| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
Mexican |
Meats, Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef; cooked, shredded |
| 1 |
c |
Onion; finely minced |
| 8 |
oz |
Canned diced mild green chiles |
| 1 |
tb |
Garlic; finely minced |
| 4 |
c |
Tomato sauce |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg; beaten |
| 2 |
c |
Cheddar cheese; grated |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Oregano |
| 12 |
|
Corn tortilla; soft |
|
|
Vegetable oil |
| 2 |
c |
Canned enchilada sauce |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
Heat 1/2 inch of oil in skillet and fry tortillas about 15 seconds each
side; remove and pat off excess oil. In separate skillet heat 2 Tbl. oil
and saute onion until tender. Add chili peppers, garlic, tomato sauce, salt
and pepper. Add shredded beef. Simmer uncovered 10 minutes. Dip tortillas
in egg,fill with sauce mixture, roll and place in shallow greased baking
dish. Pour enchilada sauce over tortillas, top with grated cheese and bake
uncovered at 350 F for 15 minutes. Serve with a dollop of sour cream on
each portion.
Recipe by: TJ Hill - Appetites Catered
Posted to MasterCook Digest by "Christopher E. Eaves" <cea260@airmail.net>
on Sep 14, 1998, converted by MM_Buster v2.0l.
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