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Name: Beef Enchiladas
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 12 oz. mild cheddar cheese grated; 1 dozen corn tortillas; 3 cups vegetable or canola oil; Mexican beef recipe see separate beef recipe; 0.25 cup yellow onion finely chopped; enchilada sauce see separate recipe or store bought

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INGREDIENTS

12 oz. mild cheddar cheese ; grated
1 dozen corn tortillas
3 cups vegetable or canola oil
Mexican beef recipe ; see separate beef recipe
0.25 cup yellow onion ; finely chopped
enchilada sauce ; see separate recipe or store bought

Servings

INSTRUCTIONS

In making the beef enchilada recipe, you are going to heat a frying pan with an inch or two of canola oil, enough to dip corn tortillas into it. The tortillas need to be fully submerged in the oil. Heat the oil on medium heat but be careful not to overheat it. Oil that is smoking is too hot.

Use tongs to hold two corn tortillas and dip them into the hot oil until you see the tortillas bubbling in the oil. As they start to bubble, lift and dip the tortillas 3 times into the oil. The goal is to make the tortillas soft and easy to roll. If they become stiff, it just means you left them in the oil a little too long.

Then dip the tortillas into the pot of warm enchilada sauce to coat. Keep a plate or tray with you to hold under your tortillas to catch any drips.

Now place the sauce-coated tortillas on a plate or tray.

Using a slotted spoon to help drain the grease, add a scoop of hot ground beef to the sauce-covered tortilla. Spread the beef across the tortilla and grab the end of the tortilla to roll it. Bring one end over the meat, about 3/4 of the way over. Tuck the tortilla into the meat and roll it over.

Once rolled, pick up the enchilada with your fore fingers over the seam on the bottom of the enchilada. Let your pinky fingers cover both ends of the enchilada to prevent the meat from falling out.

Place the beef enchiladas in an oven-safe dish. Yes we are still going to heat them again in the oven!

Using a ladle, scoop up some enchilada sauce and cover the enchiladas with it. You want the sauce to run down over the enchiladas and onto the plate. Remember, the sauce is what makes it, so use plenty.

Sprinkle mild cheddar cheese and finely chopped yellow onion on top of the enchiladas.

The onions are optional of course. Bake at 400 until cheese bubbles at edges

NOTES

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Beef Enchiladas

12 oz. mild cheddar cheese grated
1 dozen corn tortillas
3 cups vegetable or canola oil
 Mexican beef recipe see separate beef recipe
0.25 cup yellow onion finely chopped
 enchilada sauce see separate recipe or store bought

In making the beef enchilada recipe, you are going to heat a frying pan with an inch or two of canola oil, enough to dip corn tortillas into it. The tortillas need to be fully submerged in the oil.  Heat the oil on medium heat but be careful not to overheat it. Oil that is smoking is too hot.

Then dip the tortillas into the pot of warm enchilada sauce to coat. Keep a plate or tray with you to hold under your tortillas to catch any drips.

Now place the sauce-coated tortillas on a plate or tray.

Once rolled, pick up the enchilada with your fore fingers over the seam on the bottom of the enchilada. Let your pinky fingers cover both ends of the enchilada to prevent the meat from falling out.

Place the beef enchiladas in an oven-safe dish. Yes we are still going to heat them again in the oven!

Sprinkle mild cheddar cheese and finely chopped yellow onion on top of the enchiladas.

The onions are optional of course.   Bake at 400 until cheese bubbles at edges

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Nutrition

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Serving Size: 1 Serving (180g)
Recipe Makes: 6

Calories: 762
Calories from Fat: 705 (93%)

Amt Per Serving		% DV

	Total Fat 78.3g	104 %
	Saturated Fat 32g	160 %
	Monounsaturated Fat 28.6g
	Polyunsanturated Fat 13.1g
Cholesterol 120mg		37 %
Sodium 1005.2mg		35 %
Potassium 80.7mg		2 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 3g
Protein 14.5g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 762

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