From Amy Nordstrom
Makes 4 servings, but can easily be doubled.
- 1 pound hamburger
- 2 cups shredded cheese (Mexican or cheddar)
- 1 red or yellow pepper, chopped (optional)
- ¾ tsp of chili powder
- ¼ tsp salt
- ¾ tsp ground cumin
- 6 flour tortilla shells (10 inch)
- 1 can enchilada sauce (16 oz)
- ¾ cup half & half
- Brown hamburger, season with salt & pepper, drain and set aside to cool slightly.
- Combine hamburger, 1 cup shredded cheese, peppers, chili powder, salt, cumin. Mix to ensure all ingredients are combined evenly.
- Place tortilla shells between 2 damp paper towels and microwave for 30 seconds. This softens the shells and makes them easier to roll in #5 below (easiest to do in 2 smaller batches).
- Wisk together the enchilada sauce and half & half, spread ¾ cup over bottom of a 8 x 8 baking dish that has been sprayed with cooking spray to prevent sticking.
- Lay out tortilla shell and spread approximately 2 Tbls of sauce mixture evenly across shell. Spoon ½ - ¾ cup of hamburger mixture across center of shell. Roll up the tortilla to enclose the filling and place seam-side down in the baking dish. Continue with remaining tortillas and filling. Top with remaining sauce mixture.
- Sprinkle remaining 1 cup of cheese over entire dish.
- Cover with aluminum foil and bake at 375 degrees for 20 minutes.
- Remove foil and bake an additional 10 minutes to melt cheese and brown slightly.