It may get a bit messy to make, so I always use paper plates to put the tortilla's on, and have the sliced Cheese and browned Beef ready, as well as a good set of tongs, and some paper towels to wipe up messes.
I DO use a plate to pour a bit of Enchilada Sauce onto, to dip the Tortilla's on.
Ironically, the secret ingredient is VELVEETA!!
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INGREDIENTS:
Corn Tortillas (12 or more)
A bit of Vegetable Oil
Ground Beef, browned (about a 1/2 lb or more)
Onion, diced
VELVEETA (or similar cheese) (at least 16 slices)
Enchilada Sauce (homemade or store bought, several cans), about 4 cups or more
DIRECTIONS:
Brown Ground Beef with diced Onions, set aside. In same saute pan you will be warming up the Corn Tortilla's so they are easy to roll.
In a baking pan, put a light coating of some no stick spray (or coat with a very thin layer of vegetable oil) and then put a large dab of Enchilada sauce, then add a bit of water and swoosh around. This will help prevent the Enchiladas from sticking to the bottom of the pan. When you put your Enchiladas in the pan, shake around so the sauce on the bottom gets underneath the Enchiladas.
Put some Enchilada sauce into a plate. Coat both sides of the Corn Tortilla.
Then under medium high flame, with a dab of Vegetable Oil in the saute pan, quickly (a matter of seconds!!) heat up both sides, using tongs to turn over. If you heat them up too long they will fall apart. The thing to remember is you just want to heat/warm them up.
Before frying, have some slices of Velveeta Cheese ready. I know, I know, you might be thinking, Velveeta???!!!?? I've experimented with several different types of Cheese, and Velveeta really is the secret ingredient!! (I asked a Mexican Chef)
I use 2 Tortillas per Enchilada. After frying, plate carefully one on top of the other. They will be hot, and you have to move fast.
Stuff with the Ground Beef mixture and top with Cheese.
OR if you just want Cheese Enchiladas, just put a couple skinny slices of Cheese inside.Roll loosely closed, and place seam side down inside baking pan. Pour a bit on Enchilada sauce over each one. Top with more slices of Cheese and bake till Cheese melts. You can also top with slices or shredded Mexican Cheese too if you want. Serve with Refried Beans and Spanish Rice.
NOTE: Before making the Enchilada's, start your Spanish Rice. You can get the SPANISH RICE RECIPE here.
So many other recipes, and even commercials skip the step of warming up the Corn Tortillas, and just say something like fill up/stuff and roll. If you DON'T warm up Tortillas they will crack or plop open, spilling your stuffing all over.So it's important to lightly coat the Tortilla on both sides with Enchilada sauce and then QUICKLY fry/warm up on both sides in a NON STICK saute pan.
If you did not want the bit of Enchilada sauce that sticks to the Tortilla during this process, you can also just warm up/fry in a SMALL amount of Vegetable Oil. If you didn't make the big batch of Homemade Enchilada Sauce and elect to buy canned in the store make sure you get enough. In this case MORE is better. For 6-8 Enchiladas I'd get at least 3 cans of the sauce (12-16oz cans), especially if you're coating the Tortilla's & frying before stuffing. If serving with canned Refried Beans, in that same saute pan, heat up with a bit of WATER so it thins out some. Stir constantly and then plate. Plop a bit of Sour Cream on top. YUM.
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