Cheesy Beef Enchiladas My Way
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- flour tortillas, soft taco size
- (28 oz) can red enchilada sauce
- 1 lb
- ground beef
- small onion, chopped
- salt & black pepper, to taste
- small can black olives, sliced
- vegetable oil , for frying tortillas
- 1 c
- cheddar cheese, shredded
- 1 c
- monterey jack cheese, shredded
- nonstick cooking spray
1Preheat oven to 350 degrees.
Spray the bottom & sides of a 9"x13" baking dishes with non-stick cooking spray; coat bottom of dish with 1 cup enchilada sauce; set aside.
2In a large skillet, brown ground beef; add salt & pepper, drain and set aside.
Place cheeses in medium bowl and mix together.
Chop onion and set aside.
3Place browned meat in a bowl; rinse and wipe the skillet for re-use.
Place the skillet back on the burner on a very low setting. Fill with 1 cup of the enchilada sauce.
4In a different skillet, heat the oil over high heat. Use enough to be about 1" deep. The oil is ready for frying the tortillas when the edge of a tortilla dipped in the oil sizzles on contact.
Using tongs, place a tortilla in the hot oil, turning it quickly so it doesn't burn (don't worry if it starts to bubble).
Remove the fried tortilla to the skillet containing the sauce and lay it flat. Using tongs, flip it to coat both sides with sauce. The tortilla will become very limp.
Place the fried saucy tortilla into the baking dishe. Prop it open to receive fillings.
5Fill each tortilla with the meat, chopped onions and some of the cheese. (Save about a cup of cheese to top enchiladas with.)
Using your hands (be careful, it will be hot), fold the tortilla around the fillings and place it seam-side down into the dish to form an enchilada. Repeat until all tortillas have been fried, sauced and filled.
6Once the dish has all enchiladas added to it, pour the remaining sauce over the enchiladas to barely cover them.
Spread the remaining cheese down the center of the enchiladas. (Use as much or as little of the cheese as you wish.)
Sprinkle the black olives over the cheese.
7Bake for approximately 30 minutes or until bubbly. (Watch that the cheese doesn't burn. If it starts to brown too much, cover loosely with non-stick aluminum foil.)
Let stand for 15 minutes before serving.
Sometimes I like to add sour cream for topping.