Fold-Over Enchilada Bake - cooking recipe

Ingredients
    1 lb ground beef
    1 large chopped onion
    1/2 cup minced onion (reserved)
    2 garlic cloves, minced
    2 jalapeno peppers (optional) or 2 hot chili peppers, of your choice (optional)
    1 (10 ounce) can Ro-Tel tomatoes
    1 (14 ounce) can stewed tomatoes
    1 (10 ounce) can enchilada sauce
    2 tablespoons of mccormick taco seasoning
    2 teaspoons ground cumin
    1/2 teaspoon garlic salt or 1/2 teaspoon seasoning salt
    1/4 teaspoon pepper
    8 (6 inch) flour tortillas or (6 inch) corn tortillas
    2 (3 ounce) packages cream cheese
    2 (4 ounce) cans chopped green chilies, drained
    1 (4 ounce) can sliced black olives
    8 ounces shredded monterey jack cheese or 8 ounces jalapeno jack cheese
    2 green onions, sliced
    sour cream (to garnish)
Preparation
    In a large skillet, cook beef, onion, garlic, and hot peppers over medium heat until the meat is no longer pink; drain well. Stir in tomatoes, enchilada sauce, taco seasoning, cumin salt and pepper. Salt and pepper can be adjusted to your taste. Bring to a boil, reduce heat; cover and simmer for 20 minutes. The longer you simmer, the better the sauce gets, water can be added if gets too thick. Pour half of the sauce into a greased 13-in. X 9-in. X 2 inches baking dish; set aside.
    Stack totillas and wrap in foil: warm at 350 oven for 15 minutes. I put my tortillas in wax paper and heat in the microwave for 1 minute to save time. Spread tortillas with cream cheese, chopped green chilies and minced onion, top it with a light layer of grated cheese, fold in half.
    Arrange folded tortillas over the meat sauce; pour remaining sauce on top. Cover and bake at 350 oven for 25 minutes or until hot. Uncover and sprinkle with grated cheese and sliced olives. Bake 5 minutes longer or until cheese is melted. Take out and add sliced green onions.
    Let sit for 5 minutes.
    Serve with sour cream and chopped cilantro.

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