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3 lb. ground beef
1 can olives
Green onions, chopped
1-2 cloves garlic, finely chopped
Pinch ground cominos
Garlic salt to taste
2 lb. shredded longhorn cheese, approx.
22 corn tortillas
About 1/4 c. olive or vegetable oil
About 4-5 tbsp. flour
4-5 tbsp. California chili powder
1 (19 oz.) can enchilada sauce (Las Palmas)
1 (15 oz.) can tomato sauce
1-2 c. water

Fry meat and drain fat; saute green onions and garlic; add to meat. Chop olives and add to meat. Set aside.

Pour oil in saucepan, over medium heat. Brown flour and chili powder for about 2 minutes. Stir in enchilada and tomato sauces; add ground cominos, garlic salt and stir until bubbly, continue stirring for about 2-3 minutes. Remove from heat and cover until ready to use. (If sauce is too thick, add water to dilute.) Add some sauce to meat to moisten.

Caution: Do not overbrown flour and chili, as it will get a bitter taste!

Fry tortillas in hot vegetable oil for only 1-2 seconds, just to soften. Dip fried tortillas in sauce, place in baking dish, add a tablespoon or two of cheese on tortilla and meat on top of cheese and roll up. Continue same with all tortillas, placing them next to each other. Spoon sauce over all enchiladas, and sprinkle cheese over all. Bake in medium oven (325-350 degrees) until cheese melts, about 15-20 minutes. Makes 22 enchiladas.

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