Super Tasty Enchiladas

Tate Two

By
@TateTwo

I had the ingredients and thought, "well, why not?" I love Mexican food but hubby - not so much except your occasional crunchy taco.

I was surprised that he not only liked it but asked for it again. This time I put the fire-roasted sauce in it and it made quite a difference! You can make this as hot as you like - ours is sort of a mild-medium recipe here because I chose to use the mild seasoning packets and mild taco sauce.

I also eyeballed the ground meat so adjust to taste for the seasoning, if you like. Please let me know how you like it!


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Rating:

Comments:

Serves:

6 (2 enchiladas each)

Prep:

30 Min

Cook:

25 Min

Method:

Bake

Ingredients

FILLING

2
pounds ground beef (80/20)
1
chopped onion
1/4 c
water
1
packet taco seasoning (mild or spicy - your choice)
1
packet fajita seasoning (mild or spicy - your choice)

MUST HAVE INGREDIENT

12
corn tortillas
shredded mexican blend cheese

SAUCE

2 can(s)
fire-roasted tomato enchilada sauce
3/4 c
sour cream (low-fat is ok but we go for the gusto)
1 c
taco sauce (mild or spicy - your choice)

Directions Step-By-Step

1
Heat oven to 350.
2
In a saute pan, cook onion until just translucent - about 5 minutes.
3
Add beef, both seasoning packets and water to the onions. Cook on medium/high heat. Stir frequently to disperse ingredients well.
4
While the beef mixture is cooking, make the sauce in a bowl by combining 2 cans of fire-roasted tomato enchilada sauce, sour cream and taco sauce.
5
Remove the cooked beef and strain to remove the grease. Add 1/2 cup of sauce/sour cream mixture to the beef.
6
Spray a baking pan with PAM. Spoon a thin layer of the sauce over the bottom of the pan.
7
Burn the tortillas by raising the burner to medium high and, one at a time and very quickly burn both sides of the corn tortilla, adding flavor and softening them for rolling. (If you're using a gas burner, you'll need to be very careful when burning. If you feel uncomfortable with the process, then heat the tortillas up in a frying pan with a little PAM just enough to make them pliable for rolling.)
8
Drop the meat by spoonfuls into the warm corn tortilla and roll them carefully. Place them seam-side down in the sauce-lined baking pan.
9
After all the tortillas are rolled up and snug inside the pan, spoon the sauce into the pan, moving the enchiladas a bit to allow the sauce to get to all sides. (it's possible you will have reserve sauce depending on the quantity of your enchiladas - this reserve sauce can be frozen for your next batch.)
10
Cover the top with cheese.
11
Bake @ 350 for about 20-25 minutes or until the cheese has melted completely on the top and the sauce is bubbling. Enjoy!

About this Recipe

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy