AtoZBloggingChallenge…Letter “E”

Scarlet’s Enchiladas


Brown 1 lb. Ground Beef, drain/ set aside…

8 Flour Enchiladas (Keep Warm/Set aside)

1/2 Cup Sour Cream

1 Cup Shredded Cheddar Cheese (Resv. 1/2 Cup)

2 Tbl.Chopped Parsley

1 tsp.salt 1/4 tsp.pepper

Stir in remaining ingredients except flour enchiladas, cover and reserve.

In a separate pan, mix together

15 oz. Can of Tomatoe Sauce, 2/3 Cup of water, 1/3 Cup of Chopped Green Pepper, 1 Tbl. Chili Powder, 1/2 tsp. oregano, 1/4 tsp. Cumin, 1 Clove of Garlic ( Double the sauce for more juice)…

Heat above ingredients to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour Enchiladas Sauce into a pie plate (9″) . Dip each tortilla into the sauce to coat both side. Spoon about 1/4 C. of hamburger mixture into each tortilla; roll tortilla up around filling. Arrange beef enchiladas into a greased 13 x 9 x 2 ” baking dish. Pour remaining sauce over enchiladas. Cook uncovered in a 350 degree oven until bubbly (20 min). Garnish with reserved/shredded cheddar cheese and sour cream…