Basic Enchiladas Recipe
Ingredients
| 3 cups canned enchilada sauce, heated | ||
| 3 cups Ground Beef Filling | ||
| Shredded Beef Filling or meat filling of your choice | ||
| Corn tortillas | 12 (Salad oil) | |
| Onion | 3/4 Cup (16 tbs), finley chopped (Salad oil) | |
| Jack cheese | 1 1/2 Cup (16 tbs) (Salad oil) | |
| Sour cream | 1 1/2 Cup (16 tbs) (Salad oil) | |
Directions
Prepare Red Chile Sauce and Ground Beef Filling; set aside.
Pour oil to a depth of 1/4 inch into an 8- to 10-inch frying pan over medium-high heat.
When oil is hot, cook each tortilla, turning once, just until limp and slightly blistered (about 10 seconds per side).
Add more oil as needed.
Drain on paper towels.
Spread 1 cup of the sauce in a 10- by 15-inch baking dish; set aside.
While tortillas are warm, spoon about 1/4 cup of the filling down center of each and sprinkle with about 1 tablespoon of the onion, if desired.
Roll tortilla around filling.
Place enchiladas, seam sides down, in dish.
Cover with remaining sauce and sprinkle with cheese.
Bake, uncovered, in a 350° oven until hot in center (20 minutes; 30 minutes if refrigerated).
Spoon sour cream over enchiladas and offer garnishes to add
Pour oil to a depth of 1/4 inch into an 8- to 10-inch frying pan over medium-high heat.
When oil is hot, cook each tortilla, turning once, just until limp and slightly blistered (about 10 seconds per side).
Add more oil as needed.
Drain on paper towels.
Spread 1 cup of the sauce in a 10- by 15-inch baking dish; set aside.
While tortillas are warm, spoon about 1/4 cup of the filling down center of each and sprinkle with about 1 tablespoon of the onion, if desired.
Roll tortilla around filling.
Place enchiladas, seam sides down, in dish.
Cover with remaining sauce and sprinkle with cheese.
Bake, uncovered, in a 350° oven until hot in center (20 minutes; 30 minutes if refrigerated).
Spoon sour cream over enchiladas and offer garnishes to add
Chef
