"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Aunt Lupe's Enchiladas Recipe

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This recipe for Aunt Lupe's Enchiladas, by , is from The McCoy-Cruz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa McCoy-Cruz
Added: Tuesday, July 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2-3 lb. ground chuck, 1/4 c. flour, 1 tsp. cumin, 1 tsp. garlic, 2 T. onion, 1 8 oz. can tomato sauce, cheddar cheese, tortillas, oil, water, 1 1/2 tsp. salt, 1 recipe enchilada sauce

Directions:
Directions:
Brown meat and drain. Add onion and cook until clear but not brown. Add flour and stir. Add spices and tomato sauce, stir. Add enough water to make a gravy and simmer 1/2 hour or so. While meat mixture is simmering, add oil to seperate saucepan, just enough to cover bottom and place tortillas one at a time in saucepan, flip to other side, just enough to lightly brown, set aside and repeat with other tortillas. When meat mixture is done, place a tortilla in lightly greased glass baking dish and fill with meat mixture, roll up and place seam side down, repeat with other tortillas placing them close together. Pour enchilada sauce over tortillas and then cover with cheddar cheese. Bake at 400 until bubbly. Serve with refried beans and salad.

Number Of Servings:
Number Of Servings:
20-30 enchiladas
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Always have spare key, extra deoderant and an alternate way for the kids to get to school.

 

 

 

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