My Beef Enchiladas Recipe

I love making Mexican food and my enchiladas are a recipe I have used for about 45 years I adapted from one I found in the newspaper and my family and friends have always enjoyed. When the kids were little I would make them mild and not so spicy, now we can jazz them up with more spice.  The enchiladas only have 8 main ingredients. And I use a trick to help in preparation so it takes less time in assembling . I use a spray olive oil spray each of the tortillas front and back, then in a stack of 3, them on a cookie sheet, put in a low heat for about 10 minutes at 280°  

Ingredient shopping:

1 can enchilada sauce

1 can tomato sauce

1 can beef gravy

1 can diced green chilies

1 large onion diced

20 pack of corn tortillas or flour tortillas

Mexican Grated Cheese 2 cups

1 tsp of chili powder

1/2 tsp cumin

1/2 tsp garlic powder

Directions:

Lightly spray or brush each tortilla with EVO oil, stack in 3’s on a cookie sheet, place in 280° oven for about 10 minutes until tortilla is warmed through to soften so when wrapping enchilada wont crack

Brown hamburger and add diced green chilies, chili powder, cumin and garlic powder and set aside to cool.

Sauce: To make sauce combine enchilada  sauce, tomato sauce and beef gravy, stir and set aside.

To assemble:

I have all ingredients at hand, I prepare each in order, tortilla, meat, diced onion, about 1 tbsp. sauce and roll. Once you have all prepared, pour remaining sauce, enough to cover each, add grated cheese cover with foil and bake for 350°  for 25 minutes and bubbly. 

Garnishes: Sliced avocado, sour cream, more diced onion, chopped tomato’s and/or salsa or picante sauce

Hint: I have made this recipe with both yellow corn tortilla’s and flour tortilla’s, they are both great. Your preference. Enjoy!!

If you have any questions let me know.

Try my other Mexican Recipes

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