Large american enchiladas

American Enchiladas

This recipe was concocted to introduce my children to Mexican style food-about 20 years ago-and they still love it.

Yield: about 12 enchiladas

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American Enchiladas Recipe

Ingredients
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 (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.

Yield: about 12 enchiladas
Helpful Hints

Serve with guacamole, rice, and refried beans.

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1 Comment

Marthanne T

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.

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