Rolled Beef Enchiladas Recipe
Ingredients
| Corn tortillas | 16 | |
| About 2 1/2 cups Mexican red chile sauce, heated | ||
| 3 cups ground beef filling | ||
| Onion | 3/4 Cup (16 tbs), chopped (Salad oil, shortening, or lard) | |
| Shredded sharp Cheddar cheese | 1 1/2 Cup (16 tbs) (Salad oil, shortening, or lard) | |
| Sour cream | 2 Cup (16 tbs) (Salad oil, shortening, or lard) | |
Directions
Fry tortillas in oil, and dip into heated chile sauce.
Spoon about 3 tablespoons ground beef filling down center of each tortilla, and sprinkle with about 2 teaspoons onions.
Roll tortilla around filling and place, seam side down, in an ungreased 9 by 13-inch baking dish.
Place filled enchiladas side by side.
Pour enough sauce over enchiladas to moisten entire surface.
Sprinkle with cheese.
Bake, uncovered, in a 350° oven for 15 to 20 minutes or just until hot throughout.
Spoon about 3 tablespoons ground beef filling down center of each tortilla, and sprinkle with about 2 teaspoons onions.
Roll tortilla around filling and place, seam side down, in an ungreased 9 by 13-inch baking dish.
Place filled enchiladas side by side.
Pour enough sauce over enchiladas to moisten entire surface.
Sprinkle with cheese.
Bake, uncovered, in a 350° oven for 15 to 20 minutes or just until hot throughout.
Chef
