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Tips and Tidbits
I'm
not a big fan of corn tortillas so I created an "enchilada"
recipe that is more of a baked burrito, hence the name.
*Ü* |
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Ench-urritos
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1 1/2 pounds
ground beef |
1 can refried
beans |
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1 medium onion,
chopped fine |
1 can green
chilies, optional |
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8 ounces
Colby-Jack cheese, shredded |
10 burrito size
flour tortillas |
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1 can green chili
enchilada sauce |
salsa |
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sour cream |
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Brown beef and onion in a large skillet. Drain grease. Stir in
refried beans, mixing until totally incorporated. Add green
chilies, if desired. Fill each tortilla with 1-2 tablespoons
meat mixture. Top with shredded cheese. Roll up burrito style
and place in a 9x13 baking dish that has been coated with
nonstick cooking spray. Combine enchilada sauce and remaining
cheese in a small sauce pan and heat until cheese is melted.
Pour over enchiladas. Bake at 350 degrees for 45 minutes or
until edges are golden brown. Serve with salsa and sour cream. |
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