Easy Restraunt Quality Enchiladas
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- 1 lb
- 1/4 can(s)
- green chilies, diced
- large potato, shredded
- 2 can(s)
- rosetta red enchilada sauce
- 1 pkg
- corn tortillas
- 8 c
- cheddar cheese, shredded
- 1 can(s)
- black olives, sliced
1Fry hamburger meat and diced onion in a large quart size frying pan.
2Add shredded potato and drained green peppers in with the fried meat and onion. (You will not notice the taste, texture of the potato; it adds starch into the mixture to keep the enchiladas together.) Cook until the potato is pink and see through.
3Then in a large Pyrex dish pour enchilada sauce to coat the bottom of the dish, (no more then that; Sauce on the bottom of the pan prevents the corn tortillas from burning.)
4Set mixture a side. Then in a bowl pour a can of enchilada sauce in. Then start to one by one dip a corn tortilla in; until both sides of tortilla is covered in sauce. (If you are in a time crunch you don't have to roll the tortillas.. you can just lay them; as if you were making a lasagna). So you want to fill each tortilla with a bit of the mixture and some shredded cheese, roll them and place them touching in one layer. (If you are layering instead you are going to want to lay down the sauce coated tortillas down on the bottom and then put the mixture and cheese on top.) After you put down the first layer, you need to pour a little bit of enchilada sauce over the first layer. You will continue to do this until you have competed 2 layers.
5You will then pour a small amount of sauce over the last layer, and then coat the top with shredded cheese. Top with sliced black olives.
6Bake at 350 degrees until the enchilada sauce is bubbly and the cheese is melted. This meal goes great with a salad and Mexican rice and Rosetta refried beans.