Beefy, Cheesy Enchilada’s

I LOVE Mexican food, any kind, anywhere, any time of day! When I was pregnant with our oldest son we ate Mexican food at least 5 times a week. The chips, salsa, guacamole, and all the cheesy goodness, my mouth is watering! I’m so very thankful that my kids love it as much as I do! So, you can probably understand that we have some sort of Mexican style dish at least once a week. One of my favorites is Enchilada’s. After fixing it over and over I got tired of the packet mix and wanted to make it one day without a mix. I scoured the internet for an easy enchilada sauce but I didn’t have all the ingredients. So I came up with one of my own and it turned out a huge hit with the kids and the hubby! My favorite part of Mexican food is guacamole, so I’ve included my easy peasy Guacamole Recipe at the bottom!

Also, as a side note there is lots of yummy, gooey Velveeta used in this recipe. I have no idea the calorie count, so please don’t burst my bubble by asking me.

Beefy Cheesy Enchilada’s

Ingredients
1 lb Hamburger
Flour or corn tortillas
2-3 oz Velveeta
Salt & Pepper to taste
Enchilada Sauce
1 tsp olive oil
1 can tomato sauce 8 oz
1 can chicken broth 14oz
1/2 can Rotel
1/4 cup or less flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp cumin
salt & pepper
2 oz Velveeta

Pre-heat oven to 350º. Season hamburger with salt and pepper, brown and drain.
While hamburger is cooking start enchilada sauce. Heat olive oil over medium heat,
add tomato sauce and all seasonings.
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Once it starts boiling a little add your flour and whisk briskly to keep from clumping.

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Keep whisking until thick and smooth. Add chicken broth and continue whisking until boiling again.

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Once it’s good and smooth add 2 oz Velveeta (optional). I also at this point add some juice and about 1/2 can rotel.

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Heat through until cheese is completely melted, and is oh so yummy!! I let it boil again to thicken a little more and then turn heat off.

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Now focus on your hamburger meat. I add 2 oz (more or less to your taste) of Velveeta, a little rotel.  You can also add enchilada sauce to your hamburger mixture.

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Cook on low/medium heat until cheese is melted and mixed well.

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I usually pour a little sauce in the bottom of my dish.

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At this point you can turn your heat off and begin assembly. I use half flour tortillas and half corn because my family likes both. Scoop your hamburger mixture in each tortilla and roll up. You can sprinkle cheese on top also if you like. If I have any hamburger left I sprinkle it on top also.

*Make sure if your using corn, to warm them in the microwave with wet paper towels between each tortilla before filling.

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Bake for 15 minutes or until cheese is melted on top. Make sure you make plenty because they’ll go fast!

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While your Enchiladas are baking you can make the guacamole, yessss finally!

Easy Peasy Guacamole
1-2 Avacados
Garlic Salt
Seasoning Salt
1-2 tsp Rotel (optional)
1-2 drops lemon juice

 

Look at these beauty’s, almost too pretty to eat, I said ALMOST. They were devoured quickly!

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Add seasonings and lemon juice.

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Mash until smooth and add rotel (optional). I usually taste it and add more salt/pepper if needed.

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And your done! Dip that chip, fork, spoon or finger in and enjoy!!

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