Wednesday, March 3, 2010

Cheesy Enchiladas

Ok so my weakness... Mexican food! Mmmm I love it! Just thought I'd share this recipe for enchiladas I make. I kinda pulled from other recipes to come up with this one. There's no pictures for this one because A. I didn't think about it and B. It's isn't very pretty. But it tastes really yummy!

Cheesy Enchiladas

Beef Mixture
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
Salt & Pepper to season
1 cup shredded cheese (whatever kind you like- I used mexican blend)

Cook the ground beef, onion, garlic, salt, and pepper until the meat is browned at the onions are tender. Drain. Add the cheese, mix together, and set aside. You can add as much cheese as you like depending on how "cheesy" you want it! I love lots of cheese so I usually add more...

Sauce
8 oz Velveeta cheese
1/2 cup milk
1 can Rotel tomatoes, drained

Combine all ingredients in a saucepan. Melt together on the stove until relatively smooth. Remove from heat and set aside. Resist the urge to get out tortilla chips and use it as dip. Mmmm...

Tortillas
12 corn tortillas
canola oil

While the sauce is melting, pour a small amount of canola oil (about 1/4 cup) in a skillet. Heat over the stove. Cook each tortilla a few seconds on each side in the oil. Be careful not to cook it too long or they get too crispy and you can't roll the tortillas easily. Drain on a paper towel. Add more oil as necessary.

Place some of the beef mixture in the center of a tortilla. Roll into a tube and place seam side down in a baking dish. Continue, using all the tortillas and beef mixture. Pour the sauce over the rolled tortillas. Cover with foil and place in a preheated 350* oven. Bake for 25-30 minutes or until heated through. Remove from oven and enjoy!

This one's a pretty big hit with my family. My dad recommends more seasoning in the meat so you might consider adding some taco seasoning or something for a little kick!

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