In skillet, place ground beef, bell pepper, onion, cumin, garlic
powder, salt and pepper to taste. Cook till brown. Drain.
Pour cooking oil in another skillet. Let get hot, then add flour and
chili powder to brown. When brown, add 2 cups hot tap water to
dissolve flour. This will make a sauce. When flour is dissolved,
add salt to taste and a handful of cheese. Let simmer on med heat.
Dip on corn tortilla at a time into sauce till soft enough to roll
without breaking. When soft, take out and fill with meat, cheese,
and onion. Roll.
When all tortillas are rolled, place in pan and pour remaining sauce
over enchiladas. Sprinkle with cheese and onions. Bake in 350
degree oven for 20 minutes.
Serving
Suggestions
You can substitute Velveeta cheese for American if needed.
Originally Submitted
7/17/2011
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