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