Natali's Awesome Enchiladas

Total Time
50mins
Prep 20 mins
Cook 30 mins

Oh man are these tasty!!! I typically purchase groceries that will last the month so I do not have to bother with the hustle and bustle of the grocery store more than that. As a result I have to be a little more inventive as my resources deplete. I went to big lots yesterday and found a can of enchilada sauce and figured that could make us a great meal and i could finally try my hand at enchiladas... Folks we just had the best damn enchiladas that ever passed our lips and i came straight here to record the magic and share with y'all. These were easy to prepare and coupled with refried beans and spanish rice we were utterly satisfied, i hope you enjoy this...

Ingredients Nutrition

Directions

  1. Brown beef in skillet drain majority of grease and add McCormick taco seasoning and chipotle. (add a dash of water if needed about 2 T).
  2. Preheat oven to 350.
  3. In a 9x13 baking dish pour a small amount of enchilada sauce and spread around to coat bottom of pan.
  4. Measure 1 c of sauce and add 1 c of shredded extra sharp cheddar cheese as well as the 3 american singles torn into pieces and stir together.
  5. warm up tortillas in microwave so they are pliable and do not crack open.
  6. Lay a tortilla in sauce and then flip over put some of the cheesy sauce mixture and a spoon full of beef roll tortilla and place seam on bottom of the pan, repeat until all of the sauce and beef are used and pan is filled.
  7. pour any remaining cheesy sauce on top and the rest of the remaining sauce
  8. cover evenly with remaining extra sharp cheddar and finely chopped onion.
  9. Bake in preheated oven 30 minutes or until cheese and sauce are bubbly.
  10. ENJOY!
Most Helpful

5 5

We loved this. I did it as a casserole instead of trying to wrap the enchiladas (I'm not very good at it). I put a little bit of sauce at the bottom. 6 small corn tortillas spread out, a layer of meat, a layer of cheese sauce (minus American cheese), then 6 more tortillas, another layer of meat and cheese sauce, another 6 tortillas, remaining cheese and remaining enchilada sauce (I had [3] 10 oz. cans of sauce total for the recipe). I baked for 30 minutes, but I'll probably reduce that to 20 minutes next time so that the tortillas don't get too soft. Very tasty and had a nice spicy kick. Next time I'll serve it with fresh tomatoes and sour cream. Thanks!