"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Enchiladas, by Mike Warthling, is from The Taste of Tonawanda,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1lb. Ground beef/chicken/turkey 1 16 oz. can Tomatoes 1 6 oz. can Tomato paste 1/2 cup water 1 cup chopped onion 1 tbs. chili powder 1-1/4 tsp salt 1/4 tsp pepper 1 8 oz package corn tortillas 8 oz about 2 cups sharp cheddar cheese Oil
Brown meat and drain. Add tomatoes, tomato paste, water onion and seasonings. Simmer for about 15 minutes. Put oil in the pan and fry the tortillas until soft. Put about a tablespoon full of meat sauce and cheese on one tortilla and roll up. Place seam side down in 11-3/4 x 7-1/2 inch baking dish. Top with remaining sauce and cheese. Cover with aluminum foil and bake at 375º F for 30 min.
Makes 6 servings also make ahead and put the refrigerator overnight, cover and bake for 50 minutes.
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