- 12 White Corn Tortillas
- 1 lb(s) Lean Ground Meat such as pork or beef
- 4 tbsp(s) Fiesta Brand Enchilada Seasoning or other enchilada seasoning
- 1/2 Yellow onion
- 1.5 lb(s) Rat Trap Cheddar Cheese
- 20 fluid oz Water
- 2 tbsp(s) Olive Oil
Tips and Suggestions
If you can get Fiesta Brand Enchilada Seasoning, it is the very best. If not, substitute another brand. If you cannot find Rat Trap Cheddar Cheese, any cheddar that will melt well will do. Velveeta melts too much, so don't use that.
Grate the cheese and put aside until needed.
Heat the oil in a large heavy pan and saute the onion.
Add the ground meat and brown it completely. Add the enchilada seasoning and mix thoroughly.
Let the seasoning powder brown a little as well.
Add the water to create a about an inch of gravy above the meat sauce. You need this much liquid to use to soften the tortillas. The meat sauce will thicken as it comes to a boil. Add water if needed. Salt and pepper to taste.
Reduce the heat and continue to simmer as you assemble the enchiladas. Take the tortillas one at a time and put them into the sauce for about 5 seconds each to soften them. Stack them on a plate until you are ready to roll the enchiladas.
Take a 13 x 9 in glass baking dish to place the rolled enchiladas in for cooking. Put a couple of spoonfuls of meat sauce on the bottom of the pan. Now you are ready to roll the tortillas.
Place about 1/4 cup of cheese on one half of the tortilla. Roll it up and place it in the pan. Continue rolling the enchiladas until you have finished all 12, placing them side by side across the pan. Pour the meat sauce over the rolled enchiladas. Spread the remaining cheese over the enchiladas.
Cover the pan with aluminum foil and bake in a preheated 350 degree oven for 25 minutes. Remove from the oven and let stand for 5 to 10 minutes. Enjoy!