Enchiladas

img00011Saute 1 cup chopped onion and 2 cloves minced garlic in olive oil until translucent. Puree 28 oz of fire roasted tomatoes until smooth, add to onions and simmer. Season with up to 6 teaspoons of chili powder (add 1 teaspoon at a time) until the desired flavor is reached.
Toast 10 corn tortillas in a lightly oiled skillet. Fill each tortilla with 2 tablespoons meat (e.g. shredded chicken, ground beef, leftovers, etc.) and 1 teaspoon prepared sauce. Roll and place seam side down in rectangular baking pan.
Cover rolled tortillas with remaining sauce, 1 can sliced olives, and 1 cup shredded cheese. Bake at 350 degrees for 20 minutes. Serve with a side of sour cream.

Advertisements

Post a Comment

Required fields are marked *

*
*

%d bloggers like this: