Serves 27
Directions
- 1Heat a skillet over medium-high heat.
- 2Add 2 lbs of ground beef, a chopped onion, and season with salt, pepper, chili powder, cumin, and dried cilantro.
- 3Once the beef is browned, drain any extra grease and add 1 tbsp minced garlic.
- 4Next, stir in refried beans until incorporated.
- 5In a separate skillet, heat enough oil to coat the bottom of the pan over medium-high heat.
- 6Fry tortillas for about 5 seconds on each side until they start to bubble and place on a paper towel to drain.
- 7Pour two cans of enchilada sauce into a shallow bowl.
- 8Dip cooked tortillas into the sauce.
- 9Add ground beef filling to the center of each tortilla.
- 10Roll them up and place into a greased baking dish.
- 11Pour any remaining sauce over the top of your enchiladas.
- 12Top with Chihuahua cheese.
- 13Bake at 400 degrees for about 10 minutes to melt the cheese.
Ingredients
- 2 lb ground beef
- 1 onion, chopped
- 1 tsp salt
- 1 tsp pepper
- 4 tsp chili powder
- 2 tsp cumin
- 2 tsp dried cilantro
- 2 tbsp minced garlic
- 1 can refried beans
- 30 white corn tortillas
- Oil for frying
- 2 cans (10 oz) enchilada sauce
- Chihuahua cheese, shredded
Equipment
skilletpaper towelshallow bowlgreased baking dish
Tips
- Don't use flour tortillas; fry corn tortillas.
- This recipe makes 27 enchiladas that reheat well for leftovers the next night.
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