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Enchiladas
Enchiladas

Before you jump to Enchiladas recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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To sum up, it is not hard to start making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to enchiladas recipe. To cook enchiladas you only need 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Enchiladas:
  1. Take 2 lbs. Ground beef
  2. Get 2 cups Shredded Monterey jack cheese
  3. Use 1 cup sour cream
  4. Use 1/2 tsp salt
  5. Prepare 1/4 tsp pepper
  6. Get 1 can Refried beans (if desired)
  7. Provide 24 oz tomato sauce
  8. Prepare 1 small can chopped green chilis
  9. You need 1 tbsp chilli powder
  10. Provide 1/2 tsp cumin
Steps to make Enchiladas:
  1. In medium sauce pan, combine tomato sauce, chilis, chilli powder and cumin and heat to boiling. Reduce heat and simmer, stirring occasionally.
  2. While sauce simmers, brown beef; drain. Add 1 ½ cups of the cheese, sour cream, salt and pepper.
  3. Spoon about ¼ cup of mixture onto center of tort, spread near the edge of the tort (so you make a row of the meat across the center of the tort) and then roll up tort. Arrange torts in lightly greased baking pans (I use 9 x 13 pans). If you use refried beans too, I usually use up about 75% of the meat mixture making plain beef, then add one can of refried beans to the remaining beef and mix and finish making the enchiladas.
  4. Pour sauce over the enchiladas and sprinkle with cheese as desired.
  5. Bake at 350 degrees, uncovered, for 30 minutes, until hot and bubbly.

Just lightly fry corn tortillas, roll them up with Jack or cheddar cheese, cover with a tomato and green chile sauce, more cheese, and bake. When the enchiladas are completely cooled, scoop the enchiladas into a freezer-safe or an aluminum foil container. Cover the container with plastic wrap and aluminum foil. To freeze individual enchiladas, freeze the sauce on the side and wrap each enchilada tightly in plastic wrap before wrapping them in aluminum foil. Pour in the red sauce, chicken broth, cilantro, salt and pepper.

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