My Famous Enchiladas

Submitted by RangyWulf

"My mom used to make a very simplified version of this recipe. I've just changed it over the years to what it is now...It's always a work in progress."

 

• Ready In: 35mins
• Ingredients: 12
• Yields: 10 enchiladas
• Serves: 10

ingredients

• 1 lb lean ground beef
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1⁄2 medium onion, diced
• 2 garlic cloves, minced
• 1 (16 ounce) can refried beans
• 2 (9 ounce) cans red enchilada sauce
• 2 cups sharp cheddar cheese, shredded
• 1 (6 7/8 ounce) package Spanish rice, cooked
• 100 inches flour tortillas
• salt and pepper
• 1⁄2 tablespoon crushed red pepper flakes

directions

1. Heat Oven to 400 degrees f.
2. While oven is warming up, brown beef with the minced garlic and then drain. Add refried beans to beef and mix well. Add the red and green peppers, onions and 1 can of enchilada sauce and mix well. Season to taste with Salt, pepper and crushed red peppers.
3. Take tortilla and place whatever amount of rice you want in center. Place a heaping spoonful of beef mixture ontop of rice. Sprinkle with cheese, wrap and place in either a baking dish or a deep tray. Continue until all ingrediants are used up or you run out of tortillas. If you run out of tortillas before mixture is gone, poor remaining mixture over the top of the enchiladas.
4. Pour remaining can of enchilada sauce over the enchiladas and bake in oven for 10 minutes. Add cheese ontop of the enchiladas and bake another 5 minutes until edges are brown and cheese is melted. Let cool before serving.
5. I usually serve these with shredded lettuce and sour cream.

Reviews

[Karen Elizabeth]

My first attempt at enchiladas, I made them for a Sunday lunch with friends and they were very well received, I've already passed on the recipe! I made a double batch and have put half in the freezer, since I have another lunch next Sunday! The only changes I made, were to use my own recipes for Recipe #240816 and Recipe #240807, and for the enchilada sauce I used recipe#12877, by chef#21486. It meant it took a bit longer, but I prefer to cook from scratch where I can. I was happy to try this, and will make it with confidence in the future! Made for PAC Fall 2008.

 

[Srt]

The right amount of spices and flavorings but we just didn't find them to be anything over the top based on the other reviews. The rice makes them a bit different but it doesn't transform them into anything more than a good basic enchilada. I've made easier recipes with the same flavor intensity.

 

[teresas]

A 5 star without a doubt!! These are so good! I cut the recipe in half and used 8 inch tortillas. It made 6 big and fat enchiladas. Very yummy!! We really enjoyed the change from the norm. Thanks RangyWulf for posting. Made for PAC spring 08'

 

[loof751]

These enchiladas are SO good! Nice and spicey with the addition of the red pepper flakes and just the right amount of cheese. Easy and quick to make too - we just loved these!

 

[Sydney Mike]

Great recipe, although I'll admit that I cut the red pepper flakes by half & also used 10 8" tortillas, which is what I use when making enchiladas! Two nice additions for me were the refried beans & Spanish rice! Thanks for sharing a great recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]