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My Favorite Enchiladas

Servings: 10 -12 enchiladas


For the enchiladas:

  • 1 recipe Mexican Style Meat
  • 3-3.5 cups shredded Pepper Jack or Mont. Jack cheese
  • 10-12 flour tortillas burrito size

For the enchilada sauce:

  • 1 tablespoon olive oil
  • 1/2 cup minced onions
  • 3 cloves garlic minced
  • 3 8oz cans tomato sauce
  • 2 4oz cans chopped green chiles
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • a few splashes of hot sauce to taste optional


  • Preheat your oven to 350 degrees.

For the enchilada sauce:

  • Heat the olive oil in a saucepan. Saute the onions until soft & translucent. Add the garlic & saute for 1 minute. Stir in the tomato sauce, green chiles, chili powder, cumin, & hot sauce (if using). Cook on medium/low heat for 10 minutes, stirring often.

For the enchiladas:

  • Pour a little bit of the enchilada sauce in the bottom of a 9x13 pan, just enough to cover the bottom. Lay out the flour tortillas & spoon in a few heaping spoonfuls of the Mexican Style Meat. Then spoon in a couple heaping spoonfuls of shredded cheese, to your liking. Roll like a burrito & place in the baking dish. Repeat until all the tortillas are used.
  • Cover completely with the remaining sauce. Sprinkle the remaining shredded cheese on top. Bake, uncovered, for 25-30 minutes.