This week's recipe is definitely in my husband's top three favorite dish list. In fact, it's probably his very favorite period! I have been making these for years and no, they are not what is considered to be traditional Mexican enchiladas; but they are nevertheless yummy yummy!! They are also what you will be eating if you are ever invited to dinner at my house. It's funny because every time I ask Jim what I should make for company that comes, he just looks at me and says, "Really? After all these years you're still asking me that?!" Chances are too that if you come back again, you'll have them then too! So I just want to go on the record at this point and say, yes, I CAN cook other food...you may never experience it; but I CAN!
Ok, so here we go. The tip I have for these enchiladas is you must use the ingredients listed. I tried once to use different brands of sauce and tortillas, and well let's just say that didn't work out so well. Now, if you are of culinary talent to make your own homemade sauce and tortillas, by all means. However, if you can do those things, you probably really don't need this recipe!
--1lb Hamburger meat
--1/2 of each: onion, green pepper, red pepper all finely chopped.
--1/2 package of Taco Seasoning. (This is a personal preference. You can use the whole package if you want; but I use half because I just find the whole package to be too salty)
--2 cans Old El Paso Mild Enchilada Sauce (the heat level is personal preference)
--1 package Old El Paso Burrito Tortillas (yes, you need the large ones!)
--Grated cheese. (I usually use some sort of Mexican or Fiesta Blend)
1. Heat the oven to 375 and open a can of the enchilada sauce. In a 13x9 pan, pour a little bit of the sauce in the bottom of the pan. Just enough for a little "non-stick layer to coat the bottom
1. Brown the meat and then drain
2. While the meat is draining, add the onion, green pepper and red pepper to the skillet (add a splash of oil if needed) and sautee for about 5 minutes to soften the vegetables.
3. Add the meat back to the skillet and then also add the 1/2 package of taco seasoning and stir
4. Add a couple of handfuls of cheese to the mixture. I don't ever really measure this, I just add however much I think looks good.
5. Open up the other can of the enchilada sauce and add to the mixture. You may need part of the can that you used to coat the bottom of the pan as well. In the end, you should have a mixture that looks similar to this.
6. Remove the skillet from the heat and prepare to fill the tortillas. You will want to add about 3 tablespoons down the center of each tortilla. I rotate the tortilla then, to make it easier to fold.
7. Folding the tortilla: I fold over a flap, not quite in half; but almost and then I sort of tuck it under the filling and then continue to roll the whole thing over.
8. Place seam side down in the prepared pan. Take some more of the sauce you should have from the first can and drizzle over the enchiladas. Drizzle...don't just pour it! Sprinkle with some more cheese.
9. Bake in oven for 15-20 mins until cheese is melted and edges of tortillas start to brown.
10. Try to let them sit for about 5-10 mins before cutting.
I have also done a crafty creation for you today sharing a simple note card set in a separate post. I would love for you to stop by and check it out!
Enjoy the enchiladas and thanks for spending some time with me!
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