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Enchiladas

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Ingredients
  Ground beef 1 Pound
  Onion 1 Medium, chopped
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Shredded cheddar cheese 4 Ounce (1 Cup)
  Snipped parsley 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
For tortilla base
  Tortillas 8
For hot tomato sauce
  Tomato sauce 15 Ounce (1 Can)
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced
  Chili powder 2 Teaspoon
  Oregano leaves 1⁄2 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Water 2⁄3 Cup (10.67 tbs)
  Salad oil 2 Tablespoon
Directions

Cook and stir meat in large skillet until brown.
Drain off fat.
Stir in remaining ingredients for Meat Filling.
Remove from heat; cover and set aside.
Heat 1/4 inch salad oil in skillet over medium heat.
Dip each tortilla quickly into oil, turning once with tongs, just until limp; drain on paper towel.
In small saucepan, heat all ingredients for hot tomato sauce except water to boiling, stirring occasionally.
Reduce heat and simmer uncovered 5 minutes.
Pour sauce into 8 or 9 inch shallow dish.
Heat oven to 350°.
Dip each tortilla into sauce to coat both sides; place about 1/4 cup meat filling on center and roll tortilla around rilling.
Arrange in ungreased bak ing dish, 11 3/4x7 1/2x1 3/4 inches.
Pour remaining sauce and the water over tortillas.
Bake uncovered until bubbly, about 20 minutes.
If you wish, garnish with slices of ripe olives, avocado, hard-cooked egg or shredded lettuce.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Beef

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