Since @firemonkey s posting recipes, I thought I’d share one too. I listed the brands that I use, but you could substitute if you wanted. I wrote out very specific instructions, so it may seem long, but it’s just that way to help those don’t know their way around a kitchen.
1 lb. ground beef
1 can Hormel chili, no beans
1 16 oz. box of Velveeta
12 Mission flour tortillas
Colander
Cheese grater
Skillet
8 or 9" glass baking dish
Pam baking spray
- Preheat oven to 350*.
- Spray Pam baking spray into baking dish and set aside.
- Brown the beef in a skillet over medium heat. Drain excess grease using colander.
- Return beef to skillet, and reduce temperature to medium low. Pour chili into skillet with beef. Once chili mixture is simmering, remove from burner.
- Place one tortilla in baking dish. Add about 1/4 cup of chili mix to center of tortilla, making sure to spread it the full length of the tortilla. You can use more or less depending on how meaty you want your enchiladas to be.
- Roll tortilla up so that it looks like a taco and place it at the edge of the baking dish.
- Repeat step 5, placing each new enchilada next to the last until all but 1/3 cup of chili mix remains in the skillet.
- Spread the remaining chili mix onto the top of the enchiladas.
- Grate about half of the block of Velveeta cheese. Sprinkle it on top of the enchiladas. If you would like more cheese on them, add more. The more cheese, the better they are!!!
- Bake until all of the cheese is melted.
- Congratulations! You are now officially a gringo! Enjoy your enchiladas!