From Mary Jo Crouch
HAMBURGER ENCHILADAS
1 lb. (80%
at least) ground beef
1 can (28
oz) Red Enchilada Sauce (mild) or (med)
1 can (4 oz)
Chopped Green Chilies ( I used only 2 Tb)
16-18 corn
or flour tortillas (fits perfect in 9x13 pan, 12 across, 4 on side.)
1 ½ Cups( or
so) shredded Cheddar Cheese
½ onion
chopped
Heat oven to
375 degrees. Spray 9x13 baking dish with cooking spray.
Cook
hamburger 5-7 minutes, like you would do for taco meat. I added garlic salt to pan before frying
meat. I drain it, then add onions. Cook
till onions are done. Stir in ½ cup of enchilada sauce and chiles into your
baking dish.
Spread ½ cup
sauce in Pam sprayed dish. Use about ¼ cup meat down center of each tortilla,
sprinkle with about 1 Tb cheese. Wrap tortillas tightly around filling, place
seam side down. Top with enchilada sauce, but keep out maybe ½ cup for heating
up to add later at table. (my preference) Sprinkle with more cheese and maybe
some more. We like cheese!
Bake 20 to
25 minutes. Let stand 5 minutes before serving.
Enjoy!
Original
recipe calls for 2 - 10 oz cans of enchilada sauce. I had a big 28 oz on hand.
So, you can use the original recipe with no extra sauce, it will still be good.
Also, I don’t really measure the cheese. I kind of eyeball it. You just don’t want
to stuff them so much that you can’t roll them tight. Corn tortillas should be
dunk in a separate pan with sauce. Then rolled with fillings and put in dish.
My grandma used to lightly fry them in oil, then dipped in sauce, then added
all the fillings. Its more work and more greasy, but they do taste good! Have
any questions, call me.