Fold-Over Enchilada Bake

19 ingredients
5 steps

Ingredients

  • 1 lb ground beef
  • 1 large chopped onion
  • 1/2 cup minced onion (reserved)
  • 2 garlic cloves, minced
  • 2 jalapeno peppers (optional) or 2 hot chili peppers, of your choice (optional)
  • 1 (10 ounce) can Ro-Tel tomatoes
  • 1 (14 ounce) can stewed tomatoes
  • 1 (10 ounce) can enchilada sauce
  • 2 tablespoons of mccormick taco seasoning
  • 2 teaspoons ground cumin
  • 1/2 teaspoon garlic salt or 1/2 teaspoon seasoning salt
  • 1/4 teaspoon pepper
  • 8 (6 inch) flour tortillas or (6 inch) corn tortillas
  • 2 (3 ounce) packages cream cheese
  • 2 (4 ounce) cans chopped green chilies, drained
  • 1 (4 ounce) can sliced black olives
  • 8 ounces shredded monterey jack cheese or 8 ounces jalapeno jack cheese
  • 2 green onions, sliced
  • sour cream (to garnish)

Directions

  1. 1
    In a large skillet, cook beef, onion, garlic, and hot peppers over medium heat until the meat is no longer pink; drain well. Stir in tomatoes, enchilada sauce, taco seasoning, cumin salt and pepper. Salt and pepper can be adjusted to your taste. Bring to a boil, reduce heat; cover and simmer for 20 minutes. The longer you simmer, the better the sauce gets, water can be added if gets too thick. Pour half of the sauce into a greased 13-in. X 9-in. X 2 inches baking dish; set aside.
  2. 2
    Stack totillas and wrap in foil: warm at 350 oven for 15 minutes. I put my tortillas in wax paper and heat in the microwave for 1 minute to save time. Spread tortillas with cream cheese, chopped green chilies and minced onion, top it with a light layer of grated cheese, fold in half.
  3. 3
    Arrange folded tortillas over the meat sauce; pour remaining sauce on top. Cover and bake at 350 oven for 25 minutes or until hot. Uncover and sprinkle with grated cheese and sliced olives. Bake 5 minutes longer or until cheese is melted. Take out and add sliced green onions.
  4. 4
    Let sit for 5 minutes.
  5. 5
    Serve with sour cream and chopped cilantro.

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