Reed Enchiladas

10 ingredients
6 steps

Ingredients

  • 1 1/2 lb. hamburger
  • 1/2 c. chopped green onion
  • 1 clove garlic, crushed or 1 Tbsp. garlic powder
  • 2 Tbsp. chili powder
  • 1 lb. sharp Cheddar cheese, shredded
  • 1 (16 oz.) can enchilada sauce
  • 1 (16 oz.) can tomato sauce
  • 1 (6 oz.) can tomato paste
  • 12 to 16 corn tortillas
  • 1 (4 oz.) can green chilies

Directions

  1. 1
    Brown the hamburger, onion, garlic and chili powder.
  2. 2
    Drain. Add 1/2 of the cheese and set aside.
  3. 3
    Heat enchilada sauce, tomato sauce and tomato paste to simmer.
  4. 4
    Spread 1/4 cup sauce mixture in bottom of a 9 x 13-inch baking pan.
  5. 5
    With metal tongs, dip each tortilla in hot oil to soften, a few seconds on each side, then in hot sauce mixture. Top each with small amount of meat mixture. Roll up and place seam side down in a 9 x 13-inch pan. When done, pour remaining sauce evenly over enchiladas. Top with remaining cheese and garnish with green chilies. Bake at 350° for 30 to 40 minutes.
  6. 6
    Serve with fried eggs and sour cream.

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