In this recipe, there are a couple of steps of preparation, and once everything is layed out on your counter or tabletop, you finish pretty quickly getting this delicious dinner together. It looks harder than it is. Because it does take a couple of steps to get there, plus baking time, my philosophy is to just make extra, so you can have it for a couple of meals, or this is perfect for a gathering. This will yield 16 enchiladas, which are 8 servings of 2 (perhaps 2 meals for 4 people). Here we go….
Step 1 – Make Enchilada Sauce using the recipe on my blog titled “The Enchilada Sauce”.
Step 2 – Brown 1 pound ground beef (you can also use ground turkey or chicken) using the recipe on my blog titled “The Home Made Taco Seasoning”.
Step 3 – Gather 16 corn tortillas and 1 cup shredded cheddar cheese.
Step 4- Preheat oven to 350 degrees. Spray (2) 9 X 13 pans with non stick cooking spray. Dip corn tortillas in sauce (this part will be a little messy). Place 2 tablespoons beef in middle, and roll up carefully. Place seam side down in pan. (Each pan should hold 8 enchiladas). Once you are finished, top evenly with remaining sauce, and sprinkle with cheese. Bake for 20 minutes.
Step 5 – Remove from oven and let cool for a few minutes. Filling will be hot. That’s it. Enjoy !!!