Thursday, July 5, 2012

Easy Enchiladas


Andy was in the mood for a spicy dish the other night so he whipped up a pan of enchiladas and I fixed a salad to serve with it. Years ago, one of my co-worker's submitted his Mother's enchilada recipe for our Recipe Planner. He thought her recipe was the best. After fixing it for my family several times, I have to agree with him!

INGREDIENTS:
  • 1 lb. ground beef
  • 2 (8 oz.) cans enchilada sauce
  • 1 medium onion
  • 1 lb. grated cheese
  • ¼ cup chopped green olives
  • 2 T. hot picante sauce
  • 1 tsp. chili powder
  • ½ tsp. paprika
  • 1 tsp. ground cumin
  • ½ tsp. red pepper
  • ½ tsp. black pepper
  • 1-1/2 tsp. salt
  • ¼ tsp. garlic powder
  • 1 dozen corn tortillas
  • Sour cream
DIRECTIONS:
Soften tortillas in microwave for 30 seconds or in conventional oven for 2 minutes. Pour one can of the enchilada sauce into a bowl and dip each of the softened tortillas into the sauce for a few seconds. Put tortillas aside and make the meat filling. Brown ground beef and onion in a medium skillet, then add the remaining ingredients, except the grated cheese and sour cream.

Use ¼ cup of the meat mixture and 2-3 tablespoons cheese in each tortilla. Roll up and place each enchilada side by side in a 9”x13” baking dish. If any meat mixture is left, pour it over the top of the enchiladas. Pour the remaining enchilada sauce and grated cheese over the enchiladas.

Bake at 375 degrees for 25-30 minutes. Top with sour cream, extra picante sauce or guacamole if desired.

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