Spicy Beef Enchiladas Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Cooking oil | 2 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Milk | 1/2 Cup (16 tbs) | |
| 1 4-ounce can green chili peppers, rinsed, seeded, and chopped | ||
| Salt | 1/2 Teaspoon | |
| 2 cups diced cooked beef | ||
| 2 tomatoes, peeled and chopped | ||
| Tortillas | 8 6 inch | |
| Shredded monterey jack cheese | 1 Cup (16 tbs) | |
Directions
In skillet cook onion in 2 tablespoons oil till tender but not brown.
Blend in flour.
Add milk, chili peppers, and salt.
Cook, stirring constantly, till thickened and bubbly.
Stir in beef and tomatoes.
Heat through; keep warm.
In small skillet heat 2 tablespoons oil.
Holding tortilla with tongs, dip in hot oil for 10 seconds or till limp.
Drain on paper toweling.
Place a hot tortilla in 9x9x2-inch baking pan.
Top with about 1/4 cup beef mixture and 2 tablespoons of cheese.
Layer on remaining tortillas, beef mixture, and cheese to make a stack.
Bake in 350° oven for 20 minutes or till hot.
Blend in flour.
Add milk, chili peppers, and salt.
Cook, stirring constantly, till thickened and bubbly.
Stir in beef and tomatoes.
Heat through; keep warm.
In small skillet heat 2 tablespoons oil.
Holding tortilla with tongs, dip in hot oil for 10 seconds or till limp.
Drain on paper toweling.
Place a hot tortilla in 9x9x2-inch baking pan.
Top with about 1/4 cup beef mixture and 2 tablespoons of cheese.
Layer on remaining tortillas, beef mixture, and cheese to make a stack.
Bake in 350° oven for 20 minutes or till hot.
Chef
