Enchiladas

• Serves: -
• Prepare Time: -
• Cooking Time: -
• Difficulty: Easy

Jessy Granec

Ingredients

• 2 pounds ground beef
• 1 can enchilada sauce (large)
• 1 onion, diced
• Chili powder
• 1 1/2 cups shredded co-jack cheese, plus more for topping
• Tortilla shells

Directions

1. Brown the meat. Before it is done, add the onions and chili powder (enough to turn the mean a rusty red/brown color). Drain off excess fat.
2. Add enchilada sauce plus one can of water. Bring to a boil.
3. Simmer from 30 minutes at a fast boil or place in a crock pot all day. Test meat occasionally and add chili powder as needed.
4. To assemble enchiladas, pour enough liquid from meat mixture to cover the bottom of 9x13 pan.
5. On tortilla shell, place a spoonful of meat and a handful of cheese. Fold over ends to close it up. Place into pan.
6. When pan is full, pour just enough of the remaining liquid from the meat mixture over the top to cover the most of the exposed tortillas.
7. Top with cheese
8. Bake at 350 degrees for 15 - 20 minutes