California Style Enchiladas
- Ready In:
- 2 lbs ground beef
- 8 medium size flour tortillas
- 2 cups mexican cheese (If 4 blend is not available, mild cheddar will work)
- 1 (2 ounce) can Old El Paso green chilies (or other brand)
- 1 bunch green onion
- 1⁄2 onion
- 1 garlic clove (Minced)
- 1 teaspoon oregano
- 1 (8 ounce) can of hunt's chopped tomatoes, sour cream and shredded lettuce (optional for topping)
- 3 (8 ounce) cans enchilada sauce (Old El Paso Recommended)
- Combine Beef, onions, oregano, garlic, the thick part of the green onion and green chili's into frying pan and cook until beef is browned; Drain but do not rinse. Preheat oven to 350 degrees.
- Place a thin layer of enchilada sauce into about a 9x13 baking dish, just enough to fill the bottom.
- Place 1/4 to 1/2 cup of beef mixture into tortilla. Roll as you would a burrito and place into baking dish. Repeat 8 times until baking dish is full.
- Pour remaining enchilada sauce into baking dish, ensuring no tortilla is visible upon doing so. Dish will be near 2/3 full of sauce, this is okay.
- Top wraps with any remaining beef mixture, spread evenly.
- Spread cheese over baking dish, ensure each wrap has been topped with cheese. Its not uncommon to create an entire layer of cheese over top of the wraps.
- Spread remaining green onions over cheese layer.
- Bake in oven for about 20 minutes, until sauce is warmed and cheese is melted.
- Scoop each out onto a plate with a spatula or large spoon, top with sauce from pan if desired.
- Top with tomatoes, lettuce and sour cream if desired. Best served with refried beans and Zateran's Spanish rice.
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