Enchiladas

Jason Colberg

Ingredients

To make vegetarian, substitute 1 can kidney beans + 1 can black beans for the meats.

10+ tortillas
1 lb pork sausage
1 lb ground beef
1 small onion, diced
1 can refried beans
1 4-oz can green chilies [optional]
1 can enchilada sauce (Old El Paso brand)
8-12 oz cheese (cheddar and/or pepper jack and/or monterey jack), grated

Procedure

  1. Wrap tortillas in foil and place in 200°F oven to soften.
  2. Lightly grease and spray a 9x13" glass pan.

  3. Brown ground beef and sausage together in a large skillet. Drain fat.
  4. Add onion and cook until onion is clear and soft.
  5. Add refried beans and chilies. Keep warm.

  6. Remove tortillas from oven. Increase oven temperature to 350°F.
  7. Assemble enchiladas until you are out of meat and/or tortillas:
    1. Spread enchilada sauce on both sides of tortillas (spoon sauce onto plate, dip tortilla, then "flip" and use fingers to evenly spread on both sides).
    2. Spoon in meat mixture and portion of grated cheese.
    3. Fold bottom up, then roll from side to side. [This is the messy part.]
    4. Place close together in prepared pan, squeezing in as needed.
  8. Pour remaining enchilada sauce, and spread remaining cheese, over top of pan.
  9. Cover with foil (spray underside with cooking spray to prevent sticking) and heat in oven until cheese is melted, ~20 minutes.