Enchiladas

She is already 4 months old. I just cannot believe it. There will be a four month post on Friday after we visit the doctor for her shots :(

Traditional Enchiladas

Makes 4 servings 

- 2 lbs ground beef

- 1 Tbs veggie oil

- 1 packet Ortega Taco Seasoning

- 3/4 cup water

- 12 Corn Tortillas

- 2 bags Mexican Blend Cheese

- 2 cans of El Paso Enchilada Sauce

- Shredded lettuce, Sour Cream, Olives (for toppings)

Brown the meat in a skillet. While its browning, warm the oil in another skillet. Place one corn tortilla at a time in the warm oil. You dont want to crisp the tortilla, just make it soft enough to roll without tearing. After the meat is cooked, drain it and throw it back in the pan with the taco seasoning and water, bring up heat to medium high and let thicken. Preheat your oven to 350 and grab a 9x11 casserole dish. Open one of the cans of enchilada sauce and pour it in the bottom. Take a tortilla, scoop the meat in the center. Just a small spoonful will do. You don't want to overstuff these. Add some cheese and roll. You want to roll like a burrito without closing the sides. After all the tortillas are full pour the remaining enchilada sauce on top. We like them really saucy so I always make sure every inch is covered. Add some cheese on top and place in the oven for 15-25 minutes, until the cheese is melted. Serve with some mexican rice and beans and put lettuce, olives and sour cream on top! Delish!!