I was introduced to an authentic enchilada and had the pleasure of watching it being made. You can make it with what your family likes, using up some leftovers in the process – beef, chicken, pork, with beans, without beans, hot or mild.
Servings: 12 enchiladasCook Time: 20-30 min
Meat of your choice (browned and drained burger, shredded beef, shredded chicken, shredded pork), about 2 cups cooked if using refried beans or about 4 cups without beans
4 cups Enchilada Sauce (or 2 cans)
2 cups shredded cheese of your choice (cheddar or pepper jack are good choices)
2 cups Refried Beans (or 1 can), optional
12 Flour Tortillas (homemade or from the store)
Heat refried beans if using. Add cooked meat to the beans. Stir in 2 cups (or 1 can) of the enchilada sauce. Mix in 1 cup of the shredded cheese until melted. Turn off heat; set aside.
Step 1 – With the remaining 2 cups (or 1 can) of Enchilada Sauce in a shallow pan or bowl, dip Tortilla Shell in the Enchilada Sauce, both sides, and put on a dinner-size plate.
Step 2 – Spread a couple spoonfuls of Bean & Meat mixture over Tortilla Shell, leaving at least an inch at the top side. Sprinkle a little cheese on top.
Step 3 – Beginning at the bottom, roll up to the top, place in a sprayed pan. I use my big lasagna pan. You could use 2 smaller ones.
Step 4 – Sprinkle remaining cheese on top. If you have any remaining enchilada sauce, you can pour it into the pan, though I don’t usually have any left. Place into a 350 degree oven and bake until cheese is melted, about 20-30 minutes.
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