Enjoy homemade enchiladas, whether with traditional corn or hearty flour tortillas. Filled with a delightful mix of beans, rice, cheese, meat, and veggies, these rolled treats are topped with a delish red sauce and melted cheese for an authentic Mexican flavor. Try our easy recipe for a satisfying meal!
If not using shredded beef taco meat previously made, cook and drain a pound of ground beef. Season it to your taste.
Make your enchilada sauce (either from a packet or see my homemade red enchilada sauce recipe)
Preheat the oven to 350* F. Grease a 9x13 pan and spoon enough of the enchilada sauce to lightly coat the bottom of the pan.
If making the enchiladas with flour tortillas, lay the tortilla in the pan. Fill it with a couple tablespoons of meat and cheese. Then roll the tortilla lengthwise. Continue to fill each tortilla and lay it next to the one before it.Making enchiladas with corn tortillas takes a little more effort. If they are used right out of the package, they crack when trying to roll them. If you dip them in the sauce, fill them, and then try to roll the tortillas, they still crack or fall apart. To prevent this heat the corn tortillas on a gas burner flipping them so they don't burn. Now they will be pliable enough to dip into the enchilada sauce, fill and roll.
When all the tortillas are filled and rolled, spoon some additional enchilada sauce over the pan of rolled tortillas and sprinkle with cheese.
Place enchiladas in the oven for 15 minutes or until the cheese is melted.
Remove from the oven when the cheese is melted and garnish with a dollop of sour cream, and chopped cilantro. Serve with Mexican Rice and Black Beans.