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Cheesy Chili Enchiladas

Recipe : Cheesy Chili Enchiladas

Procedure :
3 cups sharp cheddar cheese -- shredded
2 tablespoons flour
1/2 cup onion -- chopped
2 tablespoons butter or margarine
1/2 pound ground beef
2 cans tomato sauce -- 8 ounces each
16 ounces kidney beans, canned
1 tablespoon chili powder
1/2 teaspoon salt
1 dash Tabasco sauce
12 corn tortillas
cooking oil
Toss together 2 1/2 cups cheese and flour. Saute' onion in butter. Remove from heat; stir in cheese mixture. Brown meat; drain. Add tomato sauce, beans and seasonings; simmer 10 minutes. Dip each tortilla in hot oil to soften. Place approximately 1/4 cup cheese mixture on each tortilla; roll up tightly. Place seam side down in an 11 3/4 X 7 1/2" baking dish. Cover with meat mixture. Cover dish with aluminum foil; bake at 350F degrees, 20-25 minutes or until heated through. Top with remaining cheese.

Back to Recipe List for Beans and Grains Part 2