Forget Restaurants! Here's an Enchilada Recipe Anyone Can Do.

Beef Enchiladas!

What You Need:

1/4-1/2 cup Vegetable Oil (depends on fry pan)
Pam (non-stick spray)
1 pound lean Ground Beef
A few dashes of Lawry's Seasoned Salt
1 large clove Garlic (minced)
3/4 cup Chopped White Onion (chopped)
12 Corn Tortillas (Yellow or Red)
2 cup Package Shredded Cheddar and Jack Cheese
1 large Jalapeno from the can (Sliced)
1 can red Enchilada Sauce about 14 oz
1 can Original Rotel (diced Tomato and Chili)
1 small can sliced Black Olives

Putting This Enchilada Recipe Together:

In a large fry pan, brown your ground beef, 1/2 cup of the white onion, minced garlic, and Lawry's Seasoned Salt. Turn off heat and drain any fat.

Begin heating your vegetable in a small fry pan, I use an 8 inch pan for this. Heat oil to medium high. The oil should bubble when you put your corn tortillas in, but not fry. If the tortillas seem to fry or crust on the edge, reduce your heat.

Soften your tortillas one at a time. 2-3 seconds each side. Use a pair of tongs to flip and remove your tortillas from the oil.

Today, a lot of people have opted to soften the tortillas alternately by either warming them on a pan without oil, or heating them in a microwave. You can do this method if you choose. However, I have found my recipe is akin taste-wise to what you get in a restaurant when you order an Enchilada plate.

If you choose the oil method, you should drain your tortillas on a paper napkin or towel and blot prior to rolling.

Once your tortillas are prepared, take a baking dish and spray it with non-stick spray. Coat the bottom with 2-3 tablespoons of your red Enchilada Sauce.

Blot each tortilla with a paper towel before you begin filling. Fill each tortilla with at least two heaping tablespoons of your browned ground beef.

Roll the tortilla and place it in your prepared baking dish flap down.

In a mixing dish mix the remaining red Enchilada Sauce with the rotel. Spread over your Enchiladas paying close attention to the edges. Spread each seam open with a spoon to get some sauce between them.

Cover your Enchiladas with 1/2 of the Shredded Cheese.

You should have some ground beef left over, layer it on top of your cheese and cover with remaining cheese.

Sprinkle remaining portion of your white onion on top. Drain your Black Olives and sprinkle those on top along with your sliced Jalapeno.

Take a piece of Aluminum foil and spray one side with non-stick spray. Cover your dish tightly with The Aluminum, sprayed side down. Bake in a preheated 325 degree oven for 40 minutes.

For a traditional Enchilada dish, serve with Pinto Beans and Spanish Rice.