When I first moved out to Utah two years ago for school, I had this ongoing list in my head of "Top 10 Single College-Student Dinners." Unfortunately, I did not write it down, but (for me at least) it included Little Caesar's $5 pepperoni pizzas, Top Ramen with frozen veggies, and beef enchiladas.
This weekend I had the opportunity to roll some yummy enchiladas for a little former-roommate party at our apartment. Thomas encouraged me to take some photos, so here you are:
1 can red enchilada sauce (I used the large can of Las Palmas Enchilada Sauce this time, but Old El Paso would be my top choice)
1 small onion, diced
1 Tbsp. or so of oil
ground beef (you need about 1 lb if using the small can of sauce; I used about 2 lbs with the large can)
spices of your choice; I like some garlic, salt, pepper.
small corn tortillas (about 15, for the larger can of sauce)
approx. 1 1/2 cups of grated cheese (I prefer Monterey Jack)
- Heat a small amount of oil in a frying pan. Add onion pieces and let them cook and soften for a few minutes.
- Add ground beef. Season to your liking and allow to brown.
- Once cooked, drain your meat.
- To the cooked, drained beef, add about half of the can of enchilada sauce and about half of the grated cheese.
- Spoon a bit of this mixture into a corn tortilla**. Roll it up and place it with the overlap down into a lightly greased baking dish. If you use the large can of sauce, like I did, you'll need a 9*13 plus a 9*9.
- Continue filling tortillas and placing them in your baking dish until your filling runs out.
- Pour the remaining enchilada sauce over the rolled enchiladas. Use a spoon or other utensil to ensure the sauce covers as much of the exposed tortillas as possible, as this will reduce dryness. Top with the rest of your cheese.
- Bake for 30 minutes at 350°. Serve with your favorite salsa or guacamole, and perhaps some rice or refried beans!
**Depending on the corn tortillas you are using, you may notice that after sitting in the pan for a moment, they will crack along the top. To remedy this, it is helpful to take individual tortillas, place them into a damp paper towel, and microwave for about 12 seconds before filling and rolling. I used La Banderita brand tortillas this time and did not find this step necessary.
Happy cooking! oxox