Santa Fe Enchiladas are outrageously good! This amazing enchilada recipe is filled with a tasty beef mixture then covered with a green chili-Velveeta cheese sauce and additional beef mixture. It's a great Tex-Mex recipe that's excellent for week night suppers, company dinners, potlucks or Cinco de Mayo.
1 hamburger chopper to cut meat down in small pieces while frying
1 spatula
1 wooden spoon
measuring cups
measuring spoons
1 sharp knife to cut vegetables
1 small sauce pan
aluminum foil
Ingredients
2lbs.93-96% lean ground beef
1mediumonionchopped
12oz. cantomato paste
1cupwater
1pkg.taco seasoningor use Homemade Taco Seasoning
14flour tortillas
7oz. cangreen chilieschopped, I used a 4-oz. can hot green chilies and one 4-oz. can mild green chilies
16oz.Velveeta cheesecubed
Instructions
Fry beef and onion in skillet until beef is no longer pink.
Use a hamburger chopper to break meat down into tiny pieces while frying.
Drain.
Add tomato paste, water and taco seasoning.
Heat through.
Melt Velveeta in small saucepan on very low heat on top of stove.
Add diced chilies to Velveeta and stir in.
Place a couple of heaping tablespoonfuls of meat mixture on edge of tortillas and roll up.
Place in two greased 9x13” dishes seam side down.
Cover enchiladas with Velveeta mixture.
Spoon remaining meat mixture down center of enchiladas in each baking dish.
Bake about 20-30 minutes, covered with foil, at 350° or until bubbly.
Notes
NOTE: You will have to cover these enchiladas for the duration of the cooking time. Otherwise the cheese will burn.NOTE: Don’t melt the cheese at a higher temperature or it will scorch.NOTE: You can substitute cheddar cheese for the Velveeta. You may have to add a little butter and milk (1/4 cup each) to get the same consistency.