Aug 8, 2012

Posted by in Awesomeness, Entrees, Fruit Snacks, James, Mexican | 0 Comments

Texas Enchiladas




I know my “Fruit Snacks” posts have been M.I.A., but I have been cooking. I actually have more cooking photos saved up than any other “fruit.” I just haven’t posted them as much for some reason. Oh well, I’m going to change that today. Not too long ago my step-dad (James) showed me how to make his enchiladas. And, since he’s from Texas, I call them “Texas Enchiladas.”


Here’s what you’ll need:



  • 1lb of Ground Beef (or Ground Turkey)
  • Small Corn or Flour Tortillas
  • 2 Cups (approximately) of Mexican Blend Cheese
  • 1 Diced Green Onion
  • 1 Pack of Taco Seasoning Mix
  • 1 – 2 Cans of Enchilada Sauce
  • 1 Can of Chili


1. Pre-heat oven to 350 degrees. Cook meat on stovetop. Then, stir in the taco seasoning (make sure to follow the direction on the back of the seasoning packet).





2. (Optional Step): Since James likes the corn tortillas, we used them instead of the flour (flour is my personal favorite, but their both tasty). The corn ones are firmer. So, we heated them in oil for about 30 seconds to soften them up.



WARNING: If you opt to do this step there will be casualties. Here is our tortilla graveyard. LoL! (the oil made some of them so soft that they fell apart – so make sure you only keep them in the oil for like 30 seconds or less)



3. Pour the enchilada sauce into a pan or plate, and dredge the tortillas in the sauce (one at a time). Once the shell is covered in sauce, lay it in a 9×13 pan and place an appropriate portion of meat on top of the tortilla. Then roll up the shell, and line it up vertically and/or horizontally in the pan. Repeat until you’ve filled up the pan.







4. Pour the can of chili on top of the stuffed shells. Then, sprinkle a layer of cheese and add green onions.





5. Place in the oven for about 30 minutes (long enough for the cheese to melt and brown some). After the enchiladas have cooled, serve and enjoy! **G.I.G.**


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