These are not enchiladas, which have a bunch of extra fancy ingredients or combinations of inventive flavors. No, these are fundamental enchiladas, which are not apologetic in cheesiness and short ingredients. That does not say that they are not good – surely they are, their heartfeltness and simplicity completely comforting. It is the enchiladas to which you turn when you want something simple, cheesy, and surely happy for the whole family.
When you take your time to heat your tortillas, your life will be much easier with enchiladas. You can roll it easier and it breaks less. Some recipes will allow you to sprinkle each tortilla quickly, or dunk every tortilla with sauce, but you need not go to this problem. If you wrap the tortillas in a damp towel and stir them up to warm, it will get you all right.
1 lb ground beef
1/2 white onion, diced
3 tablespoons taco seasoning
1/4 cup water
10-14 corn tortillas, warmed
2 cups enchilada sauce
3 cups Cheddar cheese, grated
Sour cream, for serving
Fresh cilantro, for serving
1. Preheat oven at about 375 ° F.
2. Brown the ground beef and onions until the beef are no longer pink in a large skillet over medium heat. Drain excess fat and season the beef with a taco. Add 1/4 c of water and cook until the water has fully reduced. Take out from the heat and set aside.
3. Spread in the bottom of a 9×13- inch baking dish 1/2 cup of enchilada sauce.
4. Put some ground beef and cheddar in a straight line in the center of each tortilla, and roll it tightly.
5. In the baking dish, place the enchiladas side seam. Pour over the top of the enchilada sauce and cover the tortillas. Sprinkles over the rest of the cheese.
6. Bake until cheese is bubbly and melted for about 20 minutes. Serve with cilantro and sour cream.
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