Becky Clawson's Enchilada Recipe!

Ingredients and Supplies:

• 2-3 pounds ground beef (shredded beef or chicken can be used as a substitute)
• 1 medium onion (diced)
• 1 package yellow corn tortillas (36 count, small)
• 1-2 cans Las Palmas brand mild green enchilada sauce or Rosita's mild red enchilada sauce)
• shredded cheese (your favorite kind)
• shredded lettuce
• diced tomatoes
• sour cream
• salsa
• oil or shortening (for softening the tortillas)
• many paper towels folded in half
• 2 skillets one for browning the meat, one for softening the tortillas
• baking pans- any size will work

     Brown ground beef with diced onion.  Feel free to season the meat with taco seasoning, salt and pepper, or a standard season salt.  (We usually use season salt only so the extra meat can be used in another dish such as spaghetti etc.)

     Soften tortillas in hot oil (heated shortening can be used, it will harden as it cools for easier clean up).  The oil should be hot enough that small bubbles form around the tortilla when it is placed in the oil.  Place the tortilla in the hot oil ensuring that it is covered.  Turn the tortilla over, again ensuring that it is covered.  Remove the tortilla from the oil.  This process should take just a few seconds for either side of the tortilla if the oil is hot enough.  Stack the tortillas on the folded paper towels, layering two tortillas between each paper towel.  Prior to assembling enchiladas, tortillas should be stacked with new paper towels to blot up as much moisture as possible.

   Prepare the baking pan by spooning or pouring a small amount of the selected enchilada sauce into the pan.  Spread it on the bottom of the pan so that it is coated in sauce.  This does not need to be very much, just enough to ensure that the tortillas do not stick.  

     Assemble the enchiladas by laying out each tortilla, then using a medium size serving utensil. Spoon the ground beef onto the tortilla.  Add a generous amount of shredded cheese and roll the tortilla.  Place the enchiladas seam side down in the prepared baking dish.  Fill the pan with enchiladas.  Cover all enchiladas with a generous amount of enchilada sauce; press the ends of each enchilada down under the sauce to make sure that the sauce seeps into each enchilada.  Top the enchiladas with shredded cheese.  

     Bake at 350 degrees for about 15-20 minutes until the cheese on the top is melted and the sauce is bubbling at the edges of the pan.  Remove from oven, cool slightly and serve.  Feel free to top with shredded lettuce, diced tomatoes, sour cream and salsa.  Enjoy!!