Tweet
This is a never fail, tried and true recipe for Enchiladas. When I am in the cooking moda, I generally make a double batch as these freeze like a dream and oh so handy to have on hand.
Easy Enchiladas
2# ground beef
1 medium onion, chopped and sauted
salt/pepper
1 can cream of tomato soup
1 can cream of mushroom soup
1 large can enchilada sauce
1 package 8 inch tortillas (i use flour)
2 cups grated co-jack cheese
Preheat oven to 350*. Grease a 9x13 pan.
Brown the ground beef in a skillet, seasoning well with salt and pepper. In a separate skillet, caramelize onions. I think caramelizing the onions separately is what gives them the great flavor! Add the onions to the ground beef and mix well. Meanwhile, in a medium saucepan heat the soups and enchilada sauce. Pour into a flat dish. Dip a tortilla in the sauce, covering both sides. Place in a plate. Top with a portion of the ground beef mixture, and roll, placing seam side down in the pan. Continue until all meat mixture is gone. Pour remaining sauce over enchiladas. Top with grated sheese. Bake for 30 minutes.
Freeze any leftovers!
I serve this with:
Mexican Spoon Bread
1 can yellow cream style corn
1 cup shredded cheddar cheese
4 oz can chopped green chilies
2 TBS. vegetab;e oil
1 cup milk
1/2 cup yellow cornmeal
2 eggs
1/2 tsp. each salt and pepper
Preheat oven to 350*. Beat the eggs and add the milk and oil. Add the cornmeal, corn, chilies, seasonings and 3/4 of thecheese. Mix well and [our into a greased eight inch square casserole dish. Sprinkle with remainng cheese aand bake about 45 minutes.
Easy Enchiladas
2# ground beef
1 medium onion, chopped and sauted
salt/pepper
1 can cream of tomato soup
1 can cream of mushroom soup
1 large can enchilada sauce
1 package 8 inch tortillas (i use flour)
2 cups grated co-jack cheese
Preheat oven to 350*. Grease a 9x13 pan.
Brown the ground beef in a skillet, seasoning well with salt and pepper. In a separate skillet, caramelize onions. I think caramelizing the onions separately is what gives them the great flavor! Add the onions to the ground beef and mix well. Meanwhile, in a medium saucepan heat the soups and enchilada sauce. Pour into a flat dish. Dip a tortilla in the sauce, covering both sides. Place in a plate. Top with a portion of the ground beef mixture, and roll, placing seam side down in the pan. Continue until all meat mixture is gone. Pour remaining sauce over enchiladas. Top with grated sheese. Bake for 30 minutes.
Freeze any leftovers!
I serve this with:
Mexican Spoon Bread
1 can yellow cream style corn
1 cup shredded cheddar cheese
4 oz can chopped green chilies
2 TBS. vegetab;e oil
1 cup milk
1/2 cup yellow cornmeal
2 eggs
1/2 tsp. each salt and pepper
Preheat oven to 350*. Beat the eggs and add the milk and oil. Add the cornmeal, corn, chilies, seasonings and 3/4 of thecheese. Mix well and [our into a greased eight inch square casserole dish. Sprinkle with remainng cheese aand bake about 45 minutes.