BEEF ENCHILADA RECIPE WITH CHEESE SAUCE

EQUIPMENT

  • 1 very large baking dish, or 2 medium size baking dish
  • large sauce pan
  • small skillet
  • double boiler

INGREDIENTS  

Ground Beef Filling

  • 1 1/2 lbs. ground beef
  • 1/2 tsp. salt
  • 2 tsp. cumin
  • 1 large onion, chopped
  • 1 lb. cheddar cheese, grated

Cheese Sauce

  • 1 can of cream of chicken soup
  • 5 1/2 oz. can evaporated milk
  • 4 oz. jar of pimientos
  • 4 oz. can of diced green chiles
  • 1 lb. Velveeta cheese

Tortillas

  • 24-32 corn tortillas, warmed I do this one-by-one in a warm skillet with a drizzle of oil, as I fill them. This keeps the corn tortillas from cracking.
  • drizzle of oil

INSTRUCTIONS 

  • In large sauce pan, brown ground beef and chopped onions. Drain if necessary.
  • Add cumin, salt and cheddar cheese. Cover and let the cheese melt.
  • Separate this mixture into fourths. Split each fourth into 6 equal parts and use that amount as filling for each tortilla. (It’s a little less than ¼ of a cup in each tortilla.)
  • Roll each tortilla as you fill it and place it, seam side down, in 1 very large or 2 medium sized casserole dishes.
  • Combine the Cheese Sauce ingredients in double boiler and heat until Velveeta cheese melts. Pour over rolled tortillas.
  • Bake uncovered on 350º for 30 minutes until sauce is hot and bubbly.
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