School Enchiladas
Directions
- 1Mix all dry ingredients for enchilada sauce in a bowl.
- 2Heat 2/3 cup of oil in a saucepan and add the mixed dry ingredients.
- 3Add 3 cups of water and mix to prevent clumps.
- 4Let the sauce simmer for 15-20 minutes until thickened.
- 5Mix ingredients for enchilada chili in a bowl.
- 6Cook the ground beef.
- 7Add the enchilada chili seasoning to the ground beef.
- 8Add 3 cups of water and mix.
- 9Add a can of tomatoes and tomato paste.
- 10Mix the ingredients.
- 11Grease a baking sheet.
- 12Soften corn tortillas in the microwave for 20-30 seconds.
- 13Fill tortillas with cheese and roll them up.
- 14Pour the enchilada sauce over the rolled tortillas.
- 15Add extra cheese on top.
- 16Bake in a 350°F oven for about 15 minutes or until cheese is bubbly.
- 17Serve with enchilada chili, rice, and beans.
Ingredients
- 3 ounces flour
- 2 tsp salt
- 1 tsp cumin
- 1.5 tsp black pepper
- 2.67 tbs chili powder
- 1 tsp granulated garlic
- 0.5 tsp oregano
- 2.3 c oil
- 3 c water
- 1.3 c flour
- 0.25 tbs salt
- 1.4 tsp granulated garlic
- 0.75 tsp onion powder
- 0.5 tbs cumin
- 0.25 tsp black pepper
- 1 tbs chili powder
- 1 lb ground beef
- 1.5 can canned tomatoes with juice
- 2.25 oz tomato paste
- 16 oz mozzarella cheese
- 16 oz cheddar cheese
- 24 corn tortillas
Equipment
whisksaucepanbaking sheet
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