Enchiladas
Enchiladas
Ingredients/Components
- sour cream - 1 c
- salt - 1 tsp
- water - 1 c
- oil - 1/4 c
- paprika - 1 tsp
- pepper - 1 tsp
- chili powder - 2 tsp
- oregano - 1/2 tsp
- olive oil - 2 Tbsp
- tomato paste - 1/2 c
- garlic clove, minced - 1 item
- lean ground beef - 1 lb
- garlic cloves, minced - 2 item
- cayenne pepper - 1/2 tsp
- tomatoes, peeled and diced - 1 c
- flour tortillas - 6 item
- sharp Cheddar cheese, shredded - 2 c
- medium onion, finely minced - 1 item
- green pepper, finely diced - 1 item
- Sauce:1 medium onion, finely diced
- vineger - 1 tsp
How to make enchiladas:
Sauce:1 medium onion, finely diced2 garlic cloves, minced1 green pepper, finely diced1/4 c. oil1 c. tomatoes, peeled and diced1 c. water1/2 c. tomato paste1 tbsp. chili powder1 tsp. salt1 tsp. pepper1/2 tsp. cayenne pepper1 tsp. paprika1 tsp. vineger1/2 tsp. oregano1/2 tsp. thyme2 tsp. brown sugar Preheat oven to 350°. Saute ground beef in oil. When half done, add garlic and onion; saute until tender. Drain excess fat and add seasonings; stir. Divide filling evenly over tortillas. Place about 2 tablespoons sour cream on meat. Roll tortillas. Place folded edges down in a casserole dish. Pour sauce over and sprinkle with cheese; bake for 20 minutes.Sauce: Saute onion, garlic and green pepper in oil. Add tomatoes, water and tomato paste. Simmer for 3 minutes. Reduce heat and add all remaining ingredients. Simmer for 15 more minutes. Use as directed. Serves 6.
Recipe categories: Poultry, Meat, High calcium.
Rating:
Related ingredients:
milk, sour cream, salt, flour, brown sugar, melted margarine, vegetable oil, lettuce leaves, cooked chicken
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