Natali's Awesome Enchiladas
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
5
ingredients
- 453.59 g ground beef
- 1 medium onion
- 10-12 corn tortillas
- 793.78 g can green enchilada sauce (Old El Paso)
- 473.18-709.77 ml extra-sharp cheddar cheese
- 56.69 g American cheese (3 singles)
- 49.61 g taco seasoning (McCormick original taco seasoning)
- 2.46 ml ground chipotle chile pepper
directions
- 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.
- ENJOY!
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Reviews
-
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!
RECIPE SUBMITTED BY
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