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Enchiladas
are easy and fun to make. Mine come out differently every
time! The recipe below is basic and can be easily varied. Mine are
spicy. If you don't like spicy, lighten up on the chili powder or the
peppers. You can use any type of meat. I like to use ground beef or
left over roast for beef enchiladas, but you can also use pork or
chicken. Since I grow a multitude of different types of peppers in the
garden, I use whatever is handy (except haberneros...way too hot!). I
also recommend Old El Paso Enchilada sauce for the recipe below and
canned green chilies. You will need the following and this recipe fills
an 8 in. x 12 in. baking dish.- 1 cup chopped onions
- half cup chopped peppers
- 2 cans Old El Paso enchilada sauce
- 1 small can green chilies
- 6-8 small corn or flour tortillas
- small package of shredded cheese
- lb. of hamburger or chopped roast
- chili powder
- garlic powder
- salt and pepper
Spray your baking dish lightly with vegetable oil and set aside. Brown your hamburger and saute half the onions and all the chopped peppers until the meat is brown. Drain and place in a bowl. To that add your chili powder, garlic powder, salt and pepper to your taste. Drain your green chilies and add half to the mixture. Add half your shredded cheese to that. Mix that together.
Add one can of enchilada sauce to your baking dish. Then, roll the mixture into the tortillas and place into your baking dish seam down. Do not close the ends of the tortillas as the sauce finds it's way inside! Once your enchiladas are placed into the dish, top them with another can of sauce as well as the remaining onions, green chilies and cheese.
Bake uncovered at 325 degrees for 20-25 minutes. Enchiladas can be served with rice and beans. I like a few green onions on the side. Enjoy!