My Dad's Enchiladas

Bruce Tracy


This comfort food recipe is a one pot meal from my Dad. There were six children. I finally realized when I was an adult with my own children why he liked this type of meal. He could feed six kids and Mom and Dad. Our extended family still does this same dish the same way 50 years later. It's fast and easy.

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30 Min


30 Min




2 lb
15% ground chuck
1 large
yellow onion
6 slice
velveeta (melty cheese), slice each slice into 4 strips
corn tortillas
corn oil
3 can(s)
15 ounce any brand canned chili

Directions Step-By-Step

Pre-heat your oven to 350 degrees. You will need a 9 x 13 casserole dish. Spray it lightly with non-stick cooking oil.

Brown the burger and the onion in a large frying pan. When meat is totally browned, drain and set aside to cool.
In a 10 inch (or so) skillet heat about 1/4 cup corn oil.
Using tongs, fry one tortilla at a time in the oil for about 3-5 seconds on each side. If the tortilla starts to bubble up and harden you’ve fried it too long. Keep it limp.
Note: The tortilla will be very hot after it is fried. I keep a small bowl of ice water nearby or leave the cold water trickling in the kitchen sink to cool my fingers. You’ll learn fast how to handle them, lol.
Using the tongs, move the tortilla to a flat surface like a cutting board. Place two tablespoons burger onion mix and one strip cheese on the tortilla, roll it up and place in a casserole dish seam side down. Line them up either way.
My wife Vickie and I do this as a team, one frying the tortillas and one rolling.
Repeat until all the enchiladas are lined up in the casserole dish.
Pour the chili over the enchiladas.
Sprinkle left over hamburger on top. You can also spread some of your favorite grated cheese on top.
Bake about 30 minutes until you think the cheese has melted.
Serve with your favorite hot sauce.

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican
Dietary Needs: Gluten-Free
Collection: Father's Day
Other Tag: Heirloom