American Enchiladas Recipes

AMERICAN-STYLE ENCHILADAS

Steps:

• For Pancakes: Combine eggs and milk in bowl. Add flour and salt, then beat until smooth. Pour about 1/4 cup batter into hot greased 6 to 7 inch skillet, tilting skillet so batter covers surface. Batter can also be spread into 6 inch rounds on greased griddle. Turn pancakes when surface looks dry. Pancakes can be stacked while remaining pancakes are baked. For Enchilada Filling: Brown beef and sausage in large skillet. Pour off all but 1 Tablespoon fat. Add onion, green pepper, garlic, chili powder and salt. Simmer for 10 minutes. Add spinach; mix well. Let cool. Combine spaghetti sauce, tomato sauce, water and chili powder. Set aside. Spoon scant 1/4 cup meat mixture across center of each pancake. Fold sides over about 1/2 inch. Starting at end closest to you, roll up each pancake. Place in two (13 x 9 x 2 inch size) baking dishes. Pour half the sauce over the rolled pancakes in each dish. Top each with half of the shredded cheese. Bake at 325 degrees F for 30 minutes or until hot and bubbly. NOTE: Prepared enchiladas can be frozen. To reheat: Bake at 375 degrees F for 45 minutes or until hot.

AMERICAN ENCHILADAS

Steps:

• Cook chicken until done. Cut into bite size pieces.
• While chicken is cooking mix rotel, cream cheese, black olives, green onions and cheddar cheese.
• Add chopped chicken once cooked.
• Spoon chicken mixture into flour tortillas. Place in casserole dish and top with cream of chicken soup and more cheddar cheese.
• Cook at 325 until cheese is melted & bubbly (about 25 minutes).