“Recipe source: local newspaper”
READY IN:
1hr 15mins
YIELD:
12 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. In a skillet over medium heat cook the ground beef and then add garlic and onion, cooking another 3-5 minutes. Drain.
  3. Stir in salsa, salt, 1 cup cheese and 2 tablespoons chili sauce. Set aside.
  4. In a saucepan heat oil over medium heat. Stir in flour and cook until bubbly (3-5 minutes). Stir in remaining chili sauce, whipping cream and cumin. Cook for 5 minutes or until thick.
  5. Pour 1 cup of sauce over the bottom of a 13 x 9 inch pan.
  6. Use 2 tortillas, overlapping slightly for each enchilada.
  7. Fill each enchilada with 2-3 tablespoons meat filling and then roll into long cylinder. Place in baking pan. Repeat for remaining tortillas and meat mixture.
  8. Spoon remaining sauce over all.
  9. Bake covered for 40 minutes. Uncover and sprinkle with remaining cheese and bake 5 minutes longer or until cheese is melted.

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