Enchiladas Recipe


Recipe by Sharon Friddle

Makes 1 pan

Play Enchiladas Video


  • 3 tablespoons chili powder
  • 1 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 3 tablespoons flour
  • 2 (15-ounce) cans tomato sauce
  • 2 (15-ounce) cans water
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound ground beef (cooked)
  • 24 corn tortillas
  • 3 cups cheddar cheese shredded


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 T. of meat and cheese in each shell. Roll them up side by side in a 9x13 pan. Pour remaining sauce over the top. Cover with tin foil and bake at 350 for 45 minutes.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

May 2011 Newsletter

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