I usually make chicken enchiladas but I wanted to try my hand at making them with shredded beef. This recipe is a "weekend" recipe for me becayse it's a little time consuming....but it's well worth it.
Here is a link to the recipe I used....
I ended up using an 8 ounce can of diced green chilies instead of a fresh green chili. I didn't cook the tortillas in oil before rolling the enchiladas. My husband found some white corn tortillas that are part corn and part whole grain wheat. They were really pliable so I was able to skip the oil all together.
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