| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Southwester, Meat, Lunch, Dinner, Party |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
c |
Cottage cheese |
| 1 |
cn |
Chopped ripe olives (4-1/4-ounce); drained |
| 2 |
tb |
Minced fresh parsley |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 8 |
|
Flour tortillas; (7 inches) |
| 1 |
md |
Onion; chopped |
| 1/2 |
md |
Green pepper; chopped |
| 1 |
tb |
Cooking oil |
| 1 |
cn |
(15-ounce) tomato sauce |
| 1 |
cn |
(4-ounce) chopped green chilies |
| 2 |
ts |
Chili powder |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Garlic powder |
| 1 |
c |
(about 4 ounces) shredded Cheddar cheese |
INSTRUCTIONS
SAUCE
In a skillet, brown the ground beef. Drain. Combine with cottage
cheese, olives, parsley, garlic powder, salt and pepper. Place about
1/3 cup filling on each tortilla; roll up. Place tortillas, seam side
down, in an ungreased 13 x 9 x 2-inch baking dish. For sauce, saute
the onion and green pepper in oil until tender. Add tomato sauce,
green chilies, chili powder, sugar and garlic powder. Pour over
tortillas. Cover and bake at 350 degrees F. for 30 minutes. Sprinkle
with cheese and return to the oven for 5 minutes or until cheese
melts.
NOTES : Mary Ann McWhirter of Pearland, Texas shares, "These
enchiladas have a flavorful combination of ingredients and a rich
homemade sauce."
Recipe by: Taste of Home
Posted to MasterCook Digest by "Brian and Claudia Nagel"
<uh_oh@pacbell.net> on Jan 16, 1999, converted by MM_Buster v2.0l.
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