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Randy's Enchiladas

Randy's Enchiladas
2 cans of stewed tomatoes
1 clove of garlic, minced
1 jar of FCC Pure Green Chile (chose your desired heat level)
1 white onion, chopped 
1 lb (or more) hamburger meat
1 Lb (or more) Grated Cheese (we used sharp cheddar and asadero)
In a skillet with some chopped white onion, brown hamburger, or meat of choice. 
To make the sauce, add 2 cans of stewed tomatoes, 1 clove of garlic (minced), 1 jar of Pure Green Chile, and one white onion (chopped) to a saucepan.
Simmer sauce over medium heat until the tomatoes break down and form a sauce consistency.
To assemble the enchiladas, add some cheese to the bottom of a plate, then pour a little of the sauce on the plate.
Next, add 1 corn tortilla, your meat, more sauce, and cheese. Repeat 'til you are satisfied with the height of your enchilada.
Place under a broiler to melt the cheese on top.
Garnish with favorite toppings, sour cream, guac, lettuce, tomatoes, onion, salsa, or more green chile.
Enjoy these super easy and delicious enchiladas... Randy style!!
Recipe by Randy McMillan. 

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