Easy Enchiladas Your Way

Brown and drain any fat from the ground meat.

Mix in the Zucchini if you are using it and then add the taco seasoning and whatever water it calls for.

While the meat cooks down, divide and spread refried beans across the center of the tortillas.

Divide the ground meat onto the center of the tortillas

Spread some of the Enchilada Sauce in the bottom of a glass baking pan that is approximately 10 x 16 inch and at least 2 inches deep. Roll up tortillas and place them in the pan. Always put the seam underneath the tortilla.

Line the rolled tortillas up in two rows across the pan and top with the remaining Enchilada Sauce. Be sure to cover all of the tortillas with sauce.

Spoon cheese sauce over the top. At this point it is ready to bake or to cover with plastic wrap (NOT FOIL) and refrigerate to cook later. Remove the plastic wrap before you bake.

Bake uncovered in a preheated oven at 350 degrees for 30 minutes or for 45 minutes if it has been refrigerated. Cool for 5 to 10 minutes before you serve with chopped lettuce and sour cream.