1 10oz can enchilada sauce
1 16oz can whole tomatoes, undrained and finely chopped
veggie oil for frying
12 corn tortillas
3 cups hamburger meat
1 1/2 cup grated cheddar cheese
1 1/2 cup sour cream
combine enchilada sauce and chopped tomatoes in a medium saucepan. Cook over medium heat until mixture boils. Reduce heat and simmer. Heat oil over medium-high heat in a small skillet. Dip one tortilla at a time in hot oil for several seconds, then dip in hot enchilada sauce mixture. Set aside. Heat meat in small saucepan. Place about 1/4 cup meat on each tortilla and sprinkle with 2 tbls grated cheddar cheese. Roll up and place close together in a shallow casserole dish, seam-side down. Pour remaining sauce over enchiladas. Sprinkle with additional grated cheese. Bake about 15 minutes, until bubbly. Spoon sour cream over enchiladas and serve hot. Makes about 6 servings
1 16oz can whole tomatoes, undrained and finely chopped
veggie oil for frying
12 corn tortillas
3 cups hamburger meat
1 1/2 cup grated cheddar cheese
1 1/2 cup sour cream
combine enchilada sauce and chopped tomatoes in a medium saucepan. Cook over medium heat until mixture boils. Reduce heat and simmer. Heat oil over medium-high heat in a small skillet. Dip one tortilla at a time in hot oil for several seconds, then dip in hot enchilada sauce mixture. Set aside. Heat meat in small saucepan. Place about 1/4 cup meat on each tortilla and sprinkle with 2 tbls grated cheddar cheese. Roll up and place close together in a shallow casserole dish, seam-side down. Pour remaining sauce over enchiladas. Sprinkle with additional grated cheese. Bake about 15 minutes, until bubbly. Spoon sour cream over enchiladas and serve hot. Makes about 6 servings
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