Enchiladas

• 1 12 lbs lean ground beef
• 12 onion, chopped
• 1 tomatoes, diced
• 5 ounces taco seasoning
• 1 cup chopped fresh cilantro
• 1 lb butter
• 20 -25 corn tortillas
• 8 ounces Velveeta cheese, cut into small strips
• 24 ounces enchilada sauce
• 4 cups shredded mexican cheese

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

lean ground beef, onion, tomatoes, taco, fresh cilantro, butter, corn tortillas, velveeta cheese, enchilada sauce, mexican cheese

Taken from www.food.com/recipe/enchiladas-205041 (may not work)