Creamy Enchiladas Recipe
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 This recipe for Creamy Enchiladas, by Carolyn Bamford Marks, is from Family Affair Too! ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Carolyn Bamford Marks
Added: Tuesday, August 21, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 Flour Tortillas
1 lb Hamburger
1 md Onion, Chopped
1/2 c Sour Cream
1 c Cheddar Cheese, Grated
2 T Parsley, Dried
1 t Salt
1/4 t Pepper
1 8oz. can Tomato Sauce
2/3 c Water
1 T Chili Powder
1/2 t Oregano, Dried
1/4 t Cumin, Ground
1 Garlic, Chopped
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Directions: |
Directions:Brown hamburger in skillet over medium heat. remove from heat. Drain,
stir in onion, sour cream, cheese, salt and pepper. Cover and set aside.
Mix together tomato sauce, water, chili powder, oregano, cumin, and
garlic in saucepan, bring to boil, 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 (9x13) pan will do). Pour
remaining sauce over enchiladas. cook uncovered in 350° oven until
bubbly, approximately 20 minutes.
Garnish and/or serve with grated cheese, sour cream, chopped onions,
chopped olives, and/or salsa as desired. |
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