Prep 1 hr
Cook 30 mins
The cheesiest, tastiest enchiladas, I swear! this recipe takes a while to cook, but it is well worth it! if you really want to go all out, make some Mexican rice and charro beans to go with your enchiladas. oh, and don't forget the guacamole!
- 30 corn tortillas
- 3 lbs lean beef
- 2 (14 ounce) cans enchilada sauce
- 1 (28 ounce) can tomato sauce (larger can)
- 2 (14 ounce) cans diced tomatoes with mild green chilies (ROTEL)
- 1 onion (minced)
- jarred jalapeno (do not drain juice)
- 1 whole garlic clove (minced)
- 1 cup cilantro (minced)
- 2 tablespoons fresh cumin (grounded up)
- 2 tablespoons pepper
- chili powder
- canola oil
- 2 lbs shredded Velveeta cheese (or any easy-melt cheese)
- Tabasco sauce (optional)
- salsa (optional)
- saltine (optional)
- sour cream (optional)
- In a large saucepan lightly brown the ground beef with the minced onion and garlic add in salt, pepper, ground cumin, and some jalapeño juice.
- When meat is light brown, drain fat from beef.
- Put meat back on stove and add both cans of diced tomato with green chilies and cilantro simmer until tomatoes are soft.
- At this point you may add some diced jalapeños, or just add more jalapeño juice (i like it hot!) add tomato sauce and enchilada sauce.
- Simmer on med-low heat with saucepan covered.
- While meat is simmering, you can start to cook the tortillas.
- Heat up canola oil in a pan on med-high heat.
- Add one tortilla at a time, sprinkling both sides with chili powder.
- Cook until outer ring is harder and the middle part of the tortilla is a bit softer (as long as the tortilla is no longer brittle) continue until all 30 tortillas are cooked.
- You may want to wipe off the oil after you remove them from the stove.
- Also, if the heat is too high, the chili powder may turn black, but this will not really affect it's taste, so don't worry, just turn down the heat a lil'!
- By the time all the tortillas are done, the meat should be perfect!
- (It should look kinda soupy) in a large square pan scoop a bit of the meat sauce and spread all over (lasagna pan is fine) lay a tortilla down and fill with meat and cheese (try not to get too much sauce with the meat) carefully roll up tortilla and place against the side of the pan.
- Start at the end of the pan and work your way across.
- After you can no longer fit any more rolled up tortillas in the pan, use the remainder of the meat sauce and cheese for the topping heat up oven to 400°F.
- Place in oven for about 20-30 mins or until cheese is melted and light brown and the tortilla edges that stick up from the sauce are a bit hard turn off your oven.
- For those that like onions on top of your enchiladas, you may add them at this time and place pan back into the oven (make sure oven is turned off!) if you have any meat sauce left, you may enjoy it over some home made Mexican rice!
- Tabasco sauce, salsa, and/or sour cream is perfect for the topping.
- Enjoy with some saltines!
This is an excellent recipe, well worth the time it takes to make it.
What a great recipe! I didn't use jalapenos because I was making them for a large group of people and didn't want to make them too hot. The flavour was amazing without them. I used flour tortillas instead of corn because I like the flavour better. Everyone raved about them and one person even said they were the best enchiladas she had ever eaten! Thanks for posting this great recipe!
I loved this recipe! ( And I am a native New Mexican who knows good mexican food.) And the fact that you used capitalization when you posted your recipe didn't bother me one bit. In fact, it made it easier to read. Now, Would someone please tell me where the Rules for Internet Ettiquette are printed, and who exactly SAYS you can't use them? I'm very curious.