Enchiladas for Elliott

I guess the name 'enchilada' in this recipe is misleading because I use flour tortillas not corn. We don't like the texture of the corn tortillas. So, technically, this is beef burritos in enchilada sauce... Either way, it's Elliott's favorite!

Beef Enchiladas

1 pkg. 6-inch flour tortillas (12)
1 1/2 lb. hamburger
1 med. onion, chopped
1 (16 oz.) can refried beans
1 (4 oz.) can chopped mild green chilies
2 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
1 c. milk
2 tsp. cornstarch
1 (10 oz.) can mild enchilada sauce

Wrap tortillas in damp paper towel and microwave for 30 seconds. Cook ground beef and onion, then drain. Add refried beans, green chilies with liquid, and 1 cup of shredded Monterey Jack cheese. Heat until blended, and then remove from heat. Spoon about 1/3 cup of the meat mixture in the center of each tortilla. Roll up egg roll fashion and place seam side down in large baking pan. Stir milk and cornstarch until smooth. Cook, stirring constantly, until mixture boils and thickens slightly. Reduce heat and add enchilada sauce and remaining 1 cup Monterey Jack cheese and cook until smooth. Pour over tortillas, sprinkle cheddar cheese over top and bake at 350 degrees approximately 25 to 30 minutes. Serve as is or can be garnished with tomato slices, shredded lettuce, olives, sour cream and guacamole.

Guacamole Recipe:

3 avocados - peeled, pitted, and mashed

1 lime, juiced

1 teaspoon salt

1/2 cup diced onion

3 tablespoons chopped fresh cilantro

2 roma (plum) tomatoes, diced

1 teaspoon minced garlic

1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.



Shared on Meal Plan Monday 

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