Enchiladas #2

Yield: 4 Servings

Measure Ingredient
1 pounds Ground beef
12 Frozen tortillas
⅓ cup Salad oil
1 can (10-oz) enchilada sauce
¼ cup Butter
¼ cup Flour
½ teaspoon Salt
¼ teaspoon Paprika
2 cups Milk
6 ounces Sharp American cheese; grated
3 drops Hot pepper sauce
4 Tomatoes; peeled and diced
½ cup Finely chopped onion

Brown ground beef. Fry tortillas in hot salad oil, one at a time, just to soften. Heat enchilada sauce and dip tortillas in sauce. Melt butter in a saucepan and blend with flour, salt and paprika. Add milk. Cook and stir until mixture thickens and bubbles. Blend in cheese and hot pepper sauce.

Spoon 1 or 2 Tablespoons of cheese sauce on each tortilla. Sprinkle with browned ground beef, 2 Tablespoons tomato and 2 teaspoons onion. Roll up and place seam side down in a greased 9x13 baking dish. Combine remaining cheese sauce with enchilada sauce and pour over enchiladas. Bake at 350ø for 25 minutes. Yield:

12 enchiladas.

ASHLEY ALLEN INGALLS

(MRS. GEORGE)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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