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...
- 1 lb ground beef
- 1 medium onion
- 10 -12 corn tortillas
- 1 (28 ounce) can green enchilada sauce (Old El Paso)
- 2 -3 cups extra-sharp cheddar cheese
- 2 ounces American cheese (3 singles)
- 1 3⁄4 ounces taco seasoning (McCormick original taco seasoning)
- 1⁄2 teaspoon ground chipotle chile pepper
- 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).
- Preheat oven to 350.
- In a 9x13 baking dish pour a small amount of enchilada sauce and spread around to coat bottom of pan.
- 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.
- warm up tortillas in microwave so they are pliable and do not crack open.
- 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.
- pour any remaining cheesy sauce on top and the rest of the remaining sauce
- cover evenly with remaining extra sharp cheddar and finely chopped onion.
- Bake in preheated oven 30 minutes or until cheese and sauce are bubbly.
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  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!