Recipe: Easy Beef Enchiladas

My kids ask, “Mom isn't this just like rearranged quesadilla? Come to think of it, yes it does. Quesadillas, tacos, burritos and chimichanga do have similar ingredients. But this time, I wanted to make something different, heavier and more filling. I also added some hidden veggies (like, malunggay, zucchini) so kids can have their veggie portion of the day.
In this recipe, i used petchay.



Ingredients:

• 1/2 kg. ground beef
• 1/2 chopped onion
• 1 cup chopped pechay (optional, just to hide the veggies from the kids)
• 1 pack McCormick Taco Mix with 1 tbsp reserved
• 6-8 corn tortillas
• 1 can diced tomatoes
• Shredded mozzarella cheese
• Grated cheddar cheese
• Quickmelt cheese
• (You may use one kind of cheese if you like)

Brown beef together with the taco mix and onion. Add petchay last and cook a little further until the veggies are done. Set aside.

To make the enchilada sauce, mix a can of diced tomatoes and the 1 tbsp of taco mix.

Pour some sauce over the base of an oven proof dish to prevent the enchiladas from sticking.

Microwave the tortillas a few seconds to make it pliable so it's easy to roll.

Lay one tortilla on the plate and add the beef mixture with cheese on top as a filling (like a lumpia). 

Roll and arrange in the ovenproof dish seam side down. But if you use a small pan for oven toaster like me, you can tuck in the sides so it will fit inside the pan. Continue with the rest of the tortillas.

Pour the enchilada sauce over the prepared tortillas and generously add the shredded mozzarella and cheddar cheese. Bake until cheese melts and slightly browned.

Baked until cheese melts.

Single serve with a dollop of sour cream.