Cheesy chili enchiladas

Yield: 6 Servings

Measure Ingredient
3 cups Sharp cheddar cheese; shredded
2 tablespoons Flour
½ cup Onion; chopped
2 tablespoons Butter or margarine
½ pounds Ground beef
2 cans Tomato sauce; 8 ounces each
16 ounces Kidney beans; canned
1 tablespoon Chili powder
½ teaspoon Salt
1 dash Tabasco sauce
12 Corn tortillas
Cooking oil

Toss together 2½ cups cheese and flour. Saute' onion in butter. Remove from heat; stir in cheese mixture. Brown meat; drain. Add tomato sauce, beans and seasonings; simmer 10 minutes. Dip each tortilla in hot oil to soften. Place approximately ¼ cup cheese mixture on each tortilla; roll up tightly. Place seam side down in an 11 ¾ X 7 ½" baking dish. Cover with meat mixture. Cover dish with aluminum foil; bake at 350F degrees, 20-25 minutes or until heated through. Top with remaining cheese.

NOTES : This is good & easy. A nice change of pace from regular enchiladas, or a way to use up that 5 gallon container of leftover chili in the freezer!!!

Recipe by: Cheese Cookbook/Donna Moore, Khobar, KSA Posted to MC-Recipe Digest V1 #746 by Creedenite@... on Aug 17, 1997

Similar recipes