Cook time: 25 Min Prep time: 20 Min Serves: Makes 4 large enchiladas


1/2 pound hamburger
4 organic flour tortillas
1 1/4 cup tillamook, farm style, with 4 cheeses, or more if needed
1 can red la victoria enchilada sauce, 10 ounces, divided
tostitos brand mild chunky salsa
3 heaping tablespoons chopped onions
1 teaspoon cilantro dry leaf
1/4 teaspoon garlic powder
1/4 teaspoon cumin
sea salt and coarse ground pepper to taste



sour cream
avocado slices
green onions chopped
pimento stuffed olives


refried beans


1. Pre-heat the oven to 350 degrees.
2. Get all the ingredients on the counter before you begin. I used a Copper Chef pan to bake the enchiladas which is about 9 X 9 inches square. You can use any similar size pan or baking dish.
3. ZAP ‘EM! Wrap four large organic tortillas in paper towels and set them in the microwave. Zap for 15 seconds. Leave them covered and in the oven.
4. Chop the onions.
5. COOK MEAT AND ONIONS In a medium skillet over med high heat, fry the hamburger, breaking it up with a spatula. When it turns gray, add the chopped onion.
6. SEASON I just sprinkle the seasonings without measuring. You may want more, so taste after adding. Add the seasonings: 1/4 teaspoon of each, garlic powder, cumin, and cilantro. Salt and pepper to taste, and cook until the meat is done. Set aside.
7. THE SECRET INGREDIENT Add the 1/2 cup of Tostitos mild salsa Stir in, and set pan aside. (This brand of salsa is amazing in these enchiladas. Others, not so much.)
8. La Victoria is the brand of enchilada sauce I use. It is a mild sauce. You can always add more heat, but you can’t take it out. 🙂 I have tried other brands, we prefer this one.
9. SAUCE Pour almost half of the red enchilada sauce in the pan.
10. MAKE ENCHILADAS Take a warm tortilla in your hand ( or fill it on a cutting board) and put about three heaping tablespoons of the meat mixture down the center of the tortilla..
11. CHEESE This is the brand of cheese I use: Tillamook, Farm Style, 4 cheese, thick grated. (It is incredible in enchiladas!)
12. Add two tablespoons grated cheese on top of the meat
13. ROLL ‘EM! Roll the enchiladas and put them seam down in the pan on top of the sauce. Finish rolling the rest of the enchiladas. Organic tortillas aren’t as pliable as regular tortillas, so I wrap them loose.
14. SAUCE Pour the remainder of the sauce over the enchiladas.
15. MORE CHEESE Place a wide row of the remaining cheese down the center of the enchiladas. (It spreads as it cooks)
16. BAKE ‘EM! Cover the pan with foil tightly. Bake the enchiladas at 350 degrees for 25 to 30 minutes. Serve immediately.
17. GARNISH Serve with sour cream, green olives, a garnish of green onions and fresh cilantro with sliced avocados and cherry tomatoes. Serving suggestion: refried beans.
18. EAT ‘EM Here is what it looks like. Enjoy!

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