Recipe : Amazing Enchiladas


I grew up eating these amazing enchiladas.  There are a few tricks in here that make them easier to make.  These are quick and easy.  My kids LOVE them.  It’s a one dish wonder.  This makes 2 9×13 pans of enchiladas.  If you just want one serving cut it in half.  I make it just this way so we eat one that day and I freeze the other batch.  I keep some 9×13 aluminum pans at home so I can freeze a meal now and then.  This helps on those crazy days and I have something to pop in the oven or to give to a friend.  All right.. here you go!  Enjoy!!!

Amazing Enchiladas

Two Packages Flour Tortillas
1 6oz can of chopped Green Chilies
3 cans of enchilada sauce (I prefer El Paso)
2 packages of ground buffalo (you could use ground beef, I like buffalo, a bit leaner)
1 large yellow onion
4 cups grated cheddar cheese
Garnishing:  avocado, tomato, Lettuce, sour cream

Finely Chop the Onion.  Cook the Buffalo, Onion and green chilies together until done.  Once cooked add 3/4 can of enchilada sauce, 1 cup of shredded cheese and a pinch of salt to meat mixture.  Simmer Until sauce is reduced.

Get a dinner plate and place a small amount of Enchilada sauce on the plate.  Lightly cover both sides of a tortilla.  Place some meat mixture in the tortilla.  Fold tortilla and place in baking dish.  Do this for the remaining tortillas.  This will make 2 13×9 inch pans.  I usually make one that day and freeze the other for later.  Once the pan is full of Enchiladas pour one full can of enchilada sauce over the enchiladas.  Sprinkle with cheese.  Stop at this point if you are freezing.  Cover tightly and Freeze.  If you are baking it that day continue.  Bake at 350 degrees for 20 minutes.  It’s done when the cheese is melted and the sauce is bubbling. 

Garnish with avocado, tomato, lettuce, and sour cream.

Place sauce on a plate and coat both sides of the tortilla.  This prevents tearing.


The fold is important!  You don’t want any to spill!


Line them up!  Isn’t this a pretty dish for serving?  It’s from William Sonoma, LOVE IT!


Pour one can of sauce over the enchiladas.  Most of it will go the to bottom of the dish.


Sprinkle with shredded cheese.  Be sure to do this AFTER you pour the sauce.  It’s so pretty.  You could also garnish with sliced olives at this point.  I ran out this day.


Okay it’s ready to bake.


This is as far as I go before freezing.  I cover my baking dish with plastic wrap, then foil.  If you do this be sure to remove the wrap before cooking.  I write on the foil the contents, date and cooking instructions.  When you are ready to bake it after freezing you don’t need to thaw it.  Just place it in the oven covered only in foil.  I would plan on it taking 45 minutes at 350 covered.  I would uncover it for the last 10 minutes until cheese is melted and sauce is bubbling.
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