Enchiladas

12 corn tortillas
28 oz. Enchilada sauce

1 lb. cooked ground beef (taco style or not)
8 oz. Sour cream
2 cups divided Colby Jack Cheese (?whatever you've got)
optional: diced green chillies, olives, onions


I think it's easiest to layer this "lasagna" style, but you can roll them up too.


Heat up your hamburger, mix with sour cream and 1 c. cheese (also olives and chillies); set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.

To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the hamburger mixture over tortillas. Top some cheese. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.

Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes.


You can also do his in a cake pan and in the oven....I think 375 degs. for 30 min or until bubbly! This is my own style so I am not sure on the oven stuff. Everything just needs to be hot.

You can also use flour tortillas if you like.