Ingredients
2 lbs - ground beef or ground turkey (shredded beef or chicken may also be used)
1 - 19oz can - Old El Paso Enchilada Sauce (mild or medium)
1 - 10oz can - Ortego Enchilada Sauce (mild or medium)
3 cups - shredded cheddar (or Mexican blend) cheese
1 - small onion diced
6 soft flour tortillas (8 to 9 inches in diameter)
Sour Cream
Ortega Taco Sauce
chopped chives or green onion tops (optional)
Preparation
Pre-heat oven to 375 degrees
In a large skillet or wok, sautee diced onion in small amount of cooking oil until translucent
Add ground meat to skillet and sautee until done
Drain meat and return to skillet
Stir in one half the 10 oz can of enchilada sauce and remove from heat
Place 3 tortillas on a paper plate and microwave for 20 seconds to soften
One at a time, brush tortillas with enchilda sauce (from 10 oz can) and place approx. 2/3 cup of meat on tortilla
Sprinkle small amount of shredded cheese over meat and roll tortilla
Place tortilla, seam side down, at end of 9" x 13" lightly greased oven-proof dish or pan
Repeat the microwave-to-pan procedure until six tortillas are lined up in pan
(note: you can use less meat per tortilla and get 7 or 8 in the pan)
Pour the remainder of the 10 oz can of sauce over tortillas (when are now enchiladas)
Pour the entire 19 oz can of sauce over the enchiladas, distributing it evenly with brush
Cover entire pan of enchiladas with shredded cheese until you see nothing but cheese
Place pan in oven and bake at 375 for 15 to 20 minutes
Serve with sour cream, taco sauce and (chopped chives or chopped green onion tops - optional)
Serves 2-4
While this is a meal in itself, you may serve as a side dish Spanish Rice or Refried Beans, or add guacamole as additional topping
Do-Ahead Note: After cheese is spread on top, pan may be covered with foil and placed in refrigerator for baking later. This dish also reheats well.
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