Carne Asada Enchiladas in Red Sauce or Chicken Enchiladas in Green Sauce

Carne Asada Enchiladas in Red Sauce or Chicken Enchiladas in Green Sauce 

Ingredients: Carne Asada Enchiladas

15 to 20 oz. red enchilada sauce

cooked steak

about 20 6in. corn tortillas

1 cup shredded cheese ( I’m using Monterey Jack )

1/2 cup vegetable oil ( for frying )

Method: Carne Asada Enchiladas

Add the oil to a small pan just big enough to hold 1 tortilla and heat to about 350 degrees, medium heat should work.

Carefully place one tortilla into the oil and fry for about 10 to 20 seconds a side, just enough to be pliable.

Remove to a small plate and continue until all of the tortillas are done. With a pair of tongs, flip the entire stack over.

Ladle about 4 to 6 ounces of the enchilada sauce into the bottom of a baking dish.

Add about 2 or 3 big tbsps. of the steak in a line across the middle of a tortilla, roll it up a place it in your baking dish.

Continue until you have a full pan of enchiladas.

Ladle more enchilada sauce over the top and sprinkle with cheese, then top with black olives.

Place in a preheated 350 degree oven and bake for 15 to 20 minutes.

Remove them from the oven, let cool for a minute or two and serve. Now is the time to add your favorite toppings (Sour Cream, Fresh Guacamole, Pico De Gallo, Shredded Lettuce)

Ingredients: Chicken Enchiladas

Ingredients

9 tomatillos, husked and rinsed
1/2 medium white onion
1 serrano chile
1 yellow chile (guero)
2 cloves garlic
1/2 cup fresh cilantro leaves, loosely packed
Salt and freshly ground black pepper
1/4 cup vegetable oil
6 (6-inch) corn tortillas
2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)
1/2 cup Mexican crema or sour cream
1 cup shredded Monterey Jack cheese

Method: Chicken Enchiladas

Preheat the oven to 350 degrees F.

Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.

Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.

Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.

Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.