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perfect enchiladas

Perfect Enchiladas

by Mark Keady

Shopping List

  • 12 Corn Tortillas
  • 1.25 lbs. ground beef
  • 1 can diced green chilies
  • 1/2 cup diced onion
  • 1 Can Enchilada sauce
  • 2 cups shredded cheese
  • nonstick spray
  • 1 pkg taco seasoning
  • 2 tbsp Olive Oil
  • 1/4 cup water
  • Sour cream (optional)

Instructions

  • Preheat oven to 350.
  • In one pan, saute onion in 1 Tbsp olive oil until translucent.
  • Remove from pan.
  • Brown ground beef with 1 Tbsp olive oil, 1 package of taco seasoning, and 1/4 cup of water.
  • As the beef is finishing, add onion and green chilies. Stir well and heat.
  • The trick to fork tender enchiladas is to steam your corn tortillas for a few seconds before loading them with the meat mixture.
  • You can do this by placing them in a steamer, or even boiling hot water and laying a colander on the pot to steam the tortillas.
  • If you want super consistent and melt-in-your-mouth taco meat, give the mixture a quick pulse in a food processor or chopper.
  • Coat the bottom of a 9×13 casserole dish with a nonstick spray.
  • Drizzle 1/4 cup of the enchilada sauce on the dish.
  • Stuff the center of each shell with 1/4 cup of the meat mixture.
  • Fold edges over and lay in the casserole dish.
  • Repeat until all the meat mixture is used or the casserole dish is full.
  • Cover enchiladas with the remaining sauce in the can.
  • Top with lots of shredded cheese.
  • Cover dish with foil and bake for 20 minutes.
  • Serve with tortilla chips, salsa, sour cream, guacamole, or your favorite Mexican side.
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