Ready in 1 hour
This was my mothers recipe. It is made with ground beef, is easy to make, and simply delicious!!!
"Very delicious and very simple! A new family favorite! (Picture must belong on a different recipe. The picture does not match up with this recipe so don't worry all the green stuff on top or all the red sauce!) I've made the recipe twice. One time as is using ground beef, one time using left-over roast beef that I shredded and chopped. Both were great, I'll be making it again the next time I have left-over chicken or pork. A great everyday recipe that can easily be adjusted to suite family taste."
Preheat oven to 350 degrees F.
Cook ground beef and onion in a large skillet until meat is browned and onions are tender; then drain. Stir in refried beans, salt, and pepper; stir well. Cook meat mixture over low heat for 10 minutes. Heat oil in a small skillet over medium heat until a drop of water instantly vaporizes when placed in the pan. Using tongs, quickly dip corn tortillas in the oil until soft, about 15 to 20 seconds (don't allow them to become crisp). Place cooked tortillas on absorbent towels to drain. Spoon about 1/3 cup meat mixture onto each tortilla, top with some tomatoes and roll up tightly. Place rolled tortillas, seam down, in a lightly greased 9- by 13-inch baking dish. Pour cheese sauce over top. Bake in a 350 degree F oven until hot and bubbly, about 20 to 25 minutes. Garnish with sliced ripe olives, if desired.
To make cheese sauce:
Melt butter in a medium sauce pan, blend in flour and seasonings. Cook over low heat till smooth and bubbly. Remove from heat. Stir in milk and enchilada sauce. Return to heat and bring to a boil. Add olives, pepper sauce and cheese. Stir until cheese melts.
For a nice variation on my mothers recipe, when preparing the meat mixture for the filling, I will sometimes add one undrained 4-1/2 ounce can of diced green chili peppers along with the refried beans.
If desired, an easier, less messy, and healthier way of softening the tortillas this is to spray or lightly brush both sides of them with regular cooking oil (commercial cooking sprays work fine). Then place them (6 to 12 at a time) in a plastic tortilla warmer, or wrap them in a tea towel, and microwave for 30 to 60 seconds on high, or until they are very hot and pliable.
tcolter 2d 22h ago
robbgriffin 1y agoThese were good. May cut the milk in half next time, a little too creamy. Adding the beans to the meat was a great combo. It would make a good burrito too, just add rice and fixens.
XuanYen 1y agoSuper good! Thank you. I'm making it for my boyfriend's parents tonight.
dmcmil4911 2y agoNeed to put more hot sauce next time
sannerton 2y agoI enjoyed this recipe...especially the sauce. I might spice up the meat a little more in the future. Overall very good.
mlesher1 3y ago
lisamnmama 3y agoRecipe made 14 corn tortilla sized enchis, so I froze half this recipe which was a nice surprise bonus. Served with a cilantro lime rice. I really like the variation to include the cheese in the sauce. One less step in assembling each enchilada!
Shererk 3y agoThanks! It Turned out awesome :) I have some shredded pork that I'm going to try it with too.
Tbarrus 3y agoThis turned out really good! Will definitely make again.
DaddyBlues 3y agoVery delicious and very simple! A new family favorite! (Picture must belong on a different recipe. The picture does not match up with this recipe so don't worry all the green stuff on top or all the red sauce!) I've made the recipe twice. One time as is using ground beef, one time using left-over roast beef that I shredded and chopped. Both were great, I'll be making it again the next time I have left-over chicken or pork. A great everyday recipe that can easily be adjusted to suite family taste.