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  Chopped onion 1 1⁄2 Cup (24 tbs)
  Olive oil 2 Tablespoon
  Canned tomatoes 2 Pound (2 Cans)
  Canned seasoned tomato sauce 16 Ounce (2 Cans)
  Garlic 2 Clove (10 gm), minced
  Finely chopped canned green chiles 3 Teaspoon
  Chili powder 1 Tablespoon
  Sugar 2 Teaspoon
  Salt 1 Teaspoon
  Ground beef 3⁄4 Pound
  Garlic clove 1 Small, minced
  Sliced green onion 1⁄2 Cup (8 tbs)
  Chopped ripe olives 3 Tablespoon
  Chili powder 2 Teaspoon
  Salt 3⁄4 Teaspoon
  Shredded sharp processed cheese 1 1⁄2 Cup (24 tbs)
  Ripe olives 1⁄2 Cup (8 tbs), sliced lengthwise
For puffy tortillas
  Sifted all purpose flour 3⁄4 Cup (12 tbs)
  Yellow corn meal 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Egg 1
  Water 1 3⁄4 Cup (28 tbs)

Make sauce:
Cook chopped onion in 2 tablespoons olive oil till tender.
Add next 7 ingredients; simmer uncovered 30 minutes.
Make enchiladas: For filling, cook beef and garlic in 1 tablespoon olive oil, add next 4 ingredients.
To serve:
Arrange enchiladas in sauce on heatproof platter; sprinkle with remaining cheese, olives.
Bake at 350° about 25 minutes.
Puffy Tortillas: Sift together 3/4 cup sifted all purpose flour, 3/4 cup yellow corn meal, and 1/4 teaspoon salt; add 1 beaten egg, and 1 3/4 cups water; beat smooth.
Pour 3 tablespoons batter in hot greased 6 inch skillet; cook till brown on bottom and top is just set (2 to 3 minutes).
Loosen with spatula, flip out on paper towel or use frozen tortillas.
Fry as directed; then heat in sauce.

Recipe Summary

Side Dish

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