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Mom’s Enchiladas

Mom's Enchiladas

Over the holiday season Dana and I went to visit my family in Michigan.  While there, my Mom made us some enchiladas.  These were a tad bit different from my normal enchiladas.  They were meaty and delicious.  I had to have the recipe.  So I asked my Mom for it and she happily gave it to me.

Mom’s Enchiladas

In a large skillet brown 2 lbs of ground beef over medium high heat.

Brown the ground beef

Once the meat is browned, drain it and add 1 can of Hormel Chili with beans, 1 small can of Hormel Chili without beans and 2 tablespoons of taco seasoning.  Mix together and heat thoroughly.

Mix in the chili and seasonings

Preheat the oven to 350 degrees Fahrenheit.  Grease a large lasagna pan.

Warm 8 large burrito style flour tortillas.

Fill the tortilla

Take each tortilla and fill it with roughly 2/3 cup of the meat filling.

Fold over one edge

Then fold the tortilla like a burrito.  Fold the end up over the meat.

Fold up the sides

Fold the sides over up and over the first fold.

Roll to form a burrito

Then roll the wrap forward until you have a perfect little burrito.

Fill the greased pan

Place into the greased pan.  Then pour a 15oz can of enchilada sauce over the top of the enchiladas.

Top with enchilada sauce

Finally top with 8 oz of mild cheddar cheese.

Top with cheese and bake

Cover the pan with foil and place into the oven for 25-30 minutes or until the cheese is nicely melted.

Remove from the oven and serve

Remove pan from the oven and serve.

One large enchilada

Place an enchilada on a plate and top with lettuce, tomato, cheddar cheese, sour cream and a little more enchilada sauce.

The perfect little enchilada

These meaty packets are the most delicious and simple thing to make.  You have to try them.

Mom's Enchiladas
 
Author:
Recipe type: Enchilada
Cuisine: Tex/Mex
Serves: 8
 
Perfectly meaty and delicious enchiladas.
Ingredients
Enchiladas
  • 2 pounds ground beef
  • 15 oz can Hormel Chili with Beans
  • 10.5 oz can Hormel Chili without Beans
  • 2 tbs taco seasoning (packaged or see below)
  • 8 oz mild cheddar cheese
  • 15 oz can enchilada sauce
  • 8 large flour tortillas
Toppings
  • chopped lettuce
  • chopped tomatoes
  • cheddar cheese
  • sour cream
  • enchilada sauce
Taco Seasoning
  • Taco Seasoning
  • 3 tbs paprika
  • 2 tbs chili powder
  • 1 tbs sugar
  • 1 tbs garlic powder
  • 3 tsp salt
  • 2 tsp onion powder
  • 2 tsp black pepper
  • 2 tsp cumin
  • 1 tsp oregano
  • ¼ tsp chipoltle pepper ground, optional
Instructions
  1. In a large skillet brown 2 lbs of ground beef over medium high heat.
  2. Once the meat is browned, drain it and add 1 can of Hormel Chili with beans, 1 small can of Hormel Chili without beans and 2 tablespoons of taco seasoning. Mix together and heat thoroughly.
  3. Preheat the oven to 350 degrees Fahrenheit. Grease a large lasagna pan.
  4. Warm 8 large burrito style flour tortillas.
  5. Take each tortilla and fill it with roughly ⅔ cup of the meat filling.
  6. Then fold the tortilla like a burrito. Fold the end up over the meat.
  7. Fold the sides over up and over the first fold.
  8. Then roll the wrap forward until you have a perfect little burrito.
  9. Place into the greased pan. Then pour a 15oz can of enchilada sauce over the top of the enchiladas.
  10. Finally top with 8 oz of mild cheddar cheese.
  11. Cover the pan with foil and place into the oven for 25-30 minutes or until the cheese is nicely melted.
  12. Remove pan from the oven and serve.
  13. Place an enchilada on a plate and top with lettuce, tomato, cheddar cheese, sour cream and a little more enchilada sauce.
 


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Comments
  • comment avatar @HotSauceDaily January 15, 2013

    What an interesting way of folding the enchiladas, but they do fit nicely in your pan that way. I usually keep one end open, probably because I like the crispy ends of the tortillas.

    At first, one might poo-poo the idea of using canned Hormel chili, but I've used it before, and doctored up it's nothing to sneeze at.

    This reminds me, I've not made enchiladas in too long. Thanks Rex!

    • comment avatar savoryreviews January 15, 2013

      thank Brian. I will be quite honest, I almost poo-poo the idea too. However, after tasting it, it was quite tasty.

  • comment avatar Chris January 19, 2013

    I just pinned this as a must try. It reminds me a bit of how my mom used to make burritos back in the day. It's totally different than the ones I make but I definitely want to try it soon!

    PS: I prefer not to sneeze on my enchilada stuffings either, Brian (ha ha).

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