Enchiladas

There is nothing like the great taste of delicious homemade Enchiladas. It does take some time to prepare the Enchiladas, but it is worth the time and effort involved.

Utensils:

An oven proof casserole dish

Two frying pans

Kitchen strainer

Paper towels

Kitchen spoon

Kitchen fork

Kitchen Knife

Can Opener

Ingredients:  

Two to three pounds of hamburger meat or ground turkey meat

Three to four cans of Enchilada sauce

One can of Rotel

One small onion, diced

Two packages of shredded cheddar cheese

One package corn tortillas

Vegetable oil for frying the corn tortillas

1 Package Taco Seasoning

Cold Water

Salt and black pepper to taste

If you like your food more spicy, add a splash of hot sauce.

Directions:

Fry the hamburger meat or ground turkey meat, add the onion, the can of Rotel, and the seasonings. Drain the hamburger mixture when it is cooked. In another frying pan, add a good amount of vegetable oil so that the corn tortillas can be fried. Fry each corn tortilla in the oil, on medium-low heat for just a few seconds. Place on a plate on paper towels, stacking them, and layering them on the plate with the paper towels.

Lightly grease your oven proof casserole dish. Set aside. Take one of the fried corn tortillas and spoon about two to three tablespoons of the meat mixture onto the corn tortilla, and about a tablespoon full of shredded cheddar cheese, and one teaspoon full of the canned Enchilada sauce. Now, gently, roll up the corn tortilla burrito style. Continue in this fashion until all of the ingredients for the Enchiladas are gone.

Top the Enchiladas with the remaining shredded cheddar cheese and the rest of the Enchilada sauce. Bake the Enchiladas in a 375 degrees for around thirty to forty minutes, or until bubbly. Let the Enchiladas set at least fifteen to twenty minutes before serving.

Serve these delicious homemade Enchiladas with a tossed salad, and some mexican or spanish rice.