Cheese Enchiladas

15 ingredients
11 steps

Ingredients

  • 1/4 c. chopped onion
  • 1 small green pepper
  • 1 clove garlic
  • 2 Tbsp. oil
  • 2 Tbsp. flour
  • 1/2 tsp. salt
  • 1 1/2 tsp. chili powder
  • 1 qt. whole tomatoes
  • 1 tsp. beef bouillon
  • 1 tomato, chopped and peeled
  • 1 (15 1/2 oz.) can chili with beans, mashed
  • 1 (9 oz.) pkg. frozen flour tortillas
  • 1 lb. grated cheese
  • 4 to 5 Tbsp. onion, chopped
  • chili sauce

Directions

  1. 1
    In a large skillet, saute onion, green pepper and garlic in oil until soft, about 5 minutes.
  2. 2
    Stir in flour, salt and chili powder. Cook, stirring constantly, until bubbly.
  3. 3
    Stir in whole tomatoes and beef bouillon.
  4. 4
    Cook and stir until thickens and bubbles, 1 minute.
  5. 5
    Add tomato and chili with beans (or cook your own pinto beans).
  6. 6
    Bring to a boil, lower heat and simmer 15 minutes or until thick.
  7. 7
    Cook flour tortillas flat in boiling water, according to label.
  8. 8
    Lay each tortilla flat and sprinkle with 1/4 cup grated cheese and 1 tablespoon onion.
  9. 9
    Roll up and place seam side down in a greased baking dish.
  10. 10
    Pour chili sauce over and sprinkle with remaining cheese.
  11. 11
    Bake at 325° for 25 minutes or until cheese is bubbly.

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