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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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My Mother came up with this recipe because my family loved Enchilada's. We had these often when we were growing up. For a cold winter's night this is a good supper dish to warm the soul! Ingredients:
1 lb ground beef, browned |
1 tablespoon minced garlic |
onion powder or 1/2 cup chopped onion |
salt and pepper |
1 (4 1/2 ounce) can chopped old el paso green chilies |
2 (10 ounce) cans old el paso mild enchilada sauce |
2 (15 ounce) cans wolf brand chili |
corn tortilla |
2 cups shredded colby, monterey jack cheese |
Directions:
1. Preheat oven to 400°F.
2. Spray a 9x13-inch baking dish with cooking spray.
3. Cook ground beef until no longer pink, drain off extra fat.
4. Add onions or powder, garlic, salt and pepper and the green chilies.
5. Cook 5 minutes to blend flavors.
6. Add just enough enchilada sauce to bind beef mixture together.
7. Dip corn tortillas one at a time into the simmering water to soften, only takes a minute or two.
8. Place 1 TBS of the beef mixture off center on the tortilla.
9. Roll tortilla firmly and place into baking pan.
10. Continue until all the meat mixture is gone.
11. Combine the chili, remaining enchilada sauce in a saucepan and heat until just bubbling.
12. Pour chili mixture over the rolled enchiladas making sure to cover the entire pan.
13. Bake for 15 minutes at 400°F; then add the Colby Monterey Jack cheese and bake 10 minutes more for a total of 25 minutes.
14. Serve with chips or salad.
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