Beef Enchiladas Supreme Recipe
A lip smacking Beef Enchiladas Supreme recipe is waiting for you to select and prepare it. I simply love Beef Enchiladas Supreme which is believed to be a popular Japanese dish. If you have a lot of beef on hand then you know its time to make some Beef Enchiladas Supreme. Caring is all about sharing and I can show how much I care for you by sharing this Beef Enchiladas Supreme recipe.
Ingredients
1 Lb. Lean Hamburger
2 Spanish Onions, chopped
1 Large Clove Garlic, minced
1 Tsp. Chili Powder
1 Tsp. Mexican Oregano Leaves
1/2 Tsp. Salt
1/2 Cup Enchilada Sauce
1/4 Cup Water
1 Dozen Corn Tortillas
2 - 7 Oz. Cans Whole Ortega Chilies, cut into 2" wide strips (optional)
1 Lb. Medium-sharp Cheddar Cheese, grated
2 - 4 Oz. Cans Sliced Black Olives, drained
1 - 8 Oz. Can Whole Pitted Olives
Sauce:
1/2 Cup Butter
1/2 Cup Flour
1 - 10 Oz. Can Las Palmas Red Chili Sauce
3 1/2 Cups Water
1/2 Tsp. Ground Oregano
1/4 Tsp. Thyme
2 Tsp. Chili Powder Garlic
Salt to taste
Directions
Brown the hamburger, onions, garlic & oregano.
Add chili powder, salt, enchilada sauce and water.
Cover and simmer for 1/2 hour.
Quickly fry 6 tortillas in small amt of oil until just soft; place each between paper towels.
Lay a tortilla on a large plate, sprinkle grated cheese down center, cover with sliced olives, a strip or two of ortega chili and 1/3 cup of meat mixture.
Roll up and place folded-side down in a greased 9" x 13" x 2" baking pan.
These can be used immediately or covered and refrigerated (without sauce) until ready to use.
Cover with heated sauce, whole black olives and remaining grated cheese.
Bake at 350 degrees for 15 to 20 minutes if enchiladas are warm (30 minutes if they have been refrigerated).
This is a good recipe to use up left-over turkey.
Chop up turkey and moisten with small amount of sauce and use in place of meat mixture.
Sauce Directions: Make a paste out of the oregano, thyme, chili powder and a little water; set aside.
Melt the butter in a large heavy pan; add flour and cook about 3 minutes - do not brown.
Add chili sauce, water and spice paste.
Cook over medium low heat until thickened, stirring constantly.
Simmer on low for 1/2 hour, uncovered.
Garlic salt may be added to taste.
Add chili powder, salt, enchilada sauce and water.
Cover and simmer for 1/2 hour.
Quickly fry 6 tortillas in small amt of oil until just soft; place each between paper towels.
Lay a tortilla on a large plate, sprinkle grated cheese down center, cover with sliced olives, a strip or two of ortega chili and 1/3 cup of meat mixture.
Roll up and place folded-side down in a greased 9" x 13" x 2" baking pan.
These can be used immediately or covered and refrigerated (without sauce) until ready to use.
Cover with heated sauce, whole black olives and remaining grated cheese.
Bake at 350 degrees for 15 to 20 minutes if enchiladas are warm (30 minutes if they have been refrigerated).
This is a good recipe to use up left-over turkey.
Chop up turkey and moisten with small amount of sauce and use in place of meat mixture.
Sauce Directions: Make a paste out of the oregano, thyme, chili powder and a little water; set aside.
Melt the butter in a large heavy pan; add flour and cook about 3 minutes - do not brown.
Add chili sauce, water and spice paste.
Cook over medium low heat until thickened, stirring constantly.
Simmer on low for 1/2 hour, uncovered.
Garlic salt may be added to taste.
