Tex-Mex Enchiladas recipe
Ingredients
1. Tortillas: 8-10 corn tortillas
2. Meat Filling:
– 1 pound ground beef (or ground turkey, chicken or beans for alternatives)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 packet taco seasoning (or homemade blend)
– 1/2 cup shredded cheese (Cheddar or Monterey Jack)
3. Enchilada Sauce:
– 1 can (10 oz) enchilada sauce
– 1/4 cup water
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper, to taste
4. Toppings:
– Shredded cheese (Cheddar or Monterey Jack)
– Diced tomatoes
– Diced onions
– Sour cream
– Sliced black olives
– Chopped cilantro
– Jalapeños or hot sauce (optional)
Instructions
1. Prepare Meat Filling: Cook ground beef in a skillet until browned, breaking into small pieces. Add onion, garlic and taco seasoning. Cook until onion is translucent.
2. Assemble Enchiladas: Dip tortillas in enchilada sauce to coat. Fill each tortilla with meat mixture and roll up. Place seam-side down in a baking dish.
3. Pour Enchilada Sauce: Combine enchilada sauce, water, olive oil and cumin. Pour over rolled tortillas.
4. Top with Cheese: Sprinkle shredded cheese over enchiladas.
5. Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes or until cheese is melted and bubbly.
6. Serve: Top with desired toppings.
