| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 12 |
|
Frozen tortillas |
| 1/3 |
c |
Salad oil |
| 1 |
cn |
(10-oz) enchilada sauce |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Paprika |
| 2 |
c |
Milk |
| 6 |
oz |
Sharp American cheese; grated |
| 3 |
dr |
Hot pepper sauce |
| 4 |
|
Tomatoes; peeled and diced |
| 1/2 |
c |
Finely chopped onion |
INSTRUCTIONS
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 350°
for 25 minutes. Yield:
12 enchiladas.
ASHLEY ALLEN INGALLS
(MRS. GEORGE)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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