Prep 20 mins
Cook 25 mins
Even a beginner can do it! This was one of the first recipes my mom taught me to make.
- 1 (10 ounce) can enchilada sauce
- 1 (15 ounce) can tomato sauce
- 2 teaspoons chili powder
- 12 small corn tortillas
- 1 1⁄2 lbs ground beef
- 1 small yellow onion, small diced
- 8 ounces medium cheddar, grated
- salt & pepper
- cayenne pepper
- vegetable oil
- sour cream
- diced avocado
- chopped fresh cilantro
- chopped tomato
- sliced black olives
- Preheat oven to 325 degrees F.
- In a small saucepan, heat enchilada sauce, tomato sauce and chili powder together over low heat.
- In a medium skillet, fry ground beef over med. high heat until browned. Remove all but 1-2 tablespoons of fat, then add onion and cook approximately five minutes longer until onion is translucent. Season with salt, pepper and cayenne pepper to taste.
- Heat vegetable oil (about 1/2" deep) in skillet to 350 degrees, or until it bubbles around the end of a wooden spoon. Working one by one, drop a tortilla in and let cook approximately 30 seconds, or until limp. Remove from oil & drain on paper towels, layering each tortilla between two towels.
- (For a lower fat version, wrap tortillas in damp paper towels and microwave for one to two minutes, or until limp/pliable.
- Pour enough sauce into the bottom of a greased 13x9" pan, to approximately 1/8" thick. Begin filling tortillas with 3 tbls. beef mixture and 2 tbls. grated cheese. Roll up, and place tortillas fold-side down, until all tortillas have been used. Pour the rest of the sauce evenly over the top of the enchildas.
- Bake for twenty minutes, or until you see the sauce bubbling. Sprinkle the additional cheese on top, then bake for five more minutes.
- Serve with refried beans and rice.
- *This can be made a day or two in advance and kept in the refrigerator; can even be frozen. Baking time will need to be adjusted accordingly.