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Enchiladas |
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Serves: 5 Print this RecipeSharon Friddle 3 tablespoons chili powder 1 teaspoon sugar 2 tablespoons vegetable oil 3 tablespoons flour 1 15-ounce can tomato sauce 2 15-ounce cans water 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 pound ground beef 24 corn tortillas 3 cups cheddar cheese shredded Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Combine first 4 ingredients in large pot and mix until smooth. Add next 5 ingredients and cook on high until boiling. Reduce heat and simmer for at least 2 hours. Dip corn tortillas in sauce to soften them. Put 2 tablespoons of meat and cheese in each shell. Roll them up side by side in a 9 x 13 inch pan. Pour remaining sauce over the top. Cover with tin foil and bake at 350° for 45 minutes. Enchiladas is from the Cook'n Mexican collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Enchiladas Sizzlin Steak or Chicken Fajitas Mexican Casserole Mexican Meat Loaf Taco Salad Smothered Burrito Burros Pork Chili Verde Pastel de Papas Mexican Lasagna Carnitas Tamales (red sauce) Carnitas Tamales (shredded pork) Carnitas Tamales (tamale dough) |
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