Mark's Enchiladas

Mark's Enchiladas

• 1 lb. lean ground beef
• 1 package Philly cream cheese
• A few cans of enchilada sauce, just buy a bunch of them they're typically small.
• Taco seasoning for beef, use whatever brand you like
• Refried beans, again whatever brand you like
• Mexican rice, I usually buy it since I've had no success making it.
• Large soft flour tortilla shells [Use gluten free tortillas for a gluten free recipe]
• Taco sauce, I prefer Pace or Ortega

Sour Cream

• Guacamole if you like it
• Sharp cheddar and Monterey jack cheeses
• Chopped lettuce, tomato, onion, black olives, and cilantro
• Cholula hot sauce, the absolute tastiest hot sauce on the planet. I eat that stuff for lunch a lot at Real Chili....I hope I can find it in the store!

Directions

1. Pre-heat the oven to 350° F., and use oven safe dinner plates, bigger the better.
2. Cook the ground beef with the taco seasoning and cream cheese until it's thickened. I cook the ground beef first, dump in a strainer, and rinse with hot water to remove excess grease then add it back to the pan for the seasoning part.
3. Brush a tortilla on both sides generously with the enchilada sauce, scoop some beef into it and roll it up. No need to fold the ends like a burrito. Just lay it on a plate, add the beef and roll it up evenly in a tube, to one side of the plate. Two or three is plenty, usually two.
4. Place a dollop of warmed beans beside them, and pour additional enchilada sauce over the wraps you made, I like to be fairly generous with that so it flows around the plate a bit. Not a flood though! :) Cover the wraps in the cheeses, enough to layer them pretty well, and put a bit of cheese on top of the beans as well.
5. Place in the oven until the cheese is melted and everything is hot.
6. Add a scoop of rice to the empty spot, you did leave an empty spot right? :) Let everyone add their own toppings; Taco sauce, chopped lettuce, tomato, onion, sour cream, guacamole, black olives, fresh cilantro, etc.