By Noreen Doll.
Make easy Epic Enchiladas for a flavorful meal that’s fairly quick.
It also freezes well, so if you don’t eat all of it, you can save it for another day.
1 Pound Hamburger
1 Onion, chopped
2 Cloves Garlic, minced
2 Tablespoons Soy Sauce
1 Can Red Chili Sauce
12 Corn Tortillas
2 or 3 cups Grated Cheddar Cheese
Brown the hamburger, onions, and garlic.
Stir in 2 tablespoons of Soy Sauce for flavor and moisture.
Remove from heat.
Prepare a 9×13 pan by spraying Pam or coating with butter.
On a dinner plate, lay 1 tortilla.
Spread about a tablespoon of red chile sauce over the tortilla.
Add a tablespoon or 2 of the meat mixture across the middle of the tortilla. Don’t add too much or it will be difficult to roll.
Sprinkle a tablespoon of grated cheese across the top of the meat.
Fold one side of the tortilla over the meat mixture and then roll the tortilla over the other side.
Place the tortilla seam side down in the pan.
Repeat with the other tortillas until the pan is full.
You will probably have some of the meat left over. If so, just spread it over the the top of the enchiladas.
Spread the rest of the red chile sauce over the enchiladas making sure they are all covered.
Spread grated cheese over the entire top, and be generous, as this is what makes the enchiladas so good.
If the enchiladas seem dry, you can sprinkle a little water over them, but don’t make them soggy.
Bake at 350 degrees for 30 minutes until the enchiladas are heated through and the cheese is toasty.