:: Update – Mother in Law is here again and this is what we are having for dinner! YAY me!!! ::
My Mother in law was here for 2 weeks watching the kids for a few days while we were at a conference. The kids and husband pretty much wanted her to cook the entire time. When we were first married my husband asked me to make enchiladas, and so I did. He looked at them sand asked what they were? I said, “Enchiladas” he said, “Not like my Moms” so I said, “well then you make them” and so 16 years later he still does. 🙂
Really, they are the best ever!
With the sale this week at Kroger on the Old ElPaso items, I thought this was a perfect time to post this recipe as you need the Old El Paso enchilada sauce. We use mild.
You will need a few things to get started:
- Green Onions
- Corn Tortillas
- Ole El Paso enchilada sauce (mild)
- Plus optional filling items like, cooked chicken, pork or beef, green chilies, etc.
The first thing to do is decide what type you want. We normally do plain old cheese and black olive. This night we had taco chicken leftover so we are adding chicken. We also didn’t use Old El Paso because the store we were at didn’t have it, weird, but this wasn’t as good of a brand 🙁
Clear your workspace. Get out your pans and add the ingredients to bowls before you start. This is an assembly line!
We have everything ready to go! Heat some oil in a pan, about 1/4 inch deep. You don’t want it to be so hot it splatters but hot enough to start cooking the corn tortillas.
Add some enchilada sauce to a pie plate size pan. Add a little bit to the bottom os a 9×13 to LIGHTLY cover the bottom. When the oil has heated up add a tortilla to the oil and when it starts to float to the top and soften, using tongs move it out of the oil and to the pie pan. Cover it in enchilada sauce, doing a few at a time. Then take the tortilla and place it in the 9×13 and add your filling. We used cheese, olive and chicken. I think as well as a few green onions. Don’t over fill, more is not better. These were almost a little too full this time.
Once you have the pan full add some cheese and a little enchilada sauce to the tops. We garnish with some green onions and a few olives. We usually make a few trays at a time. You can make these ahead of time and keep in the fridge or freeze for another time.
Now add to a 350 degree oven for about 40 minutes or until the edges are getting brown and crispy. You can cover for the first 20 minutes if you want.
Serve with Spanish Rice, Avocado and Sour Cream.