One of my favorite Mexican dishes is Enchiladas. One of my previous mother-in-laws taught me how to make them back in the 80’s and I have since changed the recipe up a little bit. One of the biggest differences between her recipe and others made similar is that she used corn tortillas as opposed to flour tortillas. She also layered them in a pie plate layering with a tortilla, meat mixture, tortilla, meat mixture and tortilla. After baking, she would add a fried egg and lettuce before serving. I never understood why she added an egg and I never asked. I just didn’t want mine served with one.
When I first started making them myself I didn’t add the fried egg, nor the lettuce as I didn’t see the need and somewhere along the line I changed up the process as it was cumbersome frying 3 tortillas per prepared pan. Instead I would fry them, roll them up and place in a pan to cook in the oven as shown below.
Yesterday was one of those days I decided to make this delicious pan of awesomeness.
Complete recipe at the bottom of post that you can print/save.
All it takes is hamburger meat, enchilada sauce, corn tortillas, and shredded cheddar cheese.
Fry each tortilla in about 1/2 inch of cooking oil for about 10-15 seconds on each side. Place on paper towels to drain.
Brown hamburger meat, drain excess grease. Add a can of enchilada sauce.
Add 1/2 cup of shredded cheddar cheese, Mix well.
Spoon a portion of mixture into each corn tortilla, roll up and place in pan seam side down.
Add all tortillas to the pan, top with a can of red sauce and additional cheese.
Bake for 20 – 25 minutes. Remove from oven, let sit for 5 minutes. Serve. Add whatever additional ingredients/toppings you would like.
- 1 lb Ground Beef (at least 80%)
- 2 cans Old El Paso Enchilada Sauce (10 oz ea)
- 1 Pkg Corn tortillas
- 1 1½ cups Shredded Cheddar Cheese
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
- In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
- Stir in a can of enchilada sauce and 1/2 cup of shredded cheese.
- Place a spoonful of beef mixture down center of each tortilla. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
- Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving; add toppings as desired.