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Enchiladas | ||||||
Home Black Forest Cake Chicken and Dumplings Chicken Enchiladas Chili low-carb/low-sugar Chocolate Dipped Cookies Enchiladas Flaky Pie Crust Humble Pie Macaroni Lasagna Meat Loaf Mexican Rice Pink Lemonade Pie Pizza Potato Onion Soup Potato Salad Tender Pork Chops |
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2 to 3 dozen corn tortillas 2 to 3 cups cooking oil and 1 Tbl. 1 medium size can of red or green enchilada sauce 1 lb. ground beef 1/2 cup diced onion 8 oz. cheddar cheese, shredded (Options) shredded lettuce, diced tomatoes, sour cream, & olives Preparation: Heat 2 to 3 cups oil in a small frying pan on between medium and medium-high heat. Fry tortillas for about 10-15 seconds each side. Do not over cook. Drain on paper towels on a plate. After cooking all of the tortillas, place in the freezer for about 5-10 minutes to cool enough to handle. Brown beef and onion in 1 Tbl. oil. Drain off fat. Preheat oven to 375 degrees. Pour about 1/4 cup of sauce in a 13x9 in. pan (enough to cover bottom). Roll enchiladas: place about 1-2 Tlb. of beef and 1 Tbl. of cheese down middle of tortilla. Roll and place so tortilla edge is on bottom. Continue to roll and fill the pan. Pour remains of the sauce over top of rolled tortillas. Top with remaining cheese. Bake, uncovered, for 15-20 minutes, or until cheese is bubbly and slightly browning. Serve with some or all of the options. Serves 8-12 (Depends on how many each person eats). |
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