WetLeather Recipe Database - food for bikers

Name:	BIG Enchiladas	Contributor:	Carl Paukstis
Description:	BIG Enchiladas	Posted:	2003-04-30
Key words:	enchilada, ground beef, chicken, Mexican	Category:	Main Dishes
ID:	459	Updated:	2006-01-09 10:34:09
Ingredients:	1 small onion 1 lb ground beef or chicken 1 envelope McCormick Fajita seasoning 1 Tbsp cumin powder 1 tsp Lawry's seasoned salt 4 flour tortillas, "Burrito size" olive oil or butter, divided 1 can (12 oz) Enchilada Sauce (I used West's; substitute Old El Paso?) 1 can (8 oz?) Ro-Tel chopped tomatoes & green chilis 1 big can (12 oz?) Frito-Lay HOT bean dip with jalapenos 8 thick (1/4"?) Velveeta slices from the end of a Large (3lb?) box.
Preparation:	Preheat oven to 350 degrees. Saute onion in heavy 10" skillet until starting to turn clear, then add ground meat and cook until almost browned. Add packaged seasoning and cumin powder, raise heat and brown thoroughly. Dump mixture into handy container like a plastic butter bowl. Wipe skillet. Open cans and set other ingredients out around a big plate or cutting board. Get out a largish loaf pan long enough to hold rolled-up tortillas, or use 8x12 baking dish. Put about 1 tsp olive oil or butter in skillet on medium-low heat. Flop in a tortilla. Wait until it starts to puff up good (~1 minute?), then turn it over and wait another 30 seconds or so. Slide it out onto your work plate, add olive oil or butter and start the next one. Meanwhile, spread 1/4 of the bean dip on the first tortilla, pile 1/4 of the meat down the middle, spread a big heaping spoon of enchilada sauce and 1/4 of the tomatoes & chilis along the top, top with 2 thick chunks of Velveeta, roll it up and flop it in the loaf pan/baking dish. Repeat for all 4 tortillas. Spread enchilada sauce over the top (and in between, if you stacked them in a loaf pan). Need quite a bit sauce. Top with more cheese if desired. Bake at 350 degrees for 30 minutes. OK, 15 if you're hungry. Makes 4 BIG enchiladas.
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Equipment: