Ground Beef Enchiladas and Chicken Taquitos

When I announce we will be having this Mexican meal for dinner, my husband and son immediately celebrate with cheers and questions on when it will be ready soon follow.

Two recipes, one post.

Ground Beef Enchiladas

1 lb Ground Beef

1 Tablespoon Dried Onion Flakes

1 teaspoon Ground Cumin

12 flour Tortillas, fajita size

1 large can Enchilada Sauce

2 cups Shredded Mozzarella Cheese

Heat oven to 400°F. Brown ground beef with onion flakes and cumin until thoroughly cooked; drain. Stir in 3/4 cup enchilada sauce and 1 cup cheese. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13x9 baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake at 400°F for 15 to 20 minutes

------------------------------

Chicken Taquitos

Corn Tortillas

3 cups Chicken, cooked and shredded

3/4 cup salsa, green

1 cup Monterey Jack Cheese

1 tablespoon canola oil or vegetable oil
Sour Cream

Cooking Spray

Preheat oven to 450 degrees. Wrap tortillas in paper towel and heat in the microwave for about a minute. They need to be quite warm so they do not crack when you roll them. Meanwhile, place shredded chicken in a bowl; add cheese and 1/2 cup salsa. (reserve the rest for garnish). Mix ingredients thoroughly. Cover a baking pan with foil and spread canola (or vegetable) oil over it to evenly coat. Fill the tortillas with about 2 tablespoons of chicken in a thin row across the center of the tortilla. Take one side of the tortilla, fold it to the center, then roll the tortilla up tightly. Place them seam end down on the baking sheet about an inch apart. Lightly spray top of taquitos with cooking spray. Bake in bottom third of oven at 450 degrees for about 8 minutes. Turn taquitos over and cook for about 5 more minutes until crispy. Serve with salsa, guacamole and sour cream.