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Cheese Enchiladas 06

Make Cheese Enchiladas 06 at home with Lean Ground Beef, Onions, Garlic Powder, Salt, and Black Pepper. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 lb
• 1/2 cup
• 2 tsp
• 1/2 tsp
• 1/2 tsp
• 8 cup
• 3 tbsp
• 1/3 cup
• 6 cup
• 1 cup
• 1 cup

Method (preview)

1. 1

   9 corn tortillas, 6-inch vegetable oil, enough to cover bottom of skillet

2. 2

   Drain meat on paper towels.

3. 3

   Return meat to saucepan and add broth, tomatoes, chili powder, paprika and cumin.

4. 4

   Mix well, breaking up tomatoes with a spoon.

5. 5

   Bring to a boil.

6. 6

   Reduce heat and simmer uncovered for one hour.

7. 7

   In a small bowl, mix cornstarch and water until cornstarch is completely dissolved.

8. 8

   Gradually add the cornstarch mixture to the chili sauce, stirring constantly.

9. 9

   Continue cooking sauce for about 5 more minutes.

10. 10

    Heat oven to 350F.

11. 11

    Heat about 1/2-inch vegetable oil in a small skillet, until hot but not smoking.

12. 12

    Quickly fry each tortilla in hot oil to soften, about 2-4 seconds on each side; drain on paper towels.

13. 13

    In a large bowl, combine Cheddar cheese and onions. Mix well.

14. 14

    Spoon 1/3 cup cheese mixture down the center of each warm tortilla.

15. 15

    Roll up and place seam side down into two 11X7-inch baking dishes.

16. 16

    Top enchiladas with chili sauce.

17. 17

    Cover each dish with foil.

18. 18

    Bake for 10 minutes or until hot.

19. 19

    Remove foil.

20. 20

    Sprinkle with american cheese and continue baking 2 minutes or until cheese melts.