Beef enchilada

Beef, its whats for dinner! Today i prepared the tex-mex version of the Enchilada at the (loud) request of my plus 1. Great minds think alike because i went to the grocery store at midnight (why don't i do that more? no ones there!) and got the stuff to make it today before i knew it was going to be mandatory! Its so easy, so amazing, and little to no work & clean up! You can use chicken verse beef or change filling add-ins. Your imagination is at its mercy!

Whatcha Need:
 1.5lbs of lean Ground Hamburger
4oz of Cream Cheese
2.5 Cups of Shredded Cheddar ( or Monterrey Jack or any of your liking)
1 Big can of Enchilada Sauce
1/3 Cup of Taco sauce
1/2 of a 6oz can of Green chillies- the diced kind
1 Package of Corn tortilla's- Enchilada size, I only ever can fit 6 in one dish FYI
Sour Cream- Optional
1 8oz can of Mexicorn


How to get your roll on:

1) Brown your hamburger and Drain. Then return back to the pan


2) Add Taco Sauce, green chillies, cream cheese, & 1/2 of the enchilada sauce

3) Mix well until cream cheese has disbursed and allow to simmer for a few;


4) While sauce is simmering, put a little bit of oil (i use corn oil) in a small fry pan. Heat it up and add your tortilla. One at a time of course. Watch them- You don't wanna fry them, just make them pliable and a little bubbly. Then set them aside- Well come back to them

5) Get a 9X12 casserole dish and put a little bit of your enchilada sauce on the bottom. This will help with sticking

6) Your filling should be ready now! Start by dumping a huge heaping spoon full or two in the middle of your tortilla. Add a little bit of cheese and wrap them tightly and place in your dish- Continue until all your tortilla's are done

7) Pour remaining enchilada sauce down the middle of your rolled delights and top with lots of cheese!

8) Cook at 375 for 15-20 minutes until bubbly and cheese is melted

Top with Sour Cream, Guacamole or queso. Enjoy!