I loosely followed the directions on the back of the Ortega Enchilada Sauce can. But I added diced green chilies and onions because I had them. I also seasoned my meat while I was cooking it because that’s what I do for tacos (a little garlic powder, a little onion powder, and some ancho chili powder).
I put the onions and green chilies (with a little juice for some extra flavor) in the pan to cook down a bit before adding the meat, add meat and season to taste.
After all the shells were stuffed and placed in the pan I covered them with the remaining sauce (which was about 1 1/4 cans…but next time I’d make that 2 full cans) and then topped it with more cheese. Pre-heat the oven to 350 and bake for 20 minutes.
It was a fairly easy recipe to make and I’ll definitely make it again and trying some new/different things. But this one was definitely a husband pleaser. He was definitely glad to have finally gotten his enchiladas.