![]() |
|||||||
![]() |
|
![]() |
|||||
![]() |
|||||||
![]() |
1
can (15 ounces) tomato sauce 12 corn tortillas (5 or 6 inches in diameter) PREP: 15 min; COOK: 20 min; BAKE: 35 min Makes 12 enchiladas 1. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in cheese, sour cream, parsley, salt, pepper and onion. Cover; remove from heat. |
![]() |
|||||
![]() |
|||||||
![]() |
2.
Heat remaining ingredients except tortillas to boiling in 2-quart saucepan,
stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into
ungreased pie plate, 9x1 1/4 inches. 3. Dip each tortilla into sauce in pie plate to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased rectangular baking dish, 13x9x2 inches. Pour remaining sauce over enchiladas. 4. Cover and refrigerate no longer than 24 hours. |
![]() |
|||||
![]() |
|||||||
![]() |
|||||||
![]() |
|||||||
![]() |
5.
Heat oven to 350°. Uncover and bake 30 to 35 minutes or until hot and
bubbly. Serve with extra shredded cheese, sour cream and chopped onions,
if desired. |
![]() |
|||||
![]() |
|||||||
![]() |
Success Tip
|
![]() |
|||||
![]() |