These enchiladas are (1) Easy (2) delicious (3) soo good! (4) did I say easy?. They are tripple Hubs approved. As well a family approved - Mom, Bro and Mom's Fiance approved! (Carrie and Nicole...girls next time you shouldn't be so late for dinner ;) hehe)
Now there is no exact recipe, this is jsut the best guess as to the exact process I use when I make them. I'm sure there have been more precise, but that wouldn't make these as easy as they are....These are my go to crowd pleaser! 15 minutes prep/cooking. And then about 20-30 in the oven. Wham bam thank you ma'am!
What you need from the store:
- One Large can of Green Enchilada Sauce - 28 oz can
- 1 package of ground beef (I select ones that around 1-1.25 lbs and 90/10)
- 1 package of Chorizo (equal to about 16oz)
- 1 pack of flour tortillas (I use the super generic & basic Mission brand- the ones that are about 10'')
- 1 large bag of Mexican style shredded cheese
-Refried Beans, Rice, Sour Cream and Salsa for serving.
Grocery Store version, its my favorite.
Our Chorizo. The only one our local grocery supplies and it rocks!!!
It is by the breakfast sausage in our store.
To start: Preheat oven to 350. Brown the ground beef, and Chorizo in pan over med-med high heat, until cooked through.
While the meat is cooking set up a little assembly line for yourself. Open your enchilada sauce, take out a stack of room temp tortillas, and fill a bowl with about half to 2/3rds of the cheese. Also use this time to prep a casserole dish for the enchiladas - but pouring or spooning enough sauce to cover the bottom of the dish.
Now its time to build the enchiladas. Now we make large enchiladas in our house. One with some rice and beans will fill you to the brim! Step one - Tortilla, then meat. Scoop enough meat to comfortably fill you hand.
Then Top with a healthy mound of cheese.
Then you roll them up, and tuck under the end (It will help them to contain your filling and to keep the ends form drying out!) Continue to fill your dish.
You will have plenty of the meat mixture left, it makes about two trays of large enchiladas (this is a 12x8ish pan). Now cover with lots of sauce!!! Make sure to get all around the edges, and in between! No spot uncovered! (Note: You probably won't use all the sauce, I don't, so don't be alarmed. But don't toss it just yet!!!)
Now with just as much cheese! No spots uncovered!!! :) You thank me in about 30 minutes when they are cheesy goodness!
Then toss in the oven, and enjoy a margarita or two while they cook! Et volia mes amis!!!! I don't have a exact time in the oven, about 20 mins in peek are they bubbly and good? Yes, about done and ready to come out...not yet? then leave them in for a bit longer!
Now because they are just that dang good, I didn't snap a picture of what one looks like on a dish because I was about 5 bites in while I realized. Whoops!!! ...but i'm sure you get the idea. Cheesy, meaty goodness! And trust me they are all that and more! Now we eat them with a side of refried beans and rice.
For the rice I have been totally cheating (only bc I ran out of regular cook rice) - I have been using the Trader Joe's frozen brown rice. Cook rice in microwave as directed, and then when it comes out transfer to a bowl and spoon in a few heaping tablespoons of the left over sauce - instant mexican rice!!!
It really doesn't get any easier folks!!! Do you love mexican as much as me?? If so you have to try, these are GREAT!!!!