Monday, September 23, 2013

red enchiladas

New Mexico, sometimes I miss you like crazy. Eating these enchiladas with a side of frijoles was one of those times. Mmm. ¡Viva Nuevo México!

RECIPE: Red Enchiladas

Yield: Two 8x8 pans*
*One will feed a family of 4-5 easily. Freeze or share the second pan! Two in one; hooray! 

1 lb ground beef
1 onion, diced
1 lg can red enchilada sauce
2 c shredded cheddar cheese
1/2 c shredded mozzarella cheese (opt)
10-12 corn tortillas

Brown beef with onion. Drain. Add a bit of the enchilada sauce to the meat.

In a 9x13 pan (or two 8x8s), put down a little sauce. Then fill tortillas and roll, placing the rolls in the pan(s) next. Once the rolled enchiladas are packed in, pour on the remaining sauce. Top with shredded cheese(s). 

Bake at 400F for 15 min or until cheese is melted. Serve warm, and enjoy!

Note: Serve with pinto beans (Rinse and drain, then add s&p and garlic powder, a bit of water, and nuke for 2 minutes... easy!) and top with sour cream. Yum!

No comments:

Post a Comment