Beef Enchiladas

 Priscilla's Homemade Beef Enchiladas

A family favorite, my enchiladas have been enjoyed by my family as well as my husband's family. I started using a white queso also in place of the red sauce since not everyone is a fan of enchilada sauce. But either way, it is delicious and can be served alone or with rice and beans!

Yield: 6-9

Ingredients:

1.5 - 2 lb ground beef

6-9 burrito flour tortillas

19 oz old el paso mild red enchilada sauce

1 1/2 cup shredded mexican blend cheese

*optional:

    White salsa con queso

    Rice (for inside enchiladas)

    Green chilis (for inside enchiladas)

White queso enchiladas:

see notes

Instructions:

1.  Preheat oven to 375 degrees Fahrenheit.

2.  In a prepared 9x13 casserole dish, spread enchilada sauce in the bottom, just enough to cover.

3.  Brown the ground beef and drain off any excess fat. (see note) Return the beef to the skillet, add about 1/3-1/2 of the enchilada sauce. Add about 1 cup of the shredded mexican cheese. Stir well and let the cheese melt completely.  Turn the heat off.

4.  On a plate or cutting board, lay out your tortillas. Spread some of the beef mixture in the flour tortilla, not quite in the center. You want it to be toward the side you begin rolling. Start rolling and tuck the sides into it to seal it like a burrito. (If you want it open, feel free to just roll it but be sure you can pick it up and it will fit into your pan. I prefer having them closed to reduce mess.)

5.  Place the rolled tortilla into the casserole dish on top of the enchilada sauce, seam down. Repeat filling the rest of the tortillas, rolling them, and placing in the dish.

6.  Once all the meat mixture is gone or close to gone, spread the remaining sauce over the rolled enchiladas and top any leftover meat mixture. Then generously top off with the shredded cheese.

7.  Bake enchiladas for 17-20 minutes uncovered.

Note:

1.  White queso enchiladas:

1 jar white queso

8 oz ground beef

3 burrito tortillas

3/4 cup mexican cheese

I typically pull some of the browned ground beef out and make both. When I make these, I do not use any red sauce on them. You can use the same beef mixture as above if you like some but not all being made with the red sauce. You also can add about 1/3 of the queso to the ground beef with a little shredded cheese and use that as the beef mixture with no red sauce.

Top off the queso enchiladas with the remaining queso and shredded cheese! 

2.  If adding rice (or any other items) to the inside of the enchiladas, add the additional ingredient after you put the beef mixture on the tortilla. Then roll as above.