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Enchiladas - Beef and Cheese

Kraft Memeber Recipe
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Makes: 6-12 servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Beef Entrees

what you need
  • Enchilada Sauce:
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 can (8-ounce) tomato sauce
  • 2 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 1/2 lb. ground beef
  • 1/2 cup sliced green onions
  • 1 tablespoon chili powder
  • 1 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 12 corn tortillas
  • 3/4 lbs shredded cheddar cheese
  • 1/2 lbs shredded Monterey jack cheese
make it
Enchilada Sauce:
Heat oil in large 2-quart saucepan. Stir in flour and chili powder. Cook for 1 minute. Add remaining ingredients bring to a boil and simmer for about 10 minutes.

Enchiladas:
Cook ground beef and onions. Drain off fat. Add chili powder and cook and stir for 1 minute. Stir in enchilada sauce (5-ounces), garlic salt and pepper. Simmer for 20 minutes.

In 10 inch skillet, heat 2 tablespoons of oil. Fry tortillas, one at a time, for 10 seconds or until limp. Drain on paper towels. Spoon scant 1/4 cup meat mixture on each tortilla. Sprinkle with cheeses. Fold tortilla sides to overlap. Secure with a toothpick. Arrange tortillas in large baking dish. Combine remaining meat mixture and rest of enchilada sauce. Pour over tortillas to cover.

Bake, covered at 350 degrees for 20 minutes. Uncover, sprinkle with remaining cheeses and bake 5-10 minutes more.
Notes
For an easier method of softening tortillas place in microwave covered with paper towels.
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