Enchiladas (Beef or Chicken)

Enchiladas is one of my favorites and is not complete without some Sour cream on top!!!  I learned how to make them enchiladas from a Mexican friend of mine!!! They are delicious!!!

1 lb. ground beef or 1 lb. boneless skinless chicken breast
1⁄4 cup Lipton Onion Soup Mix
1 teaspoon garlic powder (I prefer fresh minced)
1 tablespoon Worcestershire sauce
1 (8 ounce) can tomato sauce
1 teaspoon paprika
1 teaspoon oregano
2 teaspoons chili powder (more or less for your taste)
1⁄2 teaspoon cumin
1⁄2 teaspoon black pepper
3 cups shredded cheese (I like the jack or cheddar combos)
1 (10 ounce) can enchilada sauce (I prefer the green sauce)
olive (optional) I prefer green olives
12 corn tortillas

Chicken Enchiladas: boil chicken in water for 1 1/2 hours Remove chicken and place in a pan and shred with fork add onion soup mix and garlic.
Ground Beef Enchiladas: put ground beef in a skillet, brown with seasoning salt. onion and garlic, when finished cooking drain off excess grease
.Add the rest of ingredients to chicken or ground beef (worcestershire sauce, tomato sauce, paprika, oregano, chili powder, cumin, black pepper)
In another skillet, heat oil.
Add tortillas, one at a time, for 10 seconds on each side. Drain on paper towel.
In 10×13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
Fill each tortilla with a spoonful of meat mixture. Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired. Roll tortilla and place seam side down in pan. Continue with remaining tortillas.
Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired). At this time, pan may be refrigerated for several hours or overnight.

Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).        shop below for your Meat products

Top with sour cream.  Servings: 4-6

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