Prep 10 mins
Cook 20 mins
I was taught this by a Hispanic person in Los Angeles, I planned to keep it in the family, but I figured what the heck. The method I was taught was rather bland, so I built on to it over the years which includes replacing corn tortillas with flour. Now I live in the southeast, and friends come for miles when they hear this is on the dinner menu. If placed in the fridge, it is even better the next day after the flavors have time to blend together.
- 2 lbs ground beef
- 8 medium size flour tortillas
- 2 cups mexican cheese (If 4 blend is not available, mild cheddar will work)
- 1 (2 ounce) can Old El Paso green chilies (or other brand)
- 1 bunch green onion
- 1⁄2 onion
- 1 garlic clove (Minced)
- 1 teaspoon oregano
- 1 (8 ounce) canof hunt's chopped tomatoes, sour cream and shredded lettuce (optional for topping)
- 3 (8 ounce) cans enchilada sauce (Old El Paso Recommended)
- Combine Beef, onions, oregano, garlic, the thick part of the green onion and green chili's into frying pan and cook until beef is browned; Drain but do not rinse. Preheat oven to 350 degrees.
- Place a thin layer of enchilada sauce into about a 9x13 baking dish, just enough to fill the bottom.
- Place 1/4 to 1/2 cup of beef mixture into tortilla. Roll as you would a burrito and place into baking dish. Repeat 8 times until baking dish is full.
- Pour remaining enchilada sauce into baking dish, ensuring no tortilla is visible upon doing so. Dish will be near 2/3 full of sauce, this is okay.
- Top wraps with any remaining beef mixture, spread evenly.
- Spread cheese over baking dish, ensure each wrap has been topped with cheese. Its not uncommon to create an entire layer of cheese over top of the wraps.
- Spread remaining green onions over cheese layer.
- Bake in oven for about 20 minutes, until sauce is warmed and cheese is melted.
- Scoop each out onto a plate with a spatula or large spoon, top with sauce from pan if desired.
- Top with tomatoes, lettuce and sour cream if desired. Best served with refried beans and Zateran's Spanish rice.