California Style Enchiladas

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
  • 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)
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DIRECTIONS

  • 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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