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Cacerolade Enchiladas |
Yield: 4 servings
Baking Time: 25-30 minutes
Temperature: Medium-High
Freezes well
Medium, Low, 350°F
1 pound precessed cheese, cubed
Shortening
13 ounces evaporated milk
12 Corn Tortillas*
1 pound lean ground beef
1/4 cup chopped green chile**
1 teaspoon salt
1/2 cup chopped onion
1 teaspoon garlic salt
1. Melt cheese in evaporated milk in a heavy saucepan at low heat.
2. Fry beef in a medium-sized skillet at medium heat until browned. Drain. Season with
salt and garlic salt.
3. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
4. Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
5. Layer all ingredients except cheese sauce in a greased, 2-quart casserole dish,
beginning with a tortilla.
6. Pour cheese sauce over layered ingredients and cover.
7. Bake in 350°F oven for 25-30 minutes.
NOTE: Two cups of pinto beans may be included.
**Varied amounts may be used.
Mexican Recipes
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