To make enchiladas roll corn tortillas, stuff them with filling of your choice, deep-fry one tortilla at a time, spread sauce evenly over the tortillas and bake for 15 minutes. Enchiladas can be filled with beans, cheese, potatoes, vegetables, seafood, meat or combinations of these items.
Enchiladas are mostly made in Mexico and the United States. Mexican enchiladas are cooked with meat only. The Tex-Mex version uses cheese or meat and lots of sauce.
To make beef enchiladas, you need 1 pound ground beef, 1/2 cup chopped onions, 1 teaspoon garlic powder, 1 can tomato sauce, 1 teaspoon paprika and a 10-ounce can of enchilada sauce. Brown the ground beef with onions and garlic. Add the other ingredients. In another skillet, heat oil. Add one tortilla at a time for 10 seconds. Drain the tortillas on a paper towel. Pour the enchilada sauce in the bottom of a baking pan. Fill each tortilla with a spoonful of the beef mixture. Place each stuffed tortilla in the baking pan. Bake in a 350-degree F oven for 20 minutes.
Alternatively, make enchilada sauce by heating olive oil in a large pan, add chopped onion and garlic, cook for 6 minutes. Add tomatoes, green chilies, 1/2 cup water, oregano and a pinch of vinegar. Bring to a simmer. Remove from the heat. Use the sauce to prepare the enchiladas.