Enchiladas

By ajshoe

Recipe from Jen Shenk

Ingredients

• 24 flour tortillas (burrito size) -- I get the whole wheat ones b/c I think they're heartier and not as flimsy.
• 1 pound ground beef
• 1 pound chorizo sausage (by the bulk sausage, near Bob Evans brand at Meijer)
• one finely chopped onion
• 2 pkg. Chihuahua cheese (near front of store in Meijer, in the cheese displays)
• 2 large cans enchilada sauce

Preparation

Step 1

Fry meats together until brown. Drain.

Warm enchilada sauce in a large skillet on low heat. Place tortilla in the sauce until coated and warm, about 10 seconds. Let the excess sauce drip off, and then place on a large cutting board to fill. Fill tortilla with about 1/4 cup filling (or less) -- which is the meat, raw onion, and Chihuahua cheese. (I left the onions out of the ones for the kids) Place in a pan, seam side down, and refrigerate until ready to fry. Don't pack them too tightly next to each other, or they'll stick together and it will be hard to get them separated to fry them later. Continue this assembly with all the rest of the tortillas.

When ready to fry, put butter on a large griddle set to 350. When butter is melted and bubbling, place enchiladas on the skillet and fry on all sides, rotating until golden brown and crispy. You'll have to do this in batches, but they stay warm for quite awhile, and the kids like them better room temperature anyway!