Red and Green Enchiladas

Everyone loves enchiladas and they can be made so many different ways.  I love entertaining with this dish because everyone gets to pick what they want and you can make it ahead of time.  It looks pretty too!  My recipe below is made with beef, but you can easily make it with shredded chicken or ground turkey. I make the enchiladas ahead of time and pop them in the oven when I'm ready to serve.  Red or white wine goes great with this dish or even The Vineyard Mom's Sangria!  Cheers!

Serves 4

1 lb. lean ground beef. 

1 3.8 oz. can of sliced black olives.

4 cups shredded Mexican Blend cheese or cheddar cheese.

1 package OR 2 Tbs. taco seasoning.

8 Medium size flour tortillas.

1 10 oz. can of Red Chile Sauce.

1 10 oz. can Green Chile Sauce.

Preheat oven to 400 degrees. Spray large baking dish with nonstick spray.

Cook beef with seasoning in a saute pan.  Add about 1 Tbs. of water to combine seasoning with the beef.  Cook until beef is browned. Place meat in a mixing bowl. Add olives and 2 cups of shredded cheese. Mix well.

Take 2 saute pans and pour the Red Chile Sauce in one an the Green Chile Sauce in the other.  Heat sauces slightly.  Take a tortilla and dunk both sides into the sauce.  Fill tortilla with about 2 Tbs. of meat mixture. Roll tortilla tightly.  Repeat with the red and green sauces.  I usually do half red and half green.

Pour whatever sauce is left in the saute pan over the tortillas. Red sauce over red enchiladas and green sauce over green enchiladas.  To separate the sauces in the baking dish so they don't mix, I roll a plain tortilla in between the last red enchilada and the first green enchilada.

Sprinkle remaining 2 cups of cheese over the top.  Cover with foil and bake for 25-30 minutes until bubbling. If you assemble the enchiladas ahead of time, take them out of the refrigerator 20 minutes before you put them into the oven. Top with sour cream, salsa, guacamole or hot sauce.


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