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RECIPE 28
Beef Enchiladas
GRANNY SAYS: A great
southwestern USA dish, similar (but not identical) to traditional Mexican enchiladas. The recipe contains a special
west-Texas touch! Beef is the standard, but you can substitute cooked
chicken, if you prefer.
| 12 corn tortillas |
1/2 cup chopped onion |
| 2 to 4 tbsp. chili powder |
1/2 cup corn oil |
| 3 cups tomato sauce |
1/2 cup shredded lettuce |
| 1 pint sour cream |
1 tsp. minced, fresh garlic |
| 1-1/2 cups shredded Cheddar cheese |
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| 1 lb. cooked, shredded beef |
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- Combine tomato sauce, chili powder, and garlic in a
saucepan and keep on a warm burner.
- Sauté the tortillas very quickly, one at a time, in hot oil.
- Fill each tortilla with a mixture of meat, onion, and cheese.
- Roll up each one and lay it, flap side down, in a large casserole pan.
- When all tortillas are filled and rolled, cover with alternating
layers of cheese and sauce.
- Bake uncovered for about 20 minutes at 350 degrees.
- Garnish with lettuce and sour cream before serving.
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