CHICKEN OR BEEF ENCHILADAS



2 lg. boneless, skinless chicken breasts cooked and shredded OR

1 1/2 lb. ground beef browned and set aside



2 Tbsp. vegetable oil

1 medium onion, chopped fine

1 jalepeno pepper seeded and chopped

3 medium cloves garlic, minced

1 poblano chile, chopped fine (optional but very good)

2 Tbsp. Lawry or McCormick's dry Enchilada seasoning

1 Tbsp. ground cumin

1 large tomato chopped fine

2 Tbsp. water

1 tsp. salt

1/4 tsp. pepper

1 Tbsp. Tabasco (optional)



6 corn tortillas heated and kept warm wrapped in a damp towel



For the Sauce:



2 cans good quality Enchilada Sauce

1 Tbsp. tomato paste

1 tsp. ground cumin

2 Tbsp. Lawry or McCormick's dry Enchilada seasoning



Mix all ingredients and cook for about 5 minutes over low heat. Set aside



Topping:



8 oz. Monterey Jack or Pepper Jack Cheese shredded or combine with Cheddar cheese

1/4 cup fresh chopped cilantro



In a large skillet, brown onion, jalapeno pepper, garlic and poblano chili over med/low heat til soft about 3 minutes.Add reserved chicken or beef and all other ingredients except corn tortillas, mixing well. Cook over low heat for about 3 minutes.



Spread 1 cup of the prepared enchilada sauce over the bottom of a 13 x 9 inch baking dish or oven proof skillet sprayed with non-stick spray.Place warm corn tortillas one at a time on a board or counter. Brush inside with sauce then fill with 3 Tbsp. meat mixture, then roll up placing them seam side down in the baking dish.



Continue til all 6 corn tortillas are filled. Pour the remaining sauce over the tortillas, sprinkle evenly with the cheese and place in the oven covered with aluminum foil for about 20 minutes.



Remove foil and continue to bake til cheese is bubbly and begins to brown.Remove from the oven, sprinkle with the chopped cilantro and let rest for 5 or 6 minutes.