1 lb. seasoned ground beef (like used for tacos)
1.5 lbs. shredded, diced or chopped chicken (can be seasoned or not, baked, grilled or boiled)
8 tortillas shells (at least 8 but can have more)
¼ Cup margarine
¼ Cup flour
1 – 10 oz. can enchilada sauce
2 Cups milk
1 package shredded cheese of choice (I like grating my own Monterey Jack)
Roll meat into tortillas and place in greased 9 X 13 pan. Melt margarine in pan over medium high heat. Once melted add flour to make rue. Add enchilada sauce and milk to rue. Bring to a boil for 60 seconds (will begin to thicken). Pour sauce over rolled tortillas. Top with cheese.
Bake at 375* for 30 minutes or until cheese is golden brown. Let stand for 10 minutes before cutting and serving. Top with favorite Mexican toppings: Guacamole, sour cream, salsa and/or tapatio.
Need an appetizer? How about Chicken Tortilla Soup?
1 – 10 oz. can cream of chicken soup
1 – 10 oz. can nacho cheese soup
1 – 4.5 oz. can green chilies
2 boneless, skinless chicken breasts, cooked & diced
2 soup cans milk
In saucepan, mix soups, chicken, milk and chilies. Heat through. Add tortilla chips to soup right before serving. Additional toppings add more flavor: sour cream, tapatio, salsa, etc.
How about some “Fried Ice Cream” for Dessert?
Butter tortilla and sprinkle with cinnamon and sugar. Toast in toaster oven, broiler or oven until crispy (about 5 minutes depending on source of heat). Remove from oven and slice like a pizza. Top with ice cream, more cinnamon and sugar and either honey, chocolate or strawberries (or a combination of your choice).
So I ask you, what’s for supper?