12 corn tortillas (must be corn tortillas – found in the Mexican food aisle)
1 lb. lean ground chuck
1 package taco seasoning mix
1 med. onion, finely chopped
Chipotle chili can be added to the meat (optional)
I clove garlic chopped
2 cups sharp chedder cheese grated (roughly – depending on how much you like cheese) A good Colby works too.
Bag of Monterey jack cheese finely grated
Large can tomato sauce or 2 reg. size cans like El RIO (this is the best IMO) enchilada sauce(comes in hot or mild, I us 1 of each)
Sour cream – More Chimichanga time.
Brown ground chuck and drain off excess grease. Add taco seasoning and enchilada sauce and cook on high until bubbling, then lower heat to med/low.
1.Coat each tortilla (both sides) in sauce, move to another plate and add filling, again about 1/3 cup. Roll and place seam side down in a rectangular casserole dish, repeat until all meat is gone. Cover with the remainder of the sauce and top with cheddar. Bake at 350 for 20 minutes. OR:
2. In a large fry pan add approximately 1/4 to 1/2 inch cooking oil and heat to high/med. One at a time add a tortilla to the hot oil and cook for 2-3 seconds on each side (tongs work great for this). You may have to adjust to med. Drain the tortillas on a paper towel. Pile the cooked tortillas on a plate.
To assemble, lay one tortillas flat (one at a time) on a plate. Add a heaping tablespoon of the meat mixture, pinch of good cheese and a pinch of grated onion onto the tortilla. Roll up the tortilla and place in a casserole pan side-by-side. You should be able to get all 12 tortillas in the pan. Take the remaining meat mixture and spread over the assembled tortillas, and sprinkle the Monterey jack cheese over the tortillas, then sprinkle the reaming chopped onion. Cook in a 350 deg. oven for about 10- 15 minutes until the cheese is melted and tortillas are warmed through. Can add sour cream on top after removing from the oven.
Hopefully you will have this when you are finished.