Sunday, July 29, 2007

Chiliquiles (Chicken or Beef)

1 20 oz. can enchilada sauce
1 onion, sliced
1-2 c. grated cheese
1 lb. browned hamburger or 3 to 4 cooked chicken breasts (shredded)
1/2 lb. corn chips, broken up

In frying pan, put onions and cooked meat. Saute until onions are 1/2 cooked. Add enchilada sauce and enough corn chips to soak up sauce. Take off burner. Add 1 cup grated cheese. Stir well. Sprinkle remaining cheese on top and cover until cheese is melted. Top with sour cream, shredded lettuce, jalapenos, or salsa. Eat with corn chips. Serves 6-8.

Notes: I got this recipe from my sister, Jill. Photo is from 2nd time we made this. We have no idea if that is what it is supposed to look like. The first time I made this, I used red enchilada sauce and corn chips; the second time we used green sauce and tortilla chips. I liked it the second time more than I did the first.

1 comment:

  1. Hey, John. I have tried this with the green enchilada sauce, and with tortilla chips, and both work well. In fact, I have used the tortilla chips every time I've made this, and think they are good.