Title: Cheesy Chili Enchiladas
Categories: Casserole Main
Yield: 6 Servings

3	c	Sharp cheddar cheese; shredded
2	tb	Flour
1/2	c	Onion; chopped
2	tb	Butter or margarine
1/2	lb	Ground beef
2	cn	Tomato sauce; 8 ounces each
16	oz	Kidney beans; canned
1	tb	Chili powder
1/2	ts	Salt
1	ds	Tabasco sauce
12		Corn tortillas
		Cooking oil

Toss together 2 1/2 cups cheese and flour. Saute' 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 1/4 cup cheese mixture on each tortilla; roll up tightly. Place seam side down in an 11 3/4 X 7 1/2" baking dish. Cover with meat mixture. Cover dish with aluminum foil; bake at 350F degrees, 20-25 minutes or until heated through. Top with remaining cheese.

NOTES : This is good & easy. A nice change of pace from regular enchiladas, or a way to use up that 5 gallon container of leftover chili in the freezer!!! Posted to MM-Recipes Digest V4 #9

Recipe by: Cheese Cookbook/Donna Moore, Khobar, KSA

previous

next