These are SO VERSATILE and this is just the basic recipe that my mother taught me. They also make for a great meal to take to people for dinner.
Shredded beef, chicken, or ground beef (cooked with pepper and garlic salt...for the filling)
Green Pepper, chopped
Red Enchilada Sauce (homemade or canned)-my favorite is Old El Paso's medium
8 oz can Tomato Sauce and/or 14.5 oz can Cheddar Cheese Soup
Shredded Cheddar Cheese or mexican cheese
Heat oil in a pan over medium-high heat
Fry the torillas one at a time in the oil. Once the tortilla starts to bubble, flip it over (about 8 seconds on each side)
Place the cooked tortillas on a plate separating each one with a napkin
In another pan, either cook or reheat the meat
Add the onions and peppers and cook for about 5 minutes or until veggies soften
To assemble take one tortilla and fill with a spoonful of the meat mixture (or if you want meatless, fill with cooked beans or just cheese). Sprinkle with a little cheese and roll up as tightly as possible. Place in a lightly greased pan and continue till you have made enough for the amount of people you are serving.
In a mixing bowl, pour in the Red Enchilada Sauce and tomato sauce and stir until combined. (If you want to have a more creamier sauce, add the Cheddar Cheese soup can. Pour it over the rolled up tortillas and top with more cheese, onions/peppers, olives. Bake at 350 until nice a bubbly.
*I usually make a double pan and freeze one for a later use.
*If you want to use up your remaining corn torillas, cut them up and fry in some oil for