Enchiladas Tex-Mex for a crowd

 

Enchiladas Tex-Mex for a crowd

about 45 minPrep

35-45 minCook

Recipe By:Djay

"I really think you're going to love this one folks. Great for a crowd or a pot luck, you can even make them a day ahead. Beefy cheesy layers of homemade goodness! My family asks for these again and again. Easy assembly the no roll way. Assembled in layers like lasangna. Serve with my spanish rice and homemade refried beans. You will hit the bonus on this one. If you make this ahead of time take off a few min baking for reheating later also I speed chill it in the freezer for an hour - but I dont let it freeze. Then put it in the fridg for the next day."

Ingredients

3 lbs Gr Chuck

2 onions diced

3 or 4 cloves garlic

1 pkg Williams Chili seasoning pk

1/2 pkg + taco bell taco seasoning pkg

1 15oz can diced tomatoes

1 8oz can tom sauce

3 1/2 c water

1Tbsp corn starch

Tortillas mission yellow corn

2 pkg 16 oz shredded sharp cheddar or colby or your choice

velveeta sliced about 1/4 inch thick and then cut each slice into 4-6 pcs

add sea salt and pepper at the end to taste

1/2 sheet pan or 2 9x 13's

big spoon and a ladle

Directions

Brown and drain gr.chuck add onions and cook til almost translucent add mashed garlic. I use a garlic press.Then sprinkle with seasonings aand stir well.

Stir in Tomatoes and Tomato sauce, add water reserving 3 0r 4 tbsp to mix with corn starch into a slurry and add while stirring simmer 15 min or so.

Spray baking pan with nonstick spray spread a couple of ladles of sauce in bottom of pan and layer down corn tortillas covering bottom of pan. Then a handful cheese and some velveeta (I put 1 0r 2 little chunks per tortilla.ladle some sauce 3 or 4 ladles making sure to hit bare spots.Keep layering making sure last layer is sauce cover with foil bake 375 for 35 or 40 min depends on how hot your oven is. Take foil off halfway thru if they are to juicy bake longer.