Enchiladas:
1 pkg. 10-inch flour tortillas
1 small onion, chopped
1 lb Velveeta (or American)
1 lb Cheddar Cheese*
1 lb. hamburger meat
1 can Ro-Tel tomatoes
Chili Sauce:
1 lb. hamburger meat
1 small onion, chopped
1 (6 oz.) can tomato sauce
1 pkg Williams Chili Seasoning
Brown 2 lb.s meat with onions. Drain fat and set aside. Wrap tortillas in damp paper towels and microwave for one minute or until soft. Grate Cheddar cheese. Using a 9x13-inch baking dish, put 2 Tbsp hamburger meat and 1 Tbsp of Cheddar cheese in each tortilla, roll up and place in dish. Make chili with remaining meat. Pour chili on top of rolled up enchiladas. Melt Velveeta cheese and add Ro-tel. Stir until smooth. Pour on top of enchiladas. Bake at 350 for 30 to 35 minutes or until bubbly.
*I usually do double the cheese (2lbs.) I put at least 2 Tbsp. in each enchilada and top the whole thing with grated cheese just before putting in the oven. Why not?
That sounds amazing!
ReplyDeleteHoly shamoly. Wow, these look amazing. I am bookmarking these for our next round of company.
ReplyDelete