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Chili Enchiladas | |
| 273 | Main Dish |
| Yield/Servings: 4 servings | |
| Ingredients: | |
| 1/2 pound ground beef 2 tbs. chopped onion 1 can (15 1/2 oz.) chili (without beans) 1/4 tsp. salt Dash of pepper 1/4 tampon crushed red pepper seed butter, melted 1/3 cup chopped onion 1 1/2 cups (6 oz.) shredded cheese tortilla shells | |
| Instructions: | |
| Heat oven to 350 degree. Cook and stir beef and 2 tbs. onion until beef is brown; drain. Stir in chili, salt, pepper and pepper seed. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Brush bottom sides of tortillas with melted butter. Place 1 tbs. chili mixture, 2 tsp. onion and 1 tsp. cheese in center of tortilla. Roll up; place in 2 rows in ungreased baking dish. Pour on top the rest of the chili mix. Sprinkle with rest of onion and cheese. Bake until cheese melts or about 15 minutes. | |
| Submitted by: Creative Cooking USA | |
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