"Welcome Home, Daddy" Enchiladas

Photo by Katie Kay

The kids wanted to make dinner for Matt to welcome him home from vacation, and since they are such selfless givers, they chose their own favorite meal:  Enchiladas!
Kaylen has been eager to make a meal since her first cooking experience with the Devil's Food Cupcakes, and she chose Beef Enchiladas.  Jenson hates everything and is a super picky eater so he chose Cheese Enchiladas.  

First they peeled fresh garlic.  Jenson dropped most of his down the garbage disposal, but thankfully we had a whole bulb with plenty to spare.

Photo by Katie Kay

Jenson squeezed out the ground beef into the hot skillet.

Photo by Katie Kay

 He closed his eyes while he stirred the onions and garlic because he said it hurt his eyes.  Awww...

Photo by Katie Kay

 Jenson poured the beans into a pan and added spices.

We tried 2 different enchilada sauce toppings.  The first was a mixture of Wolf Brand Chili No Beans with 1/2 of a small block of 2% Velveeta cheese melted in a pan.  It tasted a lot like the Chili's Skillet Queso, but it ended up being a little too rich.  Kaylen and I didn't care much for it, and Matt liked it but could only eat one.

Kaylen rolled the enchiladas with beef, cheese and canned enchilada sauce on the inside, then put them in a pan seam-side down.

Photo by Katie Kay

Photo by Katie Kay

Jenson used the rest of the 2% Velveeta to cut slices and put them in his tortillas, then he rolled them and put them seam-side down as well.  He rebelled against anything other than a cheese topping, but I made him put some of the canned enchilada sauce and a little bit of the Wolf Chili topping.  He ate it with no complaints.

Photo by Katie Kay

Photo by Katie Kay

Photo by Katie Kay

Kaylen used 2 types of canned Enchilada sauce to cover half of the enchiladas.  This ended up being our favorite topping.

Photo by Katie Kay

Kaylen was very generous with the shredded cheese topping.

Photo by Katie Kay

These were Jenson's Cheese Enchiladas with the Wolf Chili & Cheese topping.

Photo by Katie Kay

Beef Enchiladas by Katie Kay
1 small onion, diced 3 cloves of fresh garlic, minced 1 lb ground beef 2 cans red enchilada sauce Grated cheddar or fiesta blend cheese Tortillas
Brown beef, onion, and garlic.  Spoon into tortilla, sprinkle with cheese, 3 tablespoons of sauce, and roll.  Place seam side down in a 9x13 baking dish, sprayed with cooking spray.  When pan is full, spread remaining meat over tops of enchiladas, cover with cheese, drizzle remaining enchilada sauce, and cook at 350 for 20 minutes.
(The kids also made refried beans and Mexican rice.)
Cheese Enchiladas by Katie Kay
Small block Velveeta 1 can red enchilada sauce Tortillas Enchilada sauce
Cut Velveeta into strips, place in a line on a tortilla, then roll.  Place seam-side down in a baking dish sprayed with cooking spray.  Top with enchilada sauce and cook at 350 for 15 minutes.