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I love enchiladas! It was the first thing I learned to make in junior high in Home-Ec.
They are really easy to make. I've perfected it since junior high by making it less messy.
Also, I have learned how to make chicken, fish and beef enchiladas since then.
In this recipe, I'll go over both the beef and the cheese versions.
Once you get the hang of it, you can start making your own!
What you need
12 corn or flour tortillas (I use flour tortillas)
1 28oz can of red enchilada sauce
2 cups (16 oz) mozzarella or cheddar cheese
1/2 cup of chopped onions
1/2 cup of black or green sliced olives (optional)
1 small can of sliced mushrooms (optional)
2 cups of beef (optional) If you want to make beef enchiladas
1 packet of taco seasoning if you are making beef enchiladas
1 can of Ro-Tel (diced tomato and green chili mix) if you are making beef enchiladas
If you are making beef enchiladas : Open and drain the can of Ro-Tel. In a medium skillet over medium high heat, brown the ground beef. Next, mix in the taco seasoning and can of Rotel. Drain and set aside.
1) Preheat oven to 350
2) Take a 9x13 glass baking dish and pour a little of the enchilada sauce in the bottom of the dish to cover it.
3) For cheese enchiladas, you will put a handful of cheese in a tortilla and a spoonful of onions and spoonful of mushrooms if you are using them, on top of the cheese. You can also add the olives in this mixture as well.
If you are making beef enchiladas, you will put a little beef, then onions and then cheese on that.
4) Roll you tortillas by folding in the sides first, then rolling bottom to top.
5) Place in baking dish. I like to roll the tortillas in the sauce in the dish making sure it's all covered before working on the next enchilada.
6) After all enchiladas have been rolled, pour the remainder of the sauce onto the enchiladas. Sprinkle the rest of the meat, cheese, onions, mushrooms on top.
7) Cover the enchiladas with tin foil and tent the top a little so the cheese does not stick to the tin foil
8) bake for 20 mins, when done, take out of oven and let stand for 15 mins before serving.
When you take off the tin foil, you can add more cheese and olives to the top.
They are really easy to make. I've perfected it since junior high by making it less messy.
Also, I have learned how to make chicken, fish and beef enchiladas since then.
In this recipe, I'll go over both the beef and the cheese versions.
Once you get the hang of it, you can start making your own!
What you need
12 corn or flour tortillas (I use flour tortillas)
1 28oz can of red enchilada sauce
2 cups (16 oz) mozzarella or cheddar cheese
1/2 cup of chopped onions
1/2 cup of black or green sliced olives (optional)
1 small can of sliced mushrooms (optional)
2 cups of beef (optional) If you want to make beef enchiladas
1 packet of taco seasoning if you are making beef enchiladas
1 can of Ro-Tel (diced tomato and green chili mix) if you are making beef enchiladas
If you are making beef enchiladas : Open and drain the can of Ro-Tel. In a medium skillet over medium high heat, brown the ground beef. Next, mix in the taco seasoning and can of Rotel. Drain and set aside.
1) Preheat oven to 350
2) Take a 9x13 glass baking dish and pour a little of the enchilada sauce in the bottom of the dish to cover it.
3) For cheese enchiladas, you will put a handful of cheese in a tortilla and a spoonful of onions and spoonful of mushrooms if you are using them, on top of the cheese. You can also add the olives in this mixture as well.
If you are making beef enchiladas, you will put a little beef, then onions and then cheese on that.
4) Roll you tortillas by folding in the sides first, then rolling bottom to top.
5) Place in baking dish. I like to roll the tortillas in the sauce in the dish making sure it's all covered before working on the next enchilada.
6) After all enchiladas have been rolled, pour the remainder of the sauce onto the enchiladas. Sprinkle the rest of the meat, cheese, onions, mushrooms on top.
7) Cover the enchiladas with tin foil and tent the top a little so the cheese does not stick to the tin foil
8) bake for 20 mins, when done, take out of oven and let stand for 15 mins before serving.
When you take off the tin foil, you can add more cheese and olives to the top.