Friday, May 29, 2009

Enchiladas - basic recipe

1 lbs. browned ground beef or turkey
1/2 tsp. paprika
1 tsp. cumin
2-3 cloves garlic, finely chopped (or 2 tsp. minced)
1/4 medium onion, finely chopped
1 1/2 C. salsa
12-18 corn tortillas, warmed (in microwave, until flexible)
1 can (10-16 oz.) enchilada sauce
8 oz. shredded cheese, cheddar or mexican blend

Add ground beef, garlic, onion, paprika, cumin, and salsa. Cook onions are tender.

Heat oven to 400. Line a 13x9" baking dish with aluminum foil (for easier cleanup) and spray generously with cooking spray.

Dip warmed tortillas in enchilada sauce, coating well. Place a serving-spoon sized amount of meat mixture into each tortilla, roll tightly. Lay in prepared baking dish, with the seam side down. Repeat until all tortillas have been filled. Top with cheese.

Bake at 375 for 10-15 minutes or til cheese is melted.

Yield = 4-5 servings

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