#easy

Easy Enchiladas
2 pounds Ground Beef
1.5-ounce package Enchilada Sauce Mix
Half of a 10-ounce can diced tomatoes with chilies (I used ROTEL)
16-ounce block of Velveeta
Corn Tortillas
(2) cans Red Enchilada Sauce
Brown ground beef in a skillet and drain any rendered fat. Sprinkle the package of enchilada sauce mix and stir to incorporate evenly.
In the meantime, chop the Velveeta into cubes and place in a microwavable bowl. Pour half of the 10-ounce can of Rotel on top and 1/2 cup Milk. Microwave checking and stirring every couple of minutes until smooth and creamy. If you like hot stuff you can add the entire can of Rotel. I wish they made little 5-ounce cans of Rotel.
Now make an assembly line with a 9 x 13 inch baking dish, the pan of browned beef and a pie plate full of the 2 cans of enchilada sauce.
Place a stack of corn tortillas on a plate and cover with a damp paper towel. Microwave them about a minute to a minute and a half to get them hot and pliable. If you skip this step they will crack and break as you try to roll them.
Now dredge one tortilla in the red enchilada sauce on each side and place in the baking dish. Fill with a serving spoon size full of the cooked beef and roll up placing the seam side down. Continue filling and rolling the enchiladas placing them side by side in the dish. I push mine together pretty close to make lots fit. Now pour as much or as little of the rotel cheese dip on top of the enchiladas and bake at 375 degrees F until bubbly and toasted a bit. Serve with a cold dollop of sour cream on top and enjoy!
Can substitute cooked and shredded chicken as well.
#easy #backtoschool #weeknightdinners