Beef and Cheese Enchiladas

So Sunday I made Beef and Cheese Enchiladas. (Couldn’t write until today due to a family emergency). We left out a few of the ingredients, (mostly because my husband avoids vegetables at all costs)

I was worried about this because I’ve never been a big fan of enchiladas.

The recipes had me not grease the cooking pan, but coat the bottom of it in shredded cheese, and then I had to roll the actual enchiladas. Goofball me didn’t pay attention to the instructions and I rolled them like burritos! Lol

Anywho, next time I’ll have to remember to warm the tortillas a bit because each time I rolled them they cracked open.

After filling the tortillas and placing them on the cheese, I covered them in the rest of the green chili and the cheese. (Per hubbys request I used the entire bag, so the enchiladas were a heart attack waiting to happen.)

After about 20 minutes of cooking, food was ready.

I stand corrected; I quite enjoyed them and can’t wait to make them again.

For presentation I give them a B and for taste I also give them a B.

Ingredients:

1 pound lean ground beef

½ teaspoon salt

¼ teaspoon pepper

1 medium onion, chopped **we left out due to my allergies**

1 container (16 oz) sour cream

1 can (15 oz) yellow and white corn, drained **also left out per hubbys request**

2 cups shredded Mexican 4-cheese blend

Flour Tortillas

20 ounces hot/mild enchilada sauce.