How to Make Enchiladas in 1 Hour

Making yummy flavorful enchiladas shouldn't require you spending the whole day in your kitchen. This recipes makes 1 dozen.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 2 lbs Hamburger Meat
• 2 cans of diced potatoes
• 2 cans of sweet peas (optional)
• 2 packets of shredded Cheddar or American cheese
• 2 packets of Old El Paso Taco Seasoning (I prefer using mild seasoning)
• 1 pack of Mission white or yellow corn tortillas
• 1 small bottle of vegetable oil
• 1 big can of Old El Paso Enchilada sauce (I prefer using mild) or you can buy 4 medium cans to average out the 1 big can.

1. Take a clean non-stick skillet and coat the bottom of the pan with vegetable oil on medium-low heat. Next, open your enchilada sauce and pour into another pan and place on stove over low heat. Now open the canned potatoes and peas and set them aside.
2. While your oil is heating up lets start on the enchilada filling.
3. In a skillet cook your hamburger meat on medium heat until brown. Once the meat is cooked, drain the excess grease and put meat back into skillet. Turn your stove to medium-low heat and add 2 packets of Old El Paso taco seasoning with enough water to simmer your cooked meat.
4. After the meat has simmered drain the excess water if any, then put the seasoned hamburger meat into a large mixing bowl. Then, take your opened can of potatoes, peas, and 1 packet of the shredded cheese and add them to the meat. Mix all these ingredients together in the bowl. Now is a good time to pre-set your oven to 375ºF.
5. Next take 1 corn tortilla and place it in the skillet of warmed vegetable oil for a few seconds (just enough to soften the tortilla) and then place it in your pan of enchilada sauce. Once it’s in the sauce just press the tortilla to the bottom of the pan to fully coat it, then transfer it onto a plate. Repeat this process until you have 12 un-cracked coated tortillas.
6. After your tortillas are coated take your meat mixture and fill the middle of your tortilla. Now roll the tortilla gently so that it doesn’t break then transfer the rolled enchilada to a non-stick baking pan. Repeat this process until all your enchiladas are rolled.
7. Once all your tortillas are rolled take your other packet of shredded cheese and top your rolled enchiladas with it. Now pop your enchiladas into the oven until cheese is melted (usually takes 15-20 minutes). Once cheese is melted remove from the oven and let them cool down for 5-10 minutes, then eat and enjoy!

Tips & Warnings

• Save time by preparing your meat mixture the night before and placing it in a closed bowl container stored in a refrigerator overnight. This reduces the amount of time you have to spend in the kitchen.
• Frying the corn tortillas first and then dipping them in sauce last reduces dangerous grease splatters.
• Wear an apron or an old shirt and old pair of pants to avoid ruining your good clothes while cooking. Enchilada sauce stains are tough to wash out.