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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This enchilada recipe is absolutely yummy. I learned it from watching my mom (who learned it from my Mexican grandmother). Ingredients:
1 lb ground beef or 1 lb ground chicken or 1 lb ground turkey |
12 corn tortillas (slightly stale) |
1 (28 ounce) can red enchilada sauce |
1 medium cooking onion |
4 cloves or 4 garlic, minced |
2 teaspoons olive oil or 2 teaspoons vegetable oil |
5 green onions, sliced (optional) |
sliced black olives (optional) |
1 (8 ounce) bag mexican blend cheese |
1 avocado (optional) |
sour cream or mexican crema |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Heat oil in skillet or small sauce pan over medium heat.
3. Add chopped onion and garlic and sautee until almost clear.
4. Add meat and stir to cook evenly. Break up meat into smaller pieces. Season with salt and pepper (optional).
5. Reduce heat to low and add half of the enchilada sauce, simmer.
6. Heat tortillas until soft.
7. Place the first tortilla in a rectangular baking dish (glass is best). Add meat and sauce mixture and roll the tortilla. Place the enchilada against the side of the pan with the seam facing down.
8. Repeat, placing each enchilada snuggly in the dish, filling up the entire pan. If needed, place additional enchiladas perpendicular to the first row of enchiladas.
9. Pour the remainder of the sauce over the enchiladas. Spread to cover the entire surface area.
10. Sprinkle the desired amount of cheese over the enchiladas. (I recommend the entire package.).
11. Add green onion and sliced olives (optional).
12. Cover with aluminum foil.
13. Bake for 25 minutes or until cheese is melted.
14. Let stand for a few minutes before serving.
15. Garnish with avocado slices and sour cream.
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