Beef Enchiladas

Very similar to the Chili-Cheeseburgers, with a South of the Border flair. This is a recipe my wife added to her repetoire in 2008, and it became an instant hit … off as well as on the tortilla.
Serves 4-6.

Directions:

Preheat oven to 375°, and lightly grease bottom & sides of an 8x12" or 9x13" baking dish (cooking spray is ideal).
Brown the meat & vegetables, and drain off the fat.
Return meat mixture to skillet, and stir in 1 can of enchilada sauce, making sure meat is thoroughly coated.
Cook 10-15 minutes over Medium heat, stirring often, until mixture is steaming hot.
Turn off heat, and quickly stir in half the shredded cheese until it melts.
Place enough meat mixture onto a tortilla to fill it, leaving room to overlap the edges slightly. Place with overlapped side down in baking dish. Repeat until you use all the mixture or tortillas, or until you fill up your baking dish.
Pour 2nd can of enchilada sauce evenly over all rolled tortillas, and sprinkle on the remaining cheese.
Bake for 20 minutes in 375° oven, or until cheese is bubbly.
Serve with any of the following optional toppings: guacamole, sour cream, salsa, avocado slices, sliced or chopped olives, shredded lettuce, chopped tomatoes, chopped sweet (bell) peppers, cilantro sprigs, lime wedges.
¡Olé!

Excursions:

Before adding ingredients or turning on heat, coat inside of your frying pan lightly with cooking spray to help prevent sticking.
Corn tortillas may be dipped in a separate skillet of hot oil for a few seconds to soften them so they won't break when closed. Use kitchen tongs, and dry the tortillas between sheets of paper towel prior to filling & rolling.
Add a pinch of cumin powder while browning the meat, and stir well.
Other vegetables you can add to the meat mixture with, or in place of, the onions & chiles include chopped olives, uncooked corn kernels (if frozen, thaw & drain first), and seeded & chopped sweet (bell) peppers. The olives may be added with the cheese.
You can create your own cheese blend by combining any of the following shredded cheeses: Cheddar, Colby, Monterey Jack, Pepper Jack, and Queso.
Coming soon: Chicken Enchiladas with Homemade Green Enchilada Sauce. My wife is in the process of refining the recipe she recently invented.
We haven't tried this recipe with shredded pork yet; if you do and would like to share your results, please let me know.

Page last updated 12 Aug 2010

Side Dishes:
Headlee Beans

Sweets:
Victory Cookies!