So this recipe is based on my daddy's recipe that I grew up eating. It's SO delicious the way he makes it that I don't dare even claim mine are the same. I've made these for years, but I tried making them a bit healthier this time.
Tortilla Shells (*see pic for brand I used this time... I used to use just corn ones though)
Organic Tomato Sauce (1 8oz can per 1 lb meat you use)
Organic Sharp Cheddar Cheese (1 block)
Organic Monterrey Jack Cheese (1 block)
Steak (*I used top round this time.)
Onion (1 medium)
Garlic (1-2 cloves)
Chili Powder (to taste... I use a LOT)
Organic Sour Cream
So- it's up to you about the organic stuff, but that's what we chose in order to make this an almost clean meal.
1. Dice the onion. Grate your cheese. Get the cans of sauce all open. Cut the steak into bites (about 1/2 in by 1/2 in) Have everything ready so that you don't have to do some of it in the middle.
2. Saute the onion and garlic in a large saucepan.
3. Throw in your chili powder steak and cook over med-high heat until lightly browned.
4. Pour in your sauce. (*Remember that it's 1 can of sauce per 1 lb of meat, so double if needed.) Add some more chili powder to the sauce.
5. Let the sauce simmer on low while you get the rest going.
6. Hold your tortillas open in your hand. Sprinkle cheese up the center of the wrap. Add meat/sauce up the center. Wrap up and place with the opening down in a 9x13 glass dish.
7. When you've wrapped them all up, pour the remaining sauce/meat and cheese over the enchiladas.
8. Bake on 350 for 10-15 minutes (you're wanting a bubbly cheese topping).
*I add raw, diced onions between the meat and the cheese for my hubby.
Serve with a dollop of sour cream on top! Better yet- guacamole! Our store didn't have any good avocados, so sour cream was it for us! Let me know what you think!!