Flour Tort. Enchilada'S

1. 1

   Boil your chicken until tender/falling off the bone or not. around 4hrs. If beef cook until brown drain off grease.

2. 2

   Open one bag at a time of tort. lay on a plate. Have meat in a lg bowl set each bowl of items around to reach.

3. 3

   Pour sauce in a bowl, if from can, dip your tort. in sauce coat each side, handful of meat or cheese, little more if cheese enchilada's, layer of cheese handful, sprinkle onion, sprinkle olives. Roll up put in baking dish, fill the baking dish up you may have to push them close together. after finishing your enchilada's use extra sauce to spread nice and good all over them, sprinkle cheese onions, and olive's that you have left over on top. If you have any beef left, you can add that to the top or put it in homemade spanish rice. Bake in oven at 350 degrees until cheese is melted in the middle, I also cover my enchiladas with foil to keep from drying out.

* Per serving · 4 servings · Values may vary.