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| Arizona Enchiladas; Valentine's Recipe | |
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| Tweet Topic Started: Jan 25 2008, 04:42 PM (267 Views) | |
| Deleted User | Jan 25 2008, 04:42 PM Post #1 |
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Deleted User
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Arizona Enchiladas 6 to 12 flour tortillas 1 cup shredded Sharp Cheddar cheese 1/2 cup onion, chopped 1-1/2 cups lettuce, chopped Meat Stuffing: 1 lb. ground round 1 tsp. salt 1 tsp. pepper 1/2 tsp. garlic salt 1/4 tsp. oregano 2 Tbsp. Chile powder Sauce: 1 large plus 1 small can tomato soup 1 small can water 1-1/2 tsp. garlic salt 1/2 tsp. cayenne pepper 1/4 tsp. salt 1/4 tsp. pepper 1/2 tsp. oregano 1/2 tsp. chile powder 1 tsp. cumin Mix 1/2 of the cheese, all the lettuce and all the onions together. Save the other 1/2 of the cheese for later. Mix all the sauce ingredients together and heat on stove over medium heat. Do not boil. Brown the meat stuffing ingredients together in a pan on the stove. Drain the meat stuffing well. Add the meat stuffing to the lettuce, cheeses and onions. Pour 1/4 cup sauce in each baking dish. Pour a little of the sauce in a large dinner plate. Place each tortilla on the plate to coat one side with the sauce. Pour more sauce as needed onto plate to coat one side with the sauce. Place more sauce as needed onto plate to keep coating tortillas. Fill the tortillas with the meat mixture. Using 1/3 cup of mixture per tortilla with allowing the filling of 12 tortillas. Roll the tortilla and place seam-down in baking dish. After placing all the tortillas in dish, cover with remaining sauce. Bake covered at 350 degrees for 20 minutes. Remove foil and sprinkle remaining cheese over enchiladas. Bake 15 minutes. Use a 9x13-inch baking dish per 6 enchiladas. |
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3:09 PM Jul 11