Dynamite Enchiladas Recipes

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
• Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
• Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Steps:

• In Large Skillet brown hamburger, onion, and green pepper adding salt and pepper.
• In large Saucepan combine tomato sauce,puree,diced tomatoes, and crushed tomatoes.
• Take 1 cup of cold water and mix dry enchilada seasoning with a fork, this will keep the seasoning from clumping together.
• Add to tomato sauce Cook over medium heat, stirring frequently.
• Cover in between stirring, and bring to a mild boil Drain cooked ground beef and place into a large bowl.
• add 1 lb of shredded cheese to meat and mix thoroughly.
• place tortilla shell flat on a plate and moisten entire tortilla with some sauce.
• (use a ladel for this) Scoop 1-2 large heaping spoonfuls of meat mixture in the tortilla, and roll tightly.
• scoop 2 ladels of sauce into a 9x13x2 caserole dish.(this prevents the enchiladas from sticking to the bottom)
• repeat making enchiladas and place them side by each until pan is full.
• Cover enchiladas with some more sauce and 1 lb of remaining cheese on top cover with tin foil and bake at 375 degrees for 20 minutes.
• Repeat process with a second Caserole dish, and also bake at 375 for 20 minutes. You can bake both dishes at the same time. This recipe may be cut in half for less servings. Take out of oven and let cool for about 10 minutes then cut in to squares.