After eating these enchiladas tonight my husband said, “I wouldn’t mind eating these twice a month!” My kids loved them too. Anyone who prepares meals for other people, knows that it’s a huge plus when the consumers like what you’ve prepared. I’ve tried several different enchilada recipes and this one was one of my favorites, nice flavor and great texture. The sauce in this recipe is more of a cream sauce, we like the red enchilada sauce so I cooked the meat in the red sauce and then just went ahead and poured a little enchilada sauce over the top before I baked it. Yum! I got this recipe from All Recipes, and of course, it’s been altered a bit. Hope you like this recipe as much as we did.

SHREDDED BEEF OR CHICKEN ENCHILADAS

Ingredients:

• 1 tablespoon butter or margarine
• 2 medium onions, chopped
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 2 (4 ounce) cans chopped green chilies
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 8-9 flour or corn tortillas
• 2 1/2 cups cooked, shredded beefchuck roast or shredded chicken
• 1 1/2 cups shredded Monterey Jack cheese
• 1 1/2 cups shredded Cheddar cheese
• 2 green onions with tops, thinly sliced (optional)
• Sour cream
• Salsa

Directions:

1. Prepare your meat however you would like. I baked three chicken breasts, with a small amount of enchilada sauce, in the oven for about an hour on 400 degrees F. Remove from oven, shred into a bowl and set aside. (You can be creative here, use whatever meat you want and cook it how you like).
2. In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Mix the flour in the broth, stir into pan. Stir in milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside.
3. Grease a 13 x 9 inch baking dish. Spoon a little sauce in the center of each tortilla; spread to the edges. Place meat down the center of each tortilla. Combine cheeses; sprinkle on top of meat. Roll up tortillas and place in baking dish, seam-side down.
4. Pour remaining sauce and some enchilada sauce over tortillas, if you like a wet enchilada use more sauce. Sprinkle with green onions and remaining cheese. Bake, uncovered, at 350 degrees F for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa.

This makes a great make ahead meal. Double the recipe, cook one and cover the extra with foil and freeze. Make sure you write the cooking instructions on the foil. When you are ready to bake, let it thaw completely in the refrigerator and bake the same way. You will want to take it out the night before you plan to make it. Make sure that it is cooked all the way through. Enjoy!