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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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These enchiladas are unlike any I have ever had before. Ingredients:
1 lb ground beef |
2 garlic cloves |
1 small onion, chopped |
2 tablespoons salsa |
1/2 teaspoon salt |
2 cups shredded cheese |
1 (20 ounce) can red chili sauce |
1/4 cup olive oil |
1/4 cup all-purpose flour |
1/4 cup whipping cream |
1/2 teaspoon ground cumin |
24 tortillas, 6 inch |
Directions:
1. Cook beef until almost done, add garlic and onion. Cook for 3 minutes and drain grease.
2. Add salsa, salt, 1 cup cheese, 2 tbs. chili sauce and mix well.
3. In a sauce pan heat olive oil over med. heat. Add flour, Mix well and cook til bubbly. Add remaining chili sauce, whipping cream, and cummin.
4. Cook 5 minutes until thick.
5. Pour 1 cup of sauce over the bottom of a 13x9 dish.
6. Use 2 tortillas -slightly overlapping- for each, fill with meat. Roll and place in pan snugly.
7. Spoon remaining sauce on top.
8. Cover pan with foil.
9. Bake at 350 for 40 minutes.
10. Remove foil and sprinkle with remaining cheese. Bake for 5 minutes to melt the cheese.
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