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1
Brown ground beef in a large skillet.
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2
Drain.
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3
Add onion, tomato, taco seasoning, and 1/2 cup water.
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4
Mix well and simmer for 10 minutes.
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5
Add chopped cilantro.
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6
Set meat mixture aside.
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7
In a small skillet melt a tablespoon of butter over medium heat.
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8
Add tortillas one at a time cooking a few seconds on each side.
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9
You want your tortillas to be wet and flimsy.
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10
Continue this with all the tortillas melting more butter when needed.
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11
Now we are ready to assemble.
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12
Preheat oven to 350 degrees.
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13
Lay tortilla flat.
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14
Place a spoonful of meat mixture in the middle spreading it longways down the middle of the tortilla.
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15
Place a strip of Velveeta on top of the meat mix.
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16
Fold sides of tortilla over the cheese and flip over so the enchilada is resting on its seam.
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17
Continue this using all of your ingredients.
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18
Make sure to place your enchiladas side by side in the pan and do not overfill.
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19
Top with enchilada sauce and shredded cheese.
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20
Cover with foil.
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21
Bake 20 minute.
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22
Remove foil and bake 10 minute.
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23
TIPS- you can make this recipe with beef or shredded chicken.
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24
You can find the packaged taco seasoning next to the packaged gravy mixes.
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25
One package will be fine.
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26
The enchilada sauce is on the Mexican isle.
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27
I like to use the medium heat.
