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
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.