Cheesy Chili Enchiladas
Yield
servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
cheddar cheese, very old, sharp
shredded |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
onions
chopped |
|
| 2 | tablespoons |
butter
or margarine |
|
| ½ | pound |
ground beef
|
|
| 16 | ounces |
tomato sauce
|
|
| 16 | ounces |
kidney beans, canned
|
|
| 1 | tablespoon |
chili powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
onions
chopped |
|
| 3E+1 | ml |
butter
or margarine |
|
| 226.8 | g |
ground beef
|
|
| 462.4 | ml/g |
tomato sauce
|
|
| 462.4 | ml/g |
kidney beans, canned
|
|
| 15 | ml |
chili powder
|
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 1 | x |
vegetable oil
|
*
|
Directions
Toss together 2½ cups cheese and flour.
Sauté onion in butter.
Remove from heat; stir in cheese mixture.
Brown meat; drain.
Add tomato sauce, beans and seasonings; simmer 10 minutes.
Dip each tortilla in hot oil to soften.
Place approximately ¼ cup cheese mixture on each tortilla; roll up tightly.
Place seam side down in an 11 ¾ x 2½ inch baking dish .
Cover with meat mixture.
Cover dish with aluminum foil; bake at 350℉ (180℃) F degrees, 20 to 25 minutes or until heated through.
Top with remaining cheese.
