Sorry for the late post this week, it’s been a hectic one trying to get everything in order before spring break (and my interview in Kansas City!) The other night I did have time to whip up a batch of enchiladas though and these have been feeding me all week – along with a meal or two from my waitressing job at the Sports Page. These are very simple and take about 30 minutes to make.
- 2 cans enchilada sauce – I picked the medium flavor since I’m a bit of a pansy with spicy food.
- 1 lb ground beef
- 1 bag Mexican cheese
- 6 inch flour tortillas – I used six, but it depends on how full you fill the enchiladas.
- Preheat the oven to 375º
- Brown the ground beef in a large skillet. Strain.
- Add 3/4 a can of enchilada sauce and a big handful of Mexican cheese to the ground beef. Heat in the skillet until the cheese is melted.
- Spoon the meat into a tortilla, roll and place seam side down in a 9×13 inch pan (make sure to grease the pan to prevent sticking)
- Pour the rest of the enchilada sauce and cheese on top of the rolled enchiladas
- Bake enchiladas for 12-15 minutes (until cheese is melted and everything’s nice and hot)
- Enjoy 🙂
Like I said before, these make great leftovers, so even if you’re cooking for one, don’t be afraid that you’re making too much food.