FOLD-OVER ENCHILADA BAKE

Fold-Over Enchilada Bake image

Provided by Ranch mom

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

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 8 (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)

Steps:

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.

Nutrition Facts : Calories 686, Fat 40.9, SaturatedFat 19.7, Cholesterol 118.2, Sodium 1536.2, Carbohydrate 47.8, Fiber 4.7, Sugar 8.7, Protein 33.3