Tuesday, June 2, 2015


Ingredients for 4 people serving:
2 pounds diced and finely shredded chicken, beef or pork roast
1 diced onion
1 can diced black olives
2 diced bell pepper
2 jalapeƱos, diced
Herdez enchilada sauce (2 large cans)
4-6 cups Queso Fresco (Mexican white cheese) and shredded cheddar
16 yellow or white corn tortillas
Mix the meat, onion, olives, and peppers altogether in a bowl.
You will need a casserole dish, probably 9x13. Follow this process for every tortilla:
~Lay the tortilla flat
~Sprinkle 1/4 cup filling into tortilla.
~Roll up tortilla tightly, ensuring that the filling is well wrapped into tortilla.
~When all of tortillas are filled, rolled and tightly packed into the casserole dish, generously sprinkle queso fresco over the enchiladas until they are well-covered with cheese. Then pour 1 large can of enchilada sauce over top of that, making sure that every inch is covered. 
~Bake at 350 until you can tell cheese is melted and tortillas are tender.
~While enchiladas bake, warm up gently the other can of enchilada sauce.
~When enchiladas are done baking, brush warmed enchilada sauce with pastry brush (without disturbing the cheese) until it is nicely covered again.
Serve hot. On the side, serve well-cooked pinto beans (cooked nearly to a pulp) that have Queso Fresco on top, as well as other side of shredded lettuce with fresh diced tomato, diced onion and guacamole on top. (Or, take a suggestion from the picture!)

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