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Enchiladas Recipe

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

Contributor:  
Contributor:  
Barbara Melton

Category:
Category:

Ingredients:  
Ingredients:  
8 tortillas
1 lb. hamburger
1 medium onion, chopped
c. dairy sour cream
1 c. shredded cheddar cheese
2 T. snipped parsley
1 tsp. salt
tsp. cumin
tsp.pepper
1 can (15 oz) tomato sauce
⅔ c. water
⅓ c. chopped green pepper
1 T. chili powder
tsp.dried oregano leaves
2 whole green chilies, chopped (optional)
Tomato - Chili sauce (optional)

Directions:
Directions:
Cook and stir hamburger in skillet over medium heat until light brown. Remove from heat and drain. Stir in onion, sour cream, cheese, parsley, salt and pepper. Cover and reserve. Heat remaining ingredients, except tomato chili sauce, to a boil, stirring occasionally. Reduce heat. Simmer uncovered 5 minutes. Pour sauce into uncreased 8 or 9 inch pie plate. Dip each tortilla into sauce to coat both sides. Spoon about c. hamburger mixture into each tortilla. Roll tortilla around filling. Arrange in baking dish (12 x 7 x 2). Pour remaining sauce over enchiladas. Cook uncovered in 350 oven until bubbly. About 20 minutes.
Garnish with shredded cheese, sour cream and chopped onions. Add black olives if desired.
May serve with Tomato-Chili sauce.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I was given this recipe by one of my best friends, Sharon Burger.

 

 

 

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