Hancock's Fool Proof Friday Night Enchiladas


  • Minced animal: 400 grams
  • Corn tortillas (8 inch): 4
  • Onion diced: 1
  • Canned chopped tomatoes: 1 can
  • Tomato paste: I don't know, it seemed like a good idea
  • Chipotle chili paste: enough to make you cry
  • Ketchup: enough to make it so you don't cry any more but it almost still makes you cry
  • Beer: I am not sure. I put it in after I cried and started drinking
  • Enchilada seasoning: 1 packet (I used #oldelpaso )
  • Mozzarella cheese: do your skinny jeans fit? fill your boots.
  • More beer: because you drank that other beer and forgot it was meant to go in the thingy


  • Fry your minced animal and add tomato paste, chili, ketchup. Because of the beer you will forget to put in the onion. Do not panic.
  • Once the meat is all tomato-y and spicy and cooked, take off heat, put in bowl, add beer to make moist. Let cool. Add onion.
  • Put the tomatoes, tomato paste, and enchilada powder in a blender and puree (or stick blend). Add beer to make more liquidy. Panic that it is too liquidy and add some flour so it will thicken.


  • Butter your awesome vintage pyrex casserole
  • Poor half of your sauce on the bottom
  • Butter one side of a tortilla and turn it over
  • Fill with meat mixture
  • Add some cheese
  • Roll up
  • Awkwardly try to place your rolled up parcel in the casserole so that where the rolled edges meet faces down
  • Repeat three more times
  • Cover with the rest of the sauce and more cheese
  • Bake at 180 for 30 minutes or until it bubbly and melty


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