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Wednesday, February 27, 2008

Cheesy Enchiladas...

that's what we had tonight and they were yummy! Here's the recipe. Keep in mind that this is not exactly a low fat recipe. But you can make it a little better by using low fat stuff in it. I'll put exactly what I use. By the way this is an easy recipe even though, at first glance, it doesn't look like it.

1 lb ground beef
2 tbs minced dried onion (if you like fresh better, chop it and cook it with the beef)
1 tbs flour
1/2 tsp salt
dash pepper
1/4 tsp cumin
1/4 tsp oregano
1/2 can diced tomatoes, not drained (I put the other half in the freezer for the next time)
1 cup shredded cheddar cheese (I use 2% cheese)
6 eight-inch flour tortillas (I use La Tortilla brand whole wheat tortillas)

4 tbs butter
2 tbs flour
1.5 cups milk (I use skim milk)
4 oz velveeta (I use the 2% kind)
4 oz sour cream (low fat)

Heat oven to 350°. Brown beef (with onions if you use fresh) and drain well. Add flour and stir in well. Add the spices and tomatoes w/ juice. Heat through.

On each tortilla, put some cheese and filling (note-you want to put about the same amount of cheese and beef filling in each tortilla. What I do is kind of eyeball-divide the meat into 6 portions. Same with the cheese. It doesn't have to be perfect, just close). Roll each filled tortilla up and place in an 11 x 7 baking dish, seam down. (Line the pan with foil if you want. I do because I don't like having to soak it and then scrub it for days).

Now make the sauce. Don't skip the sauce or else your tortillas will get all hard and chewy. In a small saucepan, melt the butter. Whisk in the flour until smooth and bubbly. Whisk in the milk. Stir and heat until thickened. Add the velveeta and stir until melted. Add sour cream and stir well. Pour sauce evenly over the filled tortillas. It will seem like too much sauce but it's not. Pour it all on!

Bake at 350° for about 30 minutes.


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