This is actually a recipe from a friend of mine. Since I’m not good at softening up the corn tortillas to roll them, we usually make enchilada lasagna by layering all the ingredients. Beef Enchiladas
The enchilada recipe is very easy, and nothing that I ever measure. I just learned it from watching my mom and grandmother cook. Sometimes I make it with corn tortillas, other times I use flour tortillas because it’s faster. With the corn tortillas, you need to fry them in hot oil to loosen them up. Fry just a few seconds on each side, then set them on paper towels or brown paper bags to cool. Don’t let the corn tortilla get crisp. The towels will absorb some of the oil too. The corn tortillas should be flexible enough then to fill and roll up without tearing. If you are making a big batch, you can use a jelly roll pan (15×10 with a 1″ side). I never know how many it will make because it depends on how much filling you want to put in each one. Many times I have to grate cheese again to sprinkle over the top because I like mine cheesy. I also have made enchiladas with just cheese, and also with the jar of 504 Green Chili Sauce. If you use red enchilada sauce, you can cool it down by using a can of tomato soup or cream of mushroom soup for those who don’t like it too spicy. Any way you try it, enjoy!
Ingredients:
1 lb. ground beef or ground turkey
1/4 to 1/2 cup onion (yellow or white), diced
2 cans enchilada sauce (15 oz.size) (mild, medium or hot)
8 oz. grated cheese (cheddar, colby, monterey jack)
tortillas (flour or corn)
1. Brown the ground beef with the diced onion, drain the fat.
2. Pour enchilada sauce in a saucepan and heat up. Spray a 13×9″ pan with cooking spray and drizzle the bottom of the pan with enchilada sauce.
3. Take a tortilla and put a tablespoon full of warm enchilada sauce and spread it on tortilla. Then add some onion, beef and cheese. Roll it up and set in cooking pan. Continue with the rest of the tortillas.
4. Drizzle the remaining sauce over the rolled enchiladas, then sprinkle cheese, beef and onions over the top. Cover with aluminum foil and bake at 350 degrees for 20 minutes. Serve warm. Can sprinkle iceberg lettuce & diced tomatoes over the top if you like.
The Life & Times of Mommiehood
June 19, 2007 at 5:16 pm
This is actually a recipe from a friend of mine. Since I’m not good at softening up the corn tortillas to roll them, we usually make enchilada lasagna by layering all the ingredients.
Beef Enchiladas
The enchilada recipe is very easy, and nothing that I ever measure. I just learned it from watching my mom and grandmother cook. Sometimes I make it with corn tortillas, other times I use flour tortillas because it’s faster. With the corn tortillas, you need to fry them in hot oil to loosen them up. Fry just a few seconds on each side, then set them on paper towels or brown paper bags to cool. Don’t let the corn tortilla get crisp. The towels will absorb some of the oil too. The corn tortillas should be flexible enough then to fill and roll up without tearing. If you are making a big batch, you can use a jelly roll pan (15×10 with a 1″ side). I never know how many it will make because it depends on how much filling you want to put in each one. Many times I have to grate cheese again to sprinkle over the top because I like mine cheesy. I also have made enchiladas with just cheese, and also with the jar of 504 Green Chili Sauce. If you use red enchilada sauce, you can cool it down by using a can of tomato soup or cream of mushroom soup for those who don’t like it too spicy. Any way you try it, enjoy!
Ingredients:
1 lb. ground beef or ground turkey
1/4 to 1/2 cup onion (yellow or white), diced
2 cans enchilada sauce (15 oz.size) (mild, medium or hot)
8 oz. grated cheese (cheddar, colby, monterey jack)
tortillas (flour or corn)
1. Brown the ground beef with the diced onion, drain the fat.
2. Pour enchilada sauce in a saucepan and heat up. Spray a 13×9″ pan with cooking spray and drizzle the bottom of the pan with enchilada sauce.
3. Take a tortilla and put a tablespoon full of warm enchilada sauce and spread it on tortilla. Then add some onion, beef and cheese. Roll it up and set in cooking pan. Continue with the rest of the tortillas.
4. Drizzle the remaining sauce over the rolled enchiladas, then sprinkle cheese, beef and onions over the top. Cover with aluminum foil and bake at 350 degrees for 20 minutes. Serve warm. Can sprinkle iceberg lettuce & diced tomatoes over the top if you like.