Thursday, February 3, 2011
Bryan and I created this recipe years ago, and it continues to be one of our fall back recipes every now and then. It's great to make a huge pan of enchiladas so that we have leftovers for later in the week. Another great aspect of enchiladas is that they freeze very well.
Since it is a made up recipe, I'll just describe the process. Preheat oven to 350 degrees. Saute lean ground beef with some taco seasoning. Add chopped onion. Remove from heat when onions are translucent. Using large burrito tortillas, lay one out at a time. Layer with refried beans (we use La Preferida Zesty Salsa), beef and onion, a dollop of sour cream and top with shredded cheese. Wrap up the tortilla and place in a glass baking pan. Continue with the remaining tortillas. Top with red enchilada sauce (we use La Preferida hot and mild, mixed). Top with remaining shredded cheese. Bake for about 15 minutes, or until cheese is melted and sauce is bubbling. Enjoy!