Enchiladas Recipe
Ingredients
| Ground beef | 1 pound | |
| Onion | 1 Medium, chopped | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| TORTILLA BASE | ||
| Tortillas | 8 (Salad oil) | |
| HOT TOMATO SAUCE | ||
| Tomato sauce | 1 Can (10oz) (Salad oil) | |
| Green pepper | 1/3 Cup (16 tbs), chopped (Salad oil) | |
| Garlic | 1 Clove (5gm), minced (Salad oil) | |
| Chili powder | 2 Teaspoon (Salad oil) | |
| Oregano leaves | 1/2 Teaspoon (Salad oil) | |
| Ground cumin | 1/4 Teaspoon (Salad oil) | |
| Water | 2/3 Cup (16 tbs) (Salad oil) | |
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.
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.
Chef
