Mmmmm....beef enchiladas! This is a very simple way to make beef enchiladas. I'd like to try to make chicken enchiladas but my husband really likes the beef ones, so I just keep making them! I got this recipe from my husband's grandpa and it's definitely a keeper! It's a great standby and my husband can't get enough. Plus we usually have enough leftovers for both of our lunches the next day!
Beef Enchiladas:
1 lb. ground beef (turkey, pork, chicken)
1 package of 8 tortilla shells, I use fajita size
1 sm. can corn
1 sm. can tomato paste
1 packet enchilada seasoning
8 long slices of montery jack cheese
1/2 cup shredded cheese (I had cheddar and colby jack)
OPTIONAL: can enchilada sauce, extra cheese
Make enchilada sauce from seasoning packet, tomato paste, and water according to packet directions. While enchilada sauce is simmering, completely cook and drain ground beef.
Add a few spoonfuls of enchilada sauce to ground beef, enough to coat beef completely. Add corn to taste (I add about 1/2 normal can of corn or 1 small can of corn) then add shredded cheese and mix well.
Warm tortilla shells about 30 seconds in microwave to soften. Spread enchilada sauce on bottom of 9x13 pan to prevent sticking. Spread enchilada sauce on one side of tortilla shell then place a large spoonful of meat mixture in middle of tortilla. Fold one side of tortilla over meat mixture, then fold both ends in, and fold one more time (like a burrito fold).
Place enchiladas in pan, seam-side down. Cover all enchiladas with remaining enchilada sauce (use extra can of enchilada sauce if needed). Place one slice of montery jack cheese on each enchilada and sprinkle with any extra shredded cheese. Bake at 350 degrees for 20 minutes or until bubbly. I serve mine with sour cream and spanish rice!
1 lb. ground beef (turkey, pork, chicken)
1 package of 8 tortilla shells, I use fajita size
1 sm. can corn
1 sm. can tomato paste
1 packet enchilada seasoning
8 long slices of montery jack cheese
1/2 cup shredded cheese (I had cheddar and colby jack)
OPTIONAL: can enchilada sauce, extra cheese
Make enchilada sauce from seasoning packet, tomato paste, and water according to packet directions. While enchilada sauce is simmering, completely cook and drain ground beef.
Add a few spoonfuls of enchilada sauce to ground beef, enough to coat beef completely. Add corn to taste (I add about 1/2 normal can of corn or 1 small can of corn) then add shredded cheese and mix well.
Warm tortilla shells about 30 seconds in microwave to soften. Spread enchilada sauce on bottom of 9x13 pan to prevent sticking. Spread enchilada sauce on one side of tortilla shell then place a large spoonful of meat mixture in middle of tortilla. Fold one side of tortilla over meat mixture, then fold both ends in, and fold one more time (like a burrito fold).
Place enchiladas in pan, seam-side down. Cover all enchiladas with remaining enchilada sauce (use extra can of enchilada sauce if needed). Place one slice of montery jack cheese on each enchilada and sprinkle with any extra shredded cheese. Bake at 350 degrees for 20 minutes or until bubbly. I serve mine with sour cream and spanish rice!
Sorry the pictures suck, it was dark out by the time I made these
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