Easy Beef Enchiladas
I concocted this beef enchilada recipe to introduce my children to Mexican style food-about 20 years ago-and they still love it.
Submitted by: Louise M. from Milwaukee, Wisconsin
Yield: about 12 enchiladas
Preparation Instructions:
- 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 (9 by 13 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.
thespicehouse.com
More About This Recipe
Serve with guacamole, rice, and refried beans.
Neither my boyfriend nor I like food that is really hot. I followed the directions and used spices from The Spice House. We both loved it! It had a perfect “heat” to it (or whatever you call it) – any more and we wouldn’t have liked it, but it was by no means tame. I should also add that neither of us are very big fans of sour cream, but the amount was perfect. This is the first enchilada recipe I have found that we really liked.