Home » Meat » Poultry » Enchiladas

Enchiladas

CookItEasy.net Team

CookItEasy.net

support@cookiteasy.net

Ingredients/Components

salt - 2 tsp
oil
3 oz - 1 can
boiling water - 3/4 c
chili powder - 1 Tbsp
salt and pepper to taste - 1 item
can tomato paste - 1 oz
grated Cheddar cheese - 1 c
onion, chopped - 1/2 c
green pepper, chopped - 1/4 c
clove garlic, chopped - 1 item
ground chuck - 1 lb
beef bouillon cube - 1 item
can kidney beans undrained - 1 lb
frozen tortillas - 12 item
dash of cumin - 1 item
green chillies, chopped - 3 Tbsp

How to make enchiladas:

Tomato Sauce:3 Tbsp. oil1 clove garlic, chopped1/2 c. onion, chopped1/4 c. green pepper, chopped1 can Italian tomatoes (undrained, 2 lb. 3 oz.)1 (6 oz.) can tomato paste1 beef bouillon cube3/4 c. boiling water3 Tbsp. green chillies, chopped dash of cumin salt and pepper to taste To prepare Meat Filling: Saute chuck, garlic, salt and chili powder until meat is brown.

To prepare Tomato Sauce: Saute garlic, onion and pepper in oil until tender. Stir in undrained tomatoes and tomato paste and mix well. Dissolve bouillon cube in 3/4 cup boiling water; add to tomato sauce mixture. Add chillies, cumin, salt and pepper. Simmer about 5 minutes to thicken slightly.

Prepare tortillas as directed and place 1/3 cup of meat filling in center of each tortilla and roll up. Place seam side down in 13 x 9 x 2-inch baking dish. Pour tomato sauce over all tortillas. Sprinkle grated cheese on top. Bake 25 minutes at 350°. Makes 12 enchiladas.

Recipe categories: Poultry, Meat, High calcium.

Rating:

Average rating: 3, total votes: 4

Complain about this recipe

Related ingredients:

can cream of mushroom soup, hamburger, fryer, cut up, cans cream of mushroom soup, whole chicken breasts, split, skinned and boned, chicken pieces, skinned, chicken whole or cut, cold cooked chicken, cut up, medium potatoes any type, peeled and quartered, chicken, cut up as desired