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This recipe was concocted to introduce my children to Mexican style food-about 20 years ago-and they still love it.
about 12 enchiladas
Brown the ground beef, drain it, and cool. Using the fat from the beef, saute the onions. Drain them, and let them cool on paper towels.
In a large bowl, mix the spices, cheese, sour cream and onions thoroughly. Add the onions and meat and mix well.
Warm the tortillas until they are just heated through and soft by placing them in a warm skillet for about 15 seconds on both sides. Remove and fill with 1 to 2 Tablespoons of the filling, and roll the tortilla so that it looks like a cylinder.
As each tortilla is rolled, place it in a greased pan or a pan sprayed with vegetable spray (9x13 pan) in which a very thin layer of enchilada sauce has been placed.
When they are all in the pan, cover with the remaining sauce. Cover with the cheese. Bake in a preheated 375 degree oven for about 18 minutes, until the cheese is bubbly and somewhat browned.
Cool slightly, garnish with cilantro and serve.
Serve with guacamole, rice, and refried beans.
This recipe was provided by Louise M. Iushewitz from Milwaukee.