Green Chili Salsa
- 6 ounces , Chopped Green Chilies
- 2 1/2 cup(s) , Heavy Cream
- 1 cup(s) , Jack or Cloby Cheese
- 12 whole , Corn Tortillas
- 1/2 teaspoon(s) , Salt
- 1/2 medium , Head Lettuce Shredded
- 12 medium , Olives
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| Instructions: |
In a large bowl, combine cooked chicken, chiles and salsa. In a shallow pan, mix cream and salt. Soften corn tortillas by dipping into a pan of heated oil, then place on paper towels to absorb extra oil. Dip each softened tortilla into the cream mixture, and fill with the chicken. Roll filled tortillas and place in an ungreased baking dished. Pour extra cream over enchiladas. Top with grated cheese and bake, uncovered, for 25 min. Garnish with Shredded lettuce and olives.
Beef Enchiladas
Same as above except use
3 to 4 lbs of Beef Brisket, then shred it with a fork. Also you not use the cream mixture, instead use 1 - 10oz can of Old El Paso Red Chile Enchilada Sauce or any other brand will do. Garnish with sliced jalapeño’s (fresh or pickled)
Pork Enchiladas
Same as above except use
3 to 4 lbs of Pork Loin, then shred it with a fork.
Also you can use the cream mixture, or use 1 - 10oz can of Old El Paso Red Chile Enchilada Sauce or any other brand will do. Garnish with sour cream and sliced jalapeño’s (fresh or pickled) |
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