Enchiladas

Oh, wow. These were amazing. A little bit of prep work paid off big time.

Make them. You will never go back to those weird frozen things in a box again. It’s cheaper to cook at home anyway.

Enchiladas

  • 1 lb.  hamburger – browned
  • 1 large yellow onion – chopped
  • 1/4 head of cabbage, shredded, finely sliced and diced
  • 3 cups of shredded jalapeno jack cheese
  • 2 packages of Frontera enchilada sauce (I found it at Whole Foods)
  • 1 package of organic corn tortillas
  • cilantro – chopped

Brown the hamburger with the chopped onion. Warm the tortillas just slightly so they are flexible.

Dip the tortillas in some of the sauce, and add a spoonful of the meat and onion mixture with a sprinkle of cabbage and cilantro and cheese. Roll it up and lay it in a baking dish.

Once you have constructed all the rolled tortillas, pour any remaining sauce over and around them in the pan. Layer on a good bit of chees over the top.

Bake at 350 for 20 minutes to let the cheese get  melty.

These were fantastic with a side of rice, and reheated leftovers might have been better than the original.  mmmmmmm

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