Kenny is learning to cook many dishes while working at the fire station. He has mastered enchiladas. I used to cook enchiladas by following the McCormick enchilada seasoning, but we have now switched to Fiesta seasoning. It is still messy to make but worth it.
This meal is not a FASTer Way approved meal, but it is a household favorite. The reason it is not a FASTer Way meal is due to the cheese. We practice dairy free cooking. Most of my meals I try to stick to dairy free, but there are some meals you just have to have the cheese.
1 pound of ground lean beef or rotisserie chicken
2 1/2 cups of water
1/4 cup of oil
1/2 cup of Fiesta Brand enchilada seasoning
12 corn tortillas
2 cups grated yellow cheese
2 cups of queso cheese or Monterey Jack
1/4 cup minced onion
1/2 cup oil for warming tortillas
Heat 1/4 cup of oil in a skillet over medium heat. Stir in enchilada season and stir constantly until color darkens. About 1-2 minutes
Add in the water to seasoning and bring to boil while stirring.
Lower heat and simmer sauce for 5 minutes.
Brown hamburger meat and drain off oil or debone rotisserie chicken.
Heat 1/2 cup of oil in skillet and cook one corn tortilla at a time – about 15 seconds. Using tongs pull tortilla out drain for a few seconds and dip into enchilada sauce
Place prepared corn tortilla in baking dish.
Place 3 tablespoons of meat onto the edge of the tortilla shell, roll and place edges down to hold shut.
As you roll up the next enchilada move it next to the prepared enchilada in the dish.
Repeat this until all meat has been used.
Cover each with the remaining enchilada sauce,cheese and minced onion.
Heat in oven at 375 degrees to melt cheese.