Enchiladas were planned this past visit but we didn't get around to them. She offered to make the enchiladas and then freeze them for us, but I told her it was ok. I knew she really wanted to spend time with the kids instead if cooking.
So here it is, 2 weeks later, and I'm finally making them. Not quite like the way my MIL makes them, but still tasty.
1 lb ground beef
1/2 onion, chopped
1 T oil
1 t cumin
1/2 t salt
1/4 t garlic powder
3/4 c cheddar cheese, shredded
20 corn tortillas
1 28 oz can enchilada sauce
- Heat oil and sauté chopped onion until translucent and slightly brown.
- Add ground beef and brown. Drain fat and add salt, cumin, and garlic powder and cook for 2 more minutes. Set aside.
- Heat oven to 425 degrees. Pour 1/3 of a 28 oz can of enchilada sauce into a 13x9 baking pan.
- Heat an iron skillet until smoking, then reduce heat to low. Place a corn tortilla in the center and place a heavy pot on top of the tortilla. Heat for 20-30 seconds, until tortilla is soft and pliable.
- Remove tortilla and place on a plate or cutting board to assemble enchilada. Sprinkle some cheddar cheese and a spoonful of the ground beef in the center of the tortilla. Roll up the tortilla, then place seam side down in the baking pan. Repeat until the pan is full.
- Top with remaining sauce and cheese.
- Bake for 15-20 minutes, or until bubbly. Turn on broiler and place under for 3-5 minutes, or until cheese is bubbly and starting to brown.
- Serve warm.