Quick Restaurant Style Enchiladas

 

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You will need for 4 people:
8 - 10 White corn tortillas (yellow corn are fine but I like the lighter texture of the white corn tortillas)
Olive Oil
1 pint canned, boneless chicken breasts
1 pint home canned chili or home canned or leftover roast beef
1 package taco seasoning mix (I prefer Taco Bell)
1 8 oz sour cream (light is fine)
Buttermilk
1 cup shredded Monterey jack cheese
1 cup shredded Cheddar Cheese
2 slices American Cheese   
1 small onion chopped
2 tbsp. chopped green pepper
1/2 tsp garlic powder
salt
1 jar salsa verde
1 can red enchilada sauce (not picante sauce)

Place canned chicken breast with broth into a small sauce pan and add 1/2 pkg of taco seasoning.  Stir until chicken is shredded and mixed with seasoning.  Add a little water or broth if the meat is too dry.  Simmer until liquid is reduced to a thick sauce.  Set aside.  Put 2-3 tablespoons of olive oil into a skillet and heat.  Place one tortilla at a time into the hot oil and sear lightly.  Turn and lift out to a paper towel to drain.  Do each tortilla, placing a paper towel between each one. 
Place a line of hot, seasoned chicken mix down the center of each tortilla.  Roll tightly and place on a microwaveable platter, seam side down.  Repeat until desired number of chicken enchiladas is achieved.
In a bowl, add sour cream, chopped onions, chopped green peppers, garlic powder, 1/2 cup Monterey jack cheese and salt to taste.  Stir and add just enough buttermilk to make a nice, thick sauce.  Spread the sour cream sauce over the chicken enchiladas, evenly.
Spoon salsa verde down the center of the enchiladas.
Now, with remaining tortillas, (here I am just making two for the two of us but you can make more) we will make beef enchiladas.  If using canned beef or leftover roast, do the same as with the chicken breasts and place into a pan with the broth and 1/2 pkg of taco seasoning, simmering until hot and liquid is reduced.  If using home canned chili, heat it first, cooking it down to very thick and then spoon onto the tortillas.  Roll the tortillas tightly and place onto the platter with seam side down.
Slice the American cheese into strips and lay the strips down the tops of the enchiladas.  Sprinkle with a mixture of the cheddar and Monterey jack cheeses and then spoon red enchilada sauce over the top of the cheese.
Microwave the enchiladas a length of time according to your microwave's power level (you can carefully cover these with foil, making the foil stand up away from the enchiladas and heat in the oven)  I usually microwave about 2 minutes or until the cheese is melted and sour cream sauce is hot. Remove from the microwave and sprinkle a mixture of cheddar and Monterey jack cheeses over the chicken enchiladas. 
Serve with Mexican rice and refried beans and you'll think you are at a restaurant!
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