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pkg. corn tortillas

1 lb. of ground meat

1 cup of mexican blend cheese

can of enchalada sauce

1 Tbsp of ground cumin

1 tsp of garlic powder

1 tsp of onion powder

salt  and pepper to taste


~preheat oven to 350

~spray glass baking pan with Pam

~brown ground meat and drain fat

~wrap corn tortillas in damp paper towel and microwave for 1 minute..set aside

~season meat with cumin, garlic powder, onion powder, salt and pepper

~stir in a little of the enchalada sauce–just enough to moisten the mixture

~spoon meat mixture and some cheese into middle of tortilla, roll and place seam side down in pan.  You should end up with make 9 – 12 enchaladas depending on how much of the mixture you use to fill each tortilla.

tip: I do this in the baking dish for minimal mess

~pour remaining sauce over the enchaladas and sprinkle with cheese.

~Place in oven for twenty minutes.

You can garnish you enchaladas with guacamole, sour cream or salsa.  Serve with a side spanish rice and either charro or refried beans.


Until next time,