Description
OK, trying to see if I can pass the test. This is the only recipe I have typed and ready to go so far it is about a year old. That will change. Please let me know via pm if I need to edit measurements or anything. This is from store-bought ingredients and I use more cheese on the top now.
Ingredients
Units
Scale
- 16 corn tortillas
- 1.5 lb ground beef (can substitute)
- 18 oz block of mild cheddar
- 18 oz block of Monterey jack
- 1 small onion (raw)
- 28 oz of La Victoria “Mild” Green Chile Enchilada sauce (I had leftovers but this was the only size the store had in Mild flavor)
- 1 oz of Taco Seasoning (can use your own)
Instructions
- Brown and season the taco meat.
- I brushed oil on one side of each tortilla and stacked them into a grocery store bag 8 at a time.
- Close up the bag and fold it over.
- Heat in microwave for 1 minute and let sit for an additional minute.
- This makes them pliable for rolling. (I highly recommend this over frying)
- Once I could handle the tortillas I laid them out to roll.
- If you have space it is great to lay them all out at once. However, I laid out three at a time.
- I filled every other one differently. 1st tortilla onion/beef/cheese, 2nd tortilla onion and cheese, and so on. Once the dish was full I used a spoon to generously cover each tortilla with green chile sauce.
- Making sure to cover the ends so they would not get crunchy.
- I warmed my oven to 500, as the recipe I followed said to only leave them in the oven long enough to heat through no more than 4 minutes.
- He was right! Any longer and they may have become mushy.
Notes
Prepared, tried, and tested by Rikki from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 1
- Calories: 197
- Sugar: 1.8 g
- Sodium: 558.6 mg
- Fat: 7.8 g
- Carbohydrates: 16.8 g
- Fiber: 2.4 g
- Protein: 15.2 g
- Cholesterol: 40.9 mg
Keywords: Enchilada
