Monday, April 1, 2013

Italian Enchiladas! No kidding!

 Ragu Enchiladas

      Not long ago there was a car commercial on TV that made a joke about selling Italian tacos.  It sounds like a strange combination doesn't it?  I kind of laughed until I realized that one of my families favorite meals from their growing up years (that I created myself!) is Ragu Enchiladas!!!  It may sound unlikely but these enchiladas are a staple around my house.  My son even makes them now that he lives away at college and loves, loves them!  It has been kind of a secret family recipe for years.  But since we are such good friends I will share them with you.  Don't blame me if your kids ask for them for their birthday dinner.  

     One important thing to remember when you buy ingredients is that the sauce does matter.  I did fall into the trap of buying store brand sauces for a better price.  I suddenly didn't like these anymore and couldn't figure out why.  Even different flavors of Ragu make a difference.  I try to buy the tomato, garlic and onion flavor.  It just has the right flavor.  Others are good too and you can try them out at your own risk!
So start with Ragu, sour cream, 1 to 1 1/2 lbs cooked ground beef, grated cheddar cheese, and 10 enchilada size tortillas.

 Lay the shells out separately on a clean counter.  Divide the meat between the 10 enchilada shells.  Add small dollops of sour cream on top of the meat.

                                                                                              Then sprinkle with cheddar cheese.

 Roll up and place in a 9 x 13 pan.  I put 8 and then 
place the last 2 lengthwise on the edge of the pan.

 Pour Ragu sauce in a 4 cup measuring cup and then add about 1/2-3/4 cup water to the bottle and shake to combine with the sauce t                                                 that didn't pour out. I use about 3/4 cup but you may like it thicker). 
                                                  Pour this into the measuring cup and stir to thin the sauce a little.

                                                                                  Pour Ragu sauce on top to cover.                                                                        

Use a knife to pull the dry shell away from the side and fill with sauce.

 Sprinkle liberally with cheese
Then cover and cook at 350 degrees for 30 min. in the oven or cover with plastic wrap and microwave for 7 to 10 min on high until middle is hot and sauce is bubbly.

Then because it is usually just the two of us for dinner, I wrap some up and freeze them to send back to college for my son. 
You saw this Ragu Enchiladas recipe first on Scrumptilicious 4 You! 
This was linked to Buns in my oven. and Kitchen meets girl,High Hills and Grills,lil luna
Mandy's Recipe Box


  1. I should not read this blog when I'm at work -I'm so hungry! these look GREAT! I might try this recipe this week.

  2. I was just going to ask you for this recipe


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