Perfect Enchiladas

Shopping List

• 12 Corn Tortillas
• 1.25 lbs. ground beef
• 1 can diced green chilies
• 1/2 cup diced onion
• 1 Can Enchilada sauce
• 2 cups shredded cheese
• nonstick spray
• 1 pkg taco seasoning
• 2 tbsp Olive Oil
• 1/4 cup water
• Sour cream (optional)

Instructions

• Preheat oven to 350.
• In one pan, saute onion in 1 Tbsp olive oil until translucent.
• Remove from pan.
• Brown ground beef with 1 Tbsp olive oil, 1 package of taco seasoning, and 1/4 cup of water.
• As the beef is finishing, add onion and green chilies. Stir well and heat.
• The trick to fork tender enchiladas is to steam your corn tortillas for a few seconds before loading them with the meat mixture.
• You can do this by placing them in a steamer, or even boiling hot water and laying a colander on the pot to steam the tortillas.
• If you want super consistent and melt-in-your-mouth taco meat, give the mixture a quick pulse in a food processor or chopper.
• Coat the bottom of a 9x13 casserole dish with a nonstick spray.
• Drizzle 1/4 cup of the enchilada sauce on the dish.
• Stuff the center of each shell with 1/4 cup of the meat mixture.
• Fold edges over and lay in the casserole dish.
• Repeat until all the meat mixture is used or the casserole dish is full.
• Cover enchiladas with the remaining sauce in the can.
• Top with lots of shredded cheese.
• Cover dish with foil and bake for 20 minutes.
• Serve with tortilla chips, salsa, sour cream, guacamole, or your favorite Mexican side.