Mexican Enchiladas

November 21, 2020  Online Recipe Guide Avatar
1 pkg corn tortillas (24 to 36 size pkg)
about 2 cups cooking oil (for cooking tortillas, they soak up a lot of oil)

2 to 3 lbs lean hamburger meat
2 pkgs taco seasoning mix
1 small can sliced olives
1 large can and 1 small can enchilada sauce
2 large pkgs shredded cheese (we used the fiesta blend from wal-mart)
sour cream
diced avocados (optional 

First things first, you MUST cook your tortillas in the oil first or they will split apart and not roll easy, even if just put in the sauce to soak, they are not flexible enough. Start by heating oil in the skillet on medium heat, needs to be really hot, lay 1 tortilla at a time in the hot oil and watch till the tortilla just starts to bubble then turn over and cook other side, process takes about 20 to 30 seconds per tortilla, remove tortilla and drain on plate of well lined paper towels, repeat this process till all tortillas are cooked, set aside. Brown hamburger meat till good and crumbly, then add a little water and simmer with the taco seasoning till really tender, (we also like to put our meat in a food processor to make meat like the consistency of taco bells)

Pour enchilada sauces in a big bowl, we arrange our ingredients in a assembly line, makes it much easier to do. (tortillas, sauce, pan for cooking enchiladas, meat) Start by taking tortilla and dipping into sauce, (well coated) let drip off excess, place on cooking sheet, add app. 2 tblsp of cooked meat, roll up and put seam side down on pan, repeat this process till all tortillas are gone, or you run out of meat. Pour some of the sauce over arranged enchiladas, top generously with cheese, add olives and bake at 350 till heated through and slightly brown, let set about 15 minutes before serving.


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