Lorraine told me how to make these about 30 years ago. I never had it written down, so Lorraine may have to correct it if I've morphed it over time. Also a recipe that you've had at my house every time I have served Mexican food. (I don't really know quantities because I always make a LOT). They freeze well.
Can of enchilada sauce
Small can of tomato sauce
Ground beef, drained and mixed with taco spice
Shredded cheddar or Mexican blend cheese
Corn tortillas
I mix enchilada sauce with a small can of tomato sauce in a shallow bowl. (Not sure if Lorraine did this or if it was because my kids liked the enchilada sauce cut down a little). Dip a corn tortilla completely in sauce and shake off excess. Place a few tablespoons of meat in a line across the tortilla. Spoon a T of sauce across the meat and add some shredded cheese. Roll up and place seam side down in a greased casserole. Spread remaining sauce across the top and sprinkle with some additional cheese. Bake at 350 for 30 - 35 minutes or until heated throughout and bubbly.
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