Enchiladas - Beef
& Cheese
            INGREDIENTS:
Corn Tortillas
A bit of Vegetable Oil
Ground Beef, browned
Onion, diced
VELVEETA
(or similar cheese)
Enchilada Sauce (homemade or store bought, several
cans)

             DIRECTIONS:
Brown Ground Beef with diced Onions, set aside. In same
sauté pan you will be "warming up" the Corn Tortilla's so
they are easy to roll.
In a baking pan, put a light coating of some no stick spray
(or coat with a very thin layer of vegetable oil) and then put
a large dab of
Enchilada sauce, then add a bit of water
and swoosh around. This will help prevent the Enchiladas
from sticking to the bottom of the pan. When you put your
Enchiladas in the pan, shake around so the sauce on the
bottom gets underneath the Enchiladas.




















Put some Enchilada sauce into a plate. Coat both sides of
the Corn Tortilla. Then under medium high flame, with a
dab of Vegetable Oil in the sauté pan, quickly
(a matter of
seconds!!)
heat up both sides, using tongs to turn over. If
you heat them up too long they will fall apart. The thing to
remember is you just want to "heat/warm" them up.
Before frying, have some slices of Velveeta Cheese ready. I
know, I know, you might be thinking, "Velveeta???!!!??"
I've experimented with several different types of Cheese,
and Velveeta really is the secret ingredient!! (I asked a
Mexican Chef)



































































I use 2 Tortillas per Enchilada. After frying, plate carefully
one on top of the other. They will be hot, and you have to
move fast.
Stuff with the Ground Beef mixture and top with Cheese. OR
if you just want Cheese Enchiladas, just put a couple skinny
slices of Cheese inside.
Roll loosely closed, and place "seam" side down inside
baking pan. Pour a bit on Enchilada sauce over each one.
Top with more slices of Cheese and bake till Cheese melts.
You can also top with slices or shredded Mexican Cheese
too if you want.  
Serve with Refried Beans and
Spanish Rice.
Bake in 350*F oven till Cheese melts, carefully
remove each Enchilada with a large spatula to
plate.
NOTE:

Before making the Enchilada's, start
your Spanish Rice. You can get the
recipe here.

So many other recipes, and even
commercials skip the step of "warming
up" the Corn Tortillas, and just say
something like fill up/stuff and roll. If you
DON'T warm up Tortillas they will crack
or plop open, spilling your stuffing all
over.
So it's important to lightly coat the
Tortilla on both sides with Enchilada
sauce and then QUICKLY fry/warm up
on both sides in a NON STICK sauté
pan.
If you did not want the bit of Enchilada
sauce that sticks to the Tortilla during
this process, you can also just "warm"
up/fry in a SMALL amount of Vegetable
Oil.

If you didn't make the big batch of
Homemade Enchilada Sauce and
elect to buy canned in the store make
sure you get enough. In this case
MORE is better. For 6-8 Enchiladas I'd
get at least 3 cans of the sauce
(12-16oz cans), especially if you're
coating the Tortilla's & frying before
stuffing.

If serving with canned Refried Beans, in
that same sauté pan, heat up with a bit
of WATER so it thins out some. Stir
constantly and then plate. Plop a bit of
Sour Cream on top. YUM.
   
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