Beef and Chicken Enchiladas

The basic ingredients:

First put a roast in the crock pot, add some salt and pepper, dry onion and a 1/2 cup of water and let it cook all day. Then take it out and shred into a frying pan. Take 4 chicken breasts and cut into cubes and place into other fry pan. Grab cold beer to assist in process Tup:




Then add 1/4 cup of taco seasoning to each pan and 1/2 cup of water. Bring to boil and then simmer off the rest of water.



Next, open can of Enchilada sauce and add 1/2 cup of sauce and cheese to meat in pan. Turn off heat, mix up until cheese is melted.



Take out some baking pans (use glass only) and spray them with non stick (IMPORTANT!)



Take your soft shells (I like the 10" ones) and spread some of the meat mixture on to them. Add Jalepenos, olives, onions etc. What ever you feel like. You can even spread some refried beans. Be creative ... its all GOOD!



Lastly roll them up and place into baking pans. Preheat over to 350 degrees. Once baking pan is full use the remaining enchilada sauce and spread around them and add cheese to top.



Cover with foil and bake at 350 degrees for 17 minutes.

Remove, add sour cream and salsa and have at it! Tup:

There ya have it ...

I'm going to give this a try Chuck.

Add a little more sauce ... I went a little bit light. They are still awesome though.

Lemme know if ya like em.

We do something similar, but more like a enchilada casserolle. Instead of rolling the tortillias, we line the bottom of the casserole dish with tortillas, cover with meat mixture, sauce, cheese, sour cream, chopped onion, and black olives. We cover that with another layer of tortillias and repeat until full. pour remaining sauce on top of the tortilla on the top, sprinle cheese and bake @ 350 for about 30 minutes... easy and good. Great left overs too.

The enchiladas look killer. :92:

That piss-water Corona...not so much. :102: