How to Make the Easiest Enchiladas

How would you like to make enchiladas without so much work? The shortcut to successful enchiladas lies in microwaving the tortillas to softness. No messy frying needed! These seem simpler and easier to make every time, and still taste great. Enjoy.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 12 corn tortillas
• Onion
• One pound ground beef or turkey OR chopped chicken breast, if desired
• Cheddar or Monterey Jack cheese
• One can enchilada sauce (red or green)
• One bunch cilantro
• Vegetable or olive oil
• Skillet
• Bowl
• Pyrex pan for baking

How to Make the Easiest Enchiladas

1. Trim, peel, rinse and chop one onion. Saute in heated oil on medium heat in the skillet for ten minutes, until tender.
2. Add meat into skillet. Stir occasionally for fifteen minutes or until cooked. Turn off heat.
3. Meanwhile, wrap twelve tortillas in a damp cloth or paper towel and microwave for thirty seconds, until soft. Grate about one cup cheese.
4. Pour meat mixture into bowl. Gently stir in one quarter cup each chopped cilantro, enchilada sauce and grated cheese. Set aside.
5. Oil Pyrex pan. Fill each soft tortilla with one dollop mixture, and roll up. Place seam side down in pan. Repeat. Line up rolled tortillas--crowded is good--and pour the rest of the enchilada sauce (about one cup) over the enchiladas. Sprinkle with the remaining grated cheese.
6. Cover with foil. Bake in 350 degree oven for 20 minutes. Remove foil and bake for ten more minutes.

Tips & Warnings

• Use a spatula to dish out.
• Enchiladas go well with a side salad.
• Serve with guacamole, sour cream and extra hot sauce if desired.
• For veggie enchiladas, try filling with cheese, chopped cooked zucchini, chopped cooked potato or any combination of these.