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Beef Enchiladas

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Beef Enchiladas

2 Tbsp oil

1 Tbsp minced garlic

2 1/2 cups water

8 oz. can tomato sauce

1 to 2 Tbsp chili powder

1/4 tsp salt

1 tsp cumin

4 oz. can diced green chili peppers, drained

1 tsp oregano

1 chopped onion

1 lb. ground beef

chili powder

10 8-inch flour tortillas [or 8 (10 inch)]

4oz (1 cup) shredded Cheddar cheese

4oz (1 cup) shredded Monterey jack cheese

To prepare enchilada sauce, in medium saucepan, combine sauce

ingredients. Simmer 30 minutes.

To prepare beef filling, in large skillet, cook ground beef and

onion (you may sprinkle with additional chili powder) and drain.

Add 3/4 cup enchilada sauce to meat and cook low 10 minutes or

until sauce absorbed.

To assemble enchiladas, in ungreased skillet, heat each tortilla

low heat, 15 seconds per side, dip in sauce, fill with ~2 Tbsp beef

filling and roll up. Place seam side down in 12 x 8 inch baking

dish. Cover enchiladas *evenly* with remaining sauce. Sprinkle

with cheeses and bake uncovered at 350 for 30 minutes.

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