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Grand Prize Winning Cowtown Enchiladas

Source of Recipe

Brenda Wheeler..aka..the warden. Aka..the Little Bride.


Recipe Introduction

"Tell ya I've ate a lot of Enchiladas in a lot of different locations in my day. These are without a doubt the best I ever had."~BigWheel

List of Ingredients




1 lb. Ground chuck
1 med sized onyawn chopped
1/2 lb Sharp Cheddar Cheese Shredded
1/2 lb Velvetter Cheese Shredded (or cut into 3/8" strips if you like)
1 10 oz can Old El Paso Enchilada Sauce (Hot or mild. She used hot.)
1 package McCormick Enchilada Sauce (prepared per package directions)
1/2 small can Wolf Brand Hot Dawg Sauce
1 dozen Mission Brand Corn Taurpolians

Combine Hot Dawg and Enchilada sauces in large sauce pan on low heat. Brown the meat in a skillet with a little peanut oil (seasoned with a little salt and peppa) drain meat and add to the sauces, keep warm on low heat. Sautee onyawn and keep separated from meat. Heat corn torts on ungreased griddle or skillet a min or two on each side just to soften them up. Use tongs to handle so they don't tear. Fill each heated tort with both cheeses and onyawns using about 1 T. of each. Place filled torts seam side down in casserole dish(s) leaving a little room between each. Took one 13x9 and one 11x7 casserole dishes for the batch she made. Cover with the meat sauce making sure each tort has some sauce on it. Top with any leftover cheese. Bake in 350 oven till the cheese is melted and things start to bubble. Serve with spanish rice and pinto beans. Pace Picante sauce and raw onyawn on the side.






Recipe