Ingredients
1 lb. ground beef
1- 17.25 oz. jar enchilada sauce
2 c. shredded cheese
10 - 12 6 inch corn or flour tortillas
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Mild fruity dried chile — red enchilada sauce, carne adovada
Pure ground ancho — sweet-earthy for mole, enchilada, chili
Ground New Mexico red — enchilada sauce, carne adovada
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Mild fruity dried chile — red enchilada sauce, carne adovada
Pure ground ancho — sweet-earthy for mole, enchilada, chili
Ground New Mexico red — enchilada sauce, carne adovada
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Preheat oven to 350 degrees. Brown beef, drain and pour into saucepan. Stir in 1/2 c. sauce and 1 c. cheese. Warm tortillas according to package directions. Spread 1/2 c. sauce in 9 inch x 13 inch baking dish. Spoon about 2 Tbsp. meat mixture down center of tortilla. Roll up and place seam-side down in baking dish. Repeat with remaining tortillas. Top with remaining sauce and cheese. Bake 20 minutes or until cheese is melted. Makes 10 - 12 enchiladas.