I love enchilada's
Of course, I have a 4 and 7 year old that I practically have to force feed to get them to eat anything.
So, the first time I made them for them, they didn't eat them ( dad, these are tooooo spicy!~whine )
Since they can't handle the MILD enchilada sauce from the grocery store ( and I'm not all that big on spicy stuff, but the Mild sauce I get is just enough to make the food qualify as Mexican ), I have substituted half of my precious sauce to "water" down the mix.
1/2 pound Ground beef
2 cups Mexican shredded cheese ( the stuff with the tiny specs of jalepeno peppers )
1 jar mild salsa
1 small jar mild enchilada sauce
1 medium onion ( if I remember )
1 TUB of sour cream
Brown the meat and cut the onion into personally approved slices and cook with meat.....drain. Always drain!
On medium heat, throw in can o' salsa and simmer for 15 minutes to boil off excess liquids.
throw 3/4's of the cheese in the mix with heat off and scoop into tortilla wraps.
I usually get 6 to a pyrex pan ( large ). Open can of E. sauce and liberally pour across top of wrapped and packed enchiladas.
Sprinkle remaining cheese on the top, throw in oven preheated to 375 for 15 minutes, pull and let cool for a few and serve with a healthy dollop of sour cream on top. Shredded lettuce and diced tomatoes on the side compliment it nicely and add color to the dish. Enjoy!
These are pretty good as leftovers in the 'wave for a minute although you lose the crispness of the baked tortilla.
Who's got a variation for me to try?
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