Cheesy chili enchiladas
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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