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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Recipe Hall of Fame cookbook. This is the best ! Creamy & cheesy. May be prepared the day before or may be frozen. If preparing ahead, add sauce just before baking. Ingredients:
3/4 lb ground beef |
1 small onion, finely chopped |
1 garlic clove, minced |
1 teaspoon chili powder (or more) |
salt & pepper |
cooking oil |
1 dozen corn tortilla |
1 large onion, chopped |
1 1/2 cups grated velveeta cheese or 1 1/2 cups monterey jack cheese |
1/4 cup butter |
3 tablespoons flour |
1/2 teaspoon salt |
2 cups milk |
1 (4 ounce) can chopped green chilies |
Directions:
1. Brown meat, the small onion, and garlic until thouroughly cooked.
2. Add chili powder, salt, and pepper and set aside.
3. Soften tortillas by frying in 1/2 inch of oil for only a few seconds each. Do not let them become crisp. Stack tortillas as you cook.
4. To prepare: place a spoonful of meat mixture on a tortilla. Add a tablespoon each of chopped onion and cheese. Roll up and place seam-side down in a 9 X 13 inch baking dish. (Spray dish with Pam for extra ease of removing).
5. Prepare remaining tortillas in the same manner. Sprinkle any remaining meat and cheese on top.
6. In a saucepan melt butter on medium heat and add flour and salt. Stir until bubbly and add milk. Stir until smooth and slightly thickened. Add green chilis and remove from heat.
7. Pour over enchilads and sprinkle more cheese on top, if desired. Bake at 350 for twenty minutes, or until hot.
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