Absolutely The Best Enchiladas
ready in: 1-2 hrs
recipe id: 46756
cook method: stovetop
3 pounds ground beef
8 ounces cheddar cheese (grated)
8 ounces mozzarella cheese (grated)
8 ounces Velveeta cheese
1 can Ro-Tel tomatoes with green chilies
36 corn tortillas
2 cans chili (without beans)
1 onion (diced)
1 green bell pepper (diced)
Brown ground beef with green pepper and onion in a large skillet until done. Drain fat; add seasonings to your taste, stir and set aside.
In a large bowl, combine cheddar and mozzarella cheese and mix together real good; set aside.
In another skillet, on medium heat add half the chili and dilute it with a can of water; stir to dissolve chili. Place a single tortilla on top to soften it. Keep a large spatula under the tortilla to lift it out of the pan. Don't leave tortilla in skillet too long because it will fall apart.
Take tortilla out of skillet with the spatula and place it on a cookie sheet or baking pan. Place a tablespoon of the meat mixture on the tortilla, add some grated cheese and roll up.
Do this with each individual tortilla in the same way. You can make an extra pan with equal amounts and freeze for supper another night.
If the chili gets too watery, open up the remaining chili and add to the skillet and again dilute it with a little water.
After all the enchiladas are filled and rolled, melt the Velveeta cheese with the Ro-Tel tomatoes and green chilies (can be melted in the microwave).
Add more meat mixture, if there is any left, on top of the enchiladas in the pan, add more grated cheese and top each enchilada with a tablespoon or more of the Velveeta cheese mixture.
Place the pan of enchiladas in a 350 degree F oven for 15 to 20 minutes; serve.
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