My Mom's Enchiladas Recipe
Crowd pleasing and rich!
Ingredients
- 1.3 pounds grass fed hamburger
- 24 oz jack and cheddar cheeses (more or less, depending on preference)
- 2.25 oz chopped olives
- 3 cans enchilada sauce my mom likes the old el paso brand because she needs it to be less spicy so it's more of a crowd pleaser
- 1 dozen corn tortillas
- Vegetable oil for frying tortillas (or your frying oil of choice)
Instructions
- Fry hamburger with some garlic, onion and chili powder (like taco seasoning)
- Scoop hamburger out with a slotted spoon so the grease drains off, put cooked hamburger in a bowl.
- Add about 2/3 of the cheese (16oz) and the olives to the cooked hamburger and mix them.
- Add 1/3 of a can of enchilada sauce to the hamburger cheese mixture.
- Lightly fry the corn tortillas in vegetable oil or your frying oil of choice.
- Rest fried corn tortillas on paper towels (create layers) to drain the oil.
- Time to assemble the enchiladas! In the baking dish you're going to bake in, pour enchilada sauce on the floor of the pan. Then take the tortilla, slap it into the bottom of the pan and flip over (mom says "You're gonna get gooky"). Put a a couple dollops of the hamburger mixture in the middle of the tortilla, enough to fill the enchilada to an inch from the end. 2.5 tablespoons or so? You'll figure out what fits well when you roll the first couple up. Keep adding sauce as you go along because the tortillas gobble up the sauce.
- Roll up the enchiladas so the tortilla edge part is on the bottom of the pan. a 9x13 pan will hold a dozen. 8 down one side and 4 going the opposite direction.
- Cover the enchiladas with the rest of the cheese. If you're not baking tiil the next day don't put the rest of the sauce on it til the next day. If you're transporting it before cooking bring the sauce with you and pour it on right before it goes in the oven.
- Bake at 350 for 30-40 minutes.