Almost Like Ginger's Enchiladas |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My sister in law Ginger makes the most amazing enchiladas. Her enchiladas are 100% homemade...all the way down to the tortillas (unless she's making them in bulk and then store bought tortillas will have to do). Since Ginger lives over 10 hours away, we don't get to see her very often, and therefore don't get to eat her enchiladas nearly enough. My sister Kathy decided to call her one time to get the recipe from her. This is Kathy's adaptation... not as delicious as Ginger's 100% homemade enchiladas, but a wonderful substitute for the times in between our visits to see Ginger. Ingredients:
1 lb lean ground beef, browned and drained |
3 idaho russet potatoes, peeled and diced |
3 large carrots, peeled and diced |
4 cups shredded mexican blend cheese, divided |
8 burrito-size flour tortillas |
2 (14 ounce) cans enchilada sauce (we use mild) |
salt, to taste |
Directions:
1. Boil diced carrots and potatoes in water until tender. Drain.
2. In a large bowl, mix together ground beef, potatoes, carrots and 2 cups of cheese. Salt to taste.
3. Place the tortillas in between two damp paper towels. Place in the microwave for 15-30 seconds until soft.
4. With a large serving spoon, place one heaping spoonful of meat/veggie/cheese mixture in the center of each tortilla. Roll each tortilla up tightly and place in a 9 x 13 casserole dish. This will be a tight fit, but squeeze them together so they all fit.
5. Pour both cans of enchilada sauce over the enchiladas, making certain each tortilla is covered in sauce.
6. Place in a pre heated 350 degree oven for 25 minutes.
7. Pull from the oven and top with remaining shredded cheese. Place back in the oven and bake an additional 5 minutes, or until cheese is melted.
8. **These freeze very well and are great to pull out and reheat for a quick and easy lunch**.
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