super tasty enchiladas

Name: Super Tasty Enchiladas
Prep time: 30 min
Cook time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: ## FILLING; 2 - pounds ground beef (80/20); 1 - chopped onion; 1/4 cup(s) 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 cup(s) sour cream (low-fat is ok but we go for the gusto); 1 cup(s) taco sauce (mild or spicy - your choice)

(1 RATING)

105 Pinches 1 Photo

Tate Two

Tulsa, OK

Updated on Feb 9, 2012

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!

Rate

prep time 30 Min

cook time 25 Min

method Bake

yield 6 (2 enchiladas each)

Ingredients

FILLING
2 - pounds ground beef (80/20)
1 - chopped onion
1/4 cup 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 cans fire-roasted tomato enchilada sauce
3/4 cup sour cream (low-fat is ok but we go for the gusto)
1 cup taco sauce (mild or spicy - your choice)

How To Make super tasty enchiladas

Step 1

Heat oven to 350.

Step 2

In a saute pan, cook onion until just translucent - about 5 minutes.
Step 3

Add beef, both seasoning packets and water to the onions. Cook on medium/high heat. Stir frequently to disperse ingredients well.
Step 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.
Step 5

Remove the cooked beef and strain to remove the grease. Add 1/2 cup of sauce/sour cream mixture to the beef.
Step 6

Spray a baking pan with PAM. Spoon a thin layer of the sauce over the bottom of the pan.
Step 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.)
Step 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.
Step 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.)
Step 10

Cover the top with cheese.
Step 11

Bake @ 350 for about 20-25 minutes or until the cheese has melted completely on the top and the sauce is bubbling. Enjoy!
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