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Easy Enchiladas

Source of Recipe

Jason, my old supervisor. He was such a cool boss!


Recipe Introduction

This is a fun recipe for the whole family to make. My nieces love to help me make this, because it involves getting messy. They also love to eat it, because it’s something a little different.

List of Ingredients

2 lb – Hamburger meat
1 – Can of refried beans (Mostly I use the regular kind, but if you can find the kind that has sausage in it, it tastes really good. You can use any kind of refried beans you like)
2 – Small cans of green chilies
1 – Small can of sliced black olives
1 tbs – Garlic Powder
½ tbs - Salt
1 – Medium onion (Chopped)
3 to 4 – Cans of enchilada sauce (I use the mild because I’m a wimp, so get the kind of sauce that suits your own taste.)
1 – Package of tortilla shells (You can use the small ones, but I like the big ones)
1 – Package of graded cheese (I use the Mexican blend.)



Recipe

1- Pre-heat oven to 350
2- In a frying pan on medium heat, add the hamburger meat, salt, garlic powder, onion, green chilies and olives.
3- While meat is cooking, open all cans of enchilada sauce and pour it in a sauce pan that will be big enough to hold all the sauce. Then warm it up on a medium/low heat while the meat is cooking.
4- When meat is finished cooking, drain all the grease out, then put back in frying pan, but do not return it to the heat.
5- Empty the refried beans in the meat mixture and stir it all together.
6- Next you will need to get out a cake pan and using a ladle, spoon two or three spoon fulls of the enchilada sauce into the bottom of the pan.
7- Next get a tortilla shell and put it in the cake pan, and coat both sides in the sauce, then move it to the end with one side propped up on the edge.
8- Spoon some of the meat mixture into the center of the shell, so that it is about a half inch wide and goes almost to each end of the shell. Then tuck it and roll it and scoot it all the way to the end of the pan. Repeat this step until the pan is full, and you may have to occasionally add more enchilada sauce as needed.
9- When the pan is full, use a ladle to spoon more enchilada sauce over the top of the enchilada’s to make sure they are well coated.
10- Next sprinkle the whole bag of cheese over the top of the enchiladas.
11- Put it in the oven for about 15 to 20 minutes. The food is entirely cooked at this stage, the only reason you need to put them in the oven is to heat everything up to the same temperature and to melt the cheese, so really you can be the judge of how long you should cook them at this point.


***Hint***
When assembling the enchiladas you will be very hands on and get very messy. It’s best to pre-prep and make an assembly line so that you don’t have to worry about making too big of a mess.

We like to garnish these enchiladas with shredded lettuce, diced tomatoes, and sour cream. My husband adds hot sauce to his, to give it an extra kick.