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Chrissy's Easy Surprise Enchilada's


These are so yummy yet so easy a beginner can make these. I had to share since my family and friends go crazy for them. :) The surprise in this recipe is the hash-browns and milk. The hash browns adds filling and texture and absorbs up all the flavors enhancing your flavor profile of your whole dish! 


Ingredients

1 lbs meat or soy (beef, chicken, pork, or soy tofu) 
4 cups of shredded potatoes pealed, or Frozen Hashbrowns
2 Lg cans Red or Green Enchilada Sauce
1 finely chopped sweet yellow onion
2 finely chopped bell peppers (I like using Red and Yellow or Orange for color)
1 cup salsa (your favorite kind)
1 Teaspoon Celery seed
1 Tablespoon minced garlic
2 tablespoons olive oil or butter
1/4 teaspoon Cumin
1 tablespoon diced Cilantro
1-2 cup canned evaporated milk 
3 cups of Mexican blend cheese or Taco cheese
1 chopped hot pepper or pepper seeds for spicy version
12-14 corn tortillas or 8 flour tortillas (your preference) 
Sour Cream (optional for garnish on top)
Slices of Black olives ( optional for garnish on top) 


Directions

Chop your meat into small strips or chunks. 

Cook in a large skillet with potatoes and oil or butter until browned and cooked on medium to high heat. Add your onion, bell peppers, garlic, pepper seeds (optional) once veggies are sauteed and soft and translucent. Add spices and 1 can enchilada sauce. turn down to low and simmer for 20 min. 

Preheat oven to 350 degrees. 

Add Canned milk, and pour 1/4 2nd can of enchilada sauce from can in bottom of pan (9 X 13 baking dish or pan) and on a cutting board or flat surface put a tortilla flat on surface. Fill a tablespoon at a time longways. once filling is lined up roll the edge of the tortilla over itself. Tuck and gently place in pan. If your having trouble wrapping and picking them up use cling wrap, parchment paper or aluminum foil underneath.

Continue to wrap and put in the pan until the pan is full. I keep pushing them over and pushing more in until they are not loose in the pan. Pour remaining sauce from pan  or can over top. Garnish with peppers, olives, etc. feel free to be creative! 

cover top with cheese and bake for 30 min. Let rest and cool 10 min. Add a teaspoon of sour cream to the top of each serving, then serve and enjoy! Yummy! 


Let me know what you think of this recipe! Thank you for stopping by my kitchen! 



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