1 pound of cooked shredded chicken breast, shrimp cut in half or steak cut into pieces.
2 tomatoes cut into pieces or just one can of drained diced tomatoes
1 cooked big potato diced
3 tablespoon olive oil
1 onion cut into small pieces
4 minced garlic cloves
8 pieces swiss cheese
1 can red or green enchilada sauce
1 small can tomato sauce
salt and pepper
16 corn tortillas
cilantro for garnish
Preheat oven 375 degrees. In a pan heat oil and cook onions, garlic and tomatoes with salt and pepper for 10 minutes, let mixture cool for 2 minutes. In a bowl mix the shredded chicken, dice potatoes, mixture, and half a can of enchilada sauce. Heat the tortillas in the microwave for 2 minutes. In a pyrex pour the other half of enchilada sauce on the bottom. Take two tortillas together and fill with mixture, fold and wrap with a piece of cheese. Place enchilada on pyrex and keep doing the same until you line up the 8 enchiladas. In a straight line pour the tomato sauce on top of cheese. Cover and bake for 20 minutes. Uncover and cook for 5 more minutes. Serves 8
*Serve with guacamole, refried beans or just a salad on the side.
Living in Los Angeles for 10 years made me understand mexican cuisines a lot better. This recipe was inspired by my sons nanny, te quiero Edith!