"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Enchiladas Recipe

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

Becky Griffin
Added: Tuesday, May 30, 2006


2 lbs. ground hamburger meat
chili powder
1/2 c. chopped onion
1 can enchilada sauce
1 can chili, no beans
1 can Rotel tomatoes
1 small can chopped green chilis
Velveeta cheese
10 count pkg. flour tortillas

In large skillet, brown meat with onion, salt, pepper, & chili powder to taste. Drain. Stir in enchilada sauce, Rotel tomatoes, & green chilis. In large casserole dish, lay out one tortilla. Place a heaping tbsp. of meat mixture & some grated cheese & roll up. Repeat process until all 10 tortillas are rolled & in pan. (I put 8 horizontal & 2 along the edge.) There should be some meat mixture left over. Add the chili to this & heat till bubbly. Pour over the enchiladas. Heat at 350 till bubbly (about 20 min.) Top with grated velveeta & heat till cheese melts. Serve with chips. Can be frozen without cheese on top.




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