So, I doubt that these enchiladas are traditional by any means, but I think they are pretty dang tasty. As a matter of fact, I like them better than almost any restaurant enchiladas. The worcestershire sauce gives the filling a nice flavor. I like to either put a rump roast in the slow cooker, or if I'm short on time, get a whole roasted chicken from the grocery store. Either chicken or beef both work fine, but I have two enchilada rules I must put out there. Number one: tortillas must be corn. Seriously. Flour tortillas get soggy and gross. No one wants that. Number two: meat must be shredded. It's so worth it. Ground beef just doesn't hold a candle to a shredded roast. A little prior planning is so worth it. That is all. Now for the recipe.
Ingredients
2.5 (ish) lbs shredded chicken or beef
1/4 cup chopped onion
1 tsp fresh minced garlic
1 tbsp Worcestershire sauce (name brand tastes best)
8 oz can of tomato sauce
1 tsp paprika
1 tsp oregano
2 tsp chili powder
1/2 tsp cumin
1/2 tsp black pepper
4 cups shredded cheese
enchilada sauce
black olives
12 (ish) corn tortillas
oil (optional)
1) Combine shredded meat, garlic, onion, and all seasonings including Worcestershire.
2) Heat tortillas, either in a frying pan with warm oil, or a microwave. Warm tortillas are much easier to roll without breaking.
3) Put some enchilada sauce in the bottom of a 9 x 13 pan and coat your first tortilla with it.
4) Put the shredded meat into the center of the tortilla, sprinkle with cheese, and roll into a tube. Position seam side down in pan.
5) Continue filling the tortillas, adding more enchilada sauce as needed and packing them fairly tightly together.
6) Cover with the remaining enchilada sauce, then cheese, and dot with olives as desired.
7) Bake at 350 degrees for around 25-30 mins.
P.S. -- The 30 mins is sufficient to cook the onion, as long as you don't have huge chunks. No worries about getting a mouth full of uncooked onion here. :-)
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