Cheesy Enchiladas

This is another recipe that my husband came up with.  We love it.  You may say that they are more like burritos, but since we bake them we call them enchiladas.

Cheesy Enchiladas
2lb hamburger
1 cup chopped onion
1 (4oz) can green chilies
1 (10oz) can mild green enchilada sauce
1 (19oz) can mild red enchilada sauce
1 cup shredded sharp cheddar cheese*
1 cup shredded cheddar jack*
¼ cup picante sauce
~8 medium tortilla shells
4 cloves garlic

Cook  (preheat oven to 350°F)
1. Chop onion and garlic
2. Brown hamburger, season to taste
3. Add onions, cook until translucent
4. Add garlic and chilis, cook for 1-2 more minutes
5. Turn burner down to low
6. Add picante sauce, ½ can green sauce and ¼ can red sauce
7. Add ½ cup sharp cheddar and 1 cup cheddar jack, stir until melted
8. Set aside off heat

1. Coat bottom of 13×9 baking dish with red sauce (~¼ cup)
2. Spoon about ¼ lb of meat mixture onto a tortilla shell, ~8 times and place into baking dish.
3. If any meat remains, sprinkle over top
4. Cover with remaining red sauce, use spatula to coat so no tortillas are bare
5. Use all remaining cheese to cover top
6. Cover in foil
7. Bake for 20 minutes
8. Remove foil and cook for an additional 10 minutes until cheese is slightly browned
9. Let cool at least 10-15 minutes before serving
10. Enjoy!

*You could also substitute sharp cheddar and cheddar jack for a mexican blend cheese, which is what we usually use.


5 thoughts on “Cheesy Enchiladas

  1. Pingback: Menu February 26th – March 3rd | Tales of a Transplanted City Girl

  2. I made cheesy enchiladas recently but instead of making individual enchiladas I made it like a lasagna. sauce, meat, cheese, tortilla, sauce, meat, cheese, tortilla, etc. Was really good ( I ❤ enchiladas) and it was easy to cut and eat for the kids. PLUS! Just like a lasagna it tightened up in the fridge over night so it was great for leftovers.

    Crap…now I'm hungry…

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