Enchiladas Recipe
Ingredients
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Olive oil | ||
| 2 1 pound cans tomatoes | ||
| 2 8 ounce cans seasoned tomato sauce | ||
| Garlic | 2 Clove (5gm), minced | |
| Green chiles | 2 Teaspoon, finely chopped | |
| Chili powder | 1 Tablespoon | |
| 2 teaspoons sugar 1 teaspoon salt | ||
| Ground beef | 3/4 pound | |
| Garlic | 1 Clove (5gm), minced | |
| 1/2 cup sliced green onion | ||
| Ripe olives | 3 Tablespoon, chopped | |
| Chili powder | 2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Puffy Tortillas | ||
| 1 1/2 cups shredded sharp process cheese | ||
| Ripe olives, sliced lengthwise | ||
Directions
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.
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.
Chef
