A hearty enchilada with beef, cheddar cheese and other Mexican-inspired ingredients.
Total Cook Time: 25 Min
12 corn tortillas
vegetable oil, (for frying)
1 large onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
2 garlic cloves, chopped
1 lb. ground beef
1 4 oz. can Ortega® Diced Chiles
1 28 oz. can Las Palmas® Red Enchilada Sauce
2 cups Cheddar or Monterey Jack cheese, shredded (1 cup reserved for topping) –
Fry tortillas in a vegetable oil; drain and set aside. Cover to keep warm. In a large skillet with 2 Tbsp. of oil, sauté onions, celery, and carrots over medium heat until tender. Add garlic and cook for another 1-2 minutes. Add the ground beef and brown thoroughly. Pour in 1/2 cup of the enchilada sauce, green chiles and 1 cup of the shredded cheese; mix well. Put 1/4 cup of the meat filling in each tortilla, roll to enclose filling. Place seam side down in a baking dish. Pour remaining sauce over the enchiladas and sprinkle with 1 cup of cheese. Bake (350F) for 10-15 minutes until the cheese is melted.