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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

ENCHILADAS Recipe

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This recipe for ENCHILADAS is from TYHEE 44TH WARD 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:  
1 lb. ground beef
1 - 4 oz. can green chilies - on spiciness, we use mild
1 can enchilada sauce - we use Rosarita mild
1 can sliced olives
1-2 lbs. cheddar cheese shredded - we use mild
12 - 15 Taco shells - we use flour
Directions:
Directions:
Brown hamburger, add chilies and add a couple of spoonfuls of enchilada sauce for moistness. Spray nonstick spray on 9 x 13 pan.
In each taco shell put small amount of hamburger mixture, a couple of spoonfuls of enchilada sauce, few sliced olives and a generous portion of cheese. Roll and place in 9 x 13 pan. Repeat until meat mixture is gone. Pour remaining enchilada sauce over the top of the rolled enchiladas. Cover with aluminum foil and bake for 30 minutes at 375º. Uncover, pour cheese over the top and bake 5 more minutes.

 

 

 

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