Butter Chicken

Prep
Cook
Yield 16 servings

I was less than optimistic these wouldn’t turn to mush, because I thought flour tortillas wouldn’t work. I was completely wrong, these actually hold up much better than corn and despite being very basic, were very delicious.

Ingredients

  • 1.5 lbs ground beef

  • 1 yellow onion

  • 1 packet (2 tbsp) Old El Paso taco seasoning

  • 3 tbsp water

  • 12 small (6-7 inch) flour tortillas

  • 2 cups enchilada sauce

  • 3 cups mexican cheese blend (or cheddar/monterey jack blend)

Directions

  • Chop onion and sauté for 5 minutes into translucent.

  • Add ground beef, and cook on medium heat until browned.

  • Drain fat, and add water and taco seasoning.

  • Preheat oven to 375 degrees.

  • Allow meat to cook for a few minutes until water is completely gone.

  • Combine meat, 1 half cup enchilada sauce, and 1 cup cheese in large bowl.

  • Spread 1 half cup enchilada sauce over bottom of 9 by 13 glass baking dish.

  • Briefly microwave 12 tortillas wrapped in wet paper towl to soften them slightly.

  • Spoon mixture into tortillas and wrap tightly, placing them into baking dish.

  • Top with remaining enchilada sauce and remaining cheese, in that order.

  • Bake at 375 for 25-30 minutes. If cheese doesn’t brown, broil to finish.