Most people that have eaten homemade enchiladas will agree they like them much better than restaurant style enchiladas. It can be frustrating while learning to make enchiladas to get the taco shell the right consistency so the shell doesn't break while you roll it or get too soggy you can't remove it from the sauce with the tongs. If the shell does crack while rolling it, you can still leave it the way it is, the cheese put on top after they are done will hide it.
Ingredients
- 1 package of soft corn taco shells (yellow or white)
- 1 pound of ground chuck or ground beef
- 3 cans of enchilada sauce
- 1 large bag of shredded cheddar or mexican shredded cheese
- 1 package of taco seasoning
- 8" x 12" baking pan
- kitchen tongs
Preparation
- Pour shredded cheese in to a large mixing bowl; it will be easier to grab the cheese when you need it.
- Brown ground beef in a skillet. When approximately half of the meat is browned, add taco seasoning and continue cooking until all meat is browned. Drain excess grease from pan and set hamburger aside.
- Pour enchilada sauce in a deep skillet and turn on medium, stirring frequently, until sauce begins to bubble. Do not let the sauce get too hot or it will begin to pop and can burn you, or it will begin to stick to the bottom of the skillet, adjust temperature on stove as needed. Keep sauce hot on the stove.
- To make it less messy while making the enchiladas, set the baking pan next to the skillet with the enchilada sauce. Put one taco shell in the enchilada sauce, press down with the tongs so it is completely submerged, remove after 2 seconds with the tongs, flip the taco shell over, submerge the other side and remove. Place shell in baking pan.
- Spoon hamburger meat on to the enchilada soaked taco shell and sprinkle as much cheese as you want. The easiest way to "roll" an enchilada is to roll it away from you so you can use the side of the baking pan. Begin by folding the edge nearest you and roll it up.
- Roll as many enchiladas as you would like in the pan. When you are done with the number of enchiladas you desire, drizzle more enchilada sauce over them. If you have more hamburger meat, distribute the rest on top of the enchiladas, and finish by sprinkling cheese over the enchiladas.
- Bake in the oven at 325 degrees for about 20 minutes and serve.
You can skip the beef in the recipe and prepare the same way with cheese or add chicken if you like. If rolling the enchiladas are too difficult, you can also prepare the shells the same way, and instead of rolling them, layer with shells, meat, cheese, shell and cheese to make an enchilada casserole. For another twist on the enchilada, add olives or sour cream after the enchiladas are served.
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