Categories: Main dishes, Mexican

Ingredients

• Corn Tortillas (8-10)
• 1/2 to 1 lb Chicken or Beef
• 1 onion, chopped
• Enchilada sauce (10 oz can or 1/2 recipe)
• 1/4 cup Cider vinegar
• 2 tsp chili powder
• 2 tsp oregano
• 1 tsp salt
• 1/4 tsp cumin
• 1 cup Montery Jack cheese
• Canola Oil
• Guacamole
• Tomatoes
• Salsa

Directions

1. Preheat oven to 425 deg F

2. Spray 9×13 baking dish with oil.

3. Heat oil in cast iron or non-stick frying pan. Cook & drain chicken or beef, or heat pre-cooked.

4. Add onion, enchilada sauce, vinegar, chili powder, oregano, salt, & cumin. Simmer, uncovered, 10 minutes.

5. Place tortilla s between paper towels & heat in the microwave 30 seconds. Keep tortillas warm while working.

6. Spoon 1/4 cup sauce/meat mixture along center of a tortilla, top with cheese. Fold sides of tortilla over filling, rolling into a flute shape and place seam-side down in baking dish to prevent unrolling.

7. Brush with cooking oil & bake for 15 minutes or until tortillas are crispy on outside.

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