1.2 KiB
1.2 KiB
| title | makes |
|---|---|
| Enchiladas | 1 9x13 pan |
notes
- lower fat beef is better
- use more red sauce to fully coat enchiladas
Ingredients
- onion
- ground beef 1 pound
- tomato paste 240g (2 cans)
- refried beans 450g (16oz)
- monterey jack 450g (4 cups)
- garlic 3 cloves
- red chili powder
- cumin
- large tortillas 1
- Chili White Sauce
- Red pasta sauce (rough draft)
- oil to grease pan
Tools
- pan
- 9 x 13 inch glass baking dish
- cutting board
- kitchen knife
- garlic press
Steps
- dice onions
- sauté onion in the pan over medium heat
- add beef and cook until no longer pink
- drain the pan
- stir in the beans, tomato paste, chili powder, garlic, and cumin until homogeneous
- take off heat and stir in cheese until it is stringy
- add half of the white sauce to the bottom of the baking dish
- place 220g of meat mixture into a tortilla, and roll it up, placing the roll in the pan
- repeat until the mixture is gone
- drizzle remaining white sauce and red sauce over the rolls
- place the baking dish in oven preheated to 425 °F (~220 °C) for 20 minutes
#recipe #recipe/dinner
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use small for chimichangas ↩︎