Chili (click here for recipe)
Enchilada Sauce (click here for recipe)
20 Corn Tortillas
1 cup Cheddar Cheese
1 cup Velveeta
Grate 1 cup Velveeta cheese and 1 cup Cheddar cheese and then mix them together. Set aside in refrigerator.
Next you will want to soft fry the tortillas. If you skip this step, your Enchiladas will be absolutely horrible, microwave or not. (Well I skip this step for making layered Enchiladas and they came out good. -- Rick) To soft fry the tortillas, put 1/4 of an inch of corn oil into a frying pan. Then place it on a burner set on medium high. It will take a few minuets for it to heat up. Once it is heated up drop a tortilla in the oil for 5 seconds. Then flip it over, let the other side cook for 5 seconds, and then remove it from the frying pan. Now blot the grease off using a paper towel. You will need to soft fry around 20 of these.
We will take you through assembling the first beef enchilada. Start by dipping a soft fried tortilla into the enchilada sauce. Now place that tortilla on a plate. Use a different plate than the one you will serve it on otherwise your presentation will be a huge mess. Then place 1/4th cup beef, 1/4th cup cheese and 1 Tablespoon chopped onion on the tortilla. Then roll the beef enchilada up tightly. Take the rolled enchilada and slide it onto the serving plate. Alternately you can created layered enchiladas by alternating with meat, torillas, cheese, onions, and sauce. Continue layering until the pan is full.
After you are done making the enchiladas top them off with more beef, cheese, onion, and about 3 to 4 large spoonfuls of enchilada sauce.
Bake at 350 degrees until they are well melted and starting to brown slightly. For stacked enchiladas it might be about an hour.
Other Info (pictures, nutrition, etc)
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