These are enchiladas, which were made with this recipe (for the tortillas) and this recipe on the date of 6/4/17 (Sunday, June 4, 2017).
I cooked the ground beef on the previous Friday while the tortillas were made on the previous night, so all I did was add sauce to the meat and fill the tortillas before baking them. It took about an hour and forty-five minutes to create and fry the tortillas (including the time needed for the tortilla batter to rest). The process of stuffing along with baking them took around thirty-five minutes.
I modified the recipe as well. I used nearly two pounds of beef, omitted the tomato and Worcestershire sauce entirely, and used far less cheese inside and on top the of enchiladas. I was also only able to make ten though I've yielded more than that at the cost of less meat inside of each enchilada in the past. =S
They were pretty good.
