Beef and cheese enchiladas
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 1 | pounds | Grated cheddar/colby cheese |
| 10 | eaches | Count pkg flour tortillas |
| 1 | each | 10-oz can green chile sauce |
| 1 | each | 8-oz can tomato sauce |
| 1 | each | 4-oz can chopped green chilies |
| ½ | medium | Chopped onion |
| 1 | teaspoon | Salt to taste |
Directions
ENCHILADA FILLING: Brown ground beef and drain excess fat. Stir in half of the green chile sauce, half of the tomato sauce, half the green chilies, the chopped onion and salt. Bring to a boil and allow to simmer while making the cheese sauce. CHEESE SAUCE: In medium sauce pan, combine the rest of the green chile sauce, the tomato sauce, and the green chilies. Bring to a boil, Slowly add ⅔ of the cheese allowing it to melt. Stir often to keep it from scorching. If cheese isn't grated it will take longer to melt. The sauce is ready when the cheese is mixed well. Warm flour tortillas in microwave or oven, just enough to allow them to bend easily. Put about half cup or so of the filling in each tortilla sprinkled with some of the remaining cheese, roll and place in a casserole dish. The filling should be divided evenly between the 10 flour tortillas. Pour the cheese sauce over the enchiladas and bake in the oven at 350 degrees for about 15 minutes.
Submitted By SHARON STEVENS On 01-27-95