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Cheese Enchiladas Recipe

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This recipe for Cheese Enchiladas is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 425ºF 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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