"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Brenda's Enchiladas Recipe

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This recipe for Brenda's Enchiladas, by , is from Mom's Favorite Recipes, 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!

Brenda Thames


1 lbs Ground Beef
1 tbsp Oil
1 small Onion
3 cloves Garlic
1 small can Chopped Green Chili's
tsp Chili Powder
tsp Garlic Powder (optional)
tsp Cumin

can Old El Paso Green Enchilada Sauce or Red Enchilada Sauce
1 tsp Chicken Base
1 cup Water
1 tbsp Flour
2 tbls Sour Cream or 3 tbsp Heavy Cream
1 tsp Chili Powder
1 tsp Cumin
Salt & Pepper
1 tsp Garlic Powder
All Seasonings to taste
Corn Tortillas
Colby Moterey Jack Cheese

Brown the ground meat in the oil with the onion and garlic. Once almost done add tsp chili powder, salt, pepper, green chilis, 1 tsp garlic powder. Remove the meat from the pan and place in a bowl, leaving about a tblsp of meat and the grease in the pan.
Add the 1 tbsp of flour, salt, pepper, 1 tsp chili powder and tsp. of garlic powder. Brown for a second and add the 1 cups of water. Let boil, add the chicken base, can of red or green enchilada sauce, sour cream of heavy cream, and seasonings. (You can adjust the water, you don't want your sauce really thick because it will also thicken up once you pour over the tortillas.

Prepare the tortillas by frying them until a little soft and the skin bubbles.

Cut the velveeta cheese in about a slice, place in the tortilla, add meat mixture and a spoonful of sauce, roll up, you can add chopped raw onion if you like. Continue until meat is gone. Pour the sauce over the rolled enchiladas and top with the colby monterey jack cheese. Bake on 350 until cheese is melted and enchiladas are bubbly.




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