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Ingredients

  • 1 pkg. white corn tortillas
  • 2 lb. ground beef, cooked with a little salt for taste
  • 4 c. sharp cheddar cheese, shredded
  • 1 white onion, diced, slightly rinsed, drained
  • 2 cans Medium Red Chile Sauce
  • cooking oil

Directions

  1. Set the prepared items aside (meat, onion, cheese) like an assembly line. In a frying pan, pour 3+ teaspoon oil.
  2. Over medium-high heat, cook tortillas for at least 45 seconds to a minute, and place them on a plate covered with napkins to soak up excess oil.
  3. Pour chile sauce into a large pot. Heat over medium to medium-low heat until warmed. Spray a 13 x 9-inch pan with oil, or use a napkin to oil the pan.
  4. Pour ¾ to 1 cup of the sauce onto the bottom of the pan and coat the pan bottom.
  5. Dip tortilla in the sauce to coat, lay flat in pan. Sprinkle a handful of meat across the tortilla in a line.
  6. Layer a handful of onion on top of the beef and sprinkle cheese on top of onion.
  7. Roll one side of the tortilla over the beef, onion and cheese, and gently roll the whole enchilada over onto the other side of the tortilla.
  8. Repeat all of the enchilada instructions until you run out of tortillas. If you have leftover sauce, pour over top.
  9. Top the enchiladas with cheese. Bake at 350 degrees until the cheese is melted.