Ingredients:
Beef (roast or stew meat)
green onions (6-12)
shredded colby jack cheese hmm..about 2 cups I guess (or buy the shredded mexican cheese)
2 6 oz cans tomato paste
2 packages lowery's enchilada seasoning
corn tortillas
Boil beef, or you can cook it in a crockpot the day before. (I make a huge amount..so it's hard for me to say how much...but I guess about 2 lbs). Heat enough oil in pan to let tortillas float. Very quickly, dip tortillas in hot oil. Do not fry them crisp, you just want enough hot oil to make the tortillas soft for rolling. Follow directions on package for enchilada sauce.
Take beef and shred it. Add chopped green onions, about 1-2 cups of enchilada sauce, and a couple of handfuls of shredded cheese. (I really can't tell you how much, I just add whatever I think it needs until it tastes right!). Next, roll enchiladas by adding the beef mixture to the middle of the corn tortilla and rolling. Place seam side down. Pour enchilada sauce over rolls until fully covered. Cover with more shredded cheese. Bake on 350 for about 30 minutes or until cheese is completely melted. Top with shredded iceburg lettuce for garnish.
Beef (roast or stew meat)
green onions (6-12)
shredded colby jack cheese hmm..about 2 cups I guess (or buy the shredded mexican cheese)
2 6 oz cans tomato paste
2 packages lowery's enchilada seasoning
corn tortillas
Boil beef, or you can cook it in a crockpot the day before. (I make a huge amount..so it's hard for me to say how much...but I guess about 2 lbs). Heat enough oil in pan to let tortillas float. Very quickly, dip tortillas in hot oil. Do not fry them crisp, you just want enough hot oil to make the tortillas soft for rolling. Follow directions on package for enchilada sauce.
Take beef and shred it. Add chopped green onions, about 1-2 cups of enchilada sauce, and a couple of handfuls of shredded cheese. (I really can't tell you how much, I just add whatever I think it needs until it tastes right!). Next, roll enchiladas by adding the beef mixture to the middle of the corn tortilla and rolling. Place seam side down. Pour enchilada sauce over rolls until fully covered. Cover with more shredded cheese. Bake on 350 for about 30 minutes or until cheese is completely melted. Top with shredded iceburg lettuce for garnish.
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