How to make the best enchilladas?!
Using Old El Paso KitWww@FoodAQ@Com
Answers:
Make 6 enchiladas in 3 easy steps! 1 lb Boneless skinless chicken breasts (about 4) plus 1 tablespoon margarine or butter or 1 lb lean ground beef, 2/3 cup water, 3/4 cup shredded cheddar cheese (3 oz), foil, sour cream and green onions (if desired)!. 1!. Cooking Filling: Cut chicken into 1/4- to 1/2-inch cubes!. Melt margarine in 10- to 12-inch skillet over Medium-High heat!. Cook chicken in margarine, stirring occasionally, until no longer pink!. Or if using beef, omit margarine!. Cook beef as directed above for chicken!. Drain meat; stir in Seasoning Mix and water!. Heat to boiling over High heat, stirring occasionally!. Reduce heat to Medium-High; cook uncovered 4 to 8 minutes, stirring frequently, until most of liquid is absorbed!. Remove from heat!. While filling is cooking, heat oven!. 2!. Assemble Enchiladas: Grease pan!. Place 1/2 cup meat mixture on each Tortilla; roll up!. Place seam sides down and sides touching in pan!. Pour both pouches Enchiladas Sauce over enchiladas; spread evenly to cover as much as enchiladas as possible!. Top with shredded cheese!. 3!. Bake: Cover pan with foil!. Bake as directed or until cheese is melted and enchiladas are heated through!. 8 or 9-inch Square pan (glass, dark or nonstick): 400 degrees F; bake time 17-22 min!. 8 or 9-inch Square pan (shiny metal): 425 degrees F; bake time 20-25 min!. 11 x 7-inch Rectangular pan (glass, dark or nonstick): 400 degrees F; bake time 20-22 min!. 11 x 7 Rectangular pan (shiny metal): 425 degrees F; bake time 17-23 min!. Top with sour cream and chopped green onions!. Refrigerate any leftovers!.Www@FoodAQ@Com
one thing I like to do is deep fry the corn tortillas for a minute!. Just enough to make it slightly crispy, but still soft so you can wrap with it!. Www@FoodAQ@Com