Tomorrow is Cinco De Mayo or May 5. Here in Texas it is an excuse to eat MORE delicious Mexican food. So in honor of Cinco De Mayo I made up a pan of my enchiladas.
Here it is:
1 pound of meat (I use leftover roast and shred it)
1/2 pound monterrey jack cheese, shredded
1/2 onion, chopped (if your family doesn’t like onions then leave it out)
18 corn tortillas
3 cans hot enchilada sauce
Preheat oven to 350 degrees. Pour a little enchilada sauce in the bottom of a 13x9x2 inch pan. Warm up the corn tortillas in the microwave. Take some shredded meat, a little chopped onion and a little cheese and put it in the center of the tortilla. Carefully roll tortilla up putting it seam side down in the pan. Keep doing that until the pan is filled up. Then pour more enchilada sauce over the top of the rolled up enchiladas. Sprinkle top with any remaining cheese. Cover the enchiladas with foil and bake for about 20 to 25 minutes.
Note: The recipe is extremely versatile. The meat I used in these enchiladas is leftover from our Easter pork loin. I had frozen the leftovers and thought I would do something with them later. I didn’t have quite enough meat for the enchiladas so I thaw out some venison roast that was leftover too. I combined the two meats together with a little enchilada sauce. These enchiladas turned out wonderful. This is a good way to use up any leftover meat.