I'm making enchiladas for the first time. I've checked out a bunch of recipes, but like my own idea better.
I'm going to use browned ground beef, ground pork and onion with stewed tomatoes and taco seasoning. (My basic taco meat mixture.)
I'll roll 'em with a little bit of canned enchilada sauce, and a little shredded cheddar in flour tortillas and bake in a casserole with canned enchilada sauce on bottom and top with extra shredded cheddar.
I plan to cook them until the tortillas get a little browned around the edges.
The remaining taco meat mixture will probably be used to make chili. If I decide I really like the flavor of the enchilada sauce, I may add it or some of it to the chili.
If there isn't enough taco meat mixture left, I'll just make a couple of hard shell tacos. I'm sure I'll have enough for at least one meal.
I'd appreciate any suggestions or ideas for improvement, cooking times and temp. TIA