Recipe: Delicious The only enchiladas I will eat

The only enchiladas I will eat. Flour VS corn tortillas for enchiladas. While most traditional enchilada recipes are made with corn tortillas, we prefer this recipe using white flour tortillas. However, if you only have corn tortillas on hand, they will still work (and that is actually what we prefer if you are going to be freezing these - read below).

In fact, these are the only enchiladas that I will eat to this day. I first ate a version of these at. The only thing I'd add is that I'd double the sauce next time, because I like a lot of sauce on enchiladas and I think the leftovers might dry up a bit in the fridge. You can have The only enchiladas I will eat using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of The only enchiladas I will eat

1. It's 1 1/2 cup of diced chicken breast cooked.
2. It's 1 packages of low fat cream cheese.
3. Prepare 1 medium of onion, chopped.
4. Prepare 1/2 cup of low fat mayo.
5. It's 1 can of green beans (any style).
6. Prepare 12 oz of can enchilada sauce.
7. You need 1 cup of cheddar cheese.
8. You need 1 bunch of black olives (optional).
9. Prepare 7 each of tortillas.

Enchilada recipes you will never forget: Before I go to what to serve with enchiladas, I would like to share with you my favorite enchilada recipes. This is the tastiest red enchilada sauce I have ever had! I could literally just eat it with a spoon. The secret is cocoa powder, do not miss that step!

The only enchiladas I will eat step by step

1. After cooking the diced chicken in a pan add the onions.
2. After onions are cooked add the cream cheese in pieces and stir till creamy. Put heat on low.
3. Stir in the mayo.
4. Drain can of green beans and add to pan. Stir.
5. Add about 2/3 of enchilada sauce.
6. Fill your tortilla shells with your enchilada mix roll up and set on a pan with aluminum foil on the bottom.
7. Use the rest of the enchilada sauce to cover the top of the tortillas and add the shredded cheddar cheese. Top with black olives.
8. Bake for 15 minutes at 350°F.

I found it on the Texas Monthly cooking forum. A lot of times I double the recipe since its so good. Serve it over enchiladas, burritos, or grab a straw! What you need for Beef Enchiladas. Here's what goes in my beef enchiladas.