| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Beef, Main dishes, Mexican |
4 |
Servings |
INGREDIENTS
| 8 |
|
Whole tortillas; 8-inch |
| 1 |
lb |
Hamburger |
| 1 |
md |
Onion; chopped |
| 1/2 |
c |
Sour cream |
| 1 |
c |
Shredded Cheddar cheese |
| 2 |
tb |
Fresh parsley; snipped |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 15 |
oz |
Tomato sauce |
| 2/3 |
c |
Water |
| 1/3 |
c |
Green pepper; chopped, optional |
| 1 |
tb |
Chili powder |
| 1/2 |
ts |
Dried oregano leaves |
| 1/4 |
ts |
Ground cumin |
| 2 |
|
Whole green chilies; chopped, optional |
| 1 |
|
Clove garlic; finely chopped |
INSTRUCTIONS
Cook and stir hamburger in 10-inch skillet over medium heat until light
brown. Remove from heat; drain. Stir in onion, sour cream, cheese, parsley,
salt and pepper. Cover and rese Heat remaining ingredients (I use one
chili. Be sure to carefully remove seeds and mince finely.) to boiling,
stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour sauce
into ungreased pie plate.
Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup
hamburger mixture onto each tortilla; roll tortilla around filling. Arrange
in ungreased oblong baking dish, 12x7 1/2x2 inches. Pour remaining sauce
over enchiladas. Cook uncovered in 350 oven until bubbly, about 20 minutes.
Garnish with shredded cheese, dairy sour cream and chopped onions or lime
wedges if desired. (I garnish with a dollop of sour cream and a couple
slices of black olives.) Serve with salsa if desired.
Cheese Enchiladas: Substitute 2 cups shredded Monterey Jack cheese (about 8
ounces) for the beef; mix with onion, sour cream, Cheddar cheese (about 1
ounce) on enchiladas before cooking. Garnish with sour cream and chopped
onions or lime wedges if desired.
NOTES : These are an absolute favorite!
Recipe by: '71 version of Betty Crocker Cookbook
Posted to recipelu-digest Volume 01 Number 536 by "Valerie Whittle"
<catspaw@inetnow.net> on Jan 15, 1998
A Message from our Provider:
“God is bigger than any church”