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Cheese Enchiladas Recipe

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This recipe for Cheese Enchiladas, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cissy Watson
Added: Sunday, October 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
sauce:
1 lb ground beef
1 C chopped onion
1 garlic clove, minced
1/4 C chili powder
1/2 tsp ground black pepper
1 can (28 oz) tomatoes
1 can (15oz) tomato sauce
enchiladas:
2 tbsp cooking oil
12 6-inch corn tortillas (red if you can find them)
2 C shredded monterey jack cheese (8 oz)
3/4 C chopped onion

Directions:
Directions:
In 5-quart dutch oven, cook ground beef, onion, and garlic, stirring often until beef is well browned. Pour off excess grease. Stir in chili powder and pepper; cook 1 min. Stir in tomatoes with their liquid and tomato sauce. Heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring often, 30 min. Meanwhile, heat cooking oil in a small skillet. Dip each tortilla in hot oil for 10 sec or just until limp. Drain on paper towels. Mix together 1 1/2 C of the cheese and the onion with your hands. Place about 3 tbsp of the cheese and onion mixture on each tortilla and roll up. Place tortillas seam side down in a 12 x 7 1/2 x 2-inch baking dish. Pour the sauce over the rolled tortillas and bake in a 425F oven for 20 min. Sprinkle the remaining 1/2 C cheese on top and return to the oven for 5 min or until cheese melts.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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