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Classic Enchiladas

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Ingredients
For tortillas
  Cold water 2 Cup (32 tbs)
  Eggs 2
  Corn meal 1 Cup (16 tbs)
  All purpose flour 1 Cup (16 tbs) (Pillsbury Best)
  Salt 1⁄4 Teaspoon
For filling
  Lean ground beef 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Garlic salt 1⁄2 Teaspoon
  Chili powder 1 Teaspoon
For tomato sauce
  Chopped onion 1 Cup (16 tbs)
  Cooking oil 1 Tablespoon
  Tomato sauce 16 Ounce (2 Cans, 8 Ounce Each)
  Hot pepper sauce 1⁄4 Teaspoon
  Shredded cheddar cheese 2 Cup (32 tbs)
Directions

With rotary beater combine water and eggs.
Add corn meal, flour and salt; beat until smooth.
Pour 1/4 cup batter into a hot greased 7 or 8-inch skillet, tilting to spread.
Cook until top is set and loses gloss (2 to 3 minutes).
Remove with spatula.
Repeat to make 12 tortillas.
Place one equal portion Filling on each tortilla; roll up and place in ungreased 13x9-inch baking pan.
Pour Tomato Sauce over tortillas; sprinkle with cheese.
Bake at 350° for 55 to 60 minutes.
Filling: Combine all ingredients.
Divide into twelve equal portions.
Tomato Sauce: In skillet saute'onion in oil until tender.
Stir in tomato sauce, chili powder, salt, garlic salt and hot pepper sauce.

Recipe Summary

Course: 
Main Dish
Method: 
Baked

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