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pkg. corn tortillas
1 lb. of ground meat
1 cup of mexican blend cheese
can of enchilada sauce
1 Tbsp of ground cumin
1 tsp of garlic powder
1 tsp of onion powder
salt and pepper to taste
~preheat oven to 350
~spray glass baking pan with Pam
~brown ground meat and drain fat
~wrap corn tortillas in damp paper towel and microwave for 1 minute..set aside
~season meat with cumin, garlic powder, onion powder, salt and pepper
~stir in a little of the enchilada sauce–just enough to moisten the mixture
~spoon meat mixture and some cheese into middle of tortilla, roll and place seam side down in pan. You should end up with make 9 – 12 enchiladas depending on how much of the mixture you use to fill each tortilla.
tip: I do this in the baking dish for minimal mess
~pour remaining sauce over the enchiladas and sprinkle with cheese.
~Place in oven for twenty minutes.
You can garnish your enchiladas with guacamole, sour cream or salsa. Serve with a side spanish rice and either charro or refried beans.
Until next time,