Step 1 – Enchilada Filling

  • 3/4 lb. ground beef
  • 1/4 cup chopped onion
  • 1/2 cup grated cheese
  • 3/4 tsp. salt
  • 1/8 tsp. pepper

Brown beef. Drain excess fat. Add onion, salt and pepper. Remove heat and add cheese. If desired, half of the meat may be substituted with 1 cup pre-cooked pinto beans.

Step 2 – Enchilada Sauce

  • 3 tbsp. margarine
  • 3 tbsp. flour
  • 2 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground oregano
  • 1 tsp. seasoned salt
  • 1/2 cup condensed tomato soup
  • 1 3/4 cup water
  • chopped hot peppers to taste

Melt margarine in saucepan. Stir in flour, seasonings and soup. Slowly add water, stirring until smooth, and bring to a boil. Dip 12 La Cocina Corn Tortillas one at a time in sauce, making sure it is hot enough to soften the tortillas. Spoon 1 heaping tbsp. Filling down center of each tortilla. Roll up and place side by side in a greased baking pan. Spoon remaining sauce over enchiladas. Sprinkle with grated cheese. Bake uncovered at 350F for 15 min. For genuine Mexican flavour, dip tortillas in hot cooking oil before dipping into sauce.