Recipe Archives->Mexican->Cheese Enchiladas 06

Cheese Enchiladas With Chili Sauce
Serves 8
                                                                                
1 1/2 pounds lean ground beef
1/2 cup chopped onions
2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
8 cup beef broth
2(14 1/2 ounce) cans whole canned tomatoes
3 tablespoons chili powder
1 tablespoon paprika, plus
1 1/2 teaspoons paprika
1 tablespoon ground cumin
1/3 cup cornstarch
1/3 cup water

9 corn tortillas, 6-inch
vegetable oil, enough to cover bottom of skillet
6 cups shredded cheddar cheese
1 cup chipped onions
1 cup shredded American cheese

To make sauce, brown ground beef in a large saucepan or Dutch oven
along with the onions, garlic powder, salt and pepper.  Drain meat
on paper towels.  Return meat to saucepan and add broth, tomatoes,
chili powder, paprika and cumin.  Mix well, breaking up tomatoes
with a spoon.  Bring to a boil.  Reduce heat and simmer uncovered
for one hour.  In a small bowl, mix cornstarch and water until
cornstarch is completely dissolved.  Gradually add the cornstarch
mixture to the chili sauce, stirring constantly.  Continue cooking
sauce for about 5 more minutes.  

Heat oven to 350F.  Heat about 1/2-inch vegetable oil in a small
skillet, until hot but not smoking.  Quickly fry each tortilla in
hot oil to soften, about 2-4 seconds on each side; drain on paper
towels.  

In a large bowl, combine Cheddar cheese and onions.  Mix well.

Spoon 1/3 cup cheese mixture down the center of each warm tortilla.
Roll up and place seam side down into two 11X7-inch baking dishes.
Top enchiladas with chili sauce.  Cover each dish with foil.  Bake
for 10 minutes or until hot.  Remove foil.  Sprinkle with american
cheese and continue baking 2 minutes or until cheese melts.

Printable version: cheese-enchiladas06.txt.