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RECIPES/Entrees
Enchiladas
You can double the recipe and freeze the sauce and meat for up to 2 weeks. If cooking both cheese and meat enchiladas, you will have 20 enchiladas from this recipe.
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Recommended Servings
Original recipe prepares 5 dinners consisting of 2 enchiladas per servings.
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INGREDIENTS
Cheese Enchiladas:
4 tablespoons flour
1/4 cup cooking oil
2 tablespoons chili powder
2 teaspoons cumin
1-teaspoon salt
2 cloves garlic, crushed
2 2/3 cups hot water
10 oz. Cheddar cheese, grated
10 tortillas
1 medium onion, chopped

Meat Enchiladas:
1-Pound Ground Chuck
1 Teaspoon cumin, ground
2 cloves of garlic, crushed
1-teaspoon salt
Pepper to taste
1 small tomato, chopped fine
2 tablespoons water
Cheddar Cheese, grated
1 small onion chopped
Instructions
Brown the flour in the oven until golden brown. In a frying pan with cooking oil, put browned flour, chili powder, cumin, garlic and salt. Blend well. Over low fire, gradually add water stirring constantly. If flour begins to lump, remove from fire immediately and stir until lumps are gone. Then, place over fire again and continue adding water, little by little. Simmer gently for 1 hour stirring occasionally.

In a large frying pan, do not use any oil, crumble the ground beef (prefer ground chuck) and cook over a high flame breaking it up with a fork, if necessary until meat has lost it’s color and almost all the liquid has boiled away. Do not brown meat, turn heat lower and add garlic, cumin, salt, pepper, tomato, and about two (2) tablespoons of water. Cover and cook over very low fire for about 20 minutes. When the meat has finished cooking, it should be quite moist. To achieve this result you may have to add a little water during the cooking time.

Prepare 10 tortillas the same as for cheese enchiladas. In a small frying pan with one-half inch of cooking oil, hot but not smoking, immerse tortilla for about thirty seconds, turning once, remove at once with food turner. Tortillas must not be crisp and must remain pliable. Continue this process until all tortillas have been cooked. Put them aside in a warm place.

Grate some cheese up and chop up one small onion.

You are now ready to assemble:
Place about 2 heaping tablespoons of meat along the center of the tortilla. Roll up the tortilla and place seam side down in a baking pan. (I use a glass one for one batch or double or triple batch to make a large pan full.) Over the rolled up enchiladas, which have been placed close together, pour very hot enchilada sauce (recipe above.) Top with any meat left over, any chopped onions left over, and a good amount of grated cheddar cheese.

Place in an oven preheated to 350 degrees for about 20 minutes and serve immediately. This is very good and very filling. Original recipe prepares 5 dinners consisting of 2 enchiladas per servings.

I found that covering the enchiladas with tin foil prevents the tortillas from becoming crisp.

If cooking cheese enchiladas, warm over to 200 degrees and turn off. Leave in the oven for about 20 minutes. If you leave the oven on, the cheese melts too fast and the enchiladas loose their shape.

You can prepare the enchilada sauce ahead of time and it can be frozen for later use.

You can change up this recipe by adding rotel tomatoes and peppers or additional hot sauce.
RECIPE FACTS

Servings: Original recipe prepares 5 dinners consisting of 2 enchiladas per servings.

Nutritional information per serving

No nutrition information available

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