“This is a recipe my mom used to make when I was a kid and I always loved it.”
READY IN:
1hr 20mins
SERVES:
4-6
YIELD:
7-8 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook and stir hamburger in skillet over medium heat until no longer pink. Remove from heat and drain.
  2. Stir into hamburger the onion, cheese, sour cream, parsley, salt, and pepper. Do not put back onto burner.
  3. Heat remaining ingredients (except water) to boiling, stirring occasionally. Reduce heat. Simmer uncovered 5 minutes.
  4. In large skillet, heat oil on medium, place tortillas in oil to saturate both sides (do not let tortillas crisp up). Remove from oil.
  5. Dip each tortilla into sauce to coat both sides in ungreased oblong baking dish.
  6. Spoon about 1/4 cup hamburger mixture onto each tortilla, roll tortilla around filling.
  7. Arrange in ungreased oblong baking dish with seam side down.
  8. Pour remaining sauce over enchiladas and add a little water at a time. Do not drown your enchiladas.
  9. Cook uncovered in 350 degrees oven, about 35 minutes.

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