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.